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Cadies Jlppreciate 
 
 the roomy retiring rooms, cosy compart- 
 ments and the many little conveniences 
 especially arranged for their comfort on the 
 
 NORTH-WESTERN LIMITED 
 
 "the train for COMFORT" 
 
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 Paul and Chicago via. 
 
 C.STRM.&O.RY 
 
 Before starting on a trip — no matter 
 where — write for interesting information 
 about comfortable traveling. 
 
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 151 Yesler Way. Seattle. Wash. 
 
Northwestern GoiDmercial Company 
 
 REGULAR SAILINGS DURING OPEN SEASON 
 
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 NOME AND TELLER 
 
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 For Rates, etc., apply to 
 
 20i and 202 Pioneer Building, Seattle, Wash. 
 
 Full line of MINERS' SUPPLIES carried at both points. 
 
 THE SEATTLE GAS & ELECTRIC GO. 
 
 214 CHERRY STREET 
 
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 If You want Gas for Lighting, Heating 
 or Cooking consuh us. 
 
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 INDEPENDENT 96 
 
TELEPHONE EXCHANGE 4 
 
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 with the best equipment money can lauy, witli the best service 
 that can possibly be given, respectfully solicits your patronage. 
 
 OUR. RATES 
 
 Business Phvorves, Individvial Service. $4.50 per morvtK. 
 
 Two-pa.rty " 4.00 " 
 
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 All subject to 50 cents per month rebate, if paid in advance before the lOtli 
 of the month at ouroffices, 1113-1115 FOURTH AVENUE. 
 
 A VERY GOOD RECEIPT 
 
 To follow in maintaining a perfectly happy 
 household is to be found herewith; 
 
 Take the required amount of groceries (the best is far 
 preferable ) use economically, serve according to 
 suggestions contained in this volume, blend liberally 
 with pleasant words, keeping the home cheerful and 
 brighf, and we are positive you will have the success 
 in life for which all strive, ><v«v<ve><N«><>« 
 
 Yours truly, 
 
 Loueh, Aupstine S Go- 
 
 GROCERS 
 
 ^•^'•/Inaepemlent 465 815 FlRST AVE. 
 
He who eats whui's cooked our way 
 IVill live to eat some other day 
 
 :x 
 
 y^^^ 
 
 o 
 
 o 
 
 ^ • . "• ' Published by the 
 
 WOMEN'S GUfbD OF ST.'' MARK'S CHURCH 
 ' ■" ' SCATt-L'E' ' WASHINGTON 
 
 Mrs. Richard C. Stevens 
 Mrs. Henry C. Colver 
 Mrs. Horace C. Henry 
 Mrs. James D. Lowman 
 Mrs. Edwin A. Strout 
 Mrs. Charles E. Shepard 
 Mrs. Winfield R. Smith 
 
 COMMITTEES: 
 
 19C3 
 Mrs. Winfield R. Smith 
 Mrs. Edwin A. Strout 
 Mrs. a. B. Denniston 
 Mrs. Sherwood Gillespy 
 Mrs. John Rosene 
 Mrs. G. W. Saulsberry 
 Mrs. a. T. Timmerman 
 Mrs. J. F. Wagner 
 
 a: 
 
 1903 
 
 LOWMAN & HANFORD STATIONERY AND PRINTING CO. 
 
 SEATTLE, WASHINGTON. 
 
DEC 
 
 : ... 
 
 I •! ^ B L f 
 
 1 ^ " 
 
 J 
 
 C7 ■ 
 
 .COPYRIGHT ig03 
 SrSIE W. SMITh'aND'CO&A'T. STRbUT ' 
 
TI PREFACE usually both disappoints and aggm- 
 Jm rates — it says nothing, with a deal of Avords; 
 and it holds the hungry reader from the feast before 
 his eyes. But a cook book's should more kindly speed 
 on rather than hinder from that crowning banquet of 
 literature. Yes, croicning; for is it not the essence of 
 all things good? And does it not contain the very 
 provender which goes to the making of all other books, 
 and without which even our brains would evaporate? 
 Epitome it is, too, of man's deep excogitations, and 
 indeed of life itself. Here you have mathematics, 
 science, the philosopher's "cause and effect," the 
 ^'high seriousness'' of all great poetvv — are not our 
 cream-puffs soulful poems? — the wit's spice and tart- 
 ness, the artist's daintiest device, the arguments of 
 state which make and unmake crowns. Nay, only 
 look deeper, and find in that microcosm the kitchen, 
 besides the object lessons which it fabricates, other 
 most nutricious lessons of the Greek's golden mod- 
 eration and other moralities. But of all to be learned 
 there or to issue thence the preface cannot give you 
 a first course or even a taste. That is not its part. It 
 can only ask you to partake. It is like a lady who at 
 evening welcome's her guests. Much agouA^ hath gone 
 to the morning's work ; and sundry costly viands too 
 — else had not her art triumphed. Yet of all this not 
 a hint in her voice or mien as she smilingly : 
 
 "Madam, the dinner is served." 
 "Ah, well then, ladies and~ gentlemen — 
 'Now, good digestion wait on appetite 
 And health on both.' " 
 
 (ix) 
 
''To he a fiood cool; means the Jxnoirledge of all 
 fruits, herbs, halms and spices, and of all that is heal- 
 ing and meet in fields aiul groves, savory in meat. Jt 
 means carefulness, inventiveness, watchfulness, tvill- 
 ingness and readiness of appliance. It means the 
 economy of your great-grandmother and the science of 
 modern chemists; it means much tasting and no 
 tcasting; it means English thoroughness, French art 
 and Arahian hospitality ; it means in fine that you 
 are to he perfectly and always ladies, and you are to 
 see that everybody has something nice to eat.'' — 
 KrsKiN. 
 
 i^) 
 
ACKNOWLEDGMENT 
 
 It would be a pleasure to thank by name each one 
 who has assisted this book, but that is impossible. 
 Primarily we are indebted to our advertisers. We 
 have an added kindly feeling- for them because from 
 personal experience we know their trustworthiness 
 and the merits of the articles they advertise. 
 
 In the compilation we have received especial cour- 
 tesies from Mrs. Lincoln, Mrs. Rorer, and The House- 
 hold Neivs; and also from many a notable house- 
 keeper outside the Parish of St. Mark's. 
 
 We are indebted to Dr. Sarah J. Dean for many 
 sick room recipes. 
 
 (xi) 
 
[For "Clever Cooking."] 
 
 L'ENVOI— TABLE TALK 
 
 For a Dinner Party of Thirteen. 
 
 ( When making put in a thirteenth line according to taste.) 
 
 For soup, of books we'll have a rich extract. 
 
 Fish, sallies caught from fancy's sparliling stream; 
 And oysters, our young folks in love, with tact 
 
 For sauce to both. In fitting time ''twill seem 
 Mete we partake of dish of sage discourse. 
 
 A salad of crisp shoots of gossip-vine 
 With char'ty's oil and just a dash (no worse) 
 
 Of malice. But each guest must bring the wine 
 Of his own wit. Judgments of frozen sense 
 
 On things of church and state shall be dessert. 
 While sweets the gracious hostess must dispense. 
 
 Alas, too soon from feast to crusts we shall revert! 
 
 • — -M. Treize Inconnu. 
 
 fxii) 
 
SOUPS 
 
 "For soup is but the first of those delights which go to 
 make the coming bill of fare." 
 
 Bouillon. 
 
 Will Serve Five. 
 
 I tablespoonful of butter )/ of an onion, sliced 
 ij^ pounds of finely chop- i stalk of celery 
 ped beef (from the 3 or 4 cloves 
 round) 2 slices of carrot 
 
 I bay leaf 2 sprigs of parsley 
 
 Shell and white of i egg. 
 
 Melt the butter in a granite saucepan, add the onion 
 and cook until thoroughly brown, when add the beef, 
 celery, cloves, carrot, bay leaf and parsley and one quart 
 of cold water. Cover the saucepan and stand on the 
 back of the stove where it will heat slowly. Let it 
 simmer gently for three hours ; strain, return to the ket- 
 tle and bring to a boil. Beat the white of an ^gg with 
 one-half cup of cold water until thoroughly mixed. 
 Crush the shell and add it to the tgg; add this to the 
 boiling bouillon. Boil four minutes, stand on the back 
 of the stove one minute to settle, and strain through 
 .cheese cloth. Be sure to wring out the cloth from cold 
 water before straining. 
 
 MRS. C. E. SHEPARD (from Table Talk). 
 
CLEVER COOKING 
 
 Chicken Bouillon. 
 
 Will Serve Twelve. 
 
 2 large chickens- 3 quarts cold water 
 
 2 teaspoonfuls salt j/^ teasponful pepper 
 
 2 bay leaves 3 whole cloves 
 
 I small head celery. 
 
 Simmer (but do not boil) for five hours. Cool, skim 
 and strain through a cloth, several times. Serve in cups 
 with whipped cream. 
 
 For Aspic Jelly, add i box of gelatine to i quart of 
 bouillon. 
 
 EMMA GRANT. 
 
 Brown Soup Stock. 
 
 Will Serve Eight or Ten. 
 
 4 pounds hind shin of beef 4 quarts cold water 
 8 whole cloves 8 whole peppercorns 
 
 4 teaspoonfuls mixed sweet i tablespoonful salt 
 
 herbs 3 large onions 
 
 I small carrot 2 stalks celery 
 
 .Shell and white one egg 2 sprigs parsley 
 
 Wipe and cut the meat and bones in small pieces. 
 Put the marrow, bones, half of the meat and the cold 
 water into a kettle. Soak half an hour before heating. 
 Add spices and herbs. Brown the onions and the remain- 
 der of the meat and add them to the stock. Add the veg- 
 etables, cut fine ; simmer eight or ten hours and strain. 
 When cold, take ofi^ the grease ; it ma}^ be necessary to 
 wring a cloth out of hot water and wipe oft' the stock — 
 not a pinhead must be left. To clear it, allow the white 
 and shell of one egg to every quart of soup, adding the 
 egg when the soup is perfectly cold. Beat them well 
 together, then set on the stove, stirring until hot. Let 
 it boil ten minutes without stirring. Draw it back on the 
 stove and add half a cup of cold water. Let it stand ten 
 minutes. Wring a napkin out of hot water and lay it on 
 the colander. Put the finest wire strainer on the napkin 
 and pour the soup through, letting it take its own time 
 
 Pidduck-Ross Co. — High-Class Grocers. 
 
SOUPS 3 
 
 to drain. "\Mien ready to serve, heat to the boiling point. 
 You may serve with it in the tureen thin slices of lemon, 
 glass of sherry, or yolks of hard-boiled eggs, sliced. 
 
 MRS. C. E. SHEPARD. 
 
 Spice Soup. 
 
 Good for a Dinner Party. 
 
 Will Serve Ten. 
 
 Boil a large bone all day, and see that your stock 
 measures when strained four quarts. Add 2 cups of to- 
 matoes, I teaspoonful cloves, Yi teaspoonful each of 
 mace, cinnamon and alspice, pepper and salt to taste, 
 grated peel and juice of i lemon, i teacup browned flour 
 moistened in water and stirred in while your soup is 
 boiling, ^ dozen hard-boiled eggs, the whites chopped 
 fine and yolks added just before serving. 
 
 MRS. R. W. EMMONS. ' 
 (From Webfoot Cook Book.) 
 
 Veal Soup (Excellent). 
 
 Will Serve Eight. 
 
 Put a knuckle of veal into three quarts of cold water, 
 with a small quantity of salt and one small tablespoonful 
 of uncooked rice. Boil slowly, hardly above simmering, 
 four hours, when the liquor should be reduced to half 
 the quantity ; remove from the fire. Into the tureen put 
 the beaten egg and stir well into it a teacupful of cream. 
 or, in hot weather, new milk; add a piece of bittter the 
 size of a hickory nut ; on this strain the soup, boiling 
 hot, stirring all the time. Just at the last, beat it well for 
 a minute. 
 ' MRS. ALBERT T. TIMMERMAN. 
 
 (From White House Cook Book.) 
 Use Pure Spices from Pidduck-Ross Co. 
 
CLEVER COOKING 
 
 Cream of Mutton Soup, 
 
 Will Serve Ten. 
 
 2i/^ pounds mutton i cup of tomatoes 
 
 Vz cup of rice i^ quart of water 
 
 I tablespoonful of flour i quart of milk 
 
 (scant) I small onion 
 
 ^4 carrot i tablespoonful of butter 
 
 I tablespoonful of salt Black pepper and cayenne 
 
 I teas^oonful of catsup Small bouquet of herbs 
 
 (mushroom, walnut Tiny bit of mace 
 
 or tomato) 3 tablespoonfuls of sherry 
 
 Put the mutton (neck will dd) with the vegetables, 
 rice and cold water into the soup pot. The meat should 
 be free from fat and cut in small piece's. When it begins 
 to boil, skim carefully, and let it simmer for three or 
 four hours. (At the end of two hours add the herbs and 
 mace.) Then cream the butter and flour together; add 
 this, the seasoning and the catsup, and cook for five min- 
 utes longer. Put the milk into the double boiler. Put 
 the soup into a colander, rubbing through as much as 
 possible. Rinse out the kettle, return the soup to it, add 
 the boiling milk, taste for seasoning, add sherry, more 
 or less, as you like it, and serve immediately. 
 
 MRS. RICHARD C. STEVENS. 
 
 Cheese Soup. 
 
 Will Serve Six. 
 
 I pint stock, heated i pint milk, boiling hot 
 
 I tablespoonful corn starch Yolks 2 or 3 eggs 
 I cup grated cheese 
 
 Put the corn starch into the hot milk, pour into the 
 stock, then gradually pour over the beaten yolks, beat- 
 ing all the time. Have the cheese in the tureen and pour 
 the above mixture over it. 
 
 MRS. T. W. CLISE. 
 
SOUPS 5 
 
 Louisiana Okra Gumbo. 
 
 I pint okra, fresh or canned i can Eastern 03^sters 
 I tablespoonful lard i spring chicken 
 
 I teaspoonful flour Onion to taste 
 
 salt, cayenne. 
 
 Fry the chicken, cut in joints, in the hot lard until a 
 nice brown ; add flour, brown ; then onion and okra ; fry 
 again ; add the drained oysters, fry ten minutes. Add 
 3 quarts of boiling water, indudivg the oyster liquor. 
 Cook until chicken is tender ; season highly. Strain 
 and serve as soup, but accompanied by rice cooked ji la 
 Creole, that is, every grain separate. 
 
 MRS. A. B. ALLAIN. 
 
 Mock Chicken Soup. 
 
 Will Serve Six. 
 
 2 tablespoonfuls of flour 2 tablespoonfuls of cream 
 1 5^ pints of beef stock r &^^ 
 
 Butter size of an ^^^ 
 
 Put the butter and flonr in a saucepan, stir until 
 smooth ; add stock little by little. Just before taking 
 from the fire add the cream and ^^^ Avell beaten together ; 
 salt and pepper to taste. 
 
 MRS. T. M. DAULTON. 
 
 Green Turtle Soup. 
 
 » Will Serve Six. 
 
 Take the meat from a can of green turtle, add a quart 
 of stock and put in stew pan, add a bouquet of sweet 
 herbs (in muslin), a dozen peppercorns and a half dozen 
 cloves. Put a piece of butter the size of an ^^^ into the 
 frying pan and add a small onion, a stalk of celery, a 
 small slice of turnip and two slices of carrot, all minced 
 fine. Fry until nicely browned, about ten minutes, and 
 skim out into the soup. Put two tablespoonfuls of flour 
 into the butter and stir into the soup ; simmer for an 
 hour ; skim carefully, strain and return the soup to the 
 
CLEVER COOKING 
 
 kettle. Separate the meat as much as possible from the 
 vegetables, cut in dice, and return to the soup with muci- 
 lage and green fat (diced), which was laid aside in tlie 
 beginning. Season with salt and pepper; boil up; add 
 two hard-boiled eggs, chopped tine, three tablespoonfuls 
 sherry, and serve with thin slices of lemon cut in points. 
 Do not boil after adding the eggs. Water may be used 
 instead of stock. 
 
 MRS. RICHARD C. STEVEXS. 
 
 Crab Soup. 
 
 Will Serve Four.- 
 
 I large or 2 small crabs i quart new milk 
 
 3 square crackers i teaspoonful salt 
 
 Dash of cayenne 2 tablespoonfuls sherry 
 
 I piece of butter size of an egg 
 
 Put the meat from the body of the crabs into a chop- 
 ping bowl and chop coarsely ; add the crackers, roUed 
 fine, the salt, pepper and butter. Put the milk in a double 
 boiler, and when just at the boiling point add the crab 
 meat, etc., and the meat from the claws cut in nice bits. 
 Taste for seasoning. Cover for one minute, stir well, 
 add the sherry and serve ivimediatrly. The sherry may 
 be omitted or you may use more or less, according to 
 your liking. A little whipped cream is an improvement. 
 MRS. RICHARD C. STEVENS. 
 
 Oyster Soup. 
 
 100 Eastern oysters, or 3 i large tablespoonful flour 
 cans I pint cream ' 
 
 y^ pound butter Cayenne and salt 
 
 A little whole mace 
 Rub the flour and butter till perfectly smooth. Take 
 the liquor from the oysters and let it come to a boil, skim 
 well and pour it into a dish. Rinse out the kettle care- 
 fully. Pour back the liquor and into it put the cream, 
 oysters, butler and flour, salt, red ])epper and the mace. 
 Boil, stirring constantly, until the gills of the oysters be- 
 gin to curl. Serve immediately. 
 
 MRS. W. A. PETERS. 
 
SOUPS 7 
 
 Oyster Bouillon. 
 
 Chop oysters, put into a double boiler and heat very 
 slowly to draw out the juices. Put into a cheese cloth 
 and press out the liquor. Return to the fire, clarify and 
 strain as for beef bouillon. Add an equal quantity of hot 
 milk. Season and serve. 
 
 MRS. RICHARD C. STEVENS. 
 
 Crab Bisque. 
 
 Take one good pint of crab meat, one light pint of fine 
 bread or cracker crumbs ; mix thoroughly, adding one 
 tablespoonful of butter and onion to taste ; season highly. 
 Frv this mixture in hot lard ten minutes, add two quarts 
 of boiling water, boil twenty minutes and serve. 
 
 MRS. A. B. ALLAIN. 
 
 Clam Chowder, No, i. 
 
 Mrs. Henderson's Cook Book. 
 
 Put fifty clams on the fire in their own liquor, with a 
 little salt. When they have boiled about three minutes 
 strain them and return the liquor to the fire. Chop a 
 medium sized onion into small pieces and cut six ounces 
 of pork into dice. Fry both a light color in a piece of 
 butter the size of an egg ; then stir in two tablespoon- 
 fuls of flour. When thoroughly cooked add the clam 
 liquor, half a pint of good stock or milk, the same quan- 
 tity of cream, a saltspoonful of mace, and one of thyme, 
 eight ounces of potatoes cut into dice, and salt to taste. 
 When these are cooked and ready to serve, add the clams 
 cut in dice and four ounces of ship bread or crackers 
 broken in pieces. 
 
 Clam Chowder, No. 2. 
 
 j4 dozen clams (if razor i pinch of soda 
 clams are used) i quart milk 
 
 I heaping tablespoonful of i onion 
 butter I potato 
 
 I tablespoonful of flour 
 
 Cut clams rather fine, putting them over the fire, with 
 water enough to cover, and the soda. Let boil fifteen 
 
CLEVER COOKING 
 
 minutes, then add the diced onion ; let boil fifteen min- 
 utes more, then add the diced potato ; let it boil until all 
 is tender, keeping it just covered with water; then add 
 butter, milk and flour. Small pieces of crisp salt pork or 
 bacon may be added, ^j^g. A. B. C. DENNISTON. 
 
 Waldorf Clam Broth. 
 
 Will Serve Six. 
 I quart "shucked" clams i tablespoonful tiour 
 I tablespoonful butter Whipped cream 
 
 Pepper and salt Dash of onion juice 
 
 Boil the clams until perfectly tender, then squeeze 
 imtil entirely dry. Season the juice obtained with the 
 butter, pepper, salt and onion. Thicken with flour. Serve 
 in bouillon cups, very hot. Just before sending to the 
 table put a tablespoonful of whipped cream on top of 
 each cup (do not stir it in). If fresh clams cannot be ob- 
 tained an excellent substitute is bottled clam juice. Very 
 nice for luncheons and card parties. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Corn Chowder. 
 
 I can corn }■! lb salt pork 
 
 4 small potatoes i onion 
 
 I pint milk 2 crackers 
 
 Salt and pepper. 
 
 Chop fine the pork and onion and fry together. When 
 cooked add the potatoes and corn. Cover with hot water 
 and cook half an hour. Add the milk (boiling), then 
 add the butter and crackers ; salt and pepper to taste, 
 bring again to a boil and serve. 
 
 MRS. FRED RICE ROW^ELL. 
 
 Claret Soup. 
 
 Will Serve Four or Six. 
 
 Pour I pint of boiling water into a pint of claret ; add 
 a tablespoonful of lemon juice and ^A cup of sugar; 
 
SOUPS 9 
 
 moisten i tablespoonful of arrow root with a little cold 
 water; add to it the hot soup, cook in double boiler just 
 a moment and stand aside to cool. May be served either 
 hot or cold. By permission of 
 
 MRS. S. T. RORER 
 and The Household News Co. 
 
 Wine Soup. 
 
 Yolks 2 eggs I cup sherry or Rhine wine 
 
 I tablespoonful sugar i cup water 
 
 Beat eggs and sugar together, add wine, then the 
 water. Cook in double boiler, stirring until it just comes 
 to boiling point. Serve cold. Especially fine for invalids. 
 
 MRS. ROSENE. 
 
 Split Pea Soup. 
 
 Will Serve Six or Eight. 
 
 Soak Yi cup of split peas for several hours, then boil 
 them two or three hours. Have about a pint of water on 
 them when done. Rub through a strainer. Add 3 or 4 
 cups of milk, a little salt and pepper and i teaspoonful of 
 butter. Usually it is thick enough, but if not thicken 
 with a large teaspoonful of flour, mixed to a smooth 
 paste in a little milk. Serve with croutons. 
 
 MRS. WINFIELD R. SMITH. 
 
 Split Pea Soup No. 2. 
 
 4 cups split peas 2 onions 
 
 I head celery i turnip 
 
 1 carrot ' Salt and pepper 
 
 2 quarts stock or 2 quarts water and some fresh meat 
 
 bones 
 
 Soak the peas twelve hours ; drain and put into a 
 kettle with the stock, or 2 quarts of water and some fresh 
 meat bones ; add the vegetables and seasoning and boil 
 about three hours, or until the peas are very tender, stir- 
 ring occasionalh^ Take out the bones and rub the soup 
 through a fine seive. Serve with dried mint and croutons. 
 
 MRS. BONE. 
 
10 CLEVER COOKING 
 
 Green Pea Soup. 
 
 Will Serve Six. 
 
 I quart canned peas i teaspoonful of salt 
 
 I quart of milk % teaspoonful of pepper 
 
 I tablespoonful of butter 2 tablespoonfuls of flour 
 
 Put the peas, flour, salt and pepper in a saucepan and 
 cook till the peas are soft, then rub through a colander. 
 Have the milk heated to boiling point in a separate sauce- 
 pan ; add the strained peas with the butter and flour 
 rubbed together. Taste for seasoning and serve immedi- 
 ately with croutons. ^^^^^ ^^^^ c. SPENCER. 
 
 Vert Pre Soup. 
 
 Will Serve Eight. 
 
 Take i pound of spinach, well washed ; put into 
 saucepan with enough water to cover, a tiny bit of soda 
 and a little salt. Let it just come to a boil, then drain 
 and press out the water. Put the spinach into a sauce- 
 pan with 
 
 2 ounces of butter y^ pint shelled peas 
 
 2 onions sliced fine A spray of green mint 
 
 A small bunch of herbs 
 
 Simmer fifteen or twenty minutes, then add 2 table- 
 spoonfuls of flour, or rice flour, and 3 pints of water. 
 Cook all together one and a half hours. Rub the puree 
 through a fine hair seive, and to each quart of the puree 
 add y2 pint of cream or milk and yolks of 3 eggs. Stir 
 in a double boiler till it thickens, strain into tureen and 
 serve with small round croutons. 
 
 MRS. SILLITOE. 
 
 Yellow Soup. 
 
 I quart stock 3< cup small sago (scant) 
 
 I quart milk 4 eggs (yolks only) 
 
 Cook the sago in the stock till clear ; scald the milk 
 and add to the cooked sago and stock ; season. Beat the 
 yolks of the eggs in the tureen and carefully pour the 
 boiling soup over them. Beat thoroughly and serve 
 
SOUPS 11 
 
 immediately. Any stock may be used, but half veal and 
 half chicken makes a very delicate soup. 
 
 MRS. W. I. ADAMS. 
 
 Spinach Soup. 
 
 Will Serve Eight. 
 Boil one quart of spinach for ten minutes in salted 
 water, drain and rinse in cold water, chop fine and rub 
 through a strainer into three pints of boiling milk. 
 Thicken with two' tablespoonfuls of butter and one of 
 flour. MRS. E. W. ANDREWS. 
 
 Puree Printanier Maigre. 
 
 Vegetable Soup. 
 
 Will Serve Eight. 
 
 2 large carrots 2 large onions 
 
 2 potatoes 2 turnips 
 
 2 leeks I pound of asparagus (if in 
 
 2 bay leaves season) 
 
 I good handful of lettuce i sprig of thyme and pars- 
 
 1 tablespoonful of flour ley 
 
 3 ounces butter 3 pints of milk 
 
 Yolks of 3 eggs 
 
 Cut up the vegetables and fry well in two ounces of 
 the butter, add the flour and milk, and simmer three- 
 quarters of an hour, or until tender ; rub through a puree 
 sieve. Heat again in a double boiler, and to each quart 
 of puree add Yz pint of warm cream, to which has been 
 added the remaining ounce of butter and the eggs. Stir 
 all well till it thickens. This soup may be prepared with 
 stock or water instead of milk. MRS. SILLITOE. 
 
 Asparagus Soup. 
 
 Will Serve Eight. 
 
 2 bunches of asparagus 3 cups of milk 
 
 I teaspoonful of salt A dash of pepper 
 
 Butter, size of a walnut i tablespoonful of flour 
 Yz cup of whipped cream 
 
 Cut ofif the tender portion of the stalks and lay aside 
 to serve as a vegetable. Cut the remainder of the stalks 
 
12 CLEVER COOKING 
 
 into small pieces and boil until tender (it will take about 
 three-quarters of an hour), and have a pint of water on 
 them when done. Have the milk hot in the double boiler, 
 mash the asparagus in the water and strain into the hot 
 milk. Rub the butter and flour together and add to the 
 hot mixture ; also add the seasoning. Put the whipped 
 cream in the tureen and pour the soup over it and serve 
 
 immediately. 
 
 MRS. WINFIELD R. SMITH. 
 
 Turtle Bean Soup. 
 
 Will Serve Ten.' 
 
 I pint black turtle or pink i onion 
 
 Spanish beans i carrot 
 
 I beef bone i turnip 
 
 5 quarts water i teaspoonful whole cloves 
 
 Salt and pepper 
 
 Soak the beans over night ; in the morning drain, add 
 the water and bone and boil two hours, when add the 
 vegetables and seasoning and boil two or three hours 
 longer. Rub through a sieve and pour into tureen into 
 which has been put Y^ glass wine, i lemon and i hard- 
 boiled ^%^, sliced. 
 
 MISS HOPKINS. 
 
 Black Bean Soup. 
 
 Will Serve Eight. 
 
 One pint l)lack beans ; soak over night ; in the morn- 
 ing drain and put over to boil with enough water to 
 cover, and cook until tender; mash and press through 
 colander; put o\cr the fire again and add about i quart 
 of water, i tablespoonful of flour, i tablespoonful butter. 
 Rub flour and butter together, with i saltspoonful of mus- 
 tard, I teaspoonful of salt, and a small pinch of red pep- 
 per. \\nien soup is ready to serve add i sliced lemon 
 and 2 cold boiled eggs, sliced. Serve with soup dice. 
 Wine may be added if desired. 
 
 MR.S. CITARLKS STIMSON. 
 
SOUPS 13 
 
 Potato Soup. 
 
 Will Serve Twelve. 
 
 1 quart potatoes i cup cream or milk 
 
 2 medium-sized onions min- 4 quarts water 
 
 ced fine, or i head celery Salt, pepper and butter 
 minced 2 eggs 
 
 Boil the potatoes in the water until tender ; drain 
 (saving the water), mash fine, add the seasoning and the 
 onion or celery. Cook in the same water one-quarter of 
 an hour longer. Stand on the back of the stove and stir 
 in the eggs, well beaten, and the cream or milk. Let the 
 soup get hot again, but not boiling. 
 
 :MRS. ISAAC H. JENNINGS. 
 
 Celery Soup, 
 
 Will Serve Eight. 
 
 I bunch of celery i pint of boiling water 
 
 I pint of milk i large slice of onion 
 
 I large tablespoonful flour i cup of whipped cream 
 
 Pepper and salt A small bit of mace 
 
 Boil the celery (cut up fine) in the water forty-five 
 minutes. Let the milk, with the onion and niace, come 
 to a boil, then skim these out and strain the celery into 
 the milk ; thicken with the flour, wet with a little cold 
 milk, and cook eight minutes. Salt and pepper to taste. 
 Pour into the tureen, and just before serving stir in the 
 whipped cream. An egg may be substituted for the 
 J^ream. MRS. C. J. SMITH. 
 
 Vegetable Oyster Soup. 
 
 Will Serve Eight or Ten. 
 
 I pint of vegetable oysters 3 cups of milk 
 
 cut fine I teaspoonful salt 
 
 Butter size of a walnut ^ cup rolled crackers 
 
 Have the milk hot in the double boiler. Cook the 
 vegetable oysters until very soft, and have about a pint 
 of water on them when done. Rub the vegetable oysters 
 throueh a strainer, usino- the water in which thev were 
 
U CLEVER COOKING 
 
 cooked, and add to the hot milk. Add the salt and butter. 
 Just before serving add the rolled crackers. 
 
 MRS. WINFIELD R. SMITH. 
 
 Tomato Soup. 
 
 Will Serve Six or Eight. 
 
 1 pound can tomatoes 2 tablespoonfuls chopped 
 
 2 tablespoonfuls chopped carrots 
 
 celery 4 tablespoonfuls chopped 
 
 2 cloves onions 
 
 Piece cinnamon i inch long i bay leaf 
 2 tablespoonfuls salt >< teaspoonful pepper 
 
 2 tablespoonfuls butter ' i teaspoonful sugar 
 
 I quart water 2 tablespoonfuls flour 
 
 Fry (slowl}^ the vegetables in the butter for half an 
 hour, add the other ingredients to the tomatoes, also the 
 water, and boil slowly for half an hour ; then put all to- 
 gether and boil half an hour longer. Thicken with flour, 
 strain and serve. MRS. L. G. BANNARD. 
 
 Tomato Soup No. 2. 
 
 Will Serve Six. 
 
 1 can of tomatoes i quart of boiling water 
 
 y2 of an onion 
 
 Boil these twenty minutes and thicken with : 
 
 2 tablespoonfuls of flour i tablespoonful of butter 
 
 Rubbed well together and melted with a few spoon- 
 fuls of hot tomato juice. Let come to a boil, strain and 
 serve with fried bread dice. 
 
 ?\IRS. CALVIN E. VILAS. 
 
 Tomato Soup No. 3. 
 
 Will Serve Five or Six. 
 I can of tomatoes i quart of milk 
 
 I teaspoonful of salt .Soda sufficient to cover end 
 
 I tablespoonful corn starch of a teaspoon 
 
 Boil the tomatoes and boil the quart of milk each sep- 
 aratelv. Strain the tomatoes and throw into them while 
 
SOUPS 15 
 
 hot the pinch of soda. Make thickening of the table- 
 spoonful of corn starch in same quantity of cold milk. 
 Add this to boiling milk and let the mixture boil five 
 minutes ; then throw the tomato juice into the hot milk, 
 stirring gently as you do so. Add salt and serve imme- 
 
 ^i^^^^y- MRS. D. C. GARRETT. 
 
 Noodles. 
 
 Two eggs Pinch of salt 
 
 Two tablespoonfuls of water 
 
 Mix well and add flour until stiff. Roll out as thin as 
 possible and cut with a sharp knife in narrow strips. 
 Have ready a kettle with plenty of boiling water, drop 
 the noodles in and allow them to boil five" minutes. Then 
 drain and serve with butter as a vegetable. Or without 
 butter in soup. j^j^S_ A_ ^_ ENGLE. 
 
 Croutons for Soup. 
 
 Cut slices of bread into squares, lay in a pan, drip 
 melted butter over them, place in the oven and toast un- 
 til a light brown color. Use as desired for garnishing or 
 for serving with soup. 
 
 MRS. C. P. DAM. 
 
 Egg Dumplings for Soup. 
 
 Yolk I egg 2 tablespoonfuls flour 
 
 1 tablespoonful cold water ^ teaspoonful baking pow- 
 
 2 tablespoonfuls melted der 
 
 butter A little salt 
 
 Mix and drop from a teaspoon into boiling soup. 
 Cook about five minutes. 
 
16 
 
 CLEVER COOKING 
 
 THE SCENIC HOTEL OF THE WORLD 
 
 The Washington is the fad for society din-* 
 ners, and as the season advances there will be 
 more and more luncheons and dinner parties 
 given by ladies who wish to avoid the details 
 and inconvenience of preparations for lunch^ 
 eons, etc. , at their homes. 
 
 MRS. R.C.STEVENS 
 
 2 0-4- BOSTON BLOCK 
 
 S E A.-rTl_E 
 
 LATEST EXCLUSIVE NOVELTIES 
 
 in Ladies' Neckwear, Veils, Hair Ornaments and Hosiery. Also 
 most bcaytiful designs in French Novelty Jewelry. 
 
 UNDERMUSLINS and Infants' and Children's outfitting to order 
 
 FINE TABLE LINENS. Towels, Lace and Embroidered 
 Luncheon Cloths, Centerpieces, Doylies and Bedspreads. 
 
 THE' PLACE to buy Handkerchiefs. 
 
 Correct styles in Embossed Stationery, Engraved Visiting 
 Cards and Wedding Invitations. 
 
FISH AND SHELL FISH 
 
 "An oyster may be crossed in love." — Sheridan. 
 
 The following' general rules for fish will hold good 
 for all kinds : 
 
 Selection of Fish. 
 
 Great care should be taken to preserve the freshness 
 of fish, as no other food deteriorates so rapidly in flavor. 
 Fresh fish should be firm and the skin and scales bright. 
 When it does not look so, do not buy it, as it will only 
 be a disappointment. Do not uash the fish until just 
 before using. An old fish dealer is our authority for the 
 statement that the slimy coating always found on fish is 
 a great factor in preserving its freshness ; therefore if 
 the fish is to be kept some hours before using, scale, 
 clean and scrape it well, sprinkle a little salt on the in- 
 side, and just before using wash once quickly in cold 
 water. Do not let the fish stand in the water or the best 
 flavor will be lost. 
 
 Boiled Fish. 
 
 There are three ways of boiling fish. The length of 
 time required for a fish weighing four or five pounds is 
 thirty minutes. A fish weighing more than six pounds 
 should cook five minutes longer for every two pounds 
 additional. 
 
 First Method — Pin the fish in a strong white cotton 
 cloth, then plunge in kettle of boiling water and simmer 
 gently for thirty minutes. Hard boiling breaks the fish. 
 
18 CLEVER COOKING 
 
 Second Method — Lay the fish on a cloth or plate and 
 place in steamer and simply steam until done, about the 
 same length of time as for boiling. 
 
 Third Method — Put in a double boiler, or if one has 
 not a double boiler large enough put the fish in a lard 
 pail and set in a large kettle of boiling water. The flavor 
 of the fish is preserved best in the two latter methods. 
 
 MRS. R. W. EMMONS. 
 
 Baked Fish. 
 
 I fish weighing about 5 lbs i pint of bread crumbs 
 Butter size of walnut V4 teaspoonful of pepper 
 
 I teaspoonful of salt 
 
 Scrape and wash the fish clean, if not already pre- 
 pared, then rub into it a tablespoonful of salt. Mix to- 
 gether the bread crumbs, butter and seasoning for the 
 stufiing and moisten with cold water. Put this into the 
 body of the fish and fasten with skewer. Cut gashes 
 across the fish about two inches apart, one-half inch deep 
 and two or more inches long and into each put a strip of 
 salt pork ; dust over pepper and salt and sprinkle thickly 
 with bread crumbs or flour, according to taste. Put into 
 the roasting pan and bake one hour, basting frequently ; 
 the bottom of the pan should be covered with hot water 
 when the fish is first put in. Serve with drawn butter 
 sauce, or any of the fancy sauces suitable for fish. 
 
 MRS. R. W. EMMONS. 
 
 Fried Fish. 
 
 The best method for frying fish is to first prepare 
 your fat by frying slices of salt pork a crisp brown ; re- 
 move and place around the edge of your platter. Have 
 your fish well covered or rolled in flour and Indian meal 
 mixed and salted ; then lay it in the frying pan and fry 
 in the salt pork fat. Fry brown on one side, then turn 
 and fry on the other. Be sure to have the fat smoking 
 hot when the fish is put in and fry quickly. Serve very 
 hot, garnished with the salt jM^rk and parsley or lemon 
 ^^iced. ^,j]^S_ -p.^ ^^r, EMMONS. 
 
FISH AND SHELL FISH 19 
 
 Broiled Fish. 
 
 Always use a double broiler to facilitate turning the 
 fish. Before using rub the broiler with butter or a piece 
 of salt pork to prevent the fish from sticking. The size 
 of the fish will have to be the guide to the length of time 
 required in cooking, a fish weighing four pounds requir- 
 ing twenty minutes to half an hour. In broiling, the in- 
 side of the fish should be put over the coals first. Great 
 care is required not to burn the skin. Mackerel will cook 
 in from twelve to twenty minutes. After the fish is re- 
 moved to the platter it should be spread generously with 
 lumps of butter. 
 
 MRS. R. W. EMMONS. 
 
 Smelts. 
 
 Split the smelts down the back, take out the intes- 
 tines and backbone ; most of the side bones will come 
 with it.; wipe clean and salt the inside lightly. Roll in 
 salted corn meal and fry quickl}^ in very hot deep fat, or 
 in butter. The fat must be very hot to brown quickly or 
 the fish will become hard. Serve with tartare sauce. 
 
 Fish Turbot. 
 
 Will Serve Four. 
 
 Steam until tender a white-meated fish. When done, 
 remove the bones, pick up very fine, and season with pep- 
 per and salt. 
 
 Dressing. 
 
 I pint of milk i tablespoonful of fiour 
 
 A large lump of butter i or 2 eggs 
 
 Onion and parsley 
 
 Heat the milk, salt to taste, and thicken with the flour. 
 When cool add the butter (melted), eggs well beaten, and 
 season with onion or parsley. Put in the baking dish a 
 layer of fish, then a layer of sauce, until full ; cover the 
 top with bread crumbs and bake half or three-quarters 
 of an hour. Canned salmon, any cold boiled fish, or salt 
 codfish freshened, can be prepared in the same way and 
 are very nice. 
 
20 CLEVER COOKING 
 
 Fish Cream Cutlets. 
 
 Will Serve Six. 
 
 Chop, with a silver knife, i pound of uncooked hali- 
 but rather fine ; add i teaspoonful of salt, two table- 
 spoonfuls of minced almonds, a drop or two of onion 
 juice, a dash of cayenne and the unbeaten white of one 
 egg. Mix well and stir in y^ piut of whipped cream. 
 This cream must be stiff and fine. Put this mixture into 
 small cutlet shaped molds ; stand them in a steamer 
 and cook about ten minutes. Turn carefully from the 
 molds. Cover the bottom of the serving dish with cream 
 sauce, arrange the cutlets, put a pretty sprig of double 
 parsley in the "bone" end of each and serve very hot. 
 Sightly and very good. By permission of 
 
 MRS. S. T. RORER 
 and The Household News Co. 
 
 Flaked Fish Steamed. 
 
 Will Serve Six. 
 
 1 cup of cold fish 2 cups of mashed potatoes 
 Yz cup of cream or milk 2 tablespoonfuls of melted 
 
 2 hard boiled eggs butter 
 
 I raw egg i teaspoonful lemon juice 
 
 I teaspoonful of salt. J<2 saltspoonful of pepper 
 
 A dash of cayenne 
 I tablespoonful of chopped parsley 
 
 Flake the fish carefully. To the hot mashed potato 
 add the cream and melted butter, stir in the fish, then 
 the hard-boiled eggs chopped fine, followed by beaten 
 egg and seasoning. Steam for one-half hour in buttered 
 pudding mold. Serve with either cream or tomato sauce 
 poured over it. 
 
 MRS. GEORGE H. HEILBROX. 
 
 Creamed Fish. 
 
 Take any nice, firm-fieshed fish. Boil and remove the 
 bones.vChop one small onion and a little parsley very fine 
 and. mix in with the fish, adding salt and pepper. Put it 
 in a deep dish and cover with bread cruml)s about two 
 
FISH AND SHELL FISH 21 
 
 inches deep. Put small lumps of butter over it and add 
 a little nutmeg (if you like it), and pour sweet cream 
 over it until it is all wet. Bake in a quick oven until 
 nicely browned. 
 
 MISS MALTBY. 
 
 Baked Salmon. 
 
 For Fish Weighing Four or Five Pounds. 
 Leave fish whole and fill with dressing made as fol- 
 lows : 
 
 2 cups of bread crumbs 
 
 I tablespoonful of butter 
 
 I scant teaspoonful of salt 
 
 I teaspoonful of thyme or summer savory. 
 
 Sew up fish and bake one hour; place slices of salt 
 pork over fish ; baste often ; enough water should be put 
 in pan to keep it from burning. Serve with cream sauce 
 made as follows : 
 
 Cream sauce (have ready in saucepan) 
 
 Yz cup of hot water 
 
 Yo teaspoonful of Worcestershire sauce 
 
 1 cup cream or rich milk 
 
 2 tablespoonfuls of butter 
 
 I tablespoonful of flour or corn starch 
 
 Add drippings from pan in which fish was baked ; 
 flavor with parsley chopped fine. 
 
 MRS. JAMES FIELDS. 
 
 Salmon in Mould. 
 
 Will Serve Six. 
 
 I can salmon or i pound of 4 tablespoonfuls of butter 
 
 cold boiled salmon i cup of bread crumbs 
 
 3 eggs Milk, pepper and salt 
 
 Chop the fish and rub it in a bowl with a silver spoon 
 with the butter until it is a paste. Beat the bread crumbs 
 with the well-beaten eggs and season with salt and pep- 
 per, adding this mixture to the salmon and working all 
 together with a little milk or cream. Put in a covered 
 
22 CLEEER COOKING 
 
 buttered mould and boil one hour and a quarter. Turn 
 out and serve with the following sauce : 
 
 1 cup of milk I tablespoonful corn starch 
 
 2 tablespoonfuls of butter i teaspoonful of catsup 
 Pinch of mace Pepper 
 
 I tablespoonful of chopped i egg- 
 parsley 
 
 Boil the milk and thicken with corn starch and but- 
 ter. Add the seasoning, pour all carefully over the beaten 
 egg, cook one minute and pour over the form of salmon. 
 Serve hot. ^,jf^S_ S_ ^Y. R. DALLY. 
 
 Escalloped Halibut. 
 
 Will Serve Six. 
 
 2 cups cold boiled halibut ij4 cups milk 
 1/ cup fine bread crumbs i large tablespoonful flour 
 I teaspoonful onion juice J^ tablespoonful butter 
 i^^ teaspoonfuls finely i cup white sauce 
 
 chopped parsley Salt, cayenne 
 
 Flake the halibut, removing all bone and skin. If a 
 white or egg sauce is served with the fish and there is 
 any left, mix with the fish. Make the white sauce, mix 
 one-half the sauce with the fish, one tablespoonful of the 
 parsle.y, the onion juice, salt and cayenne. Butter a shal- 
 low pudding dish, put in the fish, smooth the top, cover 
 with the remainder of the sauce, sprinkle with parsley, 
 bread crumbs and the butter scattered in bits over the 
 bread crumbs. Put the dish in a pan of boiling water and 
 put in a quick oven for twenty minutes. Should brown 
 nicely in that time. ^/^^^^ EDMUND BOWDEN. 
 
 Halibut a la Poulette. 
 
 Will Serve Six. 
 
 Sprinkle three slices of halibut with the juice of one 
 lemon and salt and pepper. Put a slice of onion on each 
 and set away for thirty minutes. Dip each piece in melt- 
 ed butter, roll up and fasten with a toothpick. Put in a 
 pan and dredge with flour and bake twenty minutes. Re- 
 
FISH AND SHELL FISH 23 
 
 move picks, sprinkle with the yolks of three hard-boiled 
 eggs chopped very fine. Pour over the sauce and garnish 
 with the whites of the eggs cut into rings. 
 
 Sauce. 
 
 Boil ^ tablespoonful of onion and 2 teaspoonfuls of 
 butter and 2 tablespoonfuls of flour together until done. 
 Stir in slowly i cup of soup stock, i cup of cream, i tea- 
 spoonful salt, ^ teaspoonful of pepper ; boil up once and 
 strain and add i tablespoonful of lemon juice. 
 
 MRS. E. W. ANDREWS. 
 
 Fish Croquettes. 
 
 Any fish may be used for croquettes, but the white 
 meat is the best ; for instance, halibut. After boiling, 
 pick the fish into small pieces, taking out all the bones. 
 Mix with a white sauce, season with salt and pepper and 
 a little chopped parsley, if desired. Shape into cylindri- 
 cal balls, roll in crumbs, then &gg, then crumbs again, 
 and fry in deep lard. A nice way to use up cold fish. 
 MRS. WINFIELD R. SMITH. 
 
 Salmon Timbales. 
 
 Will Serve Six or Eight. 
 I can salmon i tablespoonful lemon juice 
 
 I tablespoonful melted 3 eggs 
 
 butter Salt and pepper 
 
 ^ cup soft bread crumbs 
 
 Remove bones from salmon. Chop fine and add but- 
 ter and seasoning, the bread crumbs, lemon juice and 
 eggs. Mix thoroughly and bake in timbale moulds. 
 
 MRS. WINFIELD R. SMITH. . 
 
 To Fry Black Cod. 
 
 (The Finest Fish we have on the Coast.) 
 Cut the fish into slices, not too thin ; wipe dry ; dip 
 in flour seasoned with pepper and salt ; fry in a little olive 
 
24 CLEVER COOKING 
 
 oil, having oil hot before fish is put in. Brown nicely on 
 both sides and serve hot with mayonnaise sauce, to 
 which a little sour pickle or chow-chow (chopped fine) 
 has been added. 
 
 MRS. S. L. CRAWFORD. 
 
 Steamed Clams. 
 
 Wash the clams thoroughly with a stiff brush. Fit a 
 steamer with a soup plate, or, better, a jelly cake tin, so 
 there is a margin all around to allow the steam to come 
 up freely. Pile the clams on the tin, put in the steamer 
 and cover closely. The kettle should be boiling hard and 
 there should be plenty of water when the clams are put 
 in. It will take fifteen minutes or longer for the clams 
 to open, according to size, and they should be as nearly 
 one size as possible. Have prepared some nice rounds 
 of toast, hot; quickly take out the clams and lay on the 
 toast, squeeze the juice of half a lemon into the tin with 
 the clam liquor, add a dash or two of cayenne and pour 
 over the clams ; then bathe in melted butter, so that each 
 clam is moistened. If you are qtdck you can cut ofif the 
 black heads with scissors, which will improve them, but 
 you must not let them cool. Serve immediately. The 
 clams should be in the steamer only just long enough to 
 open. 
 
 MRS. RICHARD C. STEVENS. 
 
 Deviled Clams No. i. 
 
 Will Serve Eight. 
 
 4 qt. pail of clams (with i cup of cream or milk 
 
 shells on) i tablespoonful of butter 
 
 2 tablespoonfuls of flour 2 tablespoonfuls of dry 
 Yolks of 2 raw eggs bread crumbs 
 
 I tablespoonful of chopped Salt and pepper to taste 
 parsley 
 
 Remove clams from their shells. Drain and rinse 
 them. Chop very fine. Scald the cream (or milk). Rub 
 the butter and flour together until smo6th, add to the 
 scalded cream and stir until it thickens. Then add the 
 
FISH AND SHELL FISH 25 
 
 bread crumbs, eggs and parsley. Take from the fire, mix 
 well together, stir in the clams, add salt and pepper. Do 
 not add salt until the clams are stirred in for they may 
 flavor the mixture sufficiently. Fill clam, scollop or sil- 
 ver shells, brush over with the beaten yolk of an egg, 
 sprinkle with bread crumbs and brown in a hot oven. 
 
 MRS. WM. H. DeWOLF. 
 
 Deviled Clams No. 2. 
 
 Will Serve Six. 
 
 25 good sized clams i small onion 
 
 3 crackers rolled fine i small piece of bacon 
 
 I tablespoonful of butter Salt and pepper 
 
 Chop together the clams, onion and bacon and dredge 
 with the crackers. Wash some large shells, fill with the 
 mixture, which should be well seasoned with salt and 
 pepper. On each shell put a small piece of butter and a 
 sprig of parsley. Roast about fifteen minutes and serve 
 hot. 
 
 MRS. DOUGLAS YOUNG. 
 
 Clam Pot Pie. 
 
 Will Serve Eight. 
 
 I quart clams Salt and pepper 
 
 I dozen crackers pounded fine 
 
 Place a narrow rim of paste round the upper part of 
 the baking dish. Then sprinkle a thin layer of the cracker 
 over the bottom of the dish, then a layer of clams ; over 
 them place small pieces of butter, salt and pepper. Re- 
 peat until the last two layers, when use soda crackers 
 in place of the powdered. Moisten the whole with a 
 little milk, cover with a nice paste and bake like a pie. 
 
 MRS. V. A. RITON. 
 
 Oyster Cocktail. 
 
 Served in punch or champagne glasses or bouillon 
 cups. To every glass allow : 
 
26 CLEVER COOKING 
 
 I teasponful of lemon juice 
 
 1 tablespoonful of strained tomato 
 
 2 tablespoonfnls of tomato catsup 
 54 teaspoonful Worcestershire sauce 
 
 2 tablespoonfuls of Sound oysters 
 
 I drop tobasco sauce 
 A little salt 
 
 If the tomato catsup is very mild put in no strained 
 tomato and proportionately more catsup. 
 
 MRS. WINFIELD R. SMITH. 
 
 Oyster Fricassee. 
 
 Dry one quart of oysters. Brown some butter in a 
 saucepan and add the oysters. Keep stirring all the time 
 in the hot butter until they plump ; then add i pint of 
 boiling cream, in which you have stirred 2 tablespoonfuls 
 of flour. Salt and pepper to taste. Have some large 
 crackers warmed aqd on a meat platter and pour oysters 
 over them. 
 
 Creamed Oysters. 
 
 Will Serve Six. 
 
 Put a bit of onion as large as a bean and % oi a. blade 
 of mace, with a pint of cream, into a double boiler. Put 
 one quart (or can) of Eastern oysters into a saucepan 
 and let cook in their own liquor until they are plump and 
 the edges begin to curl. Skim and set aside where they 
 will keep hot but not cook. When the cream comes to a 
 boil thicken with a tablespoonful of flour mixed in a 
 little cold cream or milk. Let boil up, season with salt 
 and cayenne, skim out the onion and mace. Drain the 
 oysters and add to the cream. A dessert spoonful of 
 sherry may be added if liked. 
 
 MRS. RICHARD C. STEVENS. 
 
 Frizzled Oysters. 
 
 Have ready on a platter sufficient toast, which has 
 been dipped quickly into hot slightly salted water, and 
 
FISH AND SHELL FISH 27 
 
 buttered. Turn the oysters, with only their own Hquor, 
 into a very hot frying pan ; season with salt and pepper. 
 Soon as their edges begin to curl stir in a large spoonful 
 of butter, and turn immediately over the toast. Nice for 
 breakfast. 
 
 Oysters en Beure Noir. 
 
 Will Serve Four. 
 I pint of oysters 2 tablespoonfuls of butter 
 
 1^2 tablespoonfuls of vin- Salt, and a dash of cayenne 
 egar 
 Drain and rinse the oysters, let stand a half hour and 
 cook in the liquor formed until plump ; sprinkle with 
 salt. Brown the butter, but be careful not to burn ; add 
 the pepper and vinegar, then the oysters. Fill timbale 
 cases and serve hot. 
 
 MRS. FRANK MITCHELL. 
 
 Oysters Served in Shells. 
 
 Drain six large oysters and wash the shells. Marinate 
 the oysters with melted butter, salt and pepper and 
 minced parsley. Fill the shells and cover with rolled 
 bread crumbs. Put bits of butter on top and brown 
 in a very hot oven. 
 
 MRS. FRANK MITCHELL. 
 (Mrs. Hinckley's Portland Cooking Class.) 
 
 Deviled Oysters. 
 
 1 pint oysters ^ teaspoon salt 
 
 2 tablespoons butter i cup cream or milk 
 2 tablespoons flour Yolks of 2 eggs 
 
 I tablespoon chopped pars- Bread crumbs 
 ley Cayenne 
 
 Drain and chop oysters ; melt butter and add flour 
 and pour in slowly the hot cream or milk ; add eggs and 
 seasoning, then oysters, and fill buttered shells or one 
 large dish with the mixture. Cover with buttered bread 
 crumbs and bake in hot oven fifteen minutes. 
 
 - MRS. A. D. BISHOP. 
 
28 CLEVER COOKING 
 
 To Fry Small Oysters. 
 
 I quart of oysters 3 eggs, well beaten 
 
 I cup of corn meal 
 
 Drain the liquor from the oysters and wipe them dry. 
 Take three or four at a time and dip into the egg, then 
 in the meal and again in the ^gg, keeping the oysters to- 
 gether. Put them on a platter until all are treated in this 
 way, and then fry a few at a time in equal parts of hot 
 butter and drippings. Olive oil may be used instead of 
 butter, and makes them very rich. Season with red pep- 
 per and salt to taste. Cook until brown, turning carefully 
 to keep them in shape, and be sure they are well done. 
 Serve very hot with slices of lemon. 
 
 MRS. CHARLES J. RILEY. 
 
 Toasted Oysters. 
 
 Wrap one large or two or three small oysters in very 
 thin slices of bacon, having put a little cayenne and lemon 
 juice on the oysters. Stick toothpicks through to hold 
 in place, and broil or fry until bacon is crisp. Do not 
 take out toothpicks. Serve hot. 
 
 MISS HOPKINS. 
 
 Olympia Oysters on Toast. 
 
 Will Serve Six. 
 
 1 quart of oysters i cup of cream or rich milk 
 
 2 tablespoonfuls of butter 2 tablespoonfuls of flour 
 I teaspoonful of lemon juice Salt and cayenne pepper 
 
 Drain the oysters and throw them into a hot pan and 
 stir carefully until they look plump. Heat the butter, 
 into which stir the flour, rubbing until smooth, and add 
 gradually the cream. When thoroughly cooked pour 
 over the oysters in the pan, heat through, put in the salt 
 and pepper, and lastly the lemon juice. Pour over crack- 
 ers or nicelv toasted bread. 
 
 MRS. A. W. ENGLE. 
 
FISH AND SHELL FISH 29 
 
 Escalloped Oysters. 
 
 1 quart oysters 7 tablespoonfnls butter, 
 
 2 cups water melted 
 
 I tablespoonful lemon juice 2 tablespoonfuls flour 
 
 3 pints bread crumbs i cup cream 
 
 Salt and pepper 
 
 Drain and wash the oysters and heat slowly with the 
 water until the gills ruffle. Add a little salt. Make a 
 sauce with three tablespoonfuls of the butter and the 
 flour and two cups of the warm water drained from the 
 oysters. Cook and add the cream. Pour the remaining 
 butter over the crumbs ; add pepper and salt. Put in 
 deep dish in layers, first crumbs, then sauce, then oysters, 
 having crumbs on top, and brown in oven. 
 
 MRS. E. B. EDGERS. 
 
 Pigs in Blankets. 
 
 Take large Eastern oysters, wipe them dry, wrap a 
 slice of shaved bacon around each oyster, put on skewers. 
 Broil till bacon is well cooked and serve on toast. 
 
 MRS. S. L. CRAWFORD. 
 
 Celeried Oysters. 
 
 For I dozen large oysters, put i teaspoonful of butter 
 in a stewpan ; add i tablespoonful of minced celerj^ and 
 the oysters ; cover and cook till the oysters are plump 
 and the edges begin to curl ; add seasoning and a little 
 sherrv. Let it boil once and serve very hot on toast. 
 
 Oyster Kabobs. 
 
 Put one large tablespoonful of butter in a stewpan, 
 add a small onion, chopped very fine, a dessert spoonful 
 of parsley and a dozen mushrooms chopped ; let these 
 fry one minute ; add one dessert spoonful (scant) of 
 flour; stir well together; then drop in as many oysters 
 
30 CLEVER COOKING 
 
 as required, which have previously been blanched and 
 bearded. Stir and add the beaten yolks of three eggs, 
 one at a time, taking care they do not curdle but get just 
 thick enough to adhere to the oysters. Take skewers 
 and string six oysters onto each one, basting with the 
 sauce wherever it does not adhere. Let these cool, then 
 roll in beaten egg and abundant cracker meal, so that it 
 looks like a sausage with a skewer run through length- 
 wise. Fry in deep fat two minutes. Great care must be 
 taken to have the fat hot enough, about 380 to 400 de- 
 grees, so that the oysters will become a pale brown in 
 that time, as they would become hard and tough if 
 cooked longer. Serve on a napkin, allowing one skewer 
 to each person. 
 
 ADELAIDE M. BLACKWELL. 
 
 Oysters a la Poulette. 
 
 Put 2 tablespoonfuls of butter in a hot saucepan ; 
 melt and add 2 tablespoonfuls of chopped onion and i of 
 parsley, i bay leaf and a sprig of thyme. Siniwfr for 
 ten minutes, then add 2 tablespoonfuls of flour. Have i 
 cup of stock hot and pour gradually over the ingredients 
 in the saucepan ; strain into a double boiler ; season ; 
 add I cup of hot cream and stir well until thick. 
 
 Drain i pint of oysters, pour cold water over them 
 and drain again, then squeeze lemon juice over them and 
 cook till plump, and add to the sauce. 
 
 Have ready shells prepared as follows : Cut slices of 
 bread an inch and a quarter thick, and with a biscuit cut- 
 ter cut rounds from each slice. With a small cutter cut 
 nearly through the round and remove the center, leaving 
 a cup. Roll these in beaten egg, then in bread crumbs, 
 and fry in deep fat to a delicate brown. Fill with the 
 prepared oysters and serve hot, garnished with a sprig 
 of parsley. 
 
 MRS. FRANK MITCHELL. 
 
FISH AND SHELL FISH 31 
 
 Olympia Oysters and Fresh Mushrooms. 
 
 Will Serve Six. 
 
 2 cups of mushrooms (a i pint of oysters 
 
 few more or less will 2 tablespoonfuls of butter 
 not matter) 2 tablespoonfuls of flour 
 
 % cup of sherry 
 
 Peel and break into small pieces the mushrooms and 
 put them in a stewpan with a little water; cook until 
 tender, stirring frequently. Heat the butter and stir into 
 it the flour, rubbing smooth ; add the cream gradually 
 and let it boil up once. Add to this the mushrooms and 
 oysters. Season with salt and cayenne pepper and add 
 the wine. Serve on toast. MRS. A. W. ENGLE. 
 
 Oyster Patties. 
 
 Will Serve Eight. 
 
 I pint solid native oysters i large tablespoonful butter 
 
 1 saltspoonful salt i saltspoonful pepper 
 
 2 small tablespoonfuls flour 2 small cups milk 
 
 Yolks of 2 eggs. 
 
 Stir your flour, pepper and salt in a little cold milk, 
 then stir this into your boiling milk and add butter. When 
 this is the consistency of cream, have a quart of boiling 
 water and pour your oysters into it, and give them a 
 shake or a stir with a spoon ; then turn immediately into 
 a colander, drain well, and stir them into your cream. 
 Set over a slow fire for five minutes for oysters to finish 
 cooking. Beat the yolks of two eggs in a little milk and 
 stir into your cream, then fill your shell. This will serve 
 eight persons. 
 
 CHARLES MULCAHEY (Chef Rainier-Grand). 
 
 Deviled Crabs. 
 
 Make one pint of cream sauce and add : 
 
 %. teaspoonful cayenne i teaspoonful made mustard 
 
 I teaspoonful lemon juice i tablespoonful wine 
 I pint crab meat 
 
 Make the sauce thick, as the crabs liquify it. 
 
 MRS. CHARLES SHEPARD. 
 
32 , CLEVER COOKING 
 
 Crab a la Roi. 
 
 Will Serve Six. 
 
 1 can of tomatoes i slice of onion 
 
 2 cups of crab meat i cup of cream 
 I pinch of salt i red pepper 
 
 I lump of butter size of an Qgg 
 
 Cook the tomatoes with a pinch of salt, red pepper 
 and slice of onion at least two hours. Then strain 
 through a colander. Shred the crabs very fine, add the 
 cream, then mix the crab with the tomatoes and just let 
 it come to a boil ; put in the butter but do not cook. 
 Serve on small pieces of buttered toast on a warm dish. 
 
 MRS. HOMER F. NORTON. 
 
 Crab Pates a la Creole. 
 
 This will make Nine Pates. 
 
 1 large Dungeness crab i cup rice 
 
 2 eggs fi cup milk 
 
 4 tablespoonfuls of melted i small pinch of cayenne 
 
 butter pepper 
 
 I quart boiling water Salt and pepper to taste 
 
 Crack the shells of the crab, remove all of the white 
 meat from the claws and body, also the yellow "fat" next 
 the back shell, as this fat is the richest portion of the 
 crab. Mince fine and set aside until the rice is ready. 
 Wash the rice in several waters, then boil in double 
 boiler, covering the rice with the boiling water. Do not 
 stir at all, but let boil until dry and tender. Stir the hot 
 rice into the minced crab, add the butter, milk and sea- 
 soning, then last of all the beaten eggs. Drop into well- 
 buttered granite or iron gem pans, heap up as full as 
 possible, brush over the top with beaten egg and bake 
 in a hot oven until of a rich golden brown color, or it 
 may be baked in an earthern dish. 
 
 MRS. C. P. DAM. 
 
CLEVER COOKING 33 
 
34 CLEVER COOKING 
 
 McCarthy Dry Goods Co, 
 
 FINE HOUSEKEEPING LINENS 
 
 Uhe Tl^ost Complete and 9/^ost Carefuili/ Selected Stoo/c 
 in the V^orthwest. 
 
 Full bleached, all linen Satin Damask, Irish and Scotch 
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 2,25 and 2.50 a yard; with large ^ size Dinner Napkins 
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 Cream Table Damask, fine quality, 72 inches wide, 
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 EXTRA SPECIAL— Satin Damask, l^A yards wide, at 
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 Satin Damask Cloths, Irish and Scotch Linens; sizes, 8x8, 
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 Silver Bleached Barnsley Crashes, complete lines, all 
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 Glass Towelings in all qualities. 
 
 Royal Society Art Linens, all widths and all qualities. 
 
 Handkerchief Linens in all the new sheer weaves. 
 
 Hemstitched and Hand'-embroidered Doilies, Lunch' 
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 It is a matter of pride and pleasure for our salesmen to 
 show these beautiful lines whether you purchase or not. 
 
 McCarthy Dry Goods Co. 
 
 Second ytvenue and TT^adison Street, Seattle, *l//ash. 
 
MEATS 
 
 'O! the roast beef of Old England." — Fielding. 
 
 "Venison's a Caesar in the fiercest fray, 
 Turtle an Alexander in the way; 
 And in quarrels of a slighter nature, 
 Mutton's a most successful mediator." — Pindar. 
 
 Roast Beef. 
 
 Buy a prime roast (first, second or third ribs). Have 
 the butcher cut off the ends of the ribs, making a stand- 
 ing roast. Wipe clean with a damp cloth. Do not wash. 
 Put a heavy steel frying pan onto the range and let it get 
 very hot then put the roast in and sear over all the cut 
 surfaces. This keeps the juices in, and if thoroughly done 
 a small roast can be made almost as juicy as a large one. 
 Salt and pepper the meat, run a steel skewer through the 
 fleshy part to keep it from bulging ; put the meat rack in 
 the pan, place the roast on it, cut side up, and dredge well 
 with flour, not forgetting the pan. Put in the oven, and 
 when the flour in the pan has browned add enough hot 
 water to just cover the bottom. The oven should be very 
 hot at first, and should be diminished a little after the 
 roast has browned. From this time baste every five min- 
 utes, keeping only enough water in the pan to prevent 
 burning; any more makes too much steam and draws 
 out the juices. An eight-pound roast will be well done on 
 the outside and rare in the middle in one hour. Save the 
 ribs cut off for braised short ribs. 
 
 MRS. RICHARD C. STEVENS. 
 
36 CLEVER COOKING 
 
 Fillet of Beef. 
 
 Lard the vipper side, dredge with salt, pepper and 
 flour. Put several pieces of salt pork in the pan under 
 the meat. Bake in a hot oven thirty minutes. If you 
 prefer omit the pork and put the choice pieces of beef fat 
 over the meat. Serve with mushroom sauce. 
 
 Braised Short Ribs. 
 
 2 or 3 short ribs i onion 
 
 5 slices salt pork. 
 
 Put the salt pork on the stove in a braising or dripping 
 pan and slice the onion in it. Fry till a golden brown, 
 dredge the ribs well with flour and brown also ; then 
 cover with a pint of hot water, set in the oven and cook 
 for three hours, having the braising pan closely covered. 
 Baste often and add more water if necessary. This is a 
 very satisfactory way to treat any of the tougher cuts of 
 meat. Sprinkle quite thickly with pepper and salt. It is 
 impossible to give exact quantity as it would vary with 
 weight of meat. 
 
 MRS. R. W. EMMONS. 
 
 Crown of Mutton. 
 
 4 lbs. of ribs of young mut- yi cup butter 
 
 ton Salt, pepper and celeiy 
 
 Have your butcher trim the ribs two inches down and 
 take off the backbone, and tie in a circle with the bones 
 erect. Put in baking pan with a few stalks of celery and 
 the seasoning, butter, and a pint of water. Roast, allow- 
 ing fifteen minutes to a pound. Baste often. Ten min- 
 utes before serving remove the top pan and brown. Very 
 nice served with green peas in the circle of meat. 
 
 MRS. FRANK W.* PARKER. 
 
 Leg of Lamb with Dressing. 
 
 Buy a hind quarter of spring lamb ; have the leg cut 
 off and boned the same as a fillet of veal. The remainder 
 of the quarter may be cut into chops. Make dressing, 
 
HEATS 37 
 
 using about i^ cups of grated bread, i tablespoonful of 
 minced mint, salt and pepper, soft butter sufficient to 
 moisten slightly, and about half as many chopped pecans 
 as bread crumbs. Rub the meat with salt and pepper in- 
 side and out, put in the dressing, taking care to fill the 
 cavity so as to give shape to the leg, but do not press too 
 tight or the dressing will be heavy. Roast about fifteen 
 minutes to the pound ; baste very often, or it will be dry. 
 Put a bouquet of herbs, or a few sprigs of mint in the 
 pan, and serve with a nice brown or mint sauce, or with 
 a mint sorbet. 
 
 MRS. RICHARD C. STEVENS. 
 
 Leg of Mutton. 
 
 Peel back the outside skin and with a sharp-pointed 
 knife make slits or gashes, into which force thin slices of 
 salt pork which have been rolled in equal parts of ground 
 cloves and alspice. Replace the skin and roast, basting 
 frequently. 
 
 MRS. HELEN M. flUNT. 
 
 Boiled Dinner. 
 
 Put the meat on in hot water and boil three hours be- 
 fore adding the vegetables. The usual ones are potatoes, 
 cabbage, turnips and beets ; some, however, add carrots 
 and parsnips. Put the first three into a wire basket on 
 top of the meat, keeping all covered with water and boil 
 one hour, making four hours the entire time for boiling 
 meat. The beets, on account of discoloring the other 
 vegetables, should be boiled in a separate kettle, and un- 
 less very young will require two hours' boiling. 
 
 A boiled dinner may be served in two ways : The 
 meat on a large platter with the vegetables placed 
 around it, or the potatoes and turnips mashed separately 
 or together, and beets and cabbage each in a vegetable 
 dish. 
 
 MRS. SARAH CONANT. 
 
 Use Only Extracts from Pidduck-Ross Co. 
 
38 CLEVER COOKING 
 
 To Corn Beef. 
 
 Use a pint of rock salt to one gallon of cold water; 
 let it come to a boil, skimming carefully. Cool before 
 putting in the beef. Leave in brine four or five days. 
 
 MRS. SARAH CONANT. 
 
 To Corn Beef. 
 
 Get a piece of round beef from below the hip (with the 
 bone attached), weighing thirteen or fourteen pounds. 
 Rub over it a mixture of i teaspoonful of salt petre and i 
 tablespoonful of sugar ; then rub one large handful of 
 salt very thoroughly into each side of it, getting into all 
 the creases. Set away in a cool place and baste it well 
 every day for eight days in its own liquor, being careful 
 to turn it over each day. Boil it about six hours, or until 
 tender. Better when eaten cold, thinly sliced. 
 
 MISS COLLINS. 
 
 Veal Cutlets. 
 
 Dip the cutlets in egg, then in bread crumbs, and cook 
 on top of the stove until brown on both sides. Then 
 cover and cook in the oven about three-quarters of an 
 hour. Make a brown thickened gravy of the fat in the 
 pan after the cutlets are removed, a good lump of butter, 
 some flour and heated milk. Pour over the cutlets on 
 the platter. ^/[^.g^ CHARLES E. SHEPARD. 
 
 To Fry Chicken. 
 
 Joint the chicken ; put into a dish and set into a 
 steamer, which should be ready with the water boiling, 
 and steam until tender. Take up and fry quickly in very 
 hot fat, half butter and half beef suet, until lightly 
 browned. Serve with a cream gravy. An onion and a 
 stalk of celery cut up fine and put into the steamer with 
 the chickens gives a good flavor. This method is for a 
 chicken a year old. While cooking, keep the pan well 
 covered. MRS. HINCHLIFFE. 
 
HEATS 39 
 
 Roast Turkey or Chicken. 
 
 Having prepared the fowls for roasting, make a thick 
 dough of graham flour and water and roll out one inch 
 thick. Have it large enough to cover the fowl completely. 
 Butter the fowl thoroughly, then place the rolled dough 
 over, being careful to press down around the neck and 
 legs. Pour boiling water into the pan about one inch 
 deep. Have the oven very hoi; keep just enough water 
 in the bottom of pan to prevent burning. One-half hour 
 before serving time remove the pan from the oven and 
 lift off the dough blanket. The turkey will be tender but 
 white. Cool the oven and brown the turkey. There is 
 no basting or opening of the oven door except to see that 
 the water in the pan has not boiled out. 
 
 MRS. HINCHLIFFE. 
 
 Tongue with Sweet Gravy. 
 
 Boil a fresh beef tongue in salt water until very ten- 
 der, having about one quart of water when done. Brown 
 without burning (in a large skillet), a large teacupful of 
 flour, in half butter and half lard. Thin it out slowly 
 with the liquid, stir till smooth, adding a few cloves, y^ 
 teacupful of sugar and Yi teacupful of strong vinegar ; 
 also a teacup of raisins and a little more salt if necessary. 
 Skin the tongue while hot, cut in slices and place while 
 warm on a large meat dish, pouring the gravy over it, 
 and. garnish with a few slices of lemon and blanched al- 
 monds. 
 
 L. M. THEDINGA. 
 
 Cold Tongue. 
 
 Cook about three hours in a large kettle ; put Yz pint 
 of salt and 2 large green peppers in the water; let get 
 cold in water. If green peppers are out of season, put in 
 a dozen of the little red peppers. 
 
 To serve tongue hot, pour over it tomato sauce made 
 from Mrs. Erastus Brainerd's recipe. 
 
 MRS. S. L. CRAWFORD. 
 
40 CLEVER COOKING 
 
 Curried Mutton. 
 
 Will Serve Four. 
 
 I cup of cold mutton cut in i small onion 
 
 dice ij^ cups of new milk 
 
 I tablespoonful flour i heaping teaspoonful of 
 Butter size of walnut curry 
 
 Fry the mutton and onion together with the butter. 
 When brown add the milk and thicken with flour, into 
 which the curry has been stirred. Boil in a double boiler 
 at least an hour. Serve with boiled rice, putting curry 
 m the center of the platter, arranging the boiled rice 
 around it. When the curry is done it should be the con- 
 sistency of thick cream. 
 
 MRS. T. M. DAULTON. 
 
 Jellied Tongue. 
 
 Will Serve Twelve. 
 One cup of the liquor in which the tongue was cooked. 
 
 2 cups good stock of any ^^X box of gelatine 
 
 meat except mvitton i gill of cold water 
 
 I cup boiling water 2 tablespoonfuls of vinegar 
 
 I glass of sherry i cold boiled tongue, sliced 
 
 Soak the gelatine in the cold water for two hours ; 
 pour over it the boiling water, the stock and the tongue 
 liquor, heated. Unless the stock is highly seasoned, boil 
 a bay leaf, a sprig of parsley, slice of onion and a few 
 sweet herbs in a cup of water, and then strain this and 
 pour it over the gelatine instead of using the plain boil- 
 ing water. Flavor the jelly with the vinegar and sherry, 
 pepper and salt, strain through a cloth. When the jelly 
 begins to harden pour a little of it in a mould, first wet- 
 ting the mould in a little cold water. Arrange slices of 
 tongue on this, pour in more jelly, then another layer of 
 tongue, and so on until the materials are all used, having 
 jelly on top. Set the mould on ice until hard, then turn 
 it out and slice. 
 
 MRS. ALBERT T. TIMMERMAN. 
 
 Delicious Teas Are to Be Had at Pidduck-Ross Co. 
 
riEATS 41 
 
 English Pie. 
 
 i^ lbs. round steak i tablespoonful flour 
 
 I medium sized onion 2 tablespoonfuls butter 
 Salt and pepper 
 
 Invert a cup in the center of a pan. Cut the steak 
 into small pieces and place around the cup ; slice the 
 onion fine and sprinkle over the meat. Mix the flour and 
 butter and spread over the onion ; add seasoning. Cover 
 with cold water and bake three hours. About twenty 
 minutes before serving cover with rich pufl: paste and 
 brown in the oven. The cup will be filled with rich brown 
 gravy. 
 
 MRS. C. E. McTEIGH. 
 
 French Mutton Stew. 
 
 Cut the mutton in pieces one-half the size of the hand. 
 Place in a stew pan with one tablespoonful of hot fat and 
 brown on both sides. Now add one tablespoonful of 
 flour, mix well and add just enough stock or water to 
 cover the meat. Skim while boiling one-quarter of an 
 hour. Add two small onions sliced. Cook steady one 
 hour more. 
 
 MRS. L. H. GRAY. 
 
 Pot Roast. 
 
 Four to six pounds from the rump or the round ; wipe 
 with a wet cloth. Sear by placing in a hot frying pan 
 and turning until surface is browned. Put in a kettle 
 with one cup of water; keep just below the boiling point. 
 Do not let the water boil entirely away, but add ojily 
 enough to keep from burning. Keep cover closed to keep 
 in steam. Cook very tender, but not so as to break. Serve 
 hot or cold. The meat when cold may be cut in slices 
 and fried in hot butter. 
 
 From MRS. LINCOLN'S COOK BOOK. 
 
42 CLEVER COOKING 
 
 English Dobe. 
 
 6 lbs. lean beef (off the i pint tomatoes 
 
 rnmp) i pint mushrooms 
 
 2 large onions 2 tablespoonfuls flour 
 
 5^2 *cup of butter Salt and pepper 
 
 Put butter in a stew pot and fry with sliced onions 
 until brown ; remove the onions and add the meat, 
 browning on both sides. Remove the meat and tomatoes 
 and the fried onion, thicken with flour; add a pint of 
 boiling water and seasoning. Put in the meat and cook 
 slowly with kettle closely covered for three or four 
 hours ; turn the meat occasionally ; add niore water as 
 it cooks away. When ready to serve place meat on plat- 
 ter and pour over it the gravy, to which the mushrooms 
 have been added. ^RS. FRANK W. PARKER. 
 
 Veal Blanchette. 
 
 One-half breast of veal. Cut into small pieces and 
 boil in water enough to cover. Season with a little mace, 
 salt and pepper. When quite tender transfer the meat 
 into cold water to blanch. Boil a pint of macaroni 
 (broken) in milk until tender. Cream y^ pound of but- 
 ter and two tablespoonfuls of flour and stir into the water 
 in which the veal was cooked. Add meat and macaroni 
 and let come to boiling point before serving. 
 
 MRS. L. B. STEDMAN. 
 
 Spiced Beef. 
 
 Boil a three or four-pound roast slowly for three or 
 four hours. Chop very fine. Add half a teaspoonful of 
 cloves, cinnamon and a pinch of nutmeg. Salt and pep- 
 per to taste and turn into a mould. MRS BONE 
 
 Mock Duck. 
 
 ij^ lbs. round steak 2 hard boiled eggs 
 
 Little chopped onion Pepper, salt 
 
 Few whole cloves Cracker crumbs 
 
 I can tomatoes 
 
 Roll the steak and tie it; place in a pot with a little 
 suet melted in it, and brown. Add a can of tomatoes and 
 
MEATS 43 
 
 cook two hours ; season ; thicken a little. Untie meat 
 and serve with the tomato savice. 
 
 MRS. LEWIS H. SULLIVAN. 
 
 Baked Calf's Liver. 
 
 I whole (or half) calf's liver Salt and pepper 
 Sliced bacon Little onion 
 
 Cover the liver with sliced bacon, sprinkle with the 
 salt and pepper and dredge with flour. Rub the bottom 
 of a covered baking pan with onion, put in liver, add a 
 little water and bake about an hour. Make gravy as for 
 anv roast. 
 
 MRS. A. D. BISHOP. 
 
 Jellied Veal. 
 
 Will Serve Twelve. 
 
 2 pounds breast of veal i teaspooxiful of thyme 
 
 I teaspoonful of savory >'2 teaspoonful of marjoram 
 
 Salt Pepper 
 
 Nutmeg 2 bay leaves 
 
 4 tablespoonfuls of parsley, ^ lemon 
 
 chopped 3 eggs hard boiled 
 
 Cut the veal into small pieces and put with the bones 
 into boiling water. Simmer one hour. Remove the 
 meat and add to the bones and water, the herbs and sea- 
 soning. Simmer two hours, strain and pour over the 
 other ingredients, which have been arranged in a deep 
 buttered dish as follows : A layer of small pieces of veal, 
 over these sprinkle salt, pepper, a little lemon juice and 
 grated rind ; also a suspicion of nutmeg. Then a layer 
 of hard-boiled eggs cut in thin slices, chopped parsley 
 sprinkled between, another layer of veal, with seasoning 
 as before ; so on until all the veal and ^%g are used. Pour 
 the hot soup over this ; when cold turn out and cut in 
 thin slices. Serve very cold. 
 
 MRS. S. W. R. DALLY. 
 
 If It's from Pidduck-Ross Co.'s It's Good. 
 
44 CLEVER COOKINQ 
 
 French Ragout. 
 
 Will Serve Six. 
 3 lbs. lean beef 4 medium sized onions 
 
 I tablespoonful of French coloring flour 
 
 Cut the meat in about two-inch squares, season and 
 roll well in flour. Slash onions in quarters (do not cut 
 apart), and stick a whole clove in each quarter. Sprinkle 
 flour plentifully in bottom of baking pan or saucepan, 
 put in onions, then the floured meat and tablespoonful of 
 caramel or French coloring, cover with water and sim- 
 mer in oven four hours, putting on more water as it is 
 needed. 
 
 MRS. EUGENE RICKSECKER. 
 
 Boiled Ham. 
 
 Trim off the hard dark part and cover with cold wa- 
 ter ; simmer slowly, allowing half an hour to the pound. 
 Take from the fire ; let it remain in the water until nearly 
 cold, then skim and sprinkle sugar and grated bread or 
 cracker crumbs over the top and brown in the oven. 
 MRS. LINCOLN'S COOK BOOK. 
 
 Pork Tenderloins. 
 
 1. Cut in thin slices and fry in hot lard. 
 
 2. Do not let the butcher cut them. Cut them 
 nearly through lengthwise, and fill with a dressing made 
 as for poultry. Tie together with string and bake about 
 half an hour. Remove strins; before sending to the table. 
 
 Venison Steak. 
 
 Venison steak i^ inches i tablespoonful butter 
 thick I saltspoonful salt 
 
 I teaspoonful lemon juice 2 tablespoonfuls quince jelly 
 Yi pint claret or Maderia A bit of mace 
 A pinch of cayenne 
 
 Melt the butter in a frying pan, put in steak, cover 
 and cook three minutes ; turn and cook three minutes 
 
MEATS 45 
 
 longer. Add the other ingredients and simmer all to- 
 gether six minutes. Serve on hot plates. 
 
 Stewed Pigeons. 
 
 Pick, draw and clean, then lay in cold salted water 
 for one hour. Put to cook in a pot with cold water to 
 cover them. Stew until quite tender, then add milk, but- 
 ter, pepper and salt to taste. Thicken with flour and 
 milk and serve. Doves may be treated in the same man- 
 ner. 
 
 MRS. DOUGLAS YOUNG. 
 
 Native Wild Ducks. 
 
 First in excellence is the mallard, then the teal, and 
 the widgeon, during the winter months. 
 
 Dry pick the duck, singe, clean thoroughly and wipe 
 dry with a clean towel. If badly shot wash in cold salt 
 water, or even soak half an hour in salt and water, wip- 
 ing well before stuffing. The stuffing: 
 
 2 teacupfuls stale bread i tablespoonful of butter 
 
 crumbs ^ (scant) teaspoonful dried 
 
 Pepper and salt thyme 
 
 Crumb the bread very fine, add the seasoning and the 
 butter broken in bits. This quantity will stuft' one mal- 
 lard or two teal or other small ducks. Tie securely, rub 
 the outside with pepper and salt and a little butter, very 
 little if the duck is very fat ; put in pan, breast side up, 
 in a moderate oven, with just enough water to keep from 
 burning. Cover with another pan and cook one hour or 
 a trifle more for a mallard or large duck. Do not baste 
 as it makes the dressing wet. If not brown enough re- 
 move the cover ten minutes before serving. Skim the 
 gravy in the pan, add more water if necessary, and 
 thicken with flour. Season and serve hot with currant 
 jelly. 
 
 MRS. J. W. EDWARDS. 
 
46 CLEVER COOKING 
 
 Broiled Game Birds. 
 
 Take any small birds, draw, clean and wipe quickly 
 with a damp cloth, split down the back, rub with salt 
 and pepper and broil over hot coals. Put each bird on a 
 triangle of toast and pour over a sauce made as follows : 
 
 Bread Sauce for Game. 
 
 I cup of bread crumbs i slice of onion 
 
 I cup of stock Salt and pepper 
 
 I large tablespoonful butter 
 Put in the double boiler, cook half an hour, strain and 
 add the butter. Serve at once on a hot platter. Garnish 
 with parsley. MRS. FRANK MITCHELL. 
 
 Quail au Delire. 
 
 54 lb. of bacon y^ lb. veal liver 
 
 I bay leaf i shallot 
 
 Yt. carrot, chopped A little chopped onion 
 
 Salt and pepper. 
 Fry the bacon, add the liver cut in small pieces, the 
 vegetables and seasoning and stew until cooked. Pound 
 together with a few mushrooms, and rub through a 
 sieve. This force meat will stuff two birds. Put a piece 
 of butter on the breast of each and roast half an hour, if 
 liked rare, longer to be well done ; baste every ten min- 
 utes. For the sauce, add i cup of stock to the baking 
 pan, thicken, add 2 tablespoonfuls of currant jelly, sea- 
 son and serve very hot. Pigeon, reed birds, or any small 
 tender birds, cooked after this manner are delicious. 
 
 MRS. FRANK MITCHELL. 
 
 Yorkshire Pudding. 
 
 (To Serve with Roast Beef.) 
 
 % pint sweet milk ^^ cup flour 
 
 3 eggs, whites and yolks A little salt 
 beaten separately 
 Three-quarters of an hour before the roast is done 
 pour some drippings from the beef into another pan ; 
 pour in pudding, basting with drippings. When done, 
 cut in squares and serve with roast. 
 
 MRS. W. B. GAFFNEY. 
 
MEATS 47 
 
 Chicken Pie. 
 
 Skin the chicken, put in cold water and cook until ten- 
 der. When done salt to taste. Make a sauce of: 
 
 3 tablespoonfuls butter, Pepper and salt 
 
 melted 3 cups of chicken stock 
 
 3 tablespoonfuls flour i cup cream or milk 
 
 Cook sauce until smooth and pour over the chicken. 
 
 Crust. 
 2 cups flour I egg 
 
 yi teaspoonful salt i cup milk 
 
 2 tablespoonfuls butter 
 
 2 teaspoonfuls baking powder 
 
 Stir to a batter and spread on the chicken and bake. 
 
 MRS. JOHN ROSENE. 
 
 Dumplings. 
 
 (For Chicken or Stews.) 
 
 2 cups flour 2 teaspoons baking powder 
 
 Pinch of salt 
 
 Sift the flour, baking powder and salt together, then 
 moisten with milk until it will drop easily from a spoon. 
 Drop by spoonfuls into the boiling stew and keep closely 
 covered for 20 minutes. These dumplings will be very 
 light if the proper amount of milk is added ; so rnilk 
 should be added until you have a drop batter. 
 
 MRS. A. T. TIMMERMAN. 
 
 Egg Dumplings for Stew. 
 
 I Qgg I cup milk 
 
 I heaping teaspoonful of Flour to make a thick batter 
 baking powder Salt 
 
 Drop into hot gravy ; cover and cook about ten min- 
 utes. Nice with chicken or lamb stew. 
 
 MRS. C. P. DAM. 
 Good Things to Eat at Pidduck-Ross Co.'s. 
 
48 CLEVER COOKING 
 
 Dressing for Boned Leg of Mutton. 
 
 I cup bread crumbs i tablespoonful parsley 
 
 ^ cup chopped almonds i teaspoonful salt 
 
 Little pepper J4 cup butter (melted) 
 
 Mix and fill in the leer when bone has been removed. 
 
 Meats and Their Accompaniments. 
 
 With Roast Beef — Tomato "sauce, grated horseradish, 
 mustard, cranberry sauce, pickles. 
 
 With Roast Pork — Apple sauce, cranberry sauce. 
 
 With Roast Veal — Tomato sauce, mushroom sauce, 
 onion sauce and cranberry sauce. Horseradish and lem- 
 ons are good. 
 
 With Roast Mutton — Currant jelly, caper sauce. 
 
 With Boiled Mutton — Onion sauce, caper sauce. 
 
 With Boiled Fowls — Bread sauce, onion sauce, lemon 
 sauce, cranberry sauce, jellies ; also cream sauce. 
 
 With Roast Lamb — Mint sauce, mint sorbet. 
 
 With Roast Turkey — Cranberry sauce, cranberry sor- 
 bet, currant jelly. 
 
 With Boiled Turkey — Oyster sauce. 
 
 With Venison or Wild Ducks — Cranberry sauce, cur- 
 rant jelly, or currant jelly warmed with port wine. 
 
 With Roast Goose — Apple sauce, cranberry sauce, 
 grape or currant jelly. 
 
 With Boiled Fresh Mackerel — Stewed gooseberries. 
 With Boiled Bluefish — White cream sauce, lemon 
 sauce. 
 
 With Boiled Shad — Mushroom sauce, parsley or egg 
 sauce. 
 
 With Fresh Salmon — Green peas, cream sauce. 
 Pickles are good with all roast meats. 
 Spinach is the proper accompaniment to veal. 
 Slices of lemon with all fish. 
 
MEAT AND FISH SAUCES 
 
 "Epicurean cooks sharpen with cloyless sauce his appe- 
 tite." — Shakespeare. 
 
 Drawn Butter. 
 
 I tablespoonful flour i tablespoonful butter 
 
 I cup of boiling water J4 teaspoonful salt 
 
 Dash of pepper. 
 
 Melt the butter and stir in the flour; add carefully 
 the water, then season. 
 
 Many other sauces are made with drawn butter as a 
 foundation : 
 
 Caper Sauce — Add 3 tablespoonfuls of capers. (Boiled 
 mutton.) 
 
 Egg Sauce — Add i egg, hard-boiled and chopped fine. 
 (Fish.) 
 
 Sauce Piquant — Add 2 teaspoonfuls of lemon juice, 
 2 teaspoonfuls each of chopped olives, pickles, parsley 
 and capers. 
 
 Brown Sauce. 
 
 I tablespoonful of butter Salt 
 I tablespoonful of flour Pepper 
 
 I tablespoonful of onion i teaspoonful of lemon juice 
 I cup of stock 
 
 Chop the onion and fry in butter; then add the flour, 
 then the stock and seasoning-; strain. 
 
 The following sauces can be made by using brown 
 sauce as a foundation : 
 
 Mushroom Sauce — Add V2 cup of mushrooms. 
 
 Olive Sauce — Add 8 olives chopped. (Game.) 
 
 Wine Sauce — Add ^ cup wine and i tablespoonful of 
 currant jelly. Thicken a little with flour. (Venison.) 
 
 S. W. S. 
 
50 CLEVER COOKING 
 
 Caramel. 
 
 I teacupful sugar 4 tablespoonfuls of water 
 
 Put in a skillet over a hot fire and stir constantly 
 until thoroughly browned. Add enough water to make 
 a thin syrup. Bottle. This will keep any length of time 
 and is used for coloring soups and gravies. 
 
 MRS. EUGENE RICKSECKER. 
 
 Mint Sauce. 
 
 For Lamb. 
 
 1 cup fresh chopped mint % cup sugar 
 
 y2 cup vinegar 
 
 Use only leaves and tender part of mint. Let it stand 
 an hour before serving. Use more sugar if the vinegar 
 IS strong. j^j^g LINCOLN'S COOK BOOK. 
 
 Anchovy Sauce. 
 
 For Any Kind of Fish. 
 
 2 tablespoonfuls of butter i tablespoonful of chopped 
 I tablespoonful of lemon parsley 
 
 juice % teaspoonful of salt 
 
 3 tablespoonfuls of anchovy paste 
 
 Mix all the ingredients and knead well in a bowl. 
 Should be perfectly smooth. By permission of 
 
 MRS. S. T. RORER and ARNOLD & CO. 
 
 Celery Sauce. 
 
 For Boiled Fowl or Turkey. 
 
 2 tablespoonfuls of flour ^ cup of butter 
 I pint of milk 3 heads of celery 
 
 Mix the flour and butter ; add the milk hot. Cut the 
 celery into small bits and boil a few minutes in water, 
 which strain off. Put the celery into the butter and milk 
 and stir over the fire for five or ten minutes. 
 
 (THE HOME COOK BOOK.) 
 
 Frogs' Legs in Season at Pidduck-Ross Co.'s. 
 
HEAT AND FISH SAUCES 51 
 
 Parsley Butter. 
 
 For Oysters, Fish and Vegetables. 
 Cream i heaping tablespoonful of butter, add Yz tea- 
 spoonful salt, Yz saltspoonful pepper, and i tablespoonful 
 chopped parsley. MRS. LINCOLN. 
 
 (In the American Kitchen Magazine.) 
 
 Bearnaise Sauce. 
 
 Crab Chops, Steak or Fried Fish — French. 
 
 Beat the yolks of 4 eggs, add J4 cup of best olive oil, 
 and when well mixed add ^4 cup of hot water. Set the 
 bowl over the tea kettle or in a pan of boiling water, and 
 cook till thick, stirring constantly. Take from the fire, 
 beat well and add salt, a dash of cayenne and a table- 
 spoonful of vinegar ; Tarragon is best ; let cool. 
 
 MRS. RICHARD C. STEVENS. 
 
 Hollandaise Sauce. 
 
 For Fish. 
 Make a drawn butter sauce, remove from fire and add 
 yolks of 2 raw eggs, juice of half a lemon, i tablespoonful 
 of chopped parsley and i teaspoonful of onion juice. 
 By permission of 
 
 MRS. S. T. RORER and ARNOLD & CO. 
 
 Horse Radish Sauce. 
 
 Potato Balls or Fish. 
 Chill one cup of thick cream and beat it until thick 
 enough to hold in shape. Add >4 teaspoonful of salt, Yz 
 saltspoonful of pepper, and 3 tablespoonfuls of prepared 
 horse radish. If fresh-grated horse radish is used, add 2 
 tablespoonfuls of vinegar and i teaspoonful of sugar to 
 the radish. Keep this in a cold place, as it should be stiff 
 and thick when used. If served on the dish with hot 
 meat, put it in a shallow sauce dish and cover the dish 
 with a garnish of water cress. MRS. LINCOLN. 
 (In the American Kitchen Magazine.) 
 
52 CLEVER COOKING 
 
 White Sauce. 
 
 For Vegetables. 
 
 I pint of milk 2 tablespoonfuls of butter 
 
 I tablespoonful of flour ^A teaspoonful of salt 
 Yz saltspoonful of pepper 
 
 Heat the milk over hot water. Put the butter in a 
 granite sauce pan and stir until it melts and bubbles. Be 
 careful not to brown it. Add the flour dry and stir quick- 
 ly till well mixed. Pour in one-third of the milk. Let it 
 boil and stir well as it thickens ; tip the sauce pan slightly 
 to keep the sauce from sticking. Add another third of 
 the milk, let it boil and thicken and stir until perfectly 
 smooth. Be iure that all the lumps are rubbed out while 
 it is in this thick state. Add the remainder of the milk ; 
 let it boil, and when smooth put in the salt and pepper. 
 
 A richer sauce is made as follows : 
 
 For Shell Fish, Sweetbreads. 
 
 I cup hot cream i heaping tablespoonful of 
 
 I heaping tablespoonful of butter 
 
 flour Yi teaspoonful of salt 
 
 Y2 saltspoonful of pepper 
 
 Make in the same manner as the White Sauce. 
 
 MRS. LINCOLN'S Boston Cook Book. 
 
 Sauce Allemande. 
 
 French — For Fish. 
 
 2 ounces butter 2 ounces flour 
 
 I pint clear soup stock Salt and pepper 
 
 Yolks of 3 eggs 
 
 Melt the butter and mix thoroughly with it the flour; 
 add immediately the stock and seasoning, boil fifteen 
 minutes, remove from the fire and carefully skim off the 
 grease. When it has ceased boiling add the yolks mixed 
 in a little water and stir in quickly with an z^^ beater 
 so as to make the sauce light. 
 
 MRS. ERASTUS BRAINERD. 
 
HEAT AND FISH SAUCES 53 
 
 Sauce for Vegetables, 
 
 I ounce butter i ounce flour 
 
 I pint milk i onion 
 
 Yz ounce lean raw ham Salt and pepper 
 
 Melt the butter, stir in the flour, add the onion sliced, 
 the ham and seasoning. When beginning to color 
 slightly moisten with the milk ; stir well and boil ten 
 minutes. Strain and serve. 
 
 MRS. ERASTUS BRAINERD. 
 
 Lemon Sauce. 
 
 For* Boiled Chicken. 
 
 2 ounces butter i ounce flour 
 
 Salt, pepper A little nutmeg 
 
 I glass water Juice of i lemon 
 
 Rub flour and half the butter together ; season ; add 
 the water, stirring until it boils ; then add remainder of 
 butter and the lemon. Strain and serve. 
 
 MRS. ERASTUS BRAINERD. 
 
 • Bread Sauce. 
 
 For Game. 
 
 I onion 4 ounces of bread crumbs 
 
 Salt and pepper i glass of milk 
 
 I glass of cream 
 
 Chop the onion fine, put in the saucepan with the 
 bread crumbs, which have been put through a seive ; 
 add seasoning and milk. Boil ten minutes, add cream 
 and serve. 
 
 MRS. ERASTUS BRAINERD. 
 
 Sauce Bordelaise. 
 
 Fish. 
 
 Peel and chop fine four cloves of garlic and put in 
 saucepan with three tablespoonfuls of olive oil. When 
 
54 CLEVER COOKING 
 
 slightly colored add one tablespoonful of chopped pars- 
 ley. This should not be made until- just ready to serve. 
 MRS. ERASTUS BRAINERD. 
 
 Tomato Sauce. 
 
 For Beef. 
 
 Put into saucepan i ounce of raw ham, i carrot, i 
 onion, a little thyme, i bay leaf, 2 cloves, i clove of garlic, 
 Yz ounce of butter ; simmer for ten minutes ; add i ounce 
 of flour well mixed in ^2 pint of tomatoes and i glass 
 of consomme. Boil for one-half hour ; season with salt, 
 pepper and a mite of nutmeg. Strain and serve. 
 
 MRS. ERASTUS BRAINERD. 
 
 Sauce Tartare. 
 
 Fish. 
 
 Alake a mayonnaise, but use double the quantity of 
 mustard. Chop i pickle and i tablespoonful of capers 
 and dry in a napkin. Chop some parsley, i green onion 
 and a few Tarragon leaves. Mix all with the dressing. 
 MRS. ERASTUS BRAINERD. 
 
 Meat Sauce. 
 
 4 ripe tomatoes i large onion 
 
 I tablespoonful of butter Dash cayenne 
 Salt and pepper 
 
 Chop the onion, add the tomato and butter ; season 
 and stew gently for fifteen minutes. Serve hot with any 
 meats. 
 
 Onion Sauce. 
 
 Boil three large onions till very soft ; drain and rub 
 through a sieve. Stir the pulp into half a pint of white 
 sauce. 
 
 From MRS. LINCOLN'S Boston Cook Book. 
 
 Table Water at Pidduck-Ross Co.'s. 
 
MEAT AND FISH SAUCES 55 
 
 Bechamel Sauce. 
 
 For Vegetables, Eggs and Chicken. 
 
 I tablespoonful of butter ^ cup of stock 
 I tablespoonful of flour Yolk of i egg 
 ]/> cup of milk Salt and pepper 
 
 Melt the butter in a saucepan, but do not brown ; add 
 the flour and stir till smooth. Add the stock and milk 
 and stir constantly till it boils. Take from the fire, add 
 the salt and pepper and egg, well beaten. 
 
 MRS. NEUFELDER. 
 
 Chestnut Sauce. 
 
 Roast Turkey. 
 
 Blanch the chestnuts. Cook in stock until soft. Mash 
 fine in the stock. Thicken with flour and butter rubbed 
 together. Salt and pepper. One-half cup of cream may 
 be added. 
 
56 CLEVER COOKING 
 
ENTREES 
 
 'A genial savour 
 
 Of certain stews and roast meats and pilaus, 
 Things which in hungry mortal's eyes find favour." — Byron. 
 
 "When art and nature join th' effect will be 
 Some nice ragout or charming fricassee." 
 
 Curry Hawaiian. 
 
 Will Serve About Eight People. 
 
 1 small cocoaniit or i cup i quart of milk 
 
 dessicated cocoanut ^ teaspoonful of salt 
 
 2 tablespoonfuls of curry i teaspoonful of butter 
 
 powder A few shreds of onions 
 
 I tablespoonful corn starch 
 
 Put on the stove and stew for half an hour or longer. 
 Thicken with the corn starch mixed in a little milk. For 
 shrimp curry add the shrimps, heat through and serve. 
 For oyster curry, put them into the mixture and boil up 
 once. For chicken, mutton, beef or veal curry, cut the 
 meat in small pieces, place in a sauce pan with a table- 
 spoonful of butter, and fry a nice brown ; add to the 
 curry mixture and set back to cook slowly an hour if un- 
 cooked meat is used. Serve with rice. 
 
 MRS. NINA C. SPENCER. 
 
 Importers of Table Delicacies — Pidduck-Ross Co. 
 
58 CLEVER COOKING 
 
 Russian Entree. 
 
 Boil fresh tongue. When nearly done pour off the 
 water and add fresh water, in which put one pound of 
 prunes, previously soaked ten hours, and one lemon 
 sliced very thin. Simmer until prunes are done. When 
 ready to serve throw in two wine glasses of Madeira. 
 
 MRS. ERASTUS BRAINERD. 
 
 Veal Olives, 
 
 6 large slices veal 3 slices salt pork 
 
 2 cups bread crumbs 
 
 Trim uniformly the veal ; spread with chopped pork 
 and bread crumbs well seasoned with salt, pepper and 
 butter; roll up and bind with small skewers — small 
 wooden toothpicks do very well. Lay in pan ; add i cup 
 boiling water and roast, basting often with melted but- 
 ter. When done remove the skewers carefully and make 
 a brown gravy to pour over the olives. Serve with tart 
 
 j^^^>'- MRS. DOUGLAS YOUNG. 
 
 Macaroni Stufato. 
 
 Italian. 
 Will Serve Ten. 
 
 Yz pound macaroni i pound lean beef, chopped 
 
 Yi. pint cooking sherry fine 
 
 3^ pound cheese, grated Spices 
 
 Cook macaroni until tender in boiling water. Put the 
 chopped beef in water enough to cover it, with 2 cloves 
 of garlic, 3 cloves, 2 alspice, 2 tablespoonfuls tomato cat- 
 sup, I tablespoonful walnut catsup, i tablespoonful of 
 Worcestershire sauce, salt to taste, i teaspoonful of jelly 
 or sugar. Cook slowly ; when done add sherry. Put in 
 a baking dish first a layer of the cooked macaroni, then a 
 layer of the stew, then one of grated cheese, alternating 
 until the dish is filled. Put pieces of butter on top and 
 brown in oven. Any stew left when the dish is filled may 
 be served as a dressing for the dish. 
 
 MRS. ERASTUS BRAINERD. 
 
ENTREES 59 
 
 Macaroni. 
 
 Turkish Way. 
 
 Break one pound of macaroni into pieces, throw it 
 into boiling water ; boil rapidly, for thirty minutes ; drain 
 and throw into cold water ; strain ^ pint of stewed 
 tomatoes ; put it over the fire while macaroni is boiling ; 
 let it stew until reduced one-half. Add i tablespoonful 
 of butter and ^ cup of chopped almonds ; let it remain 
 fifteen minutes longer. Add i teaspoonful of beef extract. 
 Drain macaroni, throw it into the tomato, pull it to the 
 back of the fire, where it may simmer for ten minutes. 
 Add I teaspoonful of salt, ^ teaspoonful of paprica, and 
 turn into a dish. Pass with a dish of grated Parmesan. 
 By permission of 
 
 MRS. S. T. RORER and The Household News. 
 
 Veal and Macaroni. 
 
 Will Serve Twelve. 
 
 13^ pounds veal ij^ pounds macaroni 
 
 2 eggs Butter 
 
 Salt and pepper 
 
 Cook the veal and chop fine, mixing thoroughly with 
 macaroni, also cooked and chopped fine. Season well ; 
 add the eggs, well beaten. Put in a baking dish and pour 
 over this the broth in which the veal was cooked. It 
 must be verv moist. Bake one-half hour. 
 
 Cold Weather Dish. 
 
 Take the largest size bologna sausage (four or five 
 inches in diameter) ; cut in thin slices without skinning. 
 Put a piece of butter the size of a large walnut in the 
 frying pan. When melted drop in a few slices of the 
 sausage and let them crisp as bacon does. They will 
 curl into cup about like half an orange. In a stewpan 
 put three or four mufiin rings and boiling water, enough 
 to cover nearly to the top of the rings. Into each ring 
 break a fresh &%'g\ season with pepper and salt. When 
 cooked take out of the ring and lay on the slice of pre- 
 
60 CLEVER COOKING 
 
 pared sausage. Serve hot on hot plates. The sausage 
 "cup" with the egg may be laid on lettuce leaves if de- 
 sired. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Chicken Terrapin. 
 
 Will Serve Eight. 
 I cold roast chicken r parboiled sweet bread 
 
 Sauce. 
 
 1 cup rich, hot cream V\ cup of butter 
 
 2 tablespoonfuls of flour Salt and pepper to taste 
 
 Chop the chicken and sweetbread moderately fine ; 
 add to the sauce and heat over hot water fifteen minutes. 
 Just before serving add the yolks of two eggs, well beat- 
 en, and one wineglass of sherry. 
 
 MRS. STROUT, From Mrs. Lincoln. 
 
 Chicken Jelly. 
 
 Joint a chicken, put it into a saucepan with two slices 
 of onion, a stalk of celery, a couple of slices of carrot, a 
 couple of cloves and ^ bay leaf ; cover with hot water 
 and cook sloitiy till the meat will come from the bones. 
 When about half cooked add salt, pepper and a light dash 
 of cayenne. When thoroughly cooked take out the meat 
 and set both meat and liquor away to cool. Soak two 
 tablespoonfuls of gelatine in a little cold water. Take 
 every bit of fat ofT the liquor and put it into a saucepan. 
 Add a sprig of parsley, and, if you have no celery, a little 
 celery salt. Taste for seasoning and simmer about fif- 
 teen or twenty minutes ; then add the gelatine, and when 
 it is dissolved, a tablespoonful of sherry, or more to your 
 taste. There should be about i^ pints of the liquor. 
 Take the skin and bones from the chicken and pull apart 
 lengthwise in small pieces. Put a little of the liquor in 
 a mould ; a narrow bread tin is good ; then a layer of 
 hard-boiled eggs sliced ; then the chicken laid lengthwise 
 of the tin ; then more of the liquor and another layer of 
 
 Chase & Sanborn's Coffees at Pidduck-Ross Co. 
 
ENTREES 61 
 
 eggs, and cover all with the liquor. If you like, a layer 
 of chopped mushrooms may be put through the center 
 of the chicken, making two layers of chicken. Set aside 
 to harden. Turn out of the mould and cut in thin. slices. 
 MRS. RICHARD C. STEVENS. 
 
 Cream Chicken. 
 
 I chicken, 43/2 pounds 4 sweetbreads 
 
 I can of mushrooms i quart of cream 
 
 5 dessert spoonfuls of flour 4 tablespoonfuls of butter 
 or cracker Black and red pepper 
 
 Boil the chicken and sweetbreads, and when cold cut 
 up as for salad. Put the cream in a saucepan with the 
 butter ; add the flour or cracker crumbs ; stir until well 
 melted and put the hot cream over, stirring all the time 
 until it thickens ; season highly. Put all in the baking 
 dish and cover with bread crumbs and pieces of butter. 
 Bake twenty minutes. 
 
 Blanquette of Chicken. 
 
 Will Serve Six or Eight. 
 
 I quart cooked chicken cut i large cup white stock 
 
 in small pieces i cup cream 
 
 3 tablespoonfuls butter 2 heaping tablespoonfuls 
 
 Yolks of 4 eggs flour 
 
 I saltspoonful salt Y^ saltspoonful pepper 
 
 4 tablespoonfuls milk 
 Heat the butter in a saucepan ; add flour, stirring until 
 smooth, but not brown ; add stock and cook two minutes, 
 then seasoning and cream. As soon as this boils add 
 chicken and cook ten minutes. Beat the yolks of eggs 
 with the milk, add to other ingredients and cook about 
 one-half minute. Serve on hot dish with rice or potato 
 border, or on toast. ^^j^g WEBSTER BROWN. 
 
 Turkey or Chicken Croquettes. 
 
 Chop very fine the remnants, freed from fat or bone, 
 of a roast or boiled turkey. Heat a piece of butter the 
 size of an Q.gg ; chop together a little onion and a sprig 
 of parsley and add to the butter with a large .tablespoon- 
 
62 CLEVER COOKING 
 
 ful of flour. When well cooked put in a cupful of strong 
 stock and seasoning of pepper, salt, a little lemon juice 
 and sherry, and the turkey. Set away to cool, and when 
 cold mould into small rolls, dip into a beaten egg, then 
 into cracker crumbs, and fry in hot lard. Serve heaped 
 around a pile of peas, made very hot and seasoned with 
 butter. White sauce may be used in place of the stock. 
 
 MRS. M. A. KELLOGG. 
 
 Veal Croquettes With String Beans. 
 
 Chop two pounds of cold roast veal and two sweet- 
 breads. Moisten them with a little clear stock and bind 
 together with the yolks of two eggs. Season with salt 
 and pepper and a teaspoonful of chopped parsley. Roll 
 into cones, dip in beaten egg, then in fine crumbs, then 
 in egg and again in crumbs and fry in smoking hot lard. 
 Arrange neatly on a dish with small end upright, and 
 put around them a border of string beans, which have 
 been boiled very tender and nicely seasoned. 
 
 MRS. HATFIELD. 
 
 Chestnut Croquettes. 
 
 Shell and blanch one quart of chestnuts, cover with 
 boiling water, boil until tender, drain and sprinkle over 
 a teaspoonful of salt. When dry, mash, add one tea- 
 spoonful of butter, a saltspoonful of salt, and beat until 
 light and smooth. Form into croquettes, dip in beaten 
 egg, then in crumbs and fry in smoking fat. By permis- 
 sion of 
 
 MRS. S. T. RORER and The HousehoH News. 
 
 Kidneys. 
 
 I tablespoonful of butter i onion 
 
 I dozen lamb kidneys 3^ cup of stock 
 
 I lemon Salt, pepper and flour 
 
 Mushrooms Sherry 
 
 Worcestershire sauce 
 
 Put the butter in a saucepan and add the onion slices, 
 and when brown add the kidnevs sliced thin, and cook 
 
ENTREES 63 
 
 five minutes. Dredge with flour, add stock, boil up, then 
 mushrooms, sherry, salt, pepper and sauce, and serve on 
 toast. 
 
 MRS. NEUFELDER. 
 
 Steak and Kidney Pudding. 
 
 Will Serve Six. 
 
 I heaping cup chopped suet i^ cups of flour 
 
 I level teaspoonful of bak- 2 pounds round steak 
 
 ing powder 2 veal kidneys 
 
 Pepper and salt i large onion 
 
 Chop the suet very fine, put in the flour, salt and bak- 
 ing powder; then mix to a stiff dough with cold water. 
 Roll out, not too thin, line a basin holding about two 
 quarts with part of it. Cut the steak into pieces about 
 an inch square, rejecting all bones, gristle and fat; have 
 salt and pepper mixed in the proportion of one small tea- 
 spoonful of pepper to two large ones of salt, in a small 
 dish. Now dip your pieces of steak and kidney on one 
 side in the mixed salt and pepper, lay evenly on the crust 
 in the bottom of the basin. When the bottom is cov- 
 ered put a layer of the onion very thinly sliced and finish 
 with the seasoned meat, making three layers. Wet the 
 edges of the crust, put on the top crust, press the edges 
 closely together and leave no holes in the top. Wring 
 a cloth out of hot water, flour well and tie very tightly 
 over the basin, put in a kettle of boiling water and boil 
 for three hours. Serve in the dish in whioh it is cooked. 
 
 The kidneys may be omitted and more steak used in 
 place of them. 
 
 In using the kidneys cut out the centers well. 
 
 MRS. EDMUND BOWDEN. 
 
 Sweetbreads. 
 
 In whatever manner sweetbreads are to be served 
 they must first be parboiled and blanched. The follow- 
 ing is a good way to do this : 
 
 As soon as received they should be put into cold wa- 
 ter, and this should be changed two or three times, if 
 
04 CLIiVI'R COOKINd 
 
 tlii'V AW blootly. until tlu-y arc (|iiilc while; tlu'ii put 
 thcni ill a saucepan, tH)ver vvilli l)iiiliii,t;" vvalor, add yj tca- 
 spoDiiful (if salt, ami lot tlioin sinimcr on the back of the 
 ratig'e for twenty minutes. If to this water von atld ^' j a 
 blade of niaei", a eonple n{ eIo\ es, a hit of stick cinnamon, 
 }/2 a hay leal and a \cv\ slight i^ratiui; ol onion, they 
 will In- mui'li InuT llaxored in whatexiT way they arc 
 prepai'ed. Aflei" simmeriiiL;, drain and throw them into 
 ice water and let them stand for an hour. Hrain free 
 from fal and membrane, and tlie\ ai'e read\ to be cooked 
 b\' an\- of the \arious methods. 
 
 Mus. KKii \Kn c. s'n':vb:NS. 
 
 Creamed Sweetbreads. 
 
 Will Servo l'\>iir. 
 
 2 sweetbreads ' .- cup cri"ani 
 
 h slices bread i tablesptHMiful butter 
 
 Small tc\'ispooufid llour Tepin-r and salt 
 
 II milk umst hi' used instead of ci-eam add: 
 
 J'j cup milk 1 luapini; teaspooufnl Hour 
 
 1 teaspooufnl bntlei" 
 
 (lit the swi'ct biH-ads into small ]Meces. put in a small 
 sanci^pan. pour o\ er them the cri^am, and when boiliui;" 
 add the Hour tpre\iousl\ mixed with a little of the 
 creanO ; boil thri-e minutes, beiui; careful not to burn, 
 ami add the pepper and salt. lia\e the six slices of bread 
 nicely toasted, cul into rounds with a lar^c-si/ed biscuit 
 cutter; butter, dip tlu- lower side in hot salted water, 
 arraiit^e on a small plalti'r and lu-ap the sweetbri-ads on 
 them. 
 
 MK.S. -I-DMIINM) lU)\Vni':N. 
 
 Sweetbread Patties. 
 
 Cut the sweetbii'ads in small dice and mix with an 
 etpial .imounl ol boiled mushrooms. Make dressiuj;' of: 
 
 1 iMip swei't cre.im J taldesiuHuifnls of butter 
 
 ^^ teaspooufuls of tlour. 
 
 r.oil until it thickens, add sweetbreads and mush- 
 rooms and iMil in pat t \- shells. 
 
KNTRRKS (i5 
 
 Sweetbread Fritters. 
 
 C'lil SDiiu- |)rc'\i()iisl\' parhoilt'd swiH'tbrcads into lliiii 
 slices; scalier t)ver these slices .'i little leinoii juice, 
 chopped parsley, pepper, salt and nulmej;'. Dip them 
 into hatler and fry in hoi lard. Drain all grease from 
 them, arrange them on a napkin on a jilalter and serve 
 garnished with {)arsley. 
 
 MKS. llA'ri'll'.Ll). 
 
 Breaded Sweetbreads, 
 
 Will Serve I'ivc. 
 
 After boiling six swi^-threads, split llu'in, dip in hc-at- 
 en egg, season with salt, roll in cracker crnnd)S, dip in 
 egg again, fry in hot I)titler, hidng cai-efnl not to scorch. 
 Serve with sliced lenion. 
 
 MKS. I AMI'S PlI'.r.DS. 
 
 Mock Sweetbreads, 
 
 Will Serve Six. 
 
 One jionnd of nncooked lean veal, cut into half-inch 
 cnl)cs, and cooked with one slice of onion in boiling salt- 
 (■(1 vvatci- till lendc'i-; lluii piil in cold water to whiten. 
 Makt- I Clip of while sanee and season with l saltspoon- 
 fnl of salt, I saltspooid'nl of celery sail and '//> saltspoon- 
 fiil of pepper. I'nl Hie veal and j,'j a cup of mushrooms 
 ent into ([narlers inlo the sauce; heat over hot water five 
 minutes, or till hot ; remove from lire, add (piickly 1 tea- 
 s])oonliil lemon juice and i w(dl beati'ii egg. Serve in- 
 side a ()otato border, or on toast garnislu'd with toast 
 ])oinls. 
 
 MKS. LINCOLN'S lloslon Cook I'.ook. 
 
 Potato Patties. 
 
 l\ub cold |)olaloes through a sieve, add a litle clarifu'd 
 butter and one cgi^; nioidd them into 1)alls willi a little 
 flour to kec]) tlKun smoolli ; take them in yom- hands, and 
 with your lhund)s in llie nnddle work llieni round to foiin 
 
66 CLEVER COOKING 
 
 the shell. Fry them in hot fat and fill with any kind ' f 
 minced meat or fish. Mackerel with parsley sauce is 
 very good. 
 
 MRS. BEATRICE GREEN. 
 
 Baked Mushrooms. 
 
 Peel the mushrooms, then cut the tops and upper 
 portion of the stems into pieces of uniform size. Place 
 in a buttered pan with salt, pepper and bits of butter, 
 and bake until the mushrooms seem tender, or about fif- 
 teen or twenty minutes. When almost ready to serve 
 pour over them enough sweet cream to cover them ; let 
 all heat up together and serve very hot. In the absence 
 of cream milk may be used, but more butter must then 
 be added. 
 
 MRS. C. P. DAM. 
 
 Mushroom Entree. 
 
 Will Serve Four. 
 
 I cup mushrooms i cup of chicken or sweetbreads 
 
 Cut the chicken into dice, or if you use sweetbreads, 
 which are even more delicate than chicken, boil and cut 
 into small pieces. Cut the mushrooms in halves and mix 
 with the meat. Make a white sauce and season with 
 salt, pepper, a dash of onion juice and a hint of bay leaf. 
 Stir the mixture into this sauce and serve very hot in 
 small entree dishes. Just before sending to the table put 
 a tablespoonful of- whipped cream on each dish. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Crotistades of Asparagus. 
 
 Cut ofif the tops of rolls or biscuits, scrape out the in- 
 side and set, with the tops, in the oven to crisp. Make 
 a white sauce, add the tips of 2 bunches of cooked aspar- 
 agus ; fill the rolls with this, put on the tops and serve 
 very hot. 
 
 MRS. FRANK MITCHELL. 
 (Mrs. Hinckley's Portland Cooking Class.) 
 
ENTREES 67 
 
 Fruit Entree. 
 
 Take equal quantities of white grapes skinned, small 
 pieces of oranges picked with a fork, small pieces of ban- 
 anas ; use the juice also. Sweeten to taste. Keep sev- 
 eral hours in ice box. Serve in glass lemonade cups or 
 bouillon cups, and just before serving add fine sherry to 
 taste and 2 or 3 candied cherries to each glass. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Lobster Baskets, 
 
 Get fresh lobsters if possible, if not canned will do. 
 Cut fresh bread into slices a full inch thick, then cut 
 with a large biscuit cutter into round pieces (without 
 crust), scoop out of the center of the bread circle a hole 
 half way to the bottom ; drop them into boiling lard and 
 fry a delicate golden brown. Meanwhile prepare a white 
 sauce. Heat it and stir in while hot small pieces of lob- 
 ster. Fill the holes in the bread circles with this creamed 
 lobster preparation, grate a little of the coral over the 
 top and put small claws in like handles to the baskets, 
 tied at the top with red baby ribbon, if you can get fresh 
 lobsters ; if not, lay each filled basket on a lettuce leaf 
 and serve on an individual plate. The baskets and "fill- 
 ing" must be served very hot. Add a little sherry to the 
 lobster if desired. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Chicken Patties. 
 
 I chicken, 4 pounds. 
 
 A little parsley, celery and onion (if you like). 
 Cut chicken into dice-shaped pieces and stir into 
 cream sauce as for oyster patties. Use lamb or sweet- 
 breads in the same way. 
 
 CHARLES MULCAHEY, Chef Rainier-Grand. 
 
 Crab Chops No. i. 
 
 Take the meat from two good-sized crabs. Put in 
 sauce pan i teacupful of cream, i teaspoonful of grated 
 
68 CLEVER COOKING 
 
 onion, i teaspoonful of finely chopped parsley. When 
 mixture comes to a boil stir into it 2 tablespoonfuls of 
 flour rubbed smooth in a little milk. Put in crab, season 
 with pepper, salt, a little cayenne pepper, a tablespoonful 
 of Worcestershire sauce, take from the fire, slightly cool, 
 then stir in the beaten yolks of 2 eggs ; add a small glass 
 of sherry wine ; replace on stove and cook long enough 
 to set the e^gg. Turn the mixture on a platter to cool. 
 When cold form into shape of chops, pointed at one end ; 
 roll in egg and bread crumbs ; fry in boiling fat ; stick a 
 claw into the pointed end of each chop, after they are 
 cooked. Garnish with parsley and serve with tartare 
 sauce. 
 
 MRS. J. C. HAINES. 
 
 Crab Chops No. 2. 
 
 1 quart of crab meat ;>4 cup of cream 
 
 2 tablespoonfuls of flour i teaspoonful of grated 
 I tablespoonful of Worces- onion 
 
 tershire sauce i teaspoonful of chopped 
 
 I glass of sherry (small) parsley 
 
 A dash of mace Yolks of 2 eggs 
 
 Salt and pepper A dash of cayenne 
 
 Mix flour and part of the cream, add the onion and 
 parsley and cook until thick ; then add the remainder of 
 the cream, eggs and other ingredients, the sherry last. 
 When cold shape into chops, dip in eggs and bread 
 crumbs, fry in hot deep lard, and serve with tartare 
 sauce. 
 
 MRS. NEUFELDER. 
 
 Crab Cutlets. 
 
 1 pint milk 2 heaping tablespoonfuls of 
 
 2 tablespoonfuls buttter corn starch 
 
 Yj teaspoonful salt ^^ teaspoonful celery salt 
 
 Little bit of cayenne pepper 
 
 Heat the milk; put the butter in a pan, and when it 
 commences to bubble stir in corn starch slowly and cook 
 till thick; then stir in crab meat ; pour on a large flat 
 dish. When cool, form into cutlets ; dip in crumbs, then 
 
ENTREES 69 
 
 egg, then crumbs, and cook like griddle cakes. Serve 
 on a lettuce leaf with a claw stuck on one side.. 
 
 MRS. TAYLOR (from Mrs. Harrington). 
 
 Salmon Cutlets. 
 
 Will Serve Six. 
 
 I pound canned salmon ^ lb. cracker, rolled fine 
 I ounce butter i teaspoonful salt 
 
 y2 teaspoonful pepper i egg 
 
 Pour the oil off the salmon, pick out the bones and 
 the skin ; beat it ; add a few tablespoonf uls of crackers, 
 then the butter, salt and pepper and mix it all together. 
 Form it into cutlet shape ; dip into the beaten egg and 
 then into the rolled crackers. Fry in very hot lard until 
 brown and garnish the dish with parsley. 
 
 L. M. THEDINGA. 
 
 Fritters. 
 
 To three eggs well beaten add one pint of sweet milk, 
 a little salt, flour sufficient to make a drop batter ; have 
 lard hot as for doughnuts and drop one tablespoonful at 
 a time. Let fry until brown. If fruit fritters are de- 
 sired, wrap a slice of apple or peach within each spoonful 
 before dropping. 
 
 MRS. J. F. WAGNER. 
 
 Banana or Apricot Fritters. 
 
 Will Serve Four. 
 
 4 bananas i large teaspoonful sugar 
 
 2 eggs y2 teaspoonful melted butter 
 
 2 tablespoonfuls of flour 
 
 3 large tablespoonfuls of cold water 
 
 Remove the skins from four banans, split them and 
 cut in two. Beat the yolks of the eggs well and add the 
 sugar. Mix the flour with the water, put in the yolks of 
 the eggs and add the melted butter. Pour the mixture 
 into the stiffly beaten whites, stirring constantly. Dip the 
 bananas separately into the batter, drop them into the 
 
70 CLEVER COOKING 
 
 hot fat and fry to a fine golden color. Serve at once. 
 Apricots may be used in place of bananas, and canned 
 apricots are even better than fresh ones if well drained. 
 
 Sn uce. 
 
 I small tablespoonful of corn starch 
 
 1 tablesponful of butter 
 
 2 tablespoonfuls of sugar 
 
 I teaspoonful of vanilla extract or nutmeg grated 
 
 1 J/2 cups of boiling water 
 
 2 tablespoonfuls of cold water 
 
 Mix the corn starch with the cold water, add the boil- 
 ing water, the sugar, and boil three or four minutes, then 
 put in the butter and flavoring. 
 
 MRS. BOWDEN. 
 
 Banana Cakes. 
 
 Three bananas, overripe, mashed and beaten ; let 
 stand over night. In the morning add 3 eggs, 2 table- 
 spoonfuls sugar, juice of ^ lemon, ^ teaspoonful salt,' 
 y2 teaspoonful baking powder, flour enough to make a 
 soft batter. Fry as hot cakes and serve with pulverized 
 sugar and brandy. 
 
 MRS. A. L. HAWLEY. 
 
 Salted Almonds. 
 
 Blanch the almonds ; put them, with one tablespoon- 
 ful of melted butter and one teaspoonful of salt to each 
 cup of almonds, into a bowl and let stand an hour or 
 more ; then put them in a moderate oven in a large pan 
 and stir frequently till a light brown. ]\Iore salt may be 
 added as they come from the oven if not salted enough. 
 MRS. RICHARD C. STEVENS. 
 
CHEESE DISHES 
 
 Welsh Rarebit No. i. 
 
 Yz pound rich cream cheese, ^ cup lager beer (or milk) 
 broken in very small 2 teaspoonfuls mustard 
 pieces i teaspoonful salt 
 
 A little cayenne 8 slices toast 
 
 Put cheese and beer together in kettle and melt ; mix 
 mustard, salt and cayenne together dry, and add ; cook 
 till it thickens but does not curdle ; pour over toast and 
 serve at once. An t^% broken into the mixture and well 
 stirred, just before serving, makes it more creamy and 
 prevents curdling. 
 
 MRS. BAKER. 
 
 Welsh Rarebit No. 2. 
 
 I ^^^ 5 ounces domestic cheese 
 
 I level tablespoonful butter yi teaspoonful salt 
 
 5 tablespoonfuls milk i level teaspoonful dry 
 Pinch cayenne mustard 
 
 To make a Golden Buck, drop a poached ^^'g on each 
 piece of toast, covered with rarebit. 
 
 Welsh Rarebit No. 3. 
 
 I lb. of rich cream cheese, y^ glass of Bass' ale 
 
 grated i tablespoonful of butter 
 
 I tablespoonful cream i teaspoonful of Worces- 
 
 I teaspoonful mustard tershire sauce 
 
 Yz teaspoonful of garlic vinegar or grated onion juice. 
 
 Cayenne ; pepper and salt to taste. 
 
 Mix thoroughly, form into a loaf and place in the re- 
 frigerator. When wanted cut in slices and heat in a 
 
72 CLEVER COOKING 
 
 chafing dish. When melted it should be of the consist- 
 ency of drawn butter. If too thick thin with ale. Serve 
 on toast. 
 
 MRS. J. C. HAINES. 
 
 A Welsh Rarebit will be more digestible if bi-carbon- 
 ate of potash is added to it just before serving. A piece 
 the size of a pea is sufficient. 
 
 Genoa Ramaquins. 
 
 To two well-beaten eggs add half a pint of milk and a 
 saltspoonfvil of salt. Pour over the bread and let stand 
 for one hour. Then remove all custard which may not 
 be absorbed and fill the pudding dish with the following: 
 
 Cheese Mixture. 
 
 Into a double boiler put cheese enough to cover the 
 bread one inch thick, with half a cup of cream, and stir 
 over the fire until dissolved ; add salt and pepper. Pour 
 over the bread and bake half an hour, or until brown. 
 ADELAIDE M. BLACKWELL. 
 
 Cheese Crackers. 
 
 Take ordinary square crackers ; butter them ; cut a 
 square piece of the common dairy cheese (fresh) the 
 size of the cracker and place on it. Spread the cheese 
 with a little prepared mustard. Lay them in a dripping 
 pan, put in the oven until the butter and cheese melt to- 
 gether. Serve very hot with salad. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Cheese Sticks No. i. 
 
 I pound cheese, grated i cup of flour 
 
 I tablcs])Oonful of butter i full saltspoonful of salt 
 5 drops of tobasco sauce or pinch of cayenne pepper 
 
 Mix as pie crust, with cold water; roll thin, cut in 
 strips and bake in a quick oven. 
 
 MRS. EUGENE RICKSECKER. 
 
CHEESE DISHES 73 
 
 Cheese Straws No. 2. 
 
 3 heaping tablespoonfuls 3 heaping tablespoonfuls of 
 
 sifted flour grated cheese 
 
 I tablespoonful butter Yolk of i egg 
 
 Yz saltspoonful salt Yi saltspoonful pepper 
 
 I tablespoonful milk and a little nutmeg 
 
 Stir cheese and butter in a bowl ; add egg yolk, salt 
 and pepper ; stir well. Pour in milk, then add flour ; roll 
 out thin and cut in narrow strips and bake in buttered 
 
 pan fifteen minutes. 
 
 MRS. M. J. Carter. 
 
 Cheese Fondu. 
 
 I cup bread crumbs 2 small cups fresh milk 
 
 Yz pound grated cheese 3 well-beaten eggs 
 
 I small tablespoonful of A pinch of soda dissolved in 
 
 melted butter hot water and stirred into 
 
 Pepper and salt the milk 
 
 Soak the crumbs in the milk and beat into these the 
 eggs, the butter, the seasoning, lastly the cheese. Pour 
 the mixture into a buttered baking dish, strew dry bread 
 crumbs on top, bake in a quick oven and serve immedi- 
 ately. 
 
 MRS. S. W. R. DALLY. 
 
 Cheese Souffle. 
 
 2 tablespoonfuls of butter i heaping tablespoonful of 
 y2 cupful of milk flour 
 
 I cupful of grated cheese 3 eggs 
 
 Yz teaspoonful of salt A speck of cayenne pepper 
 
 Put the butter in a saucepan and when hot add flour 
 and stir until smooth, but not browned; add milk and 
 seasoning. Cook two minutes, then add the yolks of the 
 eggs well beaten, and the cheese. Set away to cool. 
 When cold add the whites beaten to a stiff froth. Turn 
 into a buttered dish and bake from twenty to twenty-five 
 minutes. Serve the moment it comes from the oven. 
 
 MRS. H. R. CLISE. 
 
74 CLEVER COOKING 
 
 Cheese Sauce. 
 
 One tablespoonful butter, two tablespoonfuls flour, 
 one egg, salt and cayenne pepper to taste, one pint milk, 
 one-half pound grated cheese. Make a sauce of first three 
 ingredients. Add cheese and eggs last. Serve on but- 
 tered toast. 
 
 MISS COWAP. 
 
 Cottage Cheese Balls. 
 
 Mix together cottage cheese, salt and paprika. Add 
 white of egg, beaten stifif. Shape into small balls, roll 
 in sifted cracker crumbs and fry in deep fat to delicate 
 brown color. Fat should be hot and the balls will cook 
 in less than one minute. 
 
 MRS. E. A. STROUT. 
 
 Cheese Balls to Serve with Salad. 
 
 Mix together thoroughly i^ cupfuls of grated Amer- 
 ican cheese, ^ teaspoonful of salt and a sprinkle of cay- 
 enne pepper ; then beat to a stifif froth the whites of 3 
 eggs. Stir well through the seasoned cheese. Shape 
 mixture into small balls, roll in cracker crumbs which 
 have been sifted until very fine. Fry in frying basket in 
 deep fat until a nice brown. Place on brown paper to 
 drain and serve hot with lettuce salad with French dress- 
 ing. 
 
 MRS. J. C. HAINES. 
 
 Cheese Balls No. 2. 
 
 5 eggs I tablespoonful dry mustard 
 
 2 cups grated cheese Salt, cayenne 
 
 Cracker crumbs 
 
 Beat the whites of the eggs to a stifif froth and stir in 
 the cheese, which has been mixed with the seasoning. 
 After mixing let it get thoroughly cold and roll into balls. 
 Roll balls in cracker crumbs and fry in hot lard. Will 
 serve thirty. Serve with salad. 
 
 MRS. J. F. WAGNER. 
 
A LITTLE DINNER 
 
 "Without good company, all dainties 
 Lose their true relish, and like painted grapes 
 Are only seen, not tasted." 
 
 The giving- of a small dinner in a household where 
 several trained servants are kept is a matter of little 
 moment to the hostess, who has simply to notify her 
 cook of the number of guests expected, give her orders 
 as to menu, etc., and then dismiss from her mind all feel- 
 ing of responsibility, and await with composure the ar- 
 rival of her guests. In the ordinary home, however, 
 where as a rule one, or at most, two maids are kept, the 
 addition of several guests to the dinner table requires 
 much thought and preparation, which necessarily must 
 devolve upon the mistress. Successful dinner-giving, 
 like genius, implies an infinite capacity for taking pains. 
 In giving a small dinner of, say, six guests in addition to 
 the family, it is necessary to first consider the resources 
 of the household in the way of dishes, silver, etc., as upon 
 these will depend the number of courses in the menu. 
 This inspection completed, the next step is the prepara- 
 tion of the menu, not forgetting in the consideration of 
 each dish the possibilities of the cook in the way of 
 losing her head at the prospect of guests. It is a good 
 plan to select only those dishes which the cook has tried 
 before, as even the best of cooks frequently fails to suc- 
 ceed in the first trial of a new receipt. As far as possible 
 it is advisable to select dishes which may be prepared the 
 preceding day, thus lessening the work and confusion on 
 the day of the dinner. Salted almonds, cheese sticks, 
 pate shells and all kinds of blancmange and jellies should 
 be prepared the day before. The question of menu set- 
 tled, all orders should be given the day before, so that no 
 harrowinsf non-arrival of some essential article shall mar 
 
76 
 
 CLEVER COOKING 
 
 the composure of the hostess. On the morning of the 
 day for the dinner the mistress should explain to the 
 waitress which plates and other dishes are to be used for 
 each course. It is a good plan to write on slips of paper 
 the words "Fish," "Roast," "Salad," "Entree," etc., and 
 put the paper on top of the pile of plates to be used for 
 that piirpose. A menu should be prepared very plainly 
 and distinctly written, giving the exact order in which 
 the courses are to be served, stating what dishes are to 
 be passed with each course and when to use the crumb 
 knife. The menu may be written thus : 
 
 
 
 
 MENU. 
 
 I 
 
 Raw Oysters. 
 
 
 2 
 
 Soup. 
 
 
 Pass creckers. 
 
 3- 
 
 Fish. 
 
 
 Pass potatoes, then bread. 
 
 4- 
 
 Roast. 
 
 
 Pass vegetables and celery- 
 
 5- 
 
 Entree. 
 
 
 Pass jelly. 
 
 6 
 
 Sorbet. 
 
 
 
 / ■ 
 
 Game. - 
 
 
 Pass olives. 
 
 8. 
 
 Salad. 
 
 
 Pass cheese sticks. 
 
 9 
 
 Use crumb 
 
 knife. 
 
 lO 
 
 Pudding. 
 
 
 
 II 
 
 Ice Cream. 
 
 
 
 
 Fruit. 
 
 
 Cake. Nuts. 
 Cheese. 
 
 12. Coffee. 
 
 The menu should be pinned in a conspicuous place 
 where the maids may refer to it readily. After the table 
 is set the mistress should make a thorough inspection of 
 the dining room, to see that the necessary extra silver 
 and china is laid out upon the sideboard, that the ar- 
 rangement of decorations and of lights is satisfactory 
 and that the temperature is neither too high nor too low, 
 as none but a thoroughly competent waitress could be 
 trusted to attend to these details. It is better to err on 
 the side of too low a temperature for the dining room 
 than too high, as with the lights, the warm food and the 
 number of people, the room is likely to become uncom- 
 fortably warm. With final admonitions to the maids in 
 regard to the dififercnt viands, the warmth of the soup, 
 the coolness of the water and other details, the mistress 
 should try to slip up to her room in time to insure at 
 
A LITTLE DINNER 77 
 
 least a few moments quiet and rest before dressing to 
 receive her guests. At the appointed time the maid 
 should throw open the doors of the dining room, and 
 upon the signal "Dinner is served," the host should lead 
 to the dining room, escorting the lady in whose honor the 
 dinner is given, the other guests following, and the host- 
 ess last of all with the gentleman to be most honored. 
 Confusion is avoided by having name cards at each 
 place, the guests of honor of course being seated at the 
 right of the host and hostess. If the first course con- 
 sists of oysters these are upon the table when the guests 
 enter the dining room, and as either a cube of bread or 
 a roll has previously been placed in a fold of the napkin 
 for each guest, no dishes are to be passed during this 
 course. The maid stations herself back of the chair of 
 the host, and after the oysters are eaten, at a look from 
 the mistress, she removes the plates. The dishes should 
 always be served at the left side and removed from the 
 right side. Taking care not to pile too many dishes upon 
 her tray at once, the maid swiftly and noiselessly trans- 
 fers the oyster plates to a table in the kitchen assigned 
 to that purpose. After the oysters follow soup, with 
 which crackers are usually passed ; then fish with its 
 accompanying cucumbers or other relish ; then roast 
 entrees, sorbet, game and salad, each in turn served with 
 its accompanying dishes in strict accordance with the 
 written menu. When the salad is finished, all side dishes 
 and salts and peppers should be taken away and all 
 crumbs removed neatly with a crumb knife or napkin, 
 and the maid should see that the necessary dessert forks 
 and spoons are at each cover. If preferred the dessert 
 may be placed before either the host or hostess, who will 
 serve her guests, the maid standing ready to pass each 
 plate as it is served. After the pudding course has been 
 removed comes either the pastry or ice. When this 
 course is finished finger bowls may be placed at each 
 plate, and at the same time come fruits, nuts, and raisins. 
 Last of all the coffee in small cups, which should be 
 served fresh and very hot. When dinner is over the 
 hostess gives the signal to arise and the host leads to 
 the drawing room, after which the gentlemen, if they 
 wish, may retire -to smoke. 
 
78 CLEVER COOKING 
 
CHAFING DISH 
 
 A true epicure can dine well on one dish, provided it is excel- 
 lent of its kind. 
 
 While the use of the chafing dish is said to date from 
 the days of Homer, its present popularity is due to a re- 
 vival of the past few years, and although the possession 
 of one is a thing to be desired by the "gude wife" in her 
 housekeeping, it is equally popular in the bachelor apart- 
 ments, the artists' quarters in modern Bohemia, the light 
 housekeeping of flats, the summer outing in a houseboat 
 or to put in one's canoe, for a dainty tidbit on shore, after 
 an evening's paddle. The modern chafing dish when 
 complete consists of the stand and lamp, dish proper, 
 cutlet dish, and hot water pan, and while preferable in 
 sterling silver, just as good results have been made with 
 a granite iron one, especially if to the delights of the 
 palate there is added "A congenial group who make pos- 
 sible the feast of reason and flow of soul." Some objec- 
 tion has been made on accovmt of the expense of fuel. In 
 the Gorham Manufacturing Company's Chafing Dish 
 book they claim ten of the recipes were prepared in one 
 of their dishes and less than a, pint of alcohol was used. 
 Wood alcohol we recommend as cheaper and just as good 
 as grain alcohol. Except for cofifee and tea, which can be 
 made over another spirit lamp, almost any light break- 
 fast or luncheon can be prepared on a chafing dish, and 
 for late suppers for a few, no other way is as practicable. 
 It is also an attractive way of serving an entree at dinner. 
 
 Always use a wooden spoon to avoid scratching the 
 dish. Most of these recipes are improved b}^ serving on 
 fresh taosted bread or crackers. 
 
 Any ordinary cooking done in a saucepan on the 
 range can be done in a chafing dish. Chops and steak 
 
 Electric Flat Irons a Summer Necessity. Kilbourne 
 & Clark Co., Seattle. 
 
80 CLEVER COOKING 
 
 can be daintily done by using a scant amount of butter. 
 Chicken, trout, frogs' legs, crab chops, liver and bacon 
 can all be done equally well. The limits of the chafing 
 dish include most breakfast and luncheon dishes and the 
 majority of entrees. For a quick meal on a chafing dish 
 nothing equals one of the many preparations of eggs, 
 boiled, poached, fried with bacon, scrambled or in one of 
 the many omelettes. 
 
 [For Welsh Rarebit, Fondu, Etc., See Cheese Dishes.] 
 
 English Monkey. 
 
 Butter size of an egg i cup grated cheese 
 
 jA teaspoonful mustard i tablespoonful Worcester- 
 
 Two-thirds cup of stale shire sauce 
 
 bread crumbs i egg 
 
 I cup milk 
 
 Soak the crumbs in the milk fifteen minutes. Put the 
 ingredients into the chafing dish. After it is melted add 
 the crumbs and milk and the eggs. Add the seasoning 
 and cook until it thickens — usually about ten minutes. 
 MRS. FRED RICE ROWELL. 
 
 Scrambled Eggs. 
 
 Put a walnut of butter in chafing dish and drop eggs 
 in whole. When they begin to set stir lightly, so when 
 cooked the mixture is even white and yellow in appear- 
 ance. Some add a tablespoonful or two of cream or milk.- 
 
 Plain Omelette. 
 
 The number of eggs depends on size of chafing dish 
 as well as the number to serve. Five eggs make a good 
 omelette. Beat whites and yolks separately, the former 
 very stifif. Give the yolks about twelve good beats ; add 
 a large tablespoonful of milk to every two yolks, or if 
 you find after making once you prefer it more moist, take 
 a small tablespoonful of milk to each egg, add pepper and 
 salt to yolks, then put yolks and beaten whites together, 
 mixing quickly. Have ready the hot chafing dish with a 
 
 Electric Chafing Dishes, Handsome and Convenient. 
 Kilbourne & Clark Co., Seattle. 
 
CHAFING DISH 81 
 
 walnut of butter sizzling hot and pour in your mixture. 
 Do not stir. This is perhaps the only chafing dish prep- 
 aration that requires the use of a knife, but for the suc- 
 cess of an omelette a broad-bladed knife must be slipped 
 about the edges and under the omelette to' lift it just a 
 little all the time, to keep from burning. When it is set, 
 run the knife under one edge and slip on a hot platter, 
 deftly folding over one-half of the omelette on the other. 
 
 Cheese Omelette. 
 
 Is made as above, with the addition of grated cheese 
 according to taste. 
 
 Oyster Omelette. 
 
 When a plain omelette is prepared to serve, have 
 ready a small oyster stew, and before folding the ome- 
 lette lift several spoonfuls of oysters into the center of 
 the omelette and fold over. 
 
 Peas Omelette,, 
 
 Peas left from dinner may be heated over and folded 
 in plain omelette. Asparagus heads, corn, tomatoes, 
 minced ham and other combinations will suggest them- 
 selves, and a little ingenuity can develop original ome- 
 lettes. 
 
 Sweetbreads. 
 
 There are many excellent ways of cooking sweet- 
 breads in a chafing dish, but whether cooked at table or 
 on the kitchen range, they must first stand in cold water 
 an hour or two, then they should be parboiled, cooled, 
 and all rough edges, membranes and sinews removed. 
 They should then be put in cold water and kept on ice 
 until wanted for the chafing dish. Calf's brains are pre- 
 pared in the same way and may be cooked in any style 
 sweetbreads are. y 
 
 Creamed Sweetbreads. 
 
 Put into the chafing dish a walnut of butter ; when it 
 melts put in slices of sweetbreads or brains, cut not too 
 
 See Kilbourne & Clark Co., Seattle, for Gas and Elec- 
 tric Fixtures. 
 
82 CLEVER COOKING 
 
 thin nor yet too thick, or if preferred, cut in dice and 
 saute in butter. Open a can of French mushrooms, rinse 
 in cold water, cut half of them into quarters, add them to 
 sweetbread with i pint of cream ; season with salt and 
 pepper. Dissolve i heaping tablespoonful of flour, add 
 it and simme?- until the sauce is thick and smooth, 
 
 (Gorham Chafing Dish Recipes.) 
 
 Sweetbreads With Peas. 
 
 Will Serve Four. 
 
 Put into the hot water dish a teaspoonful of butter ; 
 toss about in the dish the three small sweetbreads which 
 have been prepared as in the foregoing recipe. They may 
 be larded also. When they have absorbed the butter and 
 are in danger of burning, add ^^ pint of strong beef or 
 veal broth or gravy, i celery leaf chopped fine, salt, pep- 
 per, and y2 teaspoonful of browned flour. Turn the 
 sweetbreads, and when the sauce is reduced one-half the 
 dish is ready. 
 
 Open a can of best green peas, or cooked fresh ones 
 are better ; put them into cutlet dish with i tablespoonful 
 of butter, salt and pepper. When the peas are warmed 
 through they are done. Serve both together. 
 
 (Gorham Chafing Dish Recipes.) 
 
 r 
 
 Lobster or Crab a la Newburg. 
 
 Will Serve Six. 
 
 Take i large cup of meat, cut into pieces about one 
 inch long. Put an ounce of butter in the pan and add 
 meat, tossing about. Season with salt and pepper to 
 suit and add i cup of heavy cream sauce. When well 
 heated add the yolk of i raw ^g'g and 3 tablespoonfuls of 
 sherry. Serve on small pieces of dry toast. 
 
 RECTOR, Chicago. 
 
 Corned Beef Hash a la Murrey. 
 
 The first important step is to select the proper cut of 
 corned beef ; the second is to be positive that raw pota- 
 
 See Kilbourne & Clark Co., Seattle, for Anything Electrical. 
 
CHAFING DISH 83 
 
 toes only are used ; cold boiled potatoes will spoil the 
 dish. 
 
 Select a very fine piece of navel corned beef, weighing 
 about 3 pounds ; boil it half an hour in hot water, then 
 take it out, throw the water away and cover the meat 
 with tepid water. Simmet on back of the range two and 
 a half hours ; remove the pot from the range and allow 
 the meat to cool in the water. Skim off the fat and re- 
 move the meat, placing it in ice box until next day. Cut 
 into small pieces 2 pounds of the beef; peel, slice and 
 cut into dice enough raw potatoes, which when cut up 
 will equal in quantity the cut meat. Peel and cut up fine 
 I large sour apple ; chop these ingredients together in a 
 chopping bowl. Cut up fine 2 medium sized onions ; also 
 a large sweet Spanish pepper, not the hot variety. Now 
 put into a large frying pan a scant tablespoonful of beef 
 drippings — butter will not do. When hot add the onion 
 and fry a delicate brown. Next add the pepper, toss 
 about for a few moments, then add a gill of strong beef 
 stock, after which the other chopped ingredients, with a 
 pint of beef stock or strong broth ; mix well, cover and 
 simmer thirty minutes. Should the moisture evaporate 
 too quickly add more of the broth. Stir to prevent stick- 
 ing to the pan, and also to assist in evaporating the mois- 
 ture finally. Taste for seasoning and put away until 
 next day, when it should be warmed in the chafing dish 
 with the hot water dish underneath it. 
 
 (Gorham's Chafing Dish Recipes.) 
 
 Fricassee of Oysters. 
 
 Will Serve Four. 
 
 Butter size of an egg Sherry, wineglassful 
 
 Oyster juice, i cup Cream, ^ cup 
 
 Good pinch cayenne Yolks of 4 eggs 
 
 I pint Puget Sound oysters Lemon juice 
 
 Put into the chafing dish butter the size of an egg: 
 when hot add i wineglassful of sherry, reduce, add i cup 
 of oyster juice, Yz cup of cream, a pinch of cayenne, yolks 
 of 4 eggs. When like custard put in i pint of strained 
 Puget Sound oysters, which have been seasoned, and the 
 juice of ^ of a lemon squeezed over them. Cook until 
 plump. MRS. HINCKLEY. 
 
84 CLEVER COOKING 
 
 Oysters a la Creme. 
 
 Will Serve Four. 
 
 2 tablespoonfuls of butter i pint of cream 
 Saltspoonfiil of salt Saltspoonful of pepper 
 
 Grating- of nutmeg Bay leaf 
 
 2 tablespoonfuls of bread i pint Puget Sound oysters 
 crumbs 
 
 Put the butter in a chafing dish ; v/hen hot add 
 cream, pepper, salt, a grating of nutmeg and a bay leaf. 
 Stir in 2 tablespoonfuls of very stale fine bread crumbs. 
 Blanch the oysters by pouring boiling water over them ; 
 drain and add to the sauce. Cook two minutes. 
 
 MRS. HINCKLEY. 
 
 Curried Oysters or Clams. 
 
 Will Serve Four. 
 
 I small onion 2 tablespoonsful of butter 
 
 I teaspoonful of curry 2 teaspoonfuls of flour 
 
 powder i pint of milk 
 
 1 i^int of Olynipia oysters or i dozen of b^astern 
 
 Choj) the onion fine. Put butter in the chafing dish 
 and when hot add the onion ; fry. Mix the curry powder 
 with flour and stir into the butter ; add i pint of hot milk 
 gradually ; strain the oysters and add, cooking them only 
 until the leaves curl. 
 
 MRS. HINCKLEY. 
 
 Oyster Toast. 
 
 Will Serve Four. 
 
 I dozen Eastern oysters or i teaspoonful of butter 
 I pint of Puget Sound Yolks of 2 eggs 
 oysters Gill of cream 
 
 Salt, pepper and nutmeg 
 Chop the oysters moderately fine, season with salt, 
 pepper, and a trace of nutmeg. Put into the chafing dish 
 a teaspoonful of butter ; add the oyster mince. Beat up 
 the yolks of eggs with the cream, stir it into the dish 
 when the egg is firm. Serve on buttered toast. 
 
 (Gorham Chafing Dish Recipes.) 
 
 See Kilbourne & Clark Co., Seattle, for Anything Electrical. 
 
CHAFING DISH 85 
 
 Oysters Maitre d'Hotel. 
 
 Will Serve Two. 
 
 Yz dozen large oysters i teaspoonful of butter 
 
 Yz lemon Chopped parsley 
 
 Season with salt and pepper 
 Dry the oysters in a napkin. Put butter in chafing 
 dish. When it is very hot add the oysters ; saute them 
 on one side, then on the other; season with salt and pep- 
 per; put out light under dish, then squeeze the juice of 
 half a lemon over the oysters, strew over them a little 
 chopped parsley and serve with or without toast. 
 
 (Gorham Chafing Dish Recipes.) 
 
 Shrimps a la Poulette. 
 
 Will Serve Two. 
 Squeeze over a cup of shrimps a little lemon juice; 
 put into chafing dish i tablespoonful of butter ; when 
 hot, add I tablespoonful of flour; pour gradually over i 
 cup of hot cream ; season, stir in the yolks of 2 eggs ; add 
 the shrimps. When hot serve. 
 
 (Gorham Chafing Dish Recipes.) 
 
 Shrimps a la Creole. 
 
 Take a pint of shelled shrimps, fresh or canned, and 
 place them in a chafing dish in which you have 2 ounces 
 of butter, Yz of a very small onion, grated. Braise the 
 shrimps in this preparation ; add ^2 a pint of canned to- 
 matoes ; season very highly with salt and Chili pepper ; 
 add 2 tablespoonfuls of French peas. Cook for about ten 
 minutes and serve. 
 
 CHARLES E. RECTOR, Chicago. 
 
 Cheese Fondu. 
 
 Will Serve Three. 
 
 I tablespoonful of butter i cup of milk 
 I cup stale bread crumbs Y^ teaspoonful dry mustard 
 Speck of cayenne pepper i cup grated English dairy 
 3 eggs cheese 
 
 Put the butter in the chafing dish ; when melted add 
 cup of milk, then cup of stale bread crumbs which have 
 
 Let Kilbourne & Clark Co., Seattle, Advise you on Fixtures. 
 
86 CLEVER COOKING 
 
 been seasoned with ^A teaspoonful of dry mustard, a 
 speck of cayenne, the beaten yolks and the cup of cheese. 
 Stir all the time. Just before serving add the well-beaten 
 whites. Serve on toast. Twice as much cheese can be 
 used if preferred without changing the other proportions. 
 
 , MRS. HINCKLEY. 
 (Recommended by Mrs. M. F. Backus.) 
 
 Fresh Mushrooms. 
 
 Peel one dozen medium-sized mushrooms ; remove 
 the stems ; melt ^S a teaspoonful of butter in the cutlet 
 dish, and before it gets hot lift the dish off and put it on 
 a plate ; cover the bottom of the dish with mushrooms ; 
 on top of each mushroom put a bit of butter the size of a 
 marble ; season each with a little salt and pepper. Re- 
 turn the dish to the flame and cook from two to three 
 minutes, according to the size of the mushrooms. 
 
 (Gorham Chafing Dish Recipes.) 
 
 Fresh Mushrooms. 
 
 To every quart of mushrooms add i tablespoonful of 
 butter, cut into bits and well floured ; cook fifteen min- 
 utes ; add i tablespoonful of cream to a quart of mush- 
 rooms ; salt and pepper to taste. Remove from the fire, 
 add one well-beaten Qgg and small wineglassful of sherry. 
 Serve at once, with or without toast. 
 
 MRS. E. A. STROUT. 
 
 Electric Heaters of Every Kind at Kilbourne & Clark 
 Co., Seattle. 
 
CLEVER COOKING 87 
 
CLEVER COOKING 
 
 ALPHA SALAD CREAM 
 
 is made from the formula of a fa- 
 mous New England "chef." Every 
 ingredient used in its preparation 
 is of purest and highest quality 
 
 GIVES THE SIMPLEST DISH A FLAVOR 
 THAT WHETS THE APPETITE 
 
 KELLEY-CLARKE CO., Agents 
 
 BITTER OR SWEET 
 
 The Delightful Flavor and 
 Uniform Excellence of 
 
 Cbirardclli^s £bocoIate 
 
 Commend Them to Your Use 
 One trial will give them a permanent place in your housebold. 
 
 KELLEY-CLARKE CO., Agents. 
 
 D IVT^DE from the Largest 
 
 Bed of Pure Rock Salt 
 
 ^^ in the world. Costs a 
 
 little more, perhaps, but it is 
 
 V 
 
 p 
 
 SALT 
 
 ROCK SALT 
 VERY PURE 
 
 *y* «,r« *i« 
 
 KELLEY-CLARKE CO.,^ 
 
SALADS 
 
 "We may pick a thousand salads e're we light on such an 
 herb. " 
 
 Mayonnaise No. i. 
 
 2 eggs (yolks only) i teaspoonful dry mustard 
 
 1 teaspoonful sugar i teaspoonful salt 
 
 2 tablespoonfuls vinegar Juice of i lemon 
 
 I pint best olive oil A dash of cayenne 
 
 Rub the inside of a bowl with a slice of onion ; beat 
 the yolks of the eggs with the dry ingredients and with 
 a silver fork beat in the oil, pouring in only a drop or 
 two at a time. Always stir one way, and always be sure 
 that the last drops of oil are stirred in thoroughly before 
 adding more. After the mixture becomes thick and ropy 
 the oil may be added in a little larger quantities, but it 
 is better to be too careful rather than not enough so. If 
 the mixture separates it is probably because it is not 
 chilled enough or because the oil has been added too 
 rapidly. Set the bowl on the ice in the refrigerator for 
 fifteen or twenty minutes, then try again ; if it still will 
 not mix, add the yolk (very cold) of another egg, and 
 perhaps a second one may be added. If it is still obstinate 
 and it is necessary to finish the dressing at once, it will 
 be best to set this away and begin over again, taking 
 great care that all the materials and utensils are well 
 chilled ; and in warm weather, or a warm room, set the 
 bowl in a dish of cracked ice while beating. Some times 
 two or three hours' chilling will bring the old dressing 
 out all right; sometimes a few drops of lemon juice or a 
 little unbeaten white of egg will restore consistency. 
 
 After the dressing becomes quite stiff and hard to 
 stir, a few drops of lemon or vinegar may be added, then 
 
 Kilbourne & Clark Co., Seattle, Make Fixtures to go 
 with your Decorations. 
 
90 CLEVER COOKING 
 
 more oil, and so on till all the oil has been used. It is 
 impossible to give exact quantities of vinegar and sea- 
 soning for a salad dressing, so much depends upon the 
 strength of the materials ; so that much must be left to 
 the taste. But lemon juice is better than all vinegar, and 
 tarragon vinegar is a great improvement upon cider vin- 
 egar. 
 
 To keep, this dressing should be thick enough to cut 
 with a knife, put into a fruit jar, sealed and kept in the 
 ice chest. The quantity needed may be thinned to the 
 proper consistency by adding w^hipped cream, thick 
 sweet cream, or sour cream. The white of an egg beaten 
 to a stiff froth and added at the last makes it very light 
 and delicate. MRS. RICHARD C. STEVENS. 
 
 Cream Salad Dressing. 
 
 Mixture for Seasoning. 
 
 8 teaspoonfuls of salt 4 teaspoonfuls of mustard 
 
 I even teaspoonful of red pepper 
 
 Mix well together and place in a tin or glass can for 
 future use. 
 
 Dressing. 
 
 To 5 tablespoonfuls of boiling vinegar add the well- 
 beaten yolks of 5 eggs, piece of butter size of an ^%%, 
 and boil until it thickens ; then remove from the stove 
 and beat until cool ; add i teaspoonful of the mixture to 
 this and the juice of i lemon. Beat Yi pint of cream stiff 
 and stir into the paste when ready to serve. 
 
 MRS. CHARLES STIMSON. 
 
 Sour Cream Salad Dressing. 
 
 5 tablespoonfuls of vinegar Yolks of 5 eggs 
 
 Yi cup of butter or salad oil i teasponful of salt 
 
 I saltspoonful of pepper i tablespoonful of sugar 
 
 I teaspoonful of prepared i cup of sour cream 
 mustard 
 
 Heat vinegar to boiling point and pour gradually into 
 beaten yolks ; stir until thick, then add butter gradually 
 until all is dissolved, and lastly other ingredients. 
 
 C. HOWELL KIRBY. 
 
SALADS 91 
 
 Cooked Salad Dressing. 
 
 4 eggs Yx teaspoonful red pepper 
 I teaspoonful of dry mus- i cup of best salad oil 
 
 tard 15^ teaspoonfuls of sugar 
 
 % cup of vinegar i^ teaspoonfuls of salt 
 
 Beat the yolks and add the dry ingredients, then very 
 slowly add the oil. This, if rightly done, will become 
 waxy and thick. Add the vinegar a little at a time ; then 
 the beaten whites of the eggs. Put into the double boiler 
 and stir from the edges and bottom carefully till it thick- 
 ens. 
 
 Lemon juice is much nicer than vinegar, or more 
 lemon juice than vinegar. Put in a glass jar, keep in a 
 cool place and use as required. 
 
 MRS. GEO. OSGOOD, Tacoma. 
 
 Lactiola Dressing. 
 
 4 tablespoonfuls of butter i tablespoonful of flour 
 
 I tablespoonful of salt i ounce of sugar 
 
 I large teaspoonful of mus- i cup of milk 
 
 tard Yi cup of vinegar 
 
 3 eggs A pinch of cayenne 
 
 Heat the butter in custard kettle ; add flour, stirring 
 until smooth, being careful not to brown. Add the milk 
 and boil up. Beat the eggs, salt, pepper, mustard and 
 sugar together and add vinegar. Mix with the boiling 
 mixture and stir until it thickens like soft custard. Let 
 cool and bottle, and it will keep in a cool place for weeks. 
 Yolks of eggs may be used, requiring six yolks for this 
 quantity. 
 
 MRS. CORWIN S. SHANK. 
 
 Boiled Sweet Dressing, 
 
 I whole &^% I cup cream or milk 
 
 I tablespoonful sugar Yi cup cream (whipped) 
 
 I tablespoonful flour i tablespoonful lemon 
 
 juice 
 
 Heat the milk, then to it add the ^%g, well beaten, and 
 then the flour and sugar, which have been dissolved in a 
 
92 CLEVER COOKING 
 
 little milk. Cook as you would a custard, then remove 
 from stove, and when cold and ready to serve beat in the 
 whipped cream and lemon juice. 
 
 MRS. ELLEN R. MILLER. 
 
 Salad Dressing. 
 
 Two medium-sized boiled potatoes. While hot pass 
 through a sieve ; add well-beaten yolks of two raw eggs, 
 mixed mustard and salt to taste, and when well mixed 
 and cold beat in gradually and thoroughly as much oil 
 as it will bear until stiff enough to bear up a fork. Put 
 in vinegar, using your judgment as to quantity, and a 
 dash of red pepper. If the oil does not mix readily, add 
 a drop or two of vinegar or cold water. It needs a deal 
 of beating and should be quite thick and creamy when 
 done. 
 
 MRS. B. W. BAKER. 
 
 French Salad Dressing. 
 
 Take four parts of oil to one of vinegar or lemon 
 juice; season highly with salt, pepper, drop of Tobasco, 
 and add a little Worcestershire sauce if desired. Mix 
 very thoroughly. 
 
 Dressing for Cold Slaw. 
 
 I cup milk 2 eggs 
 
 I tablespoonful butter J^ teaspoonful mustard 
 
 I tablespoonfid sugar Yi cup vinegar 
 
 I small tablespoonful salt Cayenne 
 
 I small tablespoonful of flour 
 
 Boil the milk and to it add the beaten eggs. Remove 
 from the fire and add the butter and flour (creamed to- 
 gether) ; stir constantly and add slowly the other in- 
 gredients, one at a time, finishing with the vinegar. Cool 
 before using. 
 
 MRS. L. B. STEDMAN. 
 
SALADS 93 
 
 Fruit Salad Dressing. 
 
 4 tablespoonfuls sugar }4 teaspoonful cinnamon 
 
 I gill sherry 2 tablespoonfuls Maderia 
 
 Mix sugar and cinnamon together, add the wine and 
 stir constantl}^ imtil sugar is dissolved. 
 By permission of 
 
 MRS. S. T. RORER and ARNOLD & CO. 
 
 Egg Salad. 
 
 I tablespoonful of butter 3 raw eggs 
 I cup of cream fi cup of vinegar 
 
 I teaspoonful of pepper i teaspoonful of salt 
 2 teaspoonfuls of dry mustard 
 
 Beat the eggs separately, then mix and to them add 
 pepper, vinegar, salt and mustard and stir all in a sauce 
 pan in which is the tablespoonful of butter melted. Let 
 it come to a boil, then cool before adding the cream. Cut 
 celery as for chicken salad and cut hard-boiled eggs in 
 quarters or slices, having equal quantities of celery and 
 eggs. Mix all together and stir in dressing. 
 
 MRS. R. C. WASHBURN. 
 
 Chicken Salad. 
 
 Use mayonnaise recipe No. i, but make it with a 
 Dover egg-beater instead of a fork. When the dressing 
 is made add to it a teaspoonful of Worcestershire sauce 
 and sev&ral dashes of Tobasco sauce. Cut the chicken 
 into small pieces with a knife or scissors. Do not chop. 
 Fix the celery the same way. To this add blanched al- 
 monds, some capers and olives, all chopped, but not too 
 fine. Put in the mayonnaise dressing and serve on shred- 
 ded lettuce — shredded lettuce because it is so much more 
 convenient to eat when served in that way. 
 
 MRS. S. L. CRAWFORD. 
 
 Three chickens with an equal amount of celery will 
 serve forty people. 
 
 See Kilbourne & Clark Co., Seattle, Before Buying 
 Fixtures and Glassware. 
 
94 CLEVER COOKING 
 
 A Few Combinations that Make Good Salads, Served 
 With Mayonnaise Dressing. 
 
 Sweetbreads and cold peas. 
 
 Potatoes, cold peas, cucumber cut into cubes, and 
 hard-boiled eggs. 
 
 Orange, banana and pineapple. 
 
 Fresh or canned cherries with the stones taken out 
 and hazel nuts or small pieces of walnuts put inside. 
 Soak the cherries in brandy a little while before putting 
 on the salad dressing, unless Maraschino cherries are 
 used. 
 
 MRS. S. L. CRAWFORD. 
 
 Shrimp Salad. 
 
 Use equal parts of shrimp, oranges and English wal- 
 nuts. Garnish with heads and tails of the shrimp, if 
 fresh shrimp is used. 
 
 MRS. ELLEN R. MILLER. 
 
 Sardine Salad. 
 
 2 dozen sardines i large cucumber 
 
 I Bermuda onion 4 or 5 olives 
 
 Mince the onion, cucumbers and olives. Remove the 
 bones and skin from the sardines, then place on a dish 
 and cover with lemon juice imtil ready to serve the salad. 
 
 Pile the vegetables in the center of a dish -and place 
 the sardines in groups of three around the salad, alter- 
 nating with lemon points and water cress. 
 
 MRS. ELLEN R. MILLER. 
 
 Veal Salad with Nuts. 
 
 Will Serve Twelve. 
 
 Two pounds of cold veal, cut small ; i head of celery, 
 I pound of nuts (almonds, filberts and English walnuts), 
 blanched and halved ; marinate with French dressing and 
 at serving time place on tender lettuce leaves and add 
 mayonnaise dressing. 
 
 MRS. RICHARD C. STEVENS. 
 
SALADS 95 
 
 Lobster Salad. 
 
 2 raw eggs well beaten i teasponful of mustard 
 
 I teaspoonful of salt j-i teaspoonfiil of pepper 
 
 I tablespoonful of sugar 2 tablespoonfuls olive oil 
 
 I bunch of celery i lobster 
 
 Remove the coral for the dressing, then chop the lob- 
 ster with the celery. Heat the vinegar, add the season- 
 ing, except the oil, and stir constantly until of the con- 
 sistency of thick cream. Add the oil and work in grad- 
 ually the coral which has been rubbed to a paste. Pour 
 over the hot mixture and set aside to cool. 
 
 MRS. DOUGLAS YOUNG. 
 
 Salmon Salad No. i. 
 
 Will Serve Six. 
 
 1 quart cooked salmon 2 heads of lettuce 
 
 2 tablespoonfuls of lemon i tablespoonful of vinegar 
 
 juice I teaspoonful of salt 
 
 2 tablespoonfuls of capers i cup mayonnaise dressing 
 
 Break up the salmon with a fork, add to it the salt, a 
 little pepper, the vinegar, lemon juice and capers. Place 
 on ice for two hours, and just before serving add the 
 dressing, tossing the fish lightly with a silver fork and 
 spoon. 
 
 MRS. J. D. LOWMAN. 
 
 Salmon Salad No. 2. 
 
 Will Serve Five. 
 
 I pound boiled salmon i head celery 
 
 1-8 teaspoonful white pep- 3^ teaspoonful salt 
 per 
 
 Break salmon into small pieces, chop celery and mix 
 with mayonnaise dressing. Garnish the dish with white 
 leaves of celery and serve. 
 
 MRS. NINA C. SPENCER. 
 
 See Kilbourne & Clark Co.. Seattle, for Decorative 
 Lighting for Dinners. 
 
96 CLEVER COOKING 
 
 Herring Salad. 
 
 8 herrings Cold roast veal 
 
 Raw apples Pickled red beets 
 
 Cucumber pickles 2 onions 
 
 6 hard boiled eggs 
 
 Soak the herring for twelve hours, pick out bones and 
 skin, cut in small pieces ; add the same quantity jof finely 
 cut cold roast veal, almost as much of apples and red 
 beets, and i saucerful of chopped pickles and 2 chopped 
 onions. Shortly before using cut the whites of 6 hard- 
 boiled eggs into it, and stir the yolks into the milt of the 
 herrings, which has been previously beaten with vinegar ; 
 then add thereto pepper, salt, a little mustard and more 
 vinegar. Pour over the rest, and when ready to use orna- 
 ment with beets, pickles, hard-boiled eggs (each chopped 
 separately), and some capers. Enough olive oil and vin- 
 egar to moisten. 
 
 L. ^I. THEDINGA. 
 
 Asparagus and Chicken Salad. 
 
 Marinate cold boiled asparagus tips in French dress- 
 ing and place on top of chicken or veal mayonnaise. Gar- 
 nish with mayonnaise. 
 
 MRS. RICHARD C. STEVENS. 
 
 Macedoine Salad. 
 
 Vegetables which are ordinarily cooked before serv- 
 ing should be cooked before using for salad. Mayon- 
 naise should be added just before serving it, as it liquifies 
 as soon as mixed with vegetables. 
 
 I head celery i tablespoonful green peas 
 
 Yi. cauliflower i tablespoonful string beans 
 
 I small beet 
 
 Cut into small i)ieces, cover with mayonnaise and 
 serve at once. Any combination of vegetables may be 
 used. 
 
 MRS. WINFIELD R. SMITH. 
 
SALADS 97 
 
 Potato Salad. 
 
 Boil four good-sized potatoes in their jackets, peel, 
 cut in dice, put into a colander and marinate with French 
 dressing in which has been grated a few drops of onion. 
 When cold moisten slightly with mayonnaise which has 
 had one teaspoonful of minced cucumber pickles and one 
 of minced capers mixed with it. Put a layer in the salad 
 bowl, a thin layer of sliced and salted cucumbers, a spoon- 
 ful or two of mayonnaise on this, then more potatoes, 
 etc., until all are used, putting potatoes last and mayon- 
 naise liberally on top. Garnish with pitted olives, cold 
 boiled beets cut in any shape desired, hard-boiled eggs or 
 capers. It is hardly possible to put too many good things 
 into potato salad. 
 
 MRS. RICHARD C. STEVENS. 
 
 Apple and Celery Salad. 
 
 Select several ripe mealy apples and about half as 
 much celery. Make a mayonnaise dressing, using lemon 
 juice instead of vinegar. Add to this the well-beaten 
 white of one egg. Peel and slice the apples thin. Cut 
 the celery fine. Stir these into the dressing. Garnish 
 with celery tips and serve. 
 
 MRS. PETERS. 
 
 Waldorf Salad. 
 
 1 cup of apples 2 cups of celery 
 
 2 tablespoonfuls of chopped walnuts 
 
 Cut the apples and celery into one-half inch pieces. 
 Chop the nuts very fine. Mix with mayonnaise Jusi be- 
 fore serving, and garnish with halves of walnuts. Serve 
 very cold. 
 
 Tomato Jelly Salad. 
 
 Will Serve Eight. 
 
 I can tomatoes ^ box gelatine 
 
 Pepper and salt 
 
 Put the tomatoes in a sauce pan and let them come to 
 a boil ; season high with pepper and salt, particularly the 
 
98 CLEVER COOKING 
 
 latter. Strain through a fine sieve, add the gelatine (dis- 
 solved) and fill a mould. Set in ice box until cold. Cut 
 in thin slices and serve on lettuce leaves with mayon- 
 naise. Cucumbers sliced very thin may be added if de- 
 sired. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Tomato Salad. 
 
 1. Select fine large tomatoes that have been in the 
 ice chest and are very cold ; remove the skins without 
 the use of hot water, arrange on a dish garnished with 
 lettuce or parsley, and put a generous spoonful of may- 
 onnaise on each tomato. 
 
 Beet Salad. 
 
 2. Cut cold boiled beets into dice and mix with an 
 eqtial quantity of celery cut into pieces not too small. 
 French or mayonnaise dressing. 
 
 Asparagus Salad. 
 
 3. Serve a spoonful of mayonnaise on the plate with 
 boiled asparagus. 
 
 MRS. CHARLES E. SHEPARD. 
 
 Cottage Cheese Salad. 
 
 Form small balls of cottage cheese mixed with French 
 dressing; roll in chopped walnuts. Serve on lettuce with 
 mavonnaise. 
 
 MRS. EDWIN A. STOUT. 
 
 Spanish Pepper Salad. 
 
 Place peppers on bed of lettuce or cress, with a spoon- 
 ful of mayonnaise ; a ball of cottage cheese may be added. 
 For variety the ball of cheese may be rolled in chopped 
 parsley or chopped nuts. The peppers may be cut in 
 heart shape also. The cans average 12 peppers. 
 
 MRS. L. C. SAULSBERRY. 
 
SALADS 99 
 
 Sweetbread Salad. 
 
 Parboil one pair of sweetbreads ; put in cold water for 
 half an h&ur; remove the skin, add salt and simmer 
 gently for twenty minutes. When cold, slice thin, mar- 
 inate with French dressing, and add shredded celery. 
 Serve with mayonnaise. 
 
 I Fruit Macedoine. 
 
 Two bananas, cut in quarters lengthwise and then in 
 inch-long pieces ; 2 oranges, having the pulp separated 
 as nearly whole as possible ; a small pineapple, shredded ; 
 a bunch of grapes, seeded, and ^ cupful of nuts (pecans 
 are best, but almonds or walnuts may be used, or a mix- 
 ture). Have the fruit thoroughly chilled; moisten lightly 
 with French dressing. Serve at once on lettuce leaves 
 with mayonnaise on top. A great many combinations of 
 fruits can be prepared in this way. Oranges alone, or 
 oranges with nuts are good. 
 
 MRS. RICHARD C. STEVENS. 
 
 Golden Chestnut Salad. 
 
 Shell, blanch and boil until tender one pint of chest- 
 nuts ; drain, dust with salt and stand aside to cool ; liard- 
 boil two eggs. At serving time arrange the lettuce in a 
 salad bowl, put the chestnuts over and moisten with a 
 nice French dressing, using lemon juice instead of vine- 
 gar. Hold a small sieve over the bowl and rub the yolks 
 through it, with which cover the salad slightly. By per- 
 mission of 
 
 MRS. S. T. RORER and The Household News. 
 
 Celery as a Garnish Salad. 
 
 Take a large cork, as from a wide-mouthed bottle, 
 drive in needles head first quite close and regularly. 
 Have nice white celery cut about two inches long, draw 
 over the needles from the center (nearly) to one end, 
 then turn and draw to the other end, making the celery 
 into fringes. Held together in the center. Throw into ice 
 
 I 
 
100 CLEVER COOKING 
 
 water for a half hour, and it will curl and crisp beauti- 
 fully. This is also a pretty way to prepare celery for a 
 salad. 
 
 MRS. RICHARD C. STEVENS. 
 
 Apples. 
 
 Select fine, large red apples ; cut off the tops scoop 
 out center and fill with any preferred salad. Apple and 
 celery or any meat salad is good. Serve whole on lettuce. 
 
 Cucumbers. 
 
 Select symmetrical cucumbers, wash and polish. Cut 
 them lengthwise in half. Scoop out centers and fill with 
 salad. Shrimp or any fish salad, or fruit salad is good. 
 
 Peppers. 
 
 Slice cucumbers with French dressing and fill the pep- 
 pers. Serve on lettuce. 
 
 Bananas. 
 
 Remove two sections of the banana skin and take out 
 fruit. Cut into dice, mix with mayonnaise and refill the 
 skins. Serve on lettuce. 
 
 Pears. 
 
 Cut in half ; take out centers and fill with chopped 
 celery mixed with mayonnoise. Serve on lettuce. 
 
 Cherry Salad. 
 
 Remove the seeds from sour cherries ; place a filbert 
 in each one. Heap the fruit on a lettuce leaf and serve 
 with French dressing or mayonnaise. 
 
 :\[RS. ALBERT T. TIMMERMAN. 
 
SALADS 101 
 
 Raspberry Salad. 
 
 Choose the heart leaves of head lettuce. Heap a few 
 raspberries in each and dust slightly with powdered su- 
 gar. Put a teaspoonful of mayonnaise on each portion 
 and garnish with lemon. ^^^^^ ^y_ g_ QAFFNEY. 
 
 Truffle Salad. 
 
 Russian. 
 
 4 dozen truffles i wineglass of sherry 
 
 I tablespoonful of oil i teaspoonful of chopped 
 I teaspoonful of chopped tarragon 
 
 parsley Salt and pepper 
 
 Chop the truffles and put over the fire with the sherry 
 for five minutes. When cold put in a bowl with the other 
 ingredients. Mix well and cover with mayonnaise. 
 
 MRS. ERASTUS BRAINERD. 
 
 Cauliflower Salad. 
 
 Boil a cauliflower until tender ; cool ; pick into small 
 pieces or serve whole. Cover with mayonnaise. Garnish 
 with lettuce and hard-boiled eggs, sliced. 
 
 MRS. ERASTUS BRAINERD. 
 
 Cabbage Salad. 
 
 J/2 cabbage J/2 green pepper (remove seeds) 
 
 ^ small onion ; chop all together 
 
 One-half cup French dressing ; add 2 tablespoonf uls 
 catsup, I tablespoonful Worcestershire sauce. Mix and 
 pour over the cabbage, stirring it in well. 
 
 MRS. HENRY DRISLER. 
 
 Cabbage and Nasturtium Salad. 
 
 Place cabbage, cut very fine, in salad bowl ; arrange 
 nasturtium flowers on top. In serving place two or three 
 flowers on each plate. The flowers are to be eaten. Serve 
 with mayonnaise. ^jrs_ HENRY DRISLER. 
 
102 CLEVER COOKING 
 
 Orange Salad. 
 
 For Rt)ast Game. 
 
 Slice oranges thin ; free from seeds ; and mix with a 
 dressing made of 3 tablespoonfnls of oil, i tablespoonful 
 of lemon juice, salt, cayenne. Delicious. 
 
 MRS. ERASTUS BRAINERD. 
 
 A Dainty Way to Serve Chicken Salad. 
 
 Cut out the stem end of tomatoes and remove the 
 pulp ; moisten the inside slightly with French dressing 
 and chill thoroughly. ' At serving time fill with chicken 
 mayonnaise (chicken salad without the celery) ; put a 
 spoonful of mayonnaise on top, garnish with capers or 
 chopped pickles and serve on lettuce leaves. 
 
 Tomato Baskets. 
 
 Select fine large tomatoes, carefully peel and put on 
 ice. Leave a strip of the tomato in the middle to serve 
 as the handle of basket. Prepare celery by splitting 
 lengthwise the thickness of a straw and cut in half-inch 
 pieces. Mix with ma^'onnaise and fill the baskets. ]\Iay- 
 onnaise of sweetbreads is very nice in these baskets. 
 
 Mushroom Salad. 
 
 I can mushrooms i cup of cut celery 
 
 Pecans if desired 
 
 Soak mushrooms in cold salt water for an hour or two 
 before using. Mix with celery and pecans and a mayon- 
 naise and serve on lettuce leaves. 
 
 Oyster Salad. 
 
 Drain the liquor from a pint of Sound oysters, pour 
 boiling water over them and let them stand until they 
 plump. Set away until perfectly cold, them mix with 
 half a cup of mayonnaise and serve on crisp lettuce. 
 
SALADS 103 
 
 Pecan Salad. 
 
 I cup pecans, shelled % cup celery, cut fine 
 
 Marinate with French dressing; chill well and ar- 
 range on lettuce leaves and garnish with mayonnaise. 
 
 MRS. RICHARD C. STEVENS. 
 
 Chestnut and English Walnut Salad. 
 
 Have the chestnuts shelled and blanched ; boil till 
 they are soft and tender. Pour boiHng water on the wal- 
 nuts to remove the skins. 
 
 Mix the nuts together, pour over a French dressing, 
 and serve on lettuce leaves. 
 
 Celery may be cut into small pieces and mixed with 
 them, or apples may be used instead of the celery. Gar- 
 nish with mayonnaise. 
 
 MRS. S. T. RORER and The Household News Co. 
 
 Nut Jelly Salad. 
 
 In a sauce pan put 3 cupfuls of walnut meats, 2 slices 
 of onion, i teaspoonful of salt, 2 blades of mace, 2 bay 
 leaves. Cover with boiling water and boil ten minutes ; 
 drain and drop into ice water until needed. Then dry 
 thoroughly in a towel and with a sharp knife cut (not 
 chop) each nut into several pieces and add enough may- 
 onnaise to mix well together. 
 
 In a sauce pan put one quart of boiling water, 4 
 cloves, 2 blades of mace, ^ teaspoonful of celery seed, i 
 slice of onion, i bay leaf, 4 slices of carrot, 2 slices of 
 turnip, 2 teaspoonfuls of beef extract, and simmer gently 
 for thirty minutes. Season to taste. Add 2-3 box of gel- 
 atine which has been soaked in water and stir till dis- 
 solved. Strain very carefully and add 4 tablespoonfuls 
 of tarragon vinegar. Have ready a dozen medium sized 
 timbale moulds dipped in cold water. Pour into them 
 the aspic and put away until set. Then scoop out the 
 center of each and fill with the nut mixture. Put the 
 fragments of jelly where they will melt without heating 
 
104 CLEVER COOKING 
 
 and when liquid put a little on the top of each mould. 
 Keep on ice until ready to use, then turn out and serve 
 on lettuce leaves, garnishing with mayonnaise and pa- 
 prika. From TABLE TALK. 
 
 Nut and Cheese Salad. 
 
 I small Neuchatel cheese i tablespoonful of olives 
 I tablespoonful English Cream 
 
 walnuts 
 
 Moisten the cheese with cream, then add the walnuts 
 and olives (chopped) ; roll in a long roll and wrap in 
 parafine paper and let stand. When ready to serve re- 
 move from paper and serve in a bed of lettuce with may- 
 onnaise. 
 
 This can be used for brown bread sandwiches. 
 
 MRS. ELLEN R. MILLER. 
 
 Stuffed Radishes. 
 
 Select round red radishes, carefully cut the peeling 
 back in sections and scrape out center. Fill with break- 
 fast cheese or any creamy cheese. Replace the peeling 
 and serve with salad. 
 
 MRS. WINFIELD R. SMITH. 
 
 [For Cheese Balls, Cheese Sticks and Cheese Crackers 
 to serve with Salad, see Cheese Dishes.] 
 
VEGETABLES 
 
 "Nor lacked our table small parade of garden fruits." 
 "What and how great the virtue and the art to live on little 
 with a cheerful heart." 
 
 New Potatoes a la Creme. 
 
 Select new potatoes about the size of apricots. Boil 
 in salted water till tender, drain them and when dry pour 
 over a little drav/n butter sauce. Serve very hot. 
 
 MRS. M. A. KELLOGG. 
 
 Potato au Gratin. 
 
 Slice cold boiled potatoes, stew in milk, season with 
 salt and pepper, sprinkle with grated cheese and bread 
 crumbs mixed, and brown in oven. 
 
 MRS. V. A. RITON. 
 
 Potato Puff. 
 
 To i^ cups of seasoned mashed potatoes allow i egg 
 and heat well. Yolks should be added first, then the 
 whites, previously beaten stiff with a pinch of salt in 
 them. Place the mixture in a well buttered dish and bake 
 until light brown on top. A little minced parsley may be 
 added, or a little finely chopped cooked meat of any kind, 
 or white fish minced fine. Serve immediately in the dish 
 in which it is baked. 
 
 ANNA BEACH. 
 
106 CLEVER COOKING 
 
 Duchesse Potatoes. 
 
 5 cold potatoes 5 heaping- dessert spoonfuls 
 
 I teaspoonful of baking of flour 
 
 powder • 2 eggs 
 
 A little salt 
 
 Grate potatoes ; add, lightly stirring with a fork, the 
 other ingredients. Drop with a spoon into boiling lard 
 and fry until balls are a rich brown. 
 
 • ^ " ■■ MRS. BURNSIDE. 
 
 Potatoes on the Half Shell. 
 
 Will Serve Six. 
 
 Wash, scrub and bake three smooth potatoes. Cut in 
 halves lengthwise, and without breaking the skin scoop 
 out the potato into a hot bowl. Mash and add i table- 
 spoonful of butter, 2 tablespoonfuls of hot cream, i table- 
 spoonful of chopped parsley, salt and pepper to taste. 
 Beat the whites of 2 eggs stiff and mix with the potato. 
 Fill the skins with the potato mixture, heaping it lightly 
 on the top. Brown slightly. One tablespoonful of grated 
 cheese may be used instead of the parsley. 
 
 MRS. CHARLES SHEPARD. 
 
 Potato Croquettes. 
 
 Boil 6 large potatoes, mash fine, season with pepper 
 and salt and 2 tablespoonfuls of melted butter. Beat sep- 
 arately the yolks of 2 eggs' and the white of one ; first 
 beat the yolks thoroughly into the potato, then add the 
 white, beating all very light. Form into balls and roll, 
 first in beaten egg, then into cracker crumbs, and fry 
 in hot lard. MRS. J. C. HAINES. 
 
 Scalloped Potatoes No. i. 
 
 Slice raw potatoes fine, put a layer in a baking dish; 
 put over them a dust of flour, small pieces of butter, salt 
 and pepper and celery salt, and a little milk (cream is 
 better if you have it) ; fill the dish in this way. Roll 3 
 crackers fine, sprinkle over the top, and bake one hour in 
 a moderate oven. MRS. J. C. "HAINES. 
 
VEGETABLES 107 
 
 Scalloped Potatoes No. 2. 
 
 Cut cold boiled potatoes into dice and alternate them 
 in a baking dish with layers of cream sauce, to which 
 may have been added a little onion juice or parsley. 
 Strew bread crumbs and bits of butter on top and bake 
 about thirty minutes. 
 
 MRS. CALVIN VILAS. 
 
 French Fried Potatoes. 
 
 Pare the potatoes and cut into three-cornered pieces. 
 Fry as doughnuts in boiling lard. When brown add pep- 
 per and salt. 
 
 H. VAUGHAN HOWELL. 
 
 Potatoes and Eg'gs, 
 
 Eight or ten potatoes, six hard-boiled eggs. Boil and 
 mash potatoes, season with, cream, butter and salt. Put 
 a layer of this in buttered baking dish. Separate yolks 
 from whites ; mash the yolks, adding 9. teaspoonful of 
 mustard, very little cayenne, tablespoonful of butter, des- 
 sert spoonful of vinegar, cream sufficient to soften. Mix 
 this with the chopped whites ; add a layer of this, then 
 the potatoes till the dish is filled, putting bits of butter 
 on top. Put in the oven and brown twenty minutes or a 
 half hour. 
 
 MRS. LOUISE A. TOMPSON. 
 
 Potato Timbale. 
 
 Pare eight good-sized potatoes, cover them with boil- 
 ing water, let them cook until soft, drain water from 
 them and mash smooth and light. Add 3 tablespoonfuls 
 of butter, two of finely chopped parsley ; season with 
 pepper, salt and Celery salt, and then gradually beat in i 
 teacupful of hot milk, stirring hard; beat the yolks of 3 
 eggs and stir into the mixture ; butter baking dish and 
 cover it thickly'with fine crumbs; lastly beat the whites 
 of the 3 eggs very stiff ; beat well into prepared potato ; 
 turn all into dish and bake in a moderate oven for half 
 an hour. Let the dish stand a. few minutes after it comes 
 
108 CLEVER COOKING 
 
 from the oven ; then place a heated platter over the top 
 and turn them over together. If the timhale does not 
 readily come from the dish, loosen with a thin-hladed 
 knife. 
 
 MRS. J. C. HAINES. 
 
 Moulded Potato. 
 
 Boil until mealy half a tlozcn large potatoes ; mash 
 smooth and light ; stir into them 2 generous tablespoon- 
 fuls of butter and 3 tablespoonfuls of cream and 2 table- 
 spoonfuls of finely chopped parsley; season with pepper 
 and salt. Beat very light the whites of 3 eggs, stir into 
 potato, beating all well together. Have a quart tin jelly 
 mould well buttered, pour the mixture into it, pressing 
 down well into form ; let stand a few minutes, then re- 
 verse mould on a buttered baking tin. Brush the mould- 
 ed potato over with the beaten yolks of the 3 eggs ; place 
 in oven and brown lightly. This makes a sightly dish 
 placed in the center of a hot platter and French mutton 
 chops jiiled aroimd it. Garnish with lemon and parsley. 
 
 MRS. I. C. HAINES. 
 
 Creamed Potatoes au Gratin, 
 
 Put in sauce pan 1 cup of thin cream. 1 small table- 
 spoonfid of butter ; season with salt and pepper ; cut 
 into rather fine dice half a dozen cold boiled potatoes. 
 When the cream mixture comes to a boil add the ]-)ota- 
 toes, let them boil up once and remove from fire. Place 
 a layer of potatoes in a buttered baking dish and scatter 
 over them some grated cheese, and then layers of po- 
 tatoes and cheese until the dish is filled. Sprinkle over 
 the top a layer of crumbs and bits of butter over all. Put 
 dish in oven and bake until cnmibs are brown, which 
 will be in fifteen or twenty minutes. 
 
 MRS. J. C. HAINES. 
 
 Sweet Potatoes with Sugar. 
 
 Boil the potatoes, then slice them. Put them in a 
 baking dish, make a syrup by adding water and a little 
 
VEGETABLES 109 
 
 butter to the sugar ; do not cook the syrup, but pour it 
 over the potatoes and bake them in the oven. A very 
 little while will suffice for the syrup to permeate the po- 
 tatoes. A crust of sugar will form on the top of potatoes. 
 
 MRS. THOMAS GREEN. 
 
 Spinach With Cream. 
 
 Boil spinach and chop fine. In a sauce pan over the 
 fire put 4 ounces of butter, i tablcspoonful of flour, salt, 
 nutmeg and ^ pint of cream. Stir well until it boils ; add 
 spinach, and when hot serve with bread fried in butter. 
 MRS. ERASTUS BRAINERD. 
 
 Boiled Cabbage. 
 
 Prepare the cabbage by cutting as for cold slaw and 
 allow it to lie in cold water at least half an hour before 
 cooking. Cover with cold water and cook slowly until 
 tender, changing the water three times during the pro- 
 cess in order to remove the strong cabbage taste and 
 odor. When tender, drain oflf all water and add ^ cup of 
 milk (this amount for about half a head of cabbage), but- 
 ter, pepper and salt. Heat the milk through and serve at 
 once. Cabbage cooked in this way is as delicate as cauli- 
 
 ^o^^'"- MRS. J. D. LOWMAN. 
 
 French , Cabbage. 
 
 Wash cabbage in salt water, cut in quarters and boil 
 twenty minutes. Drain the water from it, but do not 
 squeeze. Brown ^ pound of blotter in pan, put in cab- 
 bage and a teacup of cream and let simmer another 
 twenty minutes. Good. 
 
 MRS. CHARLOTTE B. CHURCH. 
 
 Winter Succotash. 
 
 Boil half a pint of dry Lima beans until tender ; add i 
 can of corn, season with butter, salt and pepper and add i 
 cup of cream or milk. ^j^g^ FRANK BEACH. 
 
110 CLEVER COOKING 
 
 Creamed Carrots. 
 
 Will Serve Five. 
 
 Scrape and wash six medium-sized carrots, quarter 
 them and boil in salt water until soft. Drain and mash, 
 season with salt^ pepper, and butter the size of a walnut. 
 Add a cup of rich milk and serve. 
 
 MRS. JAMES FIELDS. 
 
 Salsify or Oyster, Plant Patties. 
 
 Will Serve Six. 
 
 12 medium sized salsify 2 tablespoonfuls butter 
 
 roots I egg 
 
 4 rolled soda crackers Pepper and salt 
 
 Scrape the salsify and cut crosswise in half-inch 
 pieces, throwing at once into cold water to keep from 
 turning dark ; a good deal more than cover with boiling 
 water; add i teaspoonful salt arid boil until tender, which 
 will be an hour or longer ; mash very fine, put in y^ table- 
 spoonful of butter, pepper and a little sa:It if needed, and 
 let cool. • In the meantime beat i ^%^ lightly, put in a 
 little salt and pepper, roll the crackers very fine, season 
 with a little salt and pepper. Take a dessert spoon and 
 mould the salsify into little cakes, dip them into the ^^'g, 
 handling carefully so as not to break them ; roll them in 
 the cracker crumbs. Fr}^ a light brown in good hot beef 
 dripping, or butter. The patties may be prepared some 
 hours before frying. ^^-^<^_ EDMUND BOWDEN. 
 
 Brussels Sprouts. 
 
 I quart sprouts . Vz gallon .water 
 
 I tablespoonful salt Salt 
 
 ^ teaspoonful soda Pepper 
 
 Pick all dead leaves from sprouts and wash in cold 
 water, then add them to the water, which must be boil- 
 ing, and add salt and soda. Boil rapidly, uncovered, 20 
 minutes ; drain and serve in heated dish with butter and 
 seasoning. ^ MRS. ,L. C. SAULSBERRY. 
 
VEGETABLES 111 
 
 Baked Summer Squash. 
 
 Select a perfect round, squash, cut a small round cover 
 from the stem side ; scrape out the inside with a spoon 
 until it leaves the shell about an inch thick. Mix with 
 one cup of bread crumbs, salt, pepper, and a liberal 
 amount of butter. Put back in shell and place the cover 
 back into place. Put in a covered dish with a little water 
 and bake one hour and a quarter. 
 
 MRS. A. B. C. DENNISTON. 
 
 Fricassee of Rice. 
 
 Will Serve Six. 
 
 2 onions, chopped fine i cup rice 
 
 I teaspoonful butter ' i^ cups boiling water 
 
 4 tomatoes 5 green sweet peppers. 
 
 Salt chopped fine 
 
 Boil rice, water and peppers an hour, stirring well ; 
 put onions, butter and tomatoes in frying pan and fry- 
 fifteen minutes; add to the cooked mixtiire, stirring well, 
 without breaking the rice. j^j^g_ ^ ^^y\ BAKER. 
 
 Rice and Cheese. 
 
 Put three or four tablespoonfuls of rice into a sauce 
 pan of boiling salt and water (use a good deal of water) 
 and keep it boiling hard twenty minut.es. Strain. Butter 
 a baking dish and put in a layer of rice, then bits of but- 
 ter, salt and pepper ; then a layer of grated cheese. Re- 
 peat to the top, cover with a layer of bread crumbs and 
 pour in milk until you can see it at the top. Bake a half 
 hour. This is much more delicate than macaroni and 
 cheese. ^j^g GEORGE OSGOOD, Tacoma. 
 
 Baked Onions. 
 
 Boil until well done and put whole into a baking dish. 
 Pour over a small dishful }4 cup of cream or milk' add 3 
 tablespoonfuls of butter (less if cream is used), pepper 
 and salt. Sprinkle bread crumb's over the top and bake 
 half an hour. MRS. CHARLES E. SHEPARD. 
 
112 CLEVER COOKING 
 
 Fried Onions. 
 
 Will Serve Five. 
 
 Peel six large onions, slice, place in pan containing 
 hot fat and fry until brown, leaving them uncovered and 
 stirring often to prevent burning. Season with salt and 
 
 P^PP^^' MRS. JAMES FIELDS. 
 
 Onion Tart. 
 
 This is a very appetizing dish to all onion lovers. 
 Place sliced onions in a dish lined with paste, seasoning 
 with butter, pepper and salt and baking until the onions 
 are tender. 
 
 If Spanish onions are used and a little cream is added, 
 dredging each layer with a little flour, it makes a delight- 
 ful accompaniment to baked meats. It must be eaten 
 
 P^P^"^ ^°'- MRS. L. H. GRAY. 
 
 Celery. 
 
 Cut the tender stalks into inch pieces and boil in water 
 and a little salt three-quarters of an hour. The white 
 root may be boiled with it. Pour over it a white sauce. 
 
 MRS. M. A. KELLOGG. 
 
 Creamed Celery. 
 
 2 cups of cut celery . ly^ cups of milk 
 
 I teaspoonful of butter i teaspoonful of flour 
 
 Bread crumbs Salt, cayenne pepper 
 
 Boil the celery not quite tender ; add milk, flour, but- 
 ter and seasoning; put in layers in a baking dish with 
 alternate layers of soft bread crumbs. Sprinkle fine, dry 
 crumbs on top, with bits of butter. 
 
 MRS. CALVIN VILAS. 
 
VEGETABLES 118 
 
 Catachis. 
 
 2 rather small crooked neck 4 medium-sized ripe toma- 
 
 squashes toes 
 
 I bell pepper (from which i large onion 
 
 seeds have been extracted) 
 
 Chop fine ; melt i tablespoonful of butter in hot fry- 
 ing pan, put in vegetables, season, cover and cook one 
 hour, stirring often. Good warmed over. 
 
 Papas Rellenas. 
 
 Spanish. ' 
 
 Boil some potatoes, mash smooth, put in salt and but- 
 ter and line your dish with them ; cut some fine cold 
 roast beef, add some chopped onion, red peppers, thyme 
 and parsley. Put in a pan with some lard and fry a little ; 
 add some soaked bread, and if too dry a little water. 
 When nicely fried put in your potato dish. Slice some 
 hard-boiled eggs over it, cover with mashed potato and 
 brown in oven. 
 
 Fried Cucumbers. 
 
 Slice cucumbers lengthwise in thin slices after paring 
 carefully ; salt well and place on tilted board to drain 
 thirty minutes to an hour ; dry on towel, dredge with 
 flour seasoned with pepper and fry on hot griddle. 
 
 MRS. EUGENE RICKSECKER. 
 
 Boiled Cucumbers. 
 
 6 cucumbers 6 slices of toast 
 
 I cup of milk I tablespoonful of butter 
 
 Pepper and salt 
 
 Pare the cucumbers and slice lengthwise of the veg- 
 etable into long strips about the size of asparagus. Boil 
 about twenty minutes until tender, drain and serve on 
 toast. Cover with milk heated to boiling point, seasoned 
 with butter, pepper and salt ; if preferred the milk may 
 be thickened with a little flour. This tastes very much 
 like asparagus on toast and is an excellent substitute. 
 
 MRS. R. W. EMMONS. 
 
114 CLEVER COOKING 
 
 Stuffed Egg Plant. 
 
 Will Serve Four. 
 
 I egg plant i teacup of chopped cold 
 
 I teacup of bread crumbs roast beef or steak, or 
 
 ij4 tablespoonfuls of butter ^^ pound round steak 
 
 I teaspoonful of cracker cooked and chopped 
 
 dust Pepper and salt 
 
 Buy a good shaped egg plant weighing about a pound. 
 Cut the blossom end so that it will stand upright. Cut 
 the stem end off about two inches from the top and peel 
 the piece off. Now carefully remove the inside of the 
 egg plant, leaving the shell about a quarter of an inch 
 thick. Stew the egg plant in just enough water to keep 
 from burning until tender, about an hour, stirring often ; 
 mash, season with salt and pepper and i tablespoonful 
 of butter, and beat well. It will be dark in color. Mix 
 the egg plant, bread crumbs and meat thoroughly ; put 
 back in the shell, dust the cracker crumbs on the top and 
 dot it with the half tablespoonful of butter. Put it in a 
 pan, without water but slightly greased, in a hot oven, 
 and bake imtil the top is brown — about twenty minutes. 
 
 MRS. BOWDEN. 
 
 Corn Dodgers. 
 
 Will Serve Five or Six Persons. 
 
 6 ears green corn (grated) i pint of milk 
 
 2 eggs Salt 
 
 2 teaspoonfuls of baking 2 tablespoonfuls of sugar 
 powder 
 
 Flour sufficient to make a stiff batter. Drop in hot 
 lard and fry as you do doughnuts. 
 
 MRS. C. P. DAM. 
 
 Stuffed Tomatoes. 
 
 Select firm, large and ripe tomatoes. With a sharp 
 knife cut a deep piece from the stem end of each ; press 
 them between the palms to extract as many of the seeds 
 as possible without injury to the shape of the fruit; stuff 
 
VEGETABLES 115 
 
 them with any kind of chopped meat — ham, sausage or 
 beef. Place them side by side in a dish well buttered. 
 Sift bread crumbs thickly over the top, dot it with bits 
 of butter, a teaspooriful in each. Bake in hot oven thirty 
 minutes. They should be a light brown when properly 
 
 ^o^^^^' EMMA I. McLOGAN. 
 
 Sauce for Tomatoes. 
 
 Use inside of tomatoes, a small onion, one blade of 
 mace, two bay leaves, two whole cloves, salt and pepper. 
 Simmer slowly for ten minutes. Press tomatoes through 
 a sieve. Brown two tablespoonfuls of butter, add two 
 tablespoonfuls of fiour ; stir until it boils. Pour this 
 over tomatoes and serve. MISS COWAP 
 
 Creamed Tomatoes. 
 
 y2 can of tomatoes 
 I tablespoonful of butter 
 I tablespoonful of onion, chopped 
 I teaspoonful of parsley, chopped 
 I teaspoonful of corn starch 
 5 eggs 
 
 Stew tomatoes, butter, onions and parsley together, 
 adding corn starch after mixing it with a little of the 
 tomato juice. Beat the eggs until very light and add to 
 other ingredients, stirring all until thick and creamy. 
 Serve on buttered toast. Nice with anchovies. 
 
 MRS. S. W. R. DALLY. 
 
 Escallopped Tomatoes. 
 
 Put a layer of sliced tomatoes in the bottom of an 
 earthen pudding dish ; then a layer of fine bread or 
 cracker crumbs. Season each layer with salt, pepper, 
 sugar and bits of butter. Make three layers of each, hav- 
 ing the top one crumbs with plenty of butter. Cover 
 and bake one-half hour in a moderate oven or until nicely 
 browned. 
 
116 CLEVER COOKING 
 
 Pilaf. 
 
 An Egyptian Dish. 
 y2 cupful of rice lYi cupfuls of water 
 
 I cupful of boiled tomatoes 2 tablespoonfuls of butter 
 
 Boil the rice and water until soft, then add i cup of 
 boiled tomatoes and season with salt, pepper and 2 table- 
 spoonfuls of butter ; mix thoroughly and serve hot. This 
 is an especially nice dish for lunch. 
 
 Cauliflower With Cream Dressing. 
 
 Pick over a good firm head of cauliflower, soak in 
 cold salt water for at least half an hour before cooking. 
 Cook until tender, then lift into the vegetable dish and 
 pour over the following sauce : Rub i tablespoonful of 
 butter and one of flour together. Into this beat the yolk 
 of an egg. Dip up some of the cauliflower liquor into this 
 until quite thin. Then pour all into the saucepan and 
 boil up once and pour over the cauliflower. Some add a 
 little lemon juice. 
 
 MRS. T. M. DAULTON. 
 
 Cauliflower au Gratin. 
 
 Boil a cauliflower until tender. Put in a baking dish 
 and pour over it a rich cream dressing. Grate cheese on 
 top and bake. Serve very hot. 
 
 MRS. H. F. WHITNEY. 
 
 Corn Fritters. 
 
 1 cup of cold sweet corn i beaten ii%^ 
 
 2 tablespoonfuls of flour Pepper and salt 
 
 Chop the corn, stir in the egg and seasoning and flour, 
 and, if necessary, add a little milk to make consistency 
 of batter. Fry by spoonfuls in l)utler. When brown, 
 turn and brown on the other side. Canned corn may be 
 used. 
 
VEGETABLES 117 
 
 Boiled Macaroni. 
 
 Break macaroni into pieces, put into boiling water 
 with grated cheese and two green bell peppers, chopped 
 fine ; let cook slowly on back of stove until well done. 
 Put in plenty of butter and salt and pepper to taste. 
 
 MRS. S. L. CRAWFORD. 
 
 Baked Macaroni. 
 
 After cooking macaroni as above, mix with fresh or 
 canned tomatoes and bake with cracker crumbs and little 
 pieces of butter on top. 
 
 A/lRS. S. L. CRAWFORD. 
 
 Baked Bananas. 
 
 6 bananas 3 tablespoonfuls sugar 
 
 Yi tablespoonful butter i^ tablespoonfuls lemon 
 
 juice 
 
 Cut the bananas lengthwise in halves, and then cut 
 again in two. Melt the butter, add sugar and lemon and 
 pour over the bananas. Bake twent}'- minutes or until 
 slightly browned. 
 
 MRS. A. D. BISHOP. 
 
118 CLEVER COOKING 
 
BREAKFAST AND LUNCHEON 
 
 I like breakfast time better than any other moment in the 
 day. No dust settles on one's mind then, and it presents a clear 
 mirror to the rays of things. — George Eliot. 
 
 Escalloped Mutton. 
 
 Will Serve Four. 
 
 I cup of cooked mutton, i tablespoonful of butter 
 
 chopped I cup of bread crumbs 
 
 I cup of tomatoes Pepper and salt 
 
 Butter a shallow pudding dish, sprinkle it with a part 
 of the crumbs, then the meat, then add the stewed sea- 
 soned tomatoes, and put the remainder of the crumbs on 
 top, using the pepper and salt sparingly on the crumbs 
 and tomato. Put a heaping teaspoonful of butter broken 
 in bits on the top and bake twenty minutes or half an 
 hour. 
 
 The mutton should be chopped fine and all stringy 
 and very fatty parts picked out. A nice breakfast or 
 luncheon dish. ^/[j^S_ E. A. BOWDEN. 
 
 Hegeree for Breakfast. 
 
 One large cupful of rice, boiled till tender and drained. 
 The remains of cold fish from dinner picked up and freed 
 from bones and skin ; two hard-boiled eggs cut up ; a 
 good lump of butter, salt and pepper. Heat all together. 
 Heap on a plater and serve very hot. 
 
 MRS. BEATRICE GREEN. 
 
 Try Wheat Manna for Breakfast Food. 
 
120 CLEVER COOKING 
 
 Ham Patties. 
 
 Will Serve Four. 
 Two cups of cold boiled ham chopped rather fine, i 
 cup of bread crumbs moistened with i tablespoonful of 
 milk. Mix together with i beaten egg, form into oval 
 shapes and fry in hot frying pan. ]y[T5c t pj GR\Y 
 
 English Pasty. 
 
 j4 pound of suet y^ pound of lard 
 
 I quart of flour 
 
 Make a stiff paste, roll thin, and cut into as many 
 pieces as you wish. Take one piece and slice potatoes 
 small to cover one-half of it ; on this put a layer of chop- 
 ped meat, or steak cut in small pieces sliced ; on this put 
 a layer of onions. Parsley or turnip may be used in place 
 of onions. Season to suit taste. Close the other half of 
 the paste over these ingredients and pinch into a roll. 
 Make small hole in the top and pour in a little water ; 
 close again with small pieces of paste. Bake one hour. 
 Pork or chicken can be used in place of steak. 
 
 MRS. S. CARKEEK. 
 
 Tomato Toast With Fish. 
 
 Cut cold buttered toast in squares or rounds, lay a 
 ring of tomatoes on this and some flakes of cold cooked 
 codfish on the top. Cover with a plentiful supply of pars- 
 ley sauce, put it in the oven to warm and serve hot. The 
 dish is very economical and serves to use up any stale 
 bread or bits of fish or sauce. Garnish with parsley. 
 
 MRS. V. A. RITON. 
 
 Hash. 
 
 Use equal quantities of chopped meat and fresh grated 
 bread; moisten well with milk, stock or gravy; season 
 well with salt, pepper, and a little tomato, walnut or 
 mushroom catsup. Let cook slowly about fifteen min- 
 utes ; add a good lump of butter and serve very hot. Half 
 potatoes may be used instead of all bread if desired. 
 
 MRS. RICHARD C. STEVENS. 
 
BREAKFAST AND LUNCHEON 121 
 
 Corned Beef Hash. 
 
 Equal quantities of cold corned beef, chopped, and 
 cold boiled potatoes, chopped (mashed potatoes may be 
 used but are not so nice) ; put into a stew pan and 
 moisten with stock, water or milk ; a little left-over gravy 
 is a nice addition. Let simmer, season with salt, cayenne 
 and butter, and any sauce or catsup that is liked. Have 
 an omelette pan very hot, put in a bit of butter, sufficient 
 to moisten the bottom thoroughly, put the hash in and 
 spread evenly. Draw onto the back of the stove and let 
 brown without stirring. Fold like an omelette, toss onto 
 a hot platter and serve with tartare sauce. A few table- 
 spoonfuls of chopped beets make a pleasant change. 
 
 MRS. RICHARD C. STEVENS. 
 
 Chicken or Turkey Hash. 
 
 Chop the meat and potatoes, not too fine ; also two 
 green bell peppers. Put plenty of butter and a little hot 
 water into the frying pan. When cooked add a little 
 Worcestershire sauce, salt and pepper to taste. Do not 
 let the hash get too dry. Serve on buttered toast. 
 
 MRS. S. L. CRAWFORD. 
 
 Beet Hash, 
 
 Take equal parts of cold beets and cold potatoes ; cut 
 in dice, season with salt and pepper. Fry in butter and 
 serve very hot. 
 
 Minced Ham. 
 
 One slice of bread and i pint of milk boiled together ; 
 I cup of fried or boiled ham, chopped very fine, i ^ZZ- 
 Pour the bread and milk over the ham and ^^% and beat 
 all together. Bake a light brown. 
 
 ANNA BEACH. 
 
 Try Wheat Manna for Breakfast Food. 
 
122 CLEVER COOKING 
 
 Mock Minced Calf's Head. 
 
 Original. 
 2 pounds lean veal i pound liver 
 
 Boil tender, chop fine, mix and make very moist with 
 rich drawn butter sauce ; season highly with sage, salt 
 and pepper. Serve with baked potatoes. 
 
 MRS. M. H. YOUNG, 
 
 Baked Pork and Beans. 
 
 Boil one quart of navy beans with soda the size of a 
 Lima bean for ten minutes ; pour off the water and cover 
 well with fresh boiling water and boil with two pounds 
 of salt pork for twenty minutes. Slice a small onion in 
 the bottom of bean jar; drain water from beans and put 
 half of them in the jar; place pork in the jar and add the 
 rest of the beans. Rub together i even teaspoonful of 
 mustard, i even teaspoonful of salt and 2 tablespoonfuls 
 of molasses and dissolve with about a pint of hot water. 
 Pour over the beans and add enough water to cover. 
 Bake all day, adding occasionally a little water until 
 about two hours before serving. 
 
 MRS. H. N. RICHMOND. 
 
 Jellied Veal. 
 
 Have the bone removed from a fillet of veal weighing 
 about seven pounds. Shape the meat as evenly as pos- 
 sible and prepare a dressing (as for poultry) of bread 
 crumbs, savory, butter, pepper and salt, mixed with an 
 Q^g to hold it together. Place a cooked beef tongue in 
 the center of cavity in the joint and surround it with the 
 dressing, packing it in firmly and evenly. Tie up tightly 
 in a cloth and boil steadily, but not too hard, for thre.e 
 hours. When cold remove the cloth carefully without 
 breaking the meat and ])lace in a mould which will fit 
 closely, and fill any space with a jelly made with one 
 dessertspoonful of gelatine dissolved in a very little wa- 
 
 Try Wheat Manna for Breakfast Food. 
 
BREAKFAST AND LUNCHEON 123 
 
 ter, to which add a cup of the liquor from the meat (hot) 
 and a teaspoonful of lemon juice. Press down with a 
 weight and let set well before turning out. 
 
 MRS. WM. HARDER, Portland. 
 
 Veal Loaf. 
 
 2 pounds veal i teaspoonful salt 
 
 54 pound salt pork ^ teaspoonful butter 
 
 2 eggs Yz nutmeg, grated 
 
 Butter. size of an ^^^ Six crackers, rolled 
 
 Yz cup cream 
 
 Mince the meat together, add seasoning, eggs (well 
 beaten), butter and cream. Form into long loaf, cover 
 well with the cracker crumbs and bake. Baste frequently 
 with sweet milk. ^^^^ CORWIN S. SHANK. 
 
 Suggestion for Meat Loaf. 
 
 In making any kind of meat loaf, putting in a cup or 
 two of cold boiled rice makes the loaf much more deli- 
 cate, and grating in the rind of two lemons makes an 
 agreeable change in seasoning. 
 
 MRS. S. L. CRAWFORD. 
 
 Beef Loaf. 
 
 4 pounds round beef, chopped fine 
 4 soda crackers, rolled 
 6 eggs, well beaten 
 Yz cup butter, melted 
 Salt and pepper to taste. 
 
 Make in loaf and bake one hour. 
 
 MRS. H. C. HENRY. 
 
 Try Wheat Manna for Breakfast Food. 
 
124 CLEVER COOKING 
 
 Pressed Meat. 
 
 Four pounds of beef (the part that is called the "thick 
 flank"), boiled until it is very tender, then remove from 
 kettle and chop very fine ; season with salt and pepper, 
 then add the broth in which the meat was cooked until 
 quite soft. Set away to cool and slice like beef or veal 
 loaf. This is very nice for lunch. 
 
 MRS. ALBERT T. TIMMERMAN. 
 
 Lancashire Pie. 
 
 Take cold beef, veal or mutton, chop and season as for 
 hash ; have ready hot mashed potatoes, seasoned as if for 
 table. Put in a shallow baking dish alternate layers of 
 meat and potatoes till the dish is heaping full ; smooth 
 over top of potatoes and drop bits of butter over it ; bake 
 until a nice brown. ^j^g^ JOSEPH SHIPPEN. 
 
 Brains. 
 
 Will Serve Six. 
 
 I quart brains 2 eggs 
 
 I tablespoonful salt 6 soda crackers 
 
 Beat the eggs well and roll the crackers very fine. 
 Cover the brains with cold water, to which add a table- 
 spoonful of salt, and let stand over night. In the morn- 
 ing put them in warm water for a few minutes, after 
 which carefully remove all particles of the tissue which 
 surround the solid part. Next put them into boiling- 
 water and let them simmer for ten minutes to make them 
 firm. Take them up, drain and wipe, and dip, one at a 
 time, first in the ^^%, then in the cracker, and lastly in 
 the ^Z%. Take equal parts of butter and drippings (lard 
 or cotolene if preferred), and when very hot fry the 
 brains. Turn them often and be careful that they are 
 thoroughly cooked. When done they should be a rich 
 brown color. Season with pepper and serve very hot. 
 
 ^IRS. CHARLES J. RILEY. 
 
 Try Wheat Manna for Breakfast Food. 
 
BREAKFAST AND LUNCHEON 125 
 
 Creamed Frogs. 
 
 Parboil the frogs, then make a rich cream sauce of 3 
 tablespoonfuls of butter, i tablespoonful of flour, i cup 
 of cream and a tiny bit of mace, salt and cayenne. Add 
 the frogs, cover closely for fifteen or twenty minutes, 
 adding more cream if it becomes too thick. Skim out the 
 mace and serve very hot on toast. 
 
 Chicken Hollandaise. 
 
 I tablespoonful butter Yolks of 2 eggs 
 
 j4- saltspoonful cayenne i tablespoonful chopped 
 
 1 saltspoonful chopped parsley 
 
 onion i tablespoonful corn starch 
 
 2 cups hot chicken broth ^ cup celery (cut fine) 
 2 cups chicken (cut fine) Salt to taste 
 
 Cook the onion in the butter for one minute ; add the 
 corn starch and cook until smooth ; add the broth grad- 
 ually, the beaten yolks, the celery, salt and pepper, and 
 finally the chicken, lemon and parsley. Cook a few min- 
 utes but do not boil. Serve on graham toast. 
 
 MRS. HENRY DRISLER. 
 
 Chicken Timbales. 
 
 Chop uncooked lean chicken, freed from skin and 
 bones, very fine ; pound with a potato masher and rub 
 through a sieve. There should be half a pint of meat. 
 Cook I cup of cream, ^ cup of grated bread, and a tiny 
 bit of mace for fifteen minutes. Take out the mace and 
 beat and mash the mixture till it is a smooth paste ; add 
 3 ounces of butter, salt and pepper to taste, and the 
 chopped meat ; beat well and add the stiffly beaten whites 
 of 2 eggs. Set away to cool. When cold butter the tim- 
 bale moulds and line with the paste. This must be done 
 very evenly, and great care must be taken that there are 
 no thin places. When this is done fill with creamed 
 chicken made as follows : 
 
 Try Wheat Manna for Breakfast Food. 
 
126 CLEVER COOKING 
 
 1 cup of cold diced chicken 
 
 3 tablespoonfuls of mushrooms (chopped), or 
 
 2 tablespoonfuls of mushrooms and i of hard- 
 
 boiled eggs (chopped 
 I dessert spoonful of flour 
 ^ cup of cream 
 
 Mix the flour with a little of the cream, put the re- 
 mainder on to cook in the double boiler. When this boils 
 add the flour and cook for a minute to thicken the flour ; 
 add the chicken and the mushrooms, salt and pepper to 
 taste. Mix thoroughly and cook about five minutes; take 
 from the fire, grate in a hint of onion, and, if you use it, 
 a tablespoonful of sherry, in which case omit a table- 
 spoonful of cream. Fill the lined moulds with this mix- 
 ture, putting in a little at a time that there may be no air 
 bubbles. Fill almost to the top and cover with paste, 
 being careful to cover every part of the filling and not to 
 heap it, but to have the top perfectly level with the edges 
 of the mould. Put the moulds into a bain marie, or a 
 deep pan, fill nearly to the top of the mould with warm 
 water and bake half an hour. The oven should be about 
 right for custards, so that the mixture will never bubble. 
 Cover the moulds with buttered paper. They may be 
 served on a napkin or on a hot dish with cream mush- 
 room. Supreme or Bechamel sauce. Nice for luncheons, 
 card parties or entrees. 
 
 MRS. RICHARD C. STEVENS. 
 
 Sweetbread Timbales. 
 
 These are prepared almost the same as chicken tim- 
 bales, substituting sweetbreads for chicken in the filling, 
 or part sweetbreads and part breast of chicken. Use the 
 same paste for lining the moulds. If you wish them very 
 elaborate, after buttering the moulds stick slices of mush- 
 rooms around the sides and bottom of the moulds ; then 
 line with the paste very carefully, so as not to displace 
 them ; hard-boiled eggs, chopped, or almonds blanched, 
 browned a little and chopped, may be used in the same 
 manner. j^j^g RICHARD C. STEVENS. 
 
 Try Wheat Manna for Breakfast Food. 
 
BREAKFAST AND LUNCHEON 127 
 
 Scrapple. 
 
 8 pounds of fresh pork 4 gallons of water 
 
 I quart of corn meal Cayenne, black pepper 
 
 Mustard, svimmer savory Sage, sweet marjoram 
 
 Buckwheat or entire wheat Thyme, salt 
 
 Boil the pork in the water till very tender, then re- 
 move and chop fine. Return to the kettle and add sea- 
 soning to taste. When boiling add the corn meal and let 
 it simmer a few minutes, then thicken with the buck- 
 wheat or entire wheat. Let it stand on the back of the 
 stove for a half hour, taking care that it does not burn, 
 then pour into dishes and set away to cool. To serve, 
 turn out of dishes, slice thin and fry inTiot butter. Serve 
 with baked potatoes. MRS TAYLOR 
 
 Jambalaya. 
 
 Use any cold meat, fowl preferred ; chop rather fine ; 
 add same quantity of cooked rice, a little onion, i table- 
 spoonful of butter, season highly with cayenne, and fry 
 in hot lard or butter. ^j^g^ ^_ g_ ALLAIN. 
 
 Savory Pyramids. 
 
 Will Serve Six. 
 
 % pound finely chopped meat (previously cooked meat 
 may be used) 
 3 eggs 
 
 6 heaping tablespoonfuls fine bread crumbs 
 3 ounces butter, melted 
 I tablespoonful finely chopped parsley 
 I pinch cayenne, and salt 
 I teaspoonful grated lemon peel (this may be omitted) 
 
 Mix the ingredients, then moisten the whole with 
 gravy, cream or milk ; stir together, form into small pyra- 
 mids, dip in beaten &^^, roll in bread crumbs and bake 
 on a greased baking tin in a hot oven for about half an 
 
 ho"^- MRS. C. P. DAM. 
 
 Try Wheat Manna for Breakfast Food. 
 
128 CLEVER COOKING 
 
 Codfish. 
 
 I'ick very fine a small bowl of codfish, put into a sauce 
 pan and cover with cold water. Let it come to a boil and 
 drain. Rub together a tablespoonful of sifted flour and 
 one of butter. Return the fish to the pan and add half a 
 pint of cream. When this comes to the boiling point, 
 stir in the creamed butter and flour and let boil for a few 
 minutes. Serve on slices of toast. 
 
 MRS. JOS. SHIPPEN. 
 
 Codfish and Eggs. 
 
 Prepare the codfish as usual ; pick into small pieces ; 
 make a cream gravy and add hard-boiled eggs, chopped. 
 Mix in the fish and pour on squares of toast. 
 
 Codfish Balls. 
 
 I pint of fish, picked very 2 well-beaten eggs 
 
 fine I quart of raw potatoes 
 
 I large tablespoonful of A little pepper 
 butter 
 
 i'ut the pcUalocs and fish into the kettle with cold 
 water and cook until potatoes are done. Drain ofif the 
 water; mash till very smooth; add butter, eggs and pep- 
 per, and beat well. Drop by spoonfuls into deep fat, 
 boiling hot, and cook till brown. 
 
 ■ MRS. JOS. SHIPPEN. 
 
 Codfish Croquettes. 
 
 rick into small pieces i^^ ]ioun(ls salt codfish; cover 
 with cold water and soak over night. In the morning- 
 drain and press until perfectly dry. 
 
 Put I < pint of milk into a double boiler ; cream 2 
 ounces of butter and 3 even tablcspoonfuls of flour. 
 
 Stir this into the hot milk and cook until a thick 
 paste. Add the codfish and yolks of 2 eggs and cook 
 about two minutes. Remove from the fire, add a little 
 
 Try Wheat Manna for Breakfast Food. 
 
BREAKFAST AND LUNCHEON 129 
 
 pepper, ^ teaspoonful of onion juice and Vz teaspoonful 
 of salt ; turn out to cool. Form into croquettes, roll in 
 beaten egg and bread crumbs and fry in boiling lard. 
 
 MRS. EDWIN A. STROUT. 
 
 Mackerel Balls. 
 
 Will Serve Six. 
 
 Soak a mackerel over night. In the morning pour 
 cold water over it and let it come just to the boiling point. 
 Shred it carefully, rejecting all bones and skin. Add an 
 equal quantity of cold mashed potatoes, 2 well-beaten 
 eggs, season with pepper and a few drops of lemon juice. 
 Make into small balls and fry in very hot deep fat. Serve 
 very hot on a napkin. 
 
 Potted Herrings. 
 
 I dozen herrings . ^ cup vinegar and water 
 
 Flour Pepper and salt 
 
 Clean thoroughly, remove roe, remove head and tail 
 and slip out bone; sprinkle with flour, pepper and salt; 
 roll up neatly and pack in deep dish ; sprinkle over with 
 flour, pepper and salt; pour on vinegar and water and 
 bake. They should be a nice brown. To be eaten cold. 
 Use Crosse & Blackwell's malt vinegar if possible. 
 
 MRS. WEBSTER BROWN. 
 
 Potted Salmon. 
 
 Take some cold boiled salmon and pound in a mor- 
 tar; add pepper, salt and ground herbs, a liberal quan- 
 tity of butter; mix thoroughly and pack lightly into 
 small jars. Cover with melted butter. 
 
 MRS. SILLITOE. 
 Sausage. 
 
 ^Yi pounds of pork i^' pounds beef or veal 
 
 Yz wineglass sage, rubbed 1 V^ tal)lespoonfuls of salt 
 fine 1 tablcspoonful of pepper 
 
 Use a patc!it meat cho])i)er and mince thoroughly. 
 
 MRS. HELEN M. HUNT. 
 
130 CLEVER COOKING 
 
 New England Sausage. 
 
 To a pound of pork (from the ham, a little more lean 
 than fat) add i small teaspoonful of salt, 2 teaspoonfuls 
 of sage, Yz teaspoonful of black pepper and a little cay- 
 enne. Mix all thoroughly together. Cut cloth for bags 
 eight inches wide and two or three feet long, according 
 to the amount of filling. Press the meat in as solidly as 
 possible and hang in a cool place. 
 
 MRS. EDWIN A STROUT. 
 
 Anchovy Toast. 
 
 2 eggs I tablespoonful of cream 
 
 Anchovies Minced tongue 
 
 Beat the eggs, add the milk and put into a sauce pan. 
 Add the anchovies and some minced tongue. Let boil 
 up, spread on hot toast and serve immediately. 
 
 MRS. M. A. KELLOGG. 
 
 Prune Toast. 
 
 Boil prunes until you can remove the pits ; sweeten, 
 and if desired add a little sherry. Pour over toasted bread 
 and serve with cream. 
 
 Mushrooms on Toast. 
 
 Will Serve Six. 
 
 Peel and rinse i dozen mushrooms, cut in pieces and 
 stew in i cup of water until tender ; add two tablespoon- 
 fuls of cream or a little butter ; season with salt and pep- 
 per. Serve on slices of buttered toast. 
 
 MRS. JAMES FIELDS. 
 Try Wheat Manna for Breakfast Food. 
 
BREAKFAST AND LUNCHEON 131 
 
 Cream Toast. 
 
 I quart of milk 3 tablespoonfuls butter 
 
 Whites of 3 eggs 2 even tablespoonfuls flour 
 
 Salt to taste or corn starch 
 
 Dip the toast into boiling water into which one table- 
 spoonful of the butter has been dissolved ; scald the milk, 
 thicken with the flour, and let it simmer until cooked. 
 Put in the rest of the butter, salt, and the beaten whites 
 of eggs. Boil up once, pour over the toast, and set in the 
 oven, closely covered, two or three minutes. Serve at 
 
 °"^^" MRS. CHARLES SHEPARD. 
 
 Wheat Flakes. 
 
 Will Serve Six. 
 
 I pint wheat flakes i^^ pints boiling water 
 
 I teaspoonful salt ' 
 
 Put the wheat into the double boiler, add the boiling 
 water and salt, stir well ; cook for fifteen minutes. Long- 
 er cooking will not hurt it. 
 
 MRS. RICHARD C. STEVENS. 
 
132 CLEVER COOKING 
 
EGGS 
 
 Plain Omelette No, i. 
 
 Allow one egg to each person and one tablespoonful of 
 milk (or water) to each egg; season. The omelette is 
 more tender if made with hot water. Beat very slightly 
 and pour into hot buttered pan. Do not stir. Lift gently 
 occasionally around the edge until the eggs are set. Fold 
 half over and turn on dish for serving. 
 
 Omelette No. 2. 
 
 Separate eggs. Beat yolks and milk together; beat 
 whites to a stiff froth ; cut half the whites into the cus- 
 tard. Cook as above. Just before it is set spread the 
 remaining whites on top, sprinkle well with salt and 
 place in the oven two minutes. Fold and serve. 
 
 Omelette No. 3. 
 
 3 eggs I teaspoonful corn starch 
 
 I walnut of butter Pepper 
 
 I cup milk Salt 
 
 Beat the eggs very light; mix corn starch in milk; 
 add to eggs ; season. Melt the butter in pan and pour 
 mixture in, cooking well before turning. For five eggs 
 use two cups of milk. ^y^^ -^ KLINE. 
 
 Omelette With Tomatoes. 
 
 Just before folding the omelette place in the center 
 three or four whole tomatoes boiled and seasoned. When 
 the omelette is turned of course the tomatoes will be en- 
 veloped. Serve with tomato sauce. 
 
 MRS. D. C. GARRETT. 
 
 Omelette. 
 
 Crumb one slice of bread and soak in hot milk. Beat 
 the whites of four eggs to a high froth. Beat the bread, 
 
134 CLEVER COOKING 
 
 with all the milk it will absorb, no mote; add beaten 
 yolks and a little salt. Put one ounce of butter in frying 
 pan. When hot pour in omelette ; when set put in the 
 oven for five minutes. This will never fall. 
 
 S. E. W. 
 
 Quaking Omelette. 
 
 Four eggs, ^ cup of milk, a rounded tablespoonful of 
 flour and a teaspoonful of salt. Beat together the yolks 
 of eggs, flour and salt ; add them to milk. Then whip 
 whites to a froth and stir into mixture. Put a tablespoon- 
 ful of butter into a hot frying pan ; turn mixture in. In 
 about one minute put the pan into the oven ; remain six 
 minutes. Have a hot platter ready and a cup of cream 
 sauce well seasoned. Turn the omelette on the platter, 
 but do not try to fold it. Pour sauce around it. Serve at 
 once ; will fall if let stand. AiRS L H GRAY 
 
 Ham Omelette. 
 
 4 eggs I tablespoonful of butter 
 
 I teaspoonful of grated i teaspoonful of chopped 
 
 onion parsley 
 
 I tablespoonful of chopped Salt and pepper 
 
 ham 
 
 Melt the butter in hot omelette pan. Beat the eggs 
 lightly, just enough to mix, stir in the other ingredients, 
 and pour in the hot pan. As soon as the edges begin to 
 set fold half over, cook one minute longer, turn on a hot 
 dish and serve immediately. 
 
 These same ingredients, omitting the eggs, cooked 
 with the butter until very hot, and spread on buttered 
 toast, make a breakfast or luncheon dish which is excel- 
 
 ^e"*^- MRS. BONE. 
 
 Oyster Omelette. 
 
 Will Serve Four. 
 
 6 eggs, beaten separately 6 tablespoonfuls of flour 
 6 tablespoonfuls of cream Oysters 
 
 Chop the oyster fine and sprinkle with flour. Place 
 where they will keep warm. Beat yolks of eggs, flour and 
 cream together, then add well-beaten whites of eggs. Fry 
 
EGGS 135 
 
 on a griddle in butter. When omelette is firmly set put 
 in some chopped oyster and double the omelette over it. 
 Serve at once. 
 
 Omelette Soufle. 
 
 Six eggs, the whites beaten to a stiff froth, the yolks 
 well beaten with four tablespoonfuls of white sugar. To 
 the latter add the grated rind of half a lemon with the 
 juice of the whole. Put in the whites and bake fifteen 
 minutes. Serve in the pudding dish in which it was 
 
 ^^^^^- MISS COWAP. 
 
 Fricasseed Eggs. 
 
 Boil six eggs hard. Remove the shells and slice them. 
 Cook I cup of milk, i tablespoonful of flour, 2 tablespoon- 
 fuls of butter, i teaspoonful of chopped onion, i teaspoon- 
 ful or more of chopped parsley, pepper and salt to taste. 
 Pour this over the eggs and serve hot. 
 
 MRS. M. H. YOUNG. 
 
 Egg Patties. 
 
 For four people take four pieces of bread three inches 
 in diameter, three also in height. Make in the middle 
 of each a hole two inches deep and one or two inches 
 across. Fry these toasts in butter. Put them on a bttt- 
 tered dish, break a fresh egg in every hole, sprinkle over 
 salt and pepper and about a teaspoonful of butter in each 
 egg. Bake five minutes. 
 
 Another way: Butter the gem pan, drop an egg in 
 each ; salt. Take from oven when the whites set. 
 
 MRS. L. H. GRAY. 
 
 Golden Rod Pie. 
 
 Boil 12 eggs hard, make a white sauce ; line a deep 
 dish with toast, put a layer of white sauce, then a layer 
 of white rings of eggs sliced thin, then some of the grated 
 or lightly mashed yolks, repeating until the dish is full, 
 seasoning with salt and pepper to taste ; a few bread 
 crumbs on top. Bake about fifteen minutes but do not 
 let it get brown. ^^-^^ MAURICE McMICKEN. 
 
136 CLEVER COOKING 
 
 Stuffed Eggs. 
 
 Boil good fresh eggs twenty minutes ; when cold re- 
 move shells and carefully cut through the middle ; re- 
 move the yolks into a dish by themselves. Mash the 
 yolks well and add sufficient soft butter, oil, vinegar, pep- 
 per and salt to taste quite sharp. Refill the whites even- 
 ly. For picnics wrap in tissue paper to keep moist. 
 
 MRS. CORWIN S. SHANK. 
 
 Deviled Eggs. 
 
 Boil half a dozen eggs hard, remove the shell and cut 
 in half lengthwise ; take out the yolks and mash them 
 fine ; add some finely minced tongue, season well with 
 salt, pepper and mustard. Mould in balls about the size 
 of egg yolks and put one in each half of the whites. Serve 
 on lettuce leaves. mRS! M. A. KELLOGG. 
 
 Curried Eggs. 
 
 Will Serve Two. 
 Boil 3 eggs 20 minutes, then remove shells and cut 
 in slices ; fry a bit of onion in a little butter and add i 
 teaspoonful of corn starch mixed with a saltspoonful of 
 curry powder; add slowly -^^ cup of milk, season with 
 salt and butter to taste and simmer until the onion is soft. 
 Add the eggs and serve when they are thoroughly heated. 
 
 MRS. HATFIELD. 
 
 "Egg Nests on Toast." 
 
 Will Serve Six. 
 
 6 eggs 3^ teaspoonful salt 
 
 13^ tablespoonfuls butter 6 slices toast 
 
 Separate the eggs and keep the yolks whole by letting 
 them remain in the half-shell tmtil ready for use ; beat 
 the whites with the salt to a stiff froth ; toast the bread 
 and dip the edges in hot water, then butter and heap the 
 whites high on the toast. Make a depression in the cen- 
 ter of each mound, add a little butter and the whole yolk 
 of the Q.gg. Place the nests on a pan in a moderate oven 
 and cook for three minutes, or until the whites are a light 
 brown. Serve on a warm dish MRS MOORE 
 
EGGS * 137 
 
 Russian Eggs. 
 
 Boil two pounds of veal in salted water, or, much bet- 
 ter, use cold chicken, turkey or veal that may have been 
 left from dinner the day before. Put through a meat 
 chopper, then- add one cup of stock ; season well with 
 pepper, salt and a little Worcestershire sauce ; stir well 
 together on stove until hot, then set away to cool. Boil 
 six eggs twenty minutes, take from shell and while hot 
 cover with meat mixture until about the size of goose 
 eggs. Roll in fine bread crubs and fry in deep fat until 
 a nice brown. Slice each egg in half lengthwise, garnish 
 with parsley and lemon and serve. 
 
 The eggs must be used while hot as the frying is not 
 sufficient to heat the eggs. Three minutes is about the 
 length of time required to fry them. 
 
 MRS. J. C. HAINES. 
 
 Baked Eggs. 
 
 Butter small patty pans, line them with fine crumbs, 
 drop an egg into each, cover lightly with crumbs which 
 have been peppered, salted and moistened with melted 
 butter. Bake until crumbs are brown. 
 
 Egg Timbales. 
 
 Will Serve Eight. 
 
 6 eggs I teaspoonful salt . 
 
 i/^ cups milk Dash pepper 
 
 I teaspoonful chopped parsley 
 
 Beat the eggs separately ; add seasoning, parsley and 
 milk to the yolks. Stir for five minutes, then add the 
 beaten whites. Butter small moulds and divide the mix- 
 ture into them. Place in a pan of hot water and bake in 
 moderate oven until centers are firm. Turn out on a 
 heated platter and pour over them a cream or tomato 
 
 ^^"^^- MRS. WINFIELD R. SMITH. 
 
138 
 
 CLEVER COOKING 
 
 TO MAKE GOOD BREAD 
 
 You must have Good Flour. Our " Holly " meets the requirements in 
 every respect, Made from Washington's choicest Wheat, in the latest 
 and best equipped mill in the great Northwest, 
 
 We have spent the last fifteen years in the study of how to make high 
 grade Flour and Cereals, and believe we have accomplished our aim, and 
 
 are putting on the market, from our mills 
 direct to the Grocers, the very best that 
 can be produced 
 
 
 Bolly mhok-lUiiem flour 
 
 Made by special process — from the 
 choicest recleaned Wheat.. Has no 
 equal in the market tO'-day. For sale in 
 61b. cartons and 10 lb , 25 lb. and 501b, 
 bags 
 
 We are always pleased to have 
 people come in and see how "Holly" 
 Flour and Cereals are made. 
 
 LILLY, BOQARDUS & CO. 
 
 MILLERS 
 
 SEATTLE. - - - WASH. 
 
BREAD 
 
 "Here is bread which strengthens men's hearts, and there- 
 fore is called the Stafif of Life." 
 
 "The bread of life is love; the salt of life is work; the 
 water of life is faith." 
 
 Irish Potato Yeast. 
 
 6 medium-sized potatoes Y^ cup of sugar 
 2 tablespoonfuls of salt i "Magic" yeast cake 
 
 3 pints of water 
 
 Boil the potatoes in the water. When done mash in 
 the water remaining and add sufficient cold water to make 
 the consistency of thick cream. When lukewarm add 
 sugar, salt and yeast cake. Press out carefully all the 
 lumps, using the hands in doing so. Set in a moderately 
 warm place to rise, then remove to a cold place and the 
 yeast will keep sweet until consumed. One small teacup- 
 ful is sufficient for a quart of flour. 
 
 MRS. W. H. H. GREEN. 
 
 Bread and Rolls. 
 
 Put 3 quarts of flour in a pan and make a hollow in 
 the middle of it, into which pour a pint of lukewarm 
 water in which half a yeast cake has been dissolved. Let 
 this stand over night where it will not become chilled. In 
 the morning, to ^-^ pint of lukewarm water and the same 
 of milk add a tablespoonful each of salt, svigar and short- 
 ening, and stir this into the sponge. Let it rise for about 
 an hour and a half, then add flour until stiff, kneading 
 well. Let it stand from qne and a half to two hours, or 
 until light ; then make into loaves. 
 
 Centennial Best Flour, Specially for Family Use. 
 
140 CLEVER COOKING 
 
 For rolls. — Save out one quart of the bread dough 
 and add to it one tablespoonful each of sugar, lard and 
 butter. Mix well and let it rise again, then make into 
 rolls. 
 
 This quantity makes three loaves of bread and about 
 three dozen rolls. ^^^^^ CHARLES E. SHEPARD. 
 
 Bread. 
 
 3 quarts of sifted flour i handful of salt 
 
 I handful of sugar 2 small potatoes 
 
 I cake of compressed yeast 
 
 Mix flour, sugar and salt. Mash the potatoes in one 
 quart of potato water (taken after boiling potatoes for 
 a m§al). Dissolve the yeast in a little cold water. Pour 
 warm potato water into the flour mixture ; add yeast ; 
 mix stifle and knead thoroughly ; cover and let rise over 
 night. In the morning knead thoroughly again and form 
 into loaves. Place in well-greased pans and butter the 
 top of loaves also to make the crust moist. Let rise and 
 bake in an oven about forty-five minutes. When done 
 remove from pans, rub over the crust with butter, cover 
 carefully with towels or napkins, then wrap well in wool- 
 en goods — for instance, an old clean small blanket. 
 
 MRS. CORWIN S. SHANK. 
 
 Salt Rising Bread. 
 
 Pour upon a teacupful of milk sufhcient boiling water 
 to bring it to blood temperature, or about 90 degrees 
 (must not be too hot or your bread will fail). Add ^ tea- 
 spoonful each of salt and sugar, stir in one large table- 
 spoonful corn meal or graham flour, and two tablespoon- 
 fuls of wheat flour. Mix well and set to rise by placing 
 the bowl in warm water. Should water gather on top 
 sprinkle in a little flour and stir. If set at early morning 
 it will rise at noon. Mix as other bread, put in pans at 
 once, let stand until light bake as quickly as possible, and 
 when done brush top crust with butter. 
 
 MRS. W. B. GAFFNEY. 
 
 Centennial Best Flour, Specially for Family Use. 
 
BREAD 141 
 
 Oat Meal Bread. 
 
 1 cup Quaker oats ^ cup molasses 
 
 2 cups boiling water 4^^ cups flour 
 Yz tablespoonful salt ]/> yeast cake 
 
 Pour the water over the oats and let stand one hour. 
 Dissolve the yeast cake in a half pint of lukewarm water. 
 Mix all together and in the morning put in pans or cups. 
 Do not knead, but let rise like other bread. 
 
 MRS. L. B. STEDMAN. 
 
 Oat Meal Bread No. 2. 
 
 One cup of oat meal boiled a little thicker than for 
 mush and salted ; Yz cup of sugar ; butter the size of an 
 English walnut. Beat well, and when cool add one- 
 third of a cake of compressed yeast dissolved in a little 
 water, or Yz cup of home-made yeast. Stir in all the 
 flour it will take and allow it to raise until very light. 
 Then work in flour, again to form a loaf. Put in a bread 
 pan and let raise until very light. Bake slowly about 
 half an hour. ^j^5_ ^i. N. RICHMOND. 
 
 Whole Wheat Bread. 
 
 Two or Three Loaves. 
 
 Take, of the sponge set the night before for white 
 bread i quart, 2 tablespoonfuls of molasses and enough 
 of the whole wheat flour to make a stiff dough. Let it 
 rise, knead down and let rise again. Shape into loaves 
 and when light bake one hour. 
 
 MRS. LEWIS H. SULLIVAN. 
 
 Parker House Rolls. 
 
 I quart of flour i teaspoonful of salt 
 
 I heaped tablespoonful of 2 tablespoonfuls of butter 
 sugar I pint of boiling milk 
 
 Ya ounce of compressed yeast 
 
 Measure flour in bread bowl, make a well in the mid- 
 dle, into which put salt, sugar, butter and hot milk. Let 
 
 Centennial Best Flour, Specially for Family Use, 
 
142 CLEVER COOKING 
 
 stand without stirring until lukewarm, when add the yeast 
 dissolved in ^ cup of warm water; stir all together to 
 make a soft batter, still leaving a little flour around the 
 edges ; cover closely and set to rise. When very light 
 mix in the rest of the flour in the bowl, together with 
 enough more to make a soft dough ; knead well and set 
 to rise again. If there is time after the second rising to 
 cut down with a knife a few times the rolls will be much 
 more delicate. About an hour before tea, roll out with as 
 little flour as possible to one-half inch thickness ; cut out 
 with large biscuit cutter and spread with melted butter, 
 fold over and place together in pan. Let them rise to 
 twice their original size. Bake in a hot oven. 
 
 MRS. GEO. NEWLANDS. 
 
 Rolls. 
 
 Yz cup of yeast i tablespoonful of sugar 
 
 lYz cups of scalded sweet 2 eggs 
 
 milk 1^2 cups of water 
 
 Salt Flour 
 
 i^ cups of melted butter 
 
 Mix with enough flour to make soft bread dough. Let 
 rise three times. Bake in moderately quick oven about 
 thirty minutes. j^rS_ H. R. CLISE. 
 
 Boston Brown Bread. 
 
 I heaping cup of corn meal 2 cups New Orleans mo- 
 I heaping cup of rye flour lasses 
 
 1 heaping cup graham flour 2 cups sweet milk 
 
 2 level teaspoonfuls soda i cup sour milk 
 
 I teaspoonful of salt 
 
 Beat well, pour in buttered tins and boil four hours. 
 Take out and place in oven for twenty minutes. Raisins, 
 stoned, chopped and dredged with flour, may be added. 
 
 MRS. B. W. HUNTOON. 
 
 Centennial Best Flour, Specially for Family Use. 
 
BREAD 143 
 
 Boston Brown Bread. 
 
 'The Bostonians, you know, are most cultured 'tis said, 
 
 And its greatly on account of their Boston brown bread. 
 
 The secret of making, I'm privileged to tell. 
 
 So one cup of corn meal, dear sister, sift well ; 
 
 Then add to the same one cup of *graham. 
 
 And a cup and a half of white flour ; 
 
 Of molasses a cup, and an egg beaten up. 
 
 And one cup of milk that is sour. 
 
 One teaspoon and a half of soda to raise it. 
 
 And one of salt, or none would praise it; 
 
 Stir it up well, and four hours steam it. 
 
 And rest assured all will deem it 
 
 A greater treat than finest cake 
 
 That one could eat, or cook or bake." 
 
 *A cup of rye flour in place of the graham makes a darker 
 and more moist bread. A half cup of seeded raisins is a great 
 
 ^'^'^'*'°"- MRS. E. A. BOWDEN. 
 
 Brown Bread No. 2. 
 
 2 cups corn meal i cup rye meal 
 
 1 cup flour j4 cup molasses 
 
 2 cups sweet milk i cup sour milk 
 
 I teaspoonful soda i teaspoonful salt 
 
 Steam three hours. ^j^g^ p_ ^^ gUCK. 
 
 Graham Bread. 
 
 I cup New Orleans mo- 3 cups sour milk 
 lasses ' I teaspoonful soda 
 
 ^ cup butter and lard Salt 
 
 Graham flour to make moderately stiff 
 
 Bake in bread tin in moderate oven. 
 
 MRS. C. H. FAIRBANKS. 
 
 Cinnamon Bread. 
 
 When bread dough is ready to knead from the sponge, 
 take out desired amount and knead into it i tablespoon- 
 Centennial Best Flour, Specially for Family Use. 
 
144 CLEVER COOKING 
 
 ful butter and 2 tablespoonfuls sugar. Roll out % inch 
 thick, put in pan and sprinkle cinnamon and sugar on 
 top ; lay thin slices of butter over top. Let rise well once 
 and bake. Cinnamon may also be kneaded into dough 
 if strong flavor is desired. j^j^g^ j_ ^_ WAGNER. 
 
 Mother's Currant Loaf. 
 
 Make a stiff batter at night with 
 
 3 cups warm sweet milk i cup sugar 
 ^ cup yeast and flour 
 
 In the morning mix into this batter 
 
 Yz cup butter Currants, raisins, citrons, 
 
 15^ cups sugar lemon and orange peel 
 
 I teaspoonful cinnamon (Fruit altogether i cup) 
 
 Yi. teaspoonful nutmeg Soda the size of a pea 
 
 Add enough flour to mould into loaves. Bake well 
 lyi hours. j^j^5_ ;£ BOWDEN. 
 
 ' Tea Biscuits. 
 
 To one quart of flour and 2 teaspoonfuls of baking 
 powder, salted, add 4 tablespoonfuls of lard ; thoroughly 
 mix, then moisten with sweet milk (using knife and not 
 hand or spoon) sufflciently to roll out, but as soft as pos- 
 sible. Handle very little. Roll out about one-third inch 
 in thickness, cut out, then place a small piece of butter 
 on each biscuit, fold over and press down. Bake in quick 
 
 °^^"- MRS. JOSEPH SHIPPEN. 
 
 Virginia Beaten Biscuits. 
 
 I quart of flour 
 
 I teaspoonful of salt 
 
 I heaping tablespoonful of lard 
 
 Sift flour, add salt, and rub in the lard thoroughly 
 with the hand ; mix with milk or water, or half and half, 
 
 Centennial Best Flour, Specially for Family Use. 
 
BREAD 145 
 
 into a very stiff dough. Lay on bread board and beat 
 with rolling- pin until it is thoroughly smooth and pliant. 
 When it is beaten sufficiently it will blister. Divide into 
 equal parts the size of a small ^^% ; with the hands mould 
 into biscuits, stick through with a fork three times, and 
 bake in an even, hot oven. 
 
 MRS. W. H. H. GREEN. 
 
 Ragmuffins. 
 
 Make a dough as for biscuit, roll one-half inch thick ; 
 spread with butter, cinnamon and sugar, roll up and cut 
 off from the end the size of biscuit. Bake quickly. 
 
 MRS. HATFIELD. 
 
 Sally Lunn. 
 
 ij^ pounds flour 2 ounces butter 
 
 I pint new milk i teaspoonful salt 
 
 3 eggs 3 tablespoonfuls yeast 
 
 I dessert spoonful sugar 
 
 Warm the milk and butter together over water until 
 the butter is melted ; beat eggs and pour over the luke- 
 warm milk ; stir in the flour and add salt and yeast. 
 After mixing well put the whole into a well-greased tin 
 pan and set to rise all night. Bake an almond brown in 
 a quick oven. A delicious southern breakfast dish. 
 
 MRS. W. H. H. GREEN. 
 
 Blueberry Cake. 
 
 1 cup sugar 2 eggs 
 
 2 large spoonfuls melted i cup sweet milk 
 
 butter 2 teasponfuls baking powder 
 
 3 cups of flour 2 cups blueberries 
 
 Cut this in squares; serve hot with butter. A fine 
 breakfast cake. j^j^g M^ h. YOUNG. 
 
 Centennial Best Flour, Specially for Family Use. 
 
146 CLEVER COOKING 
 
 Huckleberry Muffins. 
 
 Yo cup of butter i teaspoonful of salt 
 
 2 cups of sugar 2 teaspoonfuls of baking 
 
 2 cups of milk powder 
 
 2 eggs I quart of flour 
 
 I pint of huckleberries 
 
 Creafn the butter, add sugar and yolks of eggs, stir in 
 the milk and add flour slowly. Beat the whites of the 
 eggs very stiff and add to mixture. Have the berries 
 picked over, washed and dried and well dusted with flour. 
 Stir in berries last of all. Fill "patty pans" three-quar- 
 ters full and bake in a moderate oven about half an hour. 
 
 MRS. J. C. HAINES. 
 
 Southern Corn Bread. 
 
 i' cup corn meal (white) i cup cold cooked rice or 
 
 2 eggs hominy 
 
 I cup milk " I even tablespoonful butter 
 
 Sift a teaspoonful of salt into the meal, then pour boil- 
 ing water over it, scalding it thoroughly. Soften the rice 
 or hominy with boiling water and then beat into the 
 meal ; add the butter, then half of the milk, next the eggs 
 beaten light and the remainder of the milk. The mixture 
 should be as thin as for batter cakes. Pour into a well 
 buttered pan and place at once in the oven. Bake for 
 half an hour. ^/[j^S_ ^Y_ A. PETERS. 
 
 Spoon Corn Bread. 
 
 I cup white corn meal i quart milk 
 
 3 eggs well beaten 2 tablespoonfuls of flour, 
 
 3 tablespoonfuls sugar rounded 
 
 I teaspoonful of salt 
 
 Heat the milk and gradually stir in the corn meal; 
 boil about ten minutes. Take from the fire and let cool 
 a little before stirring in the rest of the ingredients. Bake 
 thirty-five minutes in a well buttered baking dish. 
 
 MRS. HELEN M. HUNT. 
 Centennial Best Flour, Specially for Family Use. 
 
BREAD 147 
 
 Corn Dodgers. 
 
 To one quart corn meal add a little salt and a small 
 tablespoonful of lard ; scald with boiling water and beat 
 hard for a few minutes ; drop a large spoonful in a well 
 greased pan. The batter should be thick enough to just 
 flatten on the bottom, leaving them high in the center. 
 Bake in hot oven. Practical Housekeeping. 
 
 Corn Meal Gems. 
 
 One egg well beaten, a little salt, i tablespoonful of 
 sugar, piece of butter the size of an egg, i cup of corn 
 meal ^ cup of whole wheat flour, i^ teaspoonfuls of 
 baking powder, i cup of milk, or enough to make batter 
 quite thin. Have gem pans hot and bake in a quick oven. 
 Graham flour may be used in place of the corn meal- to 
 make graham gems. ^^^^^ g^ l. CRAWFORD. 
 
 Graham Gems. 
 
 Will Make Eight. 
 
 1 egg I teaspoonful of baking 
 
 2 tablespoonfuls sugar powder 
 
 I cup of milk I cup of graham flour 
 
 Pinch of salt 
 
 Stir thoroughly. Bake in hot oven fifteen minutes. 
 
 MRS. M. A. KELLOGG. 
 
 Graham Muffins. 
 
 I cup of graham flour i cup of wheat flour 
 
 1 egg, beaten very light 3 tablespoonfuls of melted 
 
 2 small teaspoonfuls of bak- butter 
 
 ing powder fi cup of milk 
 
 A pinch of salt 
 
 Stir the milk in the flour and add the egg and butter. 
 Beat hard before putting in pans, 
 
 MRS. W. F. BROOKES (by Mrs. H. C. Henry). 
 Centennial Best Flour, Specially for Family Use. 
 
148 CLEVER COOKING 
 
 Muffins. 
 
 Equal parts of milk and water ; flour enough to make 
 a batter of the consistency of cream. Place on ice with a 
 piece of ice also in the batter until mixture is thorowrhly 
 chilled. Pour into heated muffin rings and bake. Gra- 
 ham flour may be used in the same manner. 
 
 MISS FOLSOM. 
 
 Muffins No. 2. 
 
 Will Make About Fifteen. 
 2 heaping tablespoonfuls Scant ^^ cup of butter 
 of sugar I cup of milk 
 
 i/^ cups of flour 3 teaspoonfuls of baking 
 
 2 eggs powder 
 
 Cream the sugar and butter, add the beaten yolks and 
 then the milk and flour (sifted with the baking powder). 
 Beat well and stir in the beaten whites last of all. Bake 
 in a moderate oven. MRS C P DAM 
 
 Raised Muffins. 
 
 2 cups of potato water 'fi cup of yeast 
 
 2 tablespoonfuls of lard Flour to make stiff batter 
 
 2 eggs Yx cup of sugar 
 
 Stir the lard into the potato water while hot. When 
 cool add the eggs, sugar, yeast and flour. When light 
 bake in gem pans, or muffin rings. 
 
 MRS. H. R. CLISE. 
 
 Pop-Overs. 
 
 2 eggs I cup milk 
 
 I cup flour Yz teaspoonful salt 
 
 Beat eggs well, stir in a little of the milk, then a little 
 of the flour, alternating until all is used ; add the salt. 
 Beat thoroughly just before baking. Bake in a quick 
 oven about twenty minutes. The secret of good pop- 
 overs is the vigorous beating. 
 
 MRS. WINFIELD R. SMITH. 
 
 Centennial Best Flour, Specially for Family Use. 
 
BREAD 149 
 
 Baking Powder Biscuits. 
 
 Sift together i quart of flour, 3 teaspoonfuls of baking 
 powder and a little salt. Work in butter the size of an 
 egg and add sweet milk enough to make a soft dough. 
 
 Water may be used instead of milk. 
 
 • DIAMOND COOK BOOK, Minneapolis. 
 
 Premium Biscuits. 
 
 I quart of sifted flour 
 3 good teaspoonfuls of baking powder 
 }4 pint of milk 
 I large teaspoonful of sugar 
 
 1 small teaspoonful of salt 
 
 2 tablespoonfuls of melted butter and lard 
 White of I egg 
 
 Mix flour and baking powder in a pan ; put the milk, 
 sugar, salt, egg and shortening in a separate pan and 
 beat them well ; then stir in the flour. Turn the soft 
 dough out, knead a little, then roll out and cut; rub but- 
 ter on top and fold over. Bake fifteen minutes. 
 
 MRS. J. O. COOPER. 
 
 Waffles. 
 
 I pint flour i teaspoonful baking pow- 
 
 y2 teaspoonful salt der 
 
 3 eggs I teaspoonful of butter, 
 
 ij4 cups milk melted 
 
 Mix in order given. Add the beaten yolks of eggs to 
 milk, then the melted butter, and whites of eggs last. 
 
 H. VAUGHAN HOWELL. 
 
 Waffles No. 2. 
 
 5 eggs I quart flour 
 
 ijA pints new milk 3 tablespoonfuls yeast 
 
 2 teaspoonfuls salt 
 
 Beat the eggs very light, add the flour, the milk and 
 the yeast ; set to raise over night. In the morning stir 
 them down with a spoon just as you are ready to bake 
 them. They are better baked in the oven than in waffle 
 irons. MRS. GILBERT S. MEEM. 
 
 Centennial Best Flour, Specially for Family Use. 
 
150 CLEVER COOKING 
 
 Rice Cakes. 
 
 I cup cold boiled rice i pint hot milk 
 
 1 teaspoonful salt i teaspoonful baking pow- 
 
 3 eggs der 
 
 Stir rice and milk together till smooth, then add salt 
 and eggs, well beaten ; stir slowly into this enough flour 
 to make a thin batter, and fry as you would griddle cakes. 
 
 H. VAUGHAN HOWELL. 
 
 Griddle Cakes. 
 
 I pint sour milk i pint (scant) flour 
 
 I saltspoonful salt Yz teaspoonful soda 
 
 Mix the milk, flour and salt the night before using. 
 In the morning beat well, and just before cooking add the 
 soda dissolved in a little boiling water. Beat well again. 
 An &^^ may be added if desired. 
 
 MRS. WINFIELD R. SMITH. 
 
 Griddle Cakes No. 2. 
 
 1 pint warm water 
 
 2 tablespoonfuls of melted butter 
 2 teaspoonfuls of baking powder 
 
 1 tablespoonful of sugar 
 
 2 eggs, beaten separately 
 
 Add enough water to make a batter and then add the 
 other ingredients. ^j^g^ j_ q. COOPER. 
 
 Buckwheat Cakes. 
 
 1 pint of buckwheat 
 
 2 tablespoonfuls of corn meal 
 2 tablespoonfuls of wheat flour 
 2 tablespoonfuls of fresh yeast 
 
 Mix in a stiff batter about 9 o'clock at night; set in a 
 warm place to rise; mix with lukewarm water. Next 
 morning add half a teaspoonful of soda in a cup of milk ; 
 stir into the batter, thinning it sufficiently to use ; salt to 
 taste. This will serve four persons. 
 
 MRS. F. A. BUCK. 
 
 Centennial Best Flour, Specially for Family Use. 
 
PASTRY 
 
 "No soil upon earth is so dear to our eyes as the soil we 
 first stirred in terrestrial pies." 
 
 Puff Paste. 
 
 I pound of flour i pound of butter 
 
 I teaspoonful of salt i yolk of egg 
 
 I cup of cold water 
 
 Take flour and salt and half a pound of butter; rub 
 together till real fine, then put the yolk of egg in a cup, 
 beat it well and fill the cup with cold water ; add to the 
 flour and butter and mix well. Take out on moulding 
 board and work smooth. Roll out quite thin ; take the 
 other half of butter, cut in very thin slices, spread over 
 the dough, dust with flour, then fold over from four sides, 
 roll out again and fold; and repeat twice more. Cut in. 
 any shape, either strips or tarts, brush with egg, and bake 
 in quick oven. ^^ ^^_ THEDINGA. 
 
 Pie Crust. 
 
 Will Make Two Pies. 
 
 y2 cup of butter >^ cup water 
 
 y2 cup lard 2>^ cups flour 
 
 J/j teaspoonful salt 
 
 Cut the shortening into the flour with a silver knife. 
 Have water very cold. Mix quickly, 
 
 MRS. J. O. COOPER. 
 
 Use Frye Bruhn's Lard Substitute for Pies. 
 
152 CLEVER COOKING 
 
 Mince Meat. 
 
 3 pounds meat after it is 2 pounds suet, chopped fine 
 
 boiled, chopped fine 6 pounds apples, chopped 
 
 4 pounds raisins fine 
 
 3 pounds currants i pound citron 
 
 2 pounds sugar i quart brandy 
 
 I quart cider i teaspoonful mace 
 
 I teaspoonful alspice i teaspoonful cinnamon 
 
 I teaspoonful cloves 2 nutmegs grated 
 
 Rind of 3 lemons Yz teacupful salt 
 
 SAveeten with molasses 
 
 MRS. H. C. HENRY. 
 
 English Mince Meat No. 2, 
 
 I large beef tongue, or 2 2 pounds of raisins, stoned 
 
 small ones, cooked 3 pounds of currants, wash- 
 and chopped ed and dried 
 
 4 pounds apples, chopped i pound of suet, chopped 
 1/4 pounds of sugar fine 
 
 I pound of almonds, JX pound of candied citron 
 
 blanched and chopped i teaspoonful of cinnamon 
 
 1 teaspoonful of cloves i teaspoonful of mace 
 
 2 teaspoonfuls of alspice 3 or more large tumblers 
 
 3 or more large tumblers of brandy 
 of sherry or Madeira 
 
 Mix spices well with the meat and suet, then add the 
 sugar, apples, fruit, etc., and brandy last. Mix all Avell 
 together and put away in jars for a week before using. 
 It should be quite wet with brandy and wine. 
 
 MRS. A. M. BROOKES. 
 
 Mince Meat No. 3. 
 
 4 pounds lean beef, boiled and chopped when cold ; use 
 
 2 pounds 
 I pound kidney beef suet, chopped to a powder 
 
 5 pounds chopped apples 
 
 2^ pounds stoned raisins, chopped 
 I pound Sultana raisins 
 
 Use Frye Bruhn's Lard Substitute for Pastry. 
 
PASTRY 153 
 
 2 pounds currants 
 
 % pound citron, chopped 
 
 Yi. pound almonds, blanched and chopped 
 
 2^ pounds best brown sugar 
 
 1 tablespoonful of fine salt 
 
 2 tablespoonfuls (heaping) ground cinnamon 
 I tablespoonful powdered nutmeg 
 
 I tablespoonful ground cloves 
 
 I tablespoonful alspice 
 
 4 lemons, juice and rind grated 
 
 4 oranges, the juice 
 
 I quart brown sherry 
 
 I pint best brandy 
 
 Mix and keep in a stone crock in a cool place. Add a 
 little cider and a little chopped apples when used for pies. 
 
 MRS. S. GILLESPY. 
 
 Lemon Pie. 
 
 4 eggs Grated rind and juice of i 
 
 2 tablespoonfuls of water lemon 
 
 I cup ot sugar 
 
 Bake with two crusts. ^j^g^ ^j_ ^^ KELLOGG. 
 
 Lemon Pie No. 2. 
 
 I large lemon i cup of milk 
 
 Yz cup of sugar 2 eggs 
 
 I tablespoonful of corn i teaspoonful of butter 
 starch Pastry for under crust 
 
 A little salt 
 
 Bake under crust. Boil the milk, stir in corn starch 
 and the well-beaten yolks of the eggs; add the juice and 
 grated rind of the lemon. Turn the mixture into the 
 shell and cover with the well-beaten whites of the eggs, 
 to which has been added a teaspoonful of sugar. Brown 
 m the oven. y^-^^ THOMAS W. PROSCH. 
 
 Use Frye Bruhn's Lard Substitute for Pies. 
 
154 CLEVER COOKING 
 
 Orange Pie. 
 
 Make like lemon pie No. 2, using 2 oranges and Yz of 
 a lemon in place of one large lemon. 
 
 Cream Pie. 
 
 I tablespoonful corn starch i t%,'g 
 
 I cup granulated sugar 2 tablespoonfuls powdered 
 
 I pint milk sugar 
 
 Mix corn starch and sugar with the yolk of ^^■g ; scald 
 the milk and pour over mixture slowly, stirring con- 
 stantly. When well mixed turn into an undercrust that 
 has been baked. 
 
 Beat the white of 0.%^ with 2 tablespoonfuls of pow- 
 dered sugar and heap on top of pie ; when it comes from 
 oven return and brown the meringue. Have moderate 
 
 °^^"" MRS. L. C. SAULSBERRY. 
 
 Whipped Cream Pie. 
 
 Make a rich cream pie and let get very cold. At serv- 
 ing time cover thickly with whipped cream, flavored. If 
 you like you can dust the top lightly with sifted maca- 
 roon crumbs and it will look like a meringue browned in 
 the oven. 
 
 MRS. FRANK MANLEY, Tacoma, AVash. 
 
 English Apple Pie. 
 
 Line the side of a baking dish with pastry, leaving 
 the bottom of it bare. Invert a small cup in the center of 
 the dish and place around it the apple cut in little 
 squares. Season with sugar to taste, a little alspice and 
 a tablespoonful of sherry. Add a cup of cold water and 
 put on the top crust. Bake until a straw proves the apple 
 quite tender. In serving, raise a piece of the top crust 
 and slip a knife under the cup. All the juice will be un- 
 der the cup. 
 
 Use Frye Bruhn's Lard Substitute for Cakes. 
 
PASTRY 155 
 
 Apple Custard Pie. 
 
 I cup of stewed apples i egg, yolk and white sepa- 
 ^2 cup of sugar rated 
 
 Flavoring (lemon is good) 
 
 Stew the apples without sugar. Press them through 
 a sieve, add beaten yolk and beat the mixture thoroughly ; 
 then add sugar and flavoring. Bake crust first, then fill 
 with the mixture. Put whites on the top. 
 
 MRS. WINFIELD R. SMITH. 
 
 Green Apple Pie. 
 
 Peel, core and slice tart apples enough for a pie. 
 Sprinkle over two tablespoonfuls of sugar, ^^2 teaspoonful 
 cinnamon, i teaspoonful flour, 2 teaspoonfuls water, a 
 few bits of butter. Put in pie tin lined with pie paste, 
 cover with a top crust. Bake almost forty minutes. 
 
 MRS. JOHN ROSENE. 
 Mock Cherry Pie. 
 
 One and one-half cups of cranberries, raw and chop- 
 ped ; I cup of raisins, i cup of sugar, ^^ cup of water, i 
 'scant teaspoonful vanilla. Let stand over night. When 
 making sprinkle a little flour on bottom crust of pie plate, 
 also on top of mixture before covering. 
 
 MRS. JOHN F. CROWLEY. 
 
 Red Currant and Raspberry Pie. 
 
 iy2 pints of currants 3 large tablespoonfuls of 
 
 I/2 pint of raspberries brown sugar 
 
 5^ pound of short crust 
 
 Strip the currants from stem, put in a deep dish with 
 a cup inverted in the middle ; add the berries and sugar. 
 Place a border of pastry around the edge of the dish and 
 cover the whole with pastry. Ornament the edges, and 
 bake from one-half to three-fourths of an hour. Strew 
 powdered sugar on before sending to the table. Usually 
 served hot, but very good cold. j^j^g^ SILLITOE. 
 
 Use Frye Bnihn's Lard Substitute for Pies. 
 
156 CLEVER COOKINQ 
 
 Raspberry Meringue. 
 
 Line a pie plate with good light pastry and bake in a 
 quick oven. While still warm spread thickly with red 
 raspberries. Make a meringue of the whites of 4 eggs, 
 beaten stiff with ^ cup of powdered sugar, and when it 
 is a froth stir lightly through it Vz a pint of raspberries. 
 Heap the meringue on top of the berries in the pie plate 
 and brown very delicately in the oven. 
 
 MRS. W. H. de WOLFE. 
 
 Pumpkin Pie. 
 
 Sufficient for Two Pies. 
 2 cups of strained pump-3 eggs 
 
 kin 3 cups of milk 
 
 I cup of sugar i teaspoonful of cinnamon 
 
 Yz nutmeg Pinch of salt 
 
 Steam the pumpkin after cutting it in pieces, then 
 strain, and while warm add the milk, sugar, eggs and 
 spices in the order named, having the eggs well beaten. 
 Put in pan with under crust only. 
 
 MRS. EDMUND BOWDEN. 
 
 Cocoanut Pie. 
 
 ^ cup of grated cocoanut i pint of sweet milk 
 Yolks of 3 eggs Whites of 2 eggs 
 
 Butter size of hickory nut i tablespoonful of sugar 
 Yz saltspoonful of salt 
 
 Beat yolks, add sugar, cocoanut and salt, then stir in 
 the milk ; add butter and bake as custard pie. Put whites 
 on the top. ^jj^g WINFIELD R. SMITH. 
 
 Pineapple Pie. 
 
 I can of grated pineappb 2 tablespoonfuls of butter 
 or I pineapple grated i cup of sweet cream 
 Yz cup of sugar Yolks of 3 eggs 
 
 Put in pan lined with rich crust and bake. Beat 
 whites with ^ cup of sugar for meringue. 
 
 Use Frye Bruhn's Lard Substitute for Pies. 
 
PASTRY 157 
 
 Delicious Filling for Pie. 
 
 I cup of raisins, stoned and i cup of boiling water 
 chopped I cup of sugar 
 
 3 teaspoonfuls of corn Juice of i lemon 
 starch 
 
 Lemon Tarts. 
 
 Line patty tin with puff paste and bake. Then fill 
 with lemon mixture as made for lemon pie. Cover with 
 a meringue and brown in oven. 
 
 Very nice for picnics. 
 
 Strawberry Tarts. 
 
 Bake patty shells and put in them a spoonful of straw- 
 berr}^ jam and heap with whipped cream. 
 
 Banbury Tarts. 
 
 I cup sugar i egg 
 
 I cup chopped raisins i cracker, rolled fine 
 
 Juice and grated rind of i lemon 
 
 Stir all ingredients together and bake in pie crust as 
 small turnovers. ^^^^^ JOHN F. CROWLEY. 
 
 Almond Tarts. 
 
 Yolks of 3 eggs l4 pound of sugar 
 
 ^2 pound of almonds (blanched) 
 
 Beat to a cream the eggs and sugar, adding the al- 
 mojids, which have been blanched and pounded to a paste. 
 Bake in tart tins, which have been lined with puff paste, 
 ten minutes. ^^g_ ^ p_ ^^^^ 
 
 Use Frye Bruhn's Lard Substitute for Pastry. 
 
158 CLEVER COOKING 
 
 Chess Cakes. 
 
 Will Make One Dozen. 
 
 I cup of sugar 
 
 Yz cup of butter 
 
 i^ cups of raisins, seeded, chopped fine 
 
 I cup of English wahiuts, chopped fine 
 
 I whole and yolks of 2 eggs 
 
 Beat butter and sugar to a cream, then add the eggs, 
 raisins and nuts. Mix all thoroughly together. Bake in 
 patty tins in pie crust. 
 
 MRS. JOHN ROCKWELL McVAY. 
 
 Use Frye Bruhn's Lard Substitute for Pastry. 
 
DESSERTS 
 
 "If you could make a pudding wi' thinking o' the batter, 
 it 'ud be easy 'getting dinner." — George Eliot. 
 
 Old English Plum Pudding. 
 
 2 pounds currants 
 i/^ pounds seeded raisins 
 %. pound citron, chopped 
 Tablespoonful of cinnamon 
 I nutmeg or half teaspoonful of mace 
 I pound kidney suet, rubbed to crumbs 
 10 eggs and a little salt 
 Flour enough to stick together 
 
 Dredge fruit, after being chopped, with the flour. 
 Work into it the beaten yolks of the eggs ; dredge with 
 more flour, add the well-beaten whites, more flour if 
 needed ; boil four hours. If not eaten at once, wacm the 
 day when eaten. 
 
 When pudding is taken from the boiler, as soon as 
 cool enough to handle the cloth, untie string and tie up 
 tight and make pudding smooth and round. Leave tied 
 this way until after second boiling. Hang pudding until 
 used. 
 
 Serve with brandy sauce or a hard sauce. 
 
 MRS. S. GILLESPY. 
 
 Plum Pudding No. 2 
 
 1 ^^^ I cup of black molasses 
 I cup suet I cup of sweet milk 
 
 2 cups of raisins, stoned i cup of currants 
 
 I teaspoonful of cloves 2 teaspoonfuls of cinnamon 
 
 3 even cups of flour i teaspoonful of soda 
 
 Steam four hours. MRS. E. P. FERRY. 
 
160 CLEVER COOKING 
 
 Plum Pudding With Ice Cream. 
 
 Alake the plum pudding as usual and turn out onto a 
 flat dish. Pour over it a wineglass of brandy and send 
 to the table burning. Have a brick of ice cream frozen 
 very hard, and on each slice of the hot pudding lay a slice 
 of the cream. Delicious. 
 
 MRS. FRANK MITCHELL. 
 
 Christmas Pudding, 
 
 I pint and 3 gills of flour ^ pint of sweet milk 
 ^ pint of suet, chopped J^ pint of raisins 
 Yz pint of molasses ^ teaspoonfuls of soda 
 
 Mix well together, adding the soda dissolved in a little 
 of the milk before putting in all the flour. Steam in a 
 mould three hours. Serve with wine sauce. This pud- 
 ding may be made richer by increasing the quantity of 
 raisins and adding a little chopped citron. 
 
 MRS. CALVIN VILAS. 
 
 Suet Pudding. 
 
 Will Serve Eight. 
 
 I cup of suet I cup of molasses 
 
 I cup of milk 2 cups of flour 
 
 I cup of raisins i cup of bread crumbs 
 
 I teaspoonful of soda in i teaspoonful each of cin- 
 
 the molasses namon, cloves and al- 
 
 I teaspoonful of salt spice 
 
 Steam three hours ; chop suet fine ; add molasses, 
 milk, bread crumbs, salt and spices ; add flour and the 
 raisins ; mix well. Put in greased mould and steam. 
 Serve with creamy sauce. 
 
 Candied orange, lemon and citron peel and currants 
 
 mav be added 
 
 may uc acuica. ^^^^ LEWIS H. SULLIVAN. 
 
DESSERTS 161 
 
 Steamed Pudding. 
 
 i^ cups whole wheat flour i level teaspoonful soda 
 I cup milk I cup seeded raisins 
 
 Yz cup molasses 
 
 Mix soda with flour, roll the raisins in the flour. Mix 
 together. Steam three hours. 
 
 MRS. L. B. STEDMAN. 
 
 Steamed Graham Pudding. 
 
 Will Serve Twelve. 
 
 2 cups of graham flour i cup of milk 
 
 I cup of molasses i cup of raisins 
 
 I t^^ I teaspoonful of soda 
 
 Yz teaspoonful of cloves ^ teaspoonful of cinnamon 
 
 A little nutmeg A pinch of salt 
 
 Put the flour in a basin, then add the other ingredi- 
 ents. Mix thoroughly. Flour the raisins. Steam three 
 hours. Serve with wine sauce. 
 
 MRS. M. F. BACKUS. 
 
 Date Pudding. 
 
 Will Serve Six. 
 
 I coffee cup brown sugar 
 I coffee cup fine bread crumbs 
 3 eggs 
 Yz teaspoonful salt 
 
 1 coffee cup suet, minced fine 
 
 Ya, pound dates, stoned and chopped 
 Y2 glass brandy, good measure 
 
 2 teaspoonfuls cinnamon 
 
 Steam in buttered mould two hours. This needs no 
 wetting but the eggs and brandy. 
 
 MRS. WEBSTER BROWN. 
 
162 CLEVER COOKING 
 
 Nut Pudding. 
 
 I cup molasses 2^^ cups flour 
 
 I cup chopped suet 34 cup citron or figs 
 
 I cup sweet milk i grated nutmeg 
 
 I cup seeded raisins i teaspoonful of soda 
 
 I pound English walnuts, chopped not too fine 
 
 Mix and steam two and one-half hours. Serve with 
 whipped cream sauce. ^,jj^s_ s_ ^ CRAWFORD. 
 
 Batter Pudding. 
 
 3 eggs I pint sweet milk 
 
 2 large tablespoonfuls of flour to each egg 
 
 Beat the eggs very light, add flour and milk. Boil in 
 pudding cloth one hour. If the water stops boiling the 
 pudding will be heavy. Have the cloth wet and have it 
 well buttered before it is ready for the batter to be put in. 
 Take out when hour is up and serve hot. Serve with 
 hard or cottage pudding sauce, j^jj^g g GILLESPY 
 
 Bachelor's Pudding. 
 
 4 ounces grated bread 4 ounces currants 
 
 4 ounces apples 2 ounces of sugar 
 
 3 eggs 14 teaspoonful nutmeg 
 
 Yz teaspoonful lemon essence 
 
 Pare, core and mince the apples very fine, sufficient 
 when minced to make four ounces ; add to these the cur- 
 rants, the grated bread and sugar; whisk the eggs, beat 
 these up with the remaining ingredients, and when all 
 is well mixed put in a buttered dish, tie down with a 
 cloth and boil for three hours. 
 
 MRS. O. T. O. NUTT. 
 
 Baked Indian Pudding. 
 
 3 pints milk 3 gills molasses 
 
 Butter size of an egg 10 heaping tablespoonfuls 
 
 meal 
 Scald the meal with the milk, then stir in the butter 
 and molasses. Bake four to five hours. 
 
 MRS. S. W. CLARK. 
 
DESSERTS 163 
 
 Kentucky Roll. 
 
 I pint flour i cup sugar 
 
 I teaspoonful salt i teaspoonful baking pow- 
 
 I cup water der 
 
 Butter size of a duck egg 
 
 Milk enough to make a dough which can be rolled 
 like biscuit; cover the sheet of dough with berries or 
 any small fruit and roll like jelly cake. Place in a pan 
 and pour over the water and sugar. Bake in a moderate 
 oven half an hour and serve with whipped cream. 
 
 MRS. BONE. 
 
 Roly Poly Pudding. 
 
 1 cup jam I cup suet 
 
 2 cups flour I teaspoonful baking pow- 
 Salt der 
 
 Chop suet fine, mix with flour, salt and baking pow- 
 der ; add enough water to make stiff paste ; roll very 
 thin. Spread on the jam, roll paste, and tie in floured 
 cloth, previously wrung out of very hot water. Tie ends 
 securely, leaving room to swell ; put in kettle of boiling 
 water and boil fast for two hours. The same paste can 
 be used with currants or raisins and served with sweet 
 sauce, but do not roll the paste. MRS BONE 
 
 Peach Cobbler. 
 
 Fill a shallow pudding dish with ripe peeled peaches, 
 leaving in the pits to increase the flavor ; half fill the dish 
 with cold water, sweeten to taste and cover with a rich 
 pie crust. Bake in a moderate oven and serve either hot 
 or cold, with cream. MRS. O. T. O. NUTT. 
 
 Blackberry Pudding. 
 
 I' egg, well beaten jA cup milk 
 
 I cup flour I heaping teaspoonful bak- 
 
 I small tablespoonful sugar ing powder 
 
 Stewed blackberries 
 
 Fill a dish half full of hot stewed blackberries, sweet- 
 ened ; make a batter of the preceding ingredients and 
 
164 CLEVER COOKING 
 
 drop by spoonfuls on top of the berries. Steam for twenty 
 minutes, putting- a cloth under the lid of the steamer. 
 Serve with cream. ^j^s_ FRANK MITCHELL. 
 
 Fig Dessert. 
 
 I pound pulled figs 2 cups water 
 
 I pound pecans or walnuts 2 tablespoonfuls sugar 
 ^ pint whipped cream 
 
 Cut off the figs opposite the stem and remove the 
 pulp from fig. Chop the nuts fine and mix with the pulp. 
 Fill the fig with the mixture and close the opening by 
 pressing together. Dissolve the sugar in the boiling 
 water and cook the figs in it for twenty minutes. 
 
 Place the figs in a dish for serving and pour the syrup 
 over when cool and add the whipped cream. 
 
 MRS. FRED RICE ROWELL. 
 
 Fig Pudding No. i. 
 
 I cup of molasses i pint of figs, chopped 
 
 I cup of suet, chopped Yz nutmeg 
 
 fine I teaspoonful of cinnamon 
 
 I cup of milk I teaspoonful of soda 
 
 3^4 cups of flour 2 eggs 
 
 Steam four hours. MRS. GREGORY. 
 
 Fig Pudding No. 2. 
 
 ^ pound of figs Ya, pound of bread crumbs 
 
 I teacup of milk 2^ ounces of sugar 
 
 3 ounces of butter 2 eggs 
 
 Chop the figs fine. Beat the butter, sugar and eggs 
 together ; add milk, crumbs and figs. Steam three hours. 
 
 MRS. HATFIELD. 
 
 To Cook Italian Prunes. 
 
 There is as much in the preparation of the prunes 
 before cooking as in the quality of the prunes. When- 
 ever this is borne in mind, a nice dish of first-class prunes 
 
DESSERTS 165 
 
 is pleasing to the eye and delicious to the taste. Soak 
 the prunes for twelve hours in water enough to cover 
 them. Put them in this same water over a slow fire to 
 cook, adding a little sugar if not sweet enough for your 
 taste. Let them simmer slowly until well cooked. This 
 slow cooking will expand them more than the water has 
 done, and does not destroy the flavor. 
 
 Another way is equally as good. Wash your prunes 
 nicely, as in the first process, put in a porcelain-lined 
 stew pan or kettle, pour over them enough cold water to 
 cover them. Set them on the back of the cooking range, 
 which is supposed to have fire in it, and let them stay 
 there, heating through slowly, until nearly ready to serve. 
 At the last moment bring them forward to the hot por- 
 tion of the range and let them boil up quickly. Some 
 prefer this method to the first. Slow heat and the soak- 
 ing process, to make the fruit expand, brings out all the 
 flavor, and is the secret of disfavor or popularity. 
 
 PACIFIC TREE AND VINE. 
 
 Prune Whip. 
 
 3/2 cup of best prunes, after they are stewed, drained and 
 
 put through a sieve 
 Whites of 5 eggs 
 3 tablespoonfuls of sugar 
 
 Beat the eggs very light, add the sugar and prunes 
 and beat again. Bake half an hour in a moderately quick 
 oven. Serve hot with whipped cream. 
 
 MRS. J. D. LOWMAN. 
 
 Prune Float. 
 
 Boil prunes until they are so tender they will fall to 
 pieces. Sweeten them and squeeze through a fine sieve. 
 Whip cream until stifif, make a round mound of whipped 
 cream about the size of a tart, put a tablespoonful of the 
 prune substance in the center and serve cold. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
166 CLEVER COOKING 
 
 Stuffed Prunes. 
 
 Wash two pounds of nice prunes, cover with cold wa- 
 ter and soak over night. Next morning drain, saving the 
 water. Remove the stones without spoiling the shape of 
 the prunes. Put an almond in each place from which a 
 stone was taken. The almonds must be blanched and 
 slightly roasted. Add to the water one teaspoonful of 
 vanilla sugar, or a tiny bit of vanilla bean, and a half cup 
 of sugar ; bring to a boil and skim. Boil two minutes, 
 add prunes ; when hot lift carefully and put aside to cool. 
 A tablespoonful of soaked gelatine may be added when 
 the prunes are hot. This will give a creamy, clear sauce. 
 By permission of 
 
 MRS. S. T. RORER and The Household News Co. 
 
 Prune Pudding. 
 
 I cupful stewed and stoned i pint of milk 
 
 prunes ^ cup sugar 
 
 I tablespoonful corn starch 3 eggs 
 
 I tablespoonful butter 
 
 Let the milk come to a boil, then add corn starch, 
 sugar, eggs and butter, mixed with a little cold milk ; 
 chop prunes, put in a buttered dish and pour the mixture 
 over. Bake twenty minutes and serve with whipped 
 c^eam. ^/[p_5_ q^ £_ BURNSIDE. 
 
 Batter Fruit Pudding. 
 
 I cup fruit I cup sugar 
 
 I egg 2 tablespoonfuls melted but- 
 
 1 cup sweet milk ter 
 
 2 cups flour 3 teaspoonfuls baking pow- 
 A little grated nutmeg der 
 
 Stir the butter, sugar and egg together, add the milk, 
 baking powder in the flour, and lastly the fruit dredged 
 with flour. Any sort of acid fruit, fresh or preserved, 
 may be used, as plums or peaches. Bake about twenty- 
 five minutes in a moderate oven and serve with fruit 
 ^''^"ce. j^/[j^S_ A_ ^,Y_ ENGLE. 
 
DESSERTS 167 
 
 Dutch Pie. 
 
 I pint of flour i egg 
 
 1 cup of milk I teaspoonful of cream of 
 ^ teaspoonful of soda tartar 
 
 2 tablespoonfuls of melted A little salt 
 
 butter 
 
 Mix like a batter, pour into a pudding- dish and stick 
 quartered apples thickly through it. Sprinkle with sugar 
 and bake in a moderate oven about half an hour. Serve 
 with hot sauce. j^jSg MALTBY. 
 
 Baked Apples. 
 
 Pare, core and cut in thin slices the apples, sprinkle 
 sugar between each layer and bake. They will be can- 
 died and excellent. ^^-^^ ^ j pisKEN. 
 
 Apple Scallop. 
 
 Pare and core four good-sized tart apples and cut 
 them into slices. Put a layer of bread crumbs into the 
 bottom of a pudding dish, then a layer of apples, then a 
 layer of chopped English walnuts, then a sprinkling of 
 sugar, then crumbs again, and so continue until the dish 
 is filled, having the last layer crumbs. Pour over half a 
 cup of water, or, if you have it, sweet cider, and bake half 
 an hour. Serve hot, plain or with sugar. 
 By permission of 
 MRS. S. T. RORER and The Household News Co. 
 
 Apple Float. 
 
 3 apples, very tart i egg 
 
 I cup of granulated sugar 
 
 Bake the apples with skin on and without water. 
 When done scrape out the pulp, mix well with the sugar 
 and let get cold. Beat to a stiff froth the white of one 
 egg, add to apples and beat for nearly half an hour. 
 Serve with soft custard. Looks like a mound of snow 
 and tastes fine. ^^-^^^ JOSEPH SHIPPEN. 
 
168 CLEVER COOKING 
 
 Apple Trifle. 
 
 3 pints apples (pared, cored Y^ pint water 
 
 and quartered) i cup sugar 
 
 Grating- of nutmeg 3 pints whipped cream 
 
 Place the water and apples in stew pan and boil until 
 tender; then add sugar and nutmeg and cook for ten 
 minutes. Set away to cool. At serving time put apples 
 in deep glass dish and heap the whipped cream on top. 
 Very delicate and good. MRS C P D \M 
 
 Apple Dessert. 
 
 Wash and core eight tart apples. Boil, until tender 
 and remove the skins. Make a syrup of one cup of sugar, 
 a little water and the juice of two oranges. Boil until 
 thick, pour over the apples and chill before serving. 
 
 GERTRUDE CARPENTER. 
 
 Apple Pudding. 
 
 Will Serve Four. 
 
 4 apples 3 tablespoonfuls water 
 
 2 eggs Sugar, nutmeg 
 
 Pare and quarter the apples and put in a pudding dish ; 
 sprinkle with sugar and nutmeg to taste. Pour over the 
 yolks of eggs beaten with the water. Bake. Beat whites 
 stift' and put over the pudding as a meringue just before 
 
 ^^^^^"§^- MRS. J. K. BROWN. 
 
 Roxbury Pudding. 
 
 Cover the bottom of a pudding dish with strained ap- 
 ple sauce, sweetened and flavored with vanilla. Make a 
 custard of the yolks of 5 eggs, i pint of milk, the grated 
 rind of i lemon and a small pinch of salt. Cook in a 
 double boiler until smooth, pour over the apple sauce and 
 place in a warm oven until the custard sets. Make a 
 meringue of the whites of the eggs and about a pound of 
 powdered sugar. Pour this over the custard already 
 baked and brown very slightly. Serve cold. 
 
 MRS. LOUISE A. TOMPSON. 
 
DESSERTS 169 
 
 Baked Pears. 
 
 Put no water into the pan in which the pears are 
 baked unless the oven is very hot. Make a syrup of su- 
 gar and water and pour over the pears while they are hot. 
 Serve with cream. j^^j^g ^ E SHEPARD. 
 
 Walled Peaches. 
 
 Cut off the top of a loaf of stale sponge cake, scoop 
 out the inside, leaving enough for a substantial wall ; fill 
 with canned peaches, sprinkle with pulverized sugar and 
 heap with whipped cream. MRS L H GR\Y 
 
 Porcupines. 
 
 Make little round sponge cakes ; into these stick split 
 almonds, blanched. Lay them in a dish and over them 
 pour a fine cold boiled custard flavored with vanilla. Al- 
 monds blanched and rubbed to a smooth paste can be 
 added to the custard. 
 
 Orange Pudding. 
 
 1 cup stale bread crumbs i^ cups of milk 
 
 2 eggs, yolks and whites Grated rind of i and juice 
 y2 cup of sugar of 2 small oranges 
 
 Soak the crumbs in the milk until soft and beat to a 
 pulp. j\Iix with this the orange rind and juice, the beat- 
 en yolks and sugar, and lastly the whites whipped very 
 stifif. Bake in a pudding dish or in custard cups set in a 
 pan of hot water, in a moderate oven, about fifteen or 
 twenty minutes. Serve with golden sauce or whipped 
 
 ^^^^^- MRS. HELEN M. HUNT. 
 
 Raisin Puffs. 
 
 2 eggs }i cup of butter 
 2 tablespoonfuls of sugar i cup of sweet milk 
 
 I cup of seeded raisins, 2 cups of flour 
 
 chopped fine and 3 teaspoonfuls of baking 
 
 floured powder 
 
 Steam in cups one hour, and serve with lemon sauce. 
 
 ANNA BEACH. 
 
170 CLEVER COOKING 
 
 Snow Balls. 
 
 Beat the yolks of 3 eggs light, then add gradually i 
 cup of sugar, beating all the time. When very light add 
 2 tablespoonfuls of milk, i cup of flour and beat again. 
 Beat the whites of the eggs to a stifT froth, add quickly 
 to the batter with i rounded teaspoonful of baking pow- 
 der. Fill buttered cups two-thirds full and steam twenty 
 minutes. Roll in powdered sugar and serve at once with 
 hard sauce. By permission of 
 
 MRS. S. T. RORER and Arnold & Co. 
 
 Sponge Pudding. 
 
 y2 cup of sugar i tablespoonful of butter 
 
 2 eggs, beaten separately y2 cup of milk 
 
 I teaspoonful of baking i cup of flour 
 powder 
 
 Steam in mould three-fourths of an hour and serve 
 with brown sauce. j^jsg HOPKINS. 
 
 Sponge Pudding No. 2. 
 
 % cup of sugar 14 cup of butter 
 
 ^ (generous) cup of flour Yolks of 5 eggs 
 I pint of boiled milk Whites of 5 eggs 
 
 Little cold milk 
 
 Mix the sugar and flour, wet with a little cold milk, 
 and stir into the boiling milk. Cook until it thickens and 
 is smooth ; add the butter, and when well mixed stir it 
 into the well-beaten yolks of the eggs ; then add the 
 whites, beaten stifle. Bake in cups or a shallow dish in a 
 hot oven. Place the dish in a pan of hot water while in 
 the oven. Serve with wine sauce. 
 
 MRS. C. E. SHEPARD (From Mrs. Lincoln.) 
 
 Banana Puffs. 
 
 Will Serve Six. 
 
 I cup of sugar ^ cup of water 
 
 I cup of flour 3 eggs 
 
 I teaspoonful of baking 3 bananas, sliced 
 powder 
 
DESSERTS 171 
 
 Stir the bananas into the batter, half fill buttered cups 
 and steam one hour. Serve with liquid sauce or clear 
 cream. 
 
 MRS. RICHARD C. STEVENS. 
 
 Cherry Pudding. 
 
 2 eggs i^ cups flour 
 
 Yz cup butter i cup canned cherries, 
 
 ^ cup sugar drained free of juice 
 
 I teaspoonful baking powder 
 
 Bake forty minutes. Serve with sweet sauce. 
 
 MRS. JOHN ROSENE. 
 
 Bread Croquettes. 
 
 I pint bread crumbs Whites of 2 eggs (unbeaten) 
 
 I teaspoonful cinnamon Yi cup of chopped walnuts 
 Grated rind i lemon 
 
 Rub crumbs fine, add seasoning and eggs, and lastly 
 the nuts. Form into croquettes, dip in ^^^ and crumbs 
 and fry. Serve with liquid sauce. By permission of 
 
 MRS. S. T. RORER and The Household News. 
 
 Tapioca Cream. 
 
 Will Serve Six. 
 
 3 tablespoonfuls pearl tap- i quart rich milk 
 
 ioca 3 eggs 
 
 yi cup sugar i pinch salt 
 
 Any flavor desired 
 
 Cover the tapioca with cold water and let stand three 
 hours, or over night. Place the milk in a rice boiler, and 
 when it has reached the boiling point stir in the tapioca. 
 As soon as the latter becomes clear add the yolks, beaten 
 to a cream with the sugar and thinned with a little cold 
 milk. Stir this in carefully and keep stirring until a thin 
 custard is formed. Then pour into a buttered dish, cover 
 with a meringue made of the beaten whites, and brown 
 in the oven. Serve cold with cream and sugar. 
 
 MRS. C. P. DAM. 
 
172 CLEVER COOKING 
 
 Tapioca Cream No. 2. 
 
 2 tablespoonfuls tapioca Yolks of 12 eggs 
 
 White I egg i pint ricli milk 
 
 Sugar Flavoring' 
 
 Put the milk on the stove to heat, beat the yolks of the 
 eggs, sweeten and flavor to taste ; add the tapioca, which 
 has been previously soaked ; add this mixture to the boil- 
 ing milk and cook till it thickens (must not boil), stir- 
 ring constantly. Pour into a custard dish. IMake a mer- 
 ingue of the white of an egg, spread over the top and 
 brown lightly. Serve cold. A good way to use the yolks 
 of eggs after making angel cake. 
 
 MRS. M. A. KELLOGG. 
 
 Rice Dessert. 
 
 }{l pound rice boiled in one i teaspoonful butter 
 
 quart fresh milk i tablespoonful vanilla 
 
 I tablespoonful gelatine Sugar 
 I cup almonds i quart whipped cream 
 
 Boil the rice until very tender, but preserve the grain. 
 Before it is cold add the gelatine (dissolved) and butter. 
 When very cold add the almonds, blanched and chopped 
 very fine ; then add the vanilla and whipped cream. Pour 
 in dish and serve verv cold. 
 
 MRS. M. A. KELLOGG. 
 
 Raw Rice Pudding. 
 
 2 quarts rich sweet milk 7^ cup rice 
 
 I cup sugar ^4 teaspoonful salt 
 
 5^ nutmeg, grated 
 
 Wash the rice, drain off the water and add the milk 
 and other ingredients. Bake about two hours in a slow 
 oven, stirring two or three times the first hour. Serve 
 
 cold. MRS. R. W. EMMONS. 
 
DESSERTS 173 
 
 Stuffed Bananas. 
 
 6 bananas i tablespoonful gelatine 
 
 I tablespoonful hot water i tablespoonful cold water 
 I cup cream Powdered sugar 
 
 Turn back a section of skin from the bananas, scoop 
 out the inside and press. Dissolve the gelatine in the 
 cold water; when soft add the hot water. Whip the 
 cream, add the pulp, gelatine and a little powdered sugar. 
 Fill the banana skins, replace the section of skin and 
 place on ice. ADELAIDE M. BLACKWELL. 
 
 Snow Pudding, 
 
 34 box gelatine ^4 cup cold water 
 
 I cup boiling water i cup sugar 
 
 ^ cup lemon juice WHiites of 3 eggs 
 
 Custard. 
 
 Yolks of 3 eggs 3 tablespoonfuls sugar 
 
 1/4 saltspoonful salt; i pint hot milk 
 
 y^ teaspoonful vanilla 
 
 Pour the cold water over the gelatine ; after a few 
 minutes pour on the hot water ; add the sugar and lemon 
 juice and allow it to boil. Put in wet moulds. When 
 serving put the custard around it, and over this the beat- 
 en whites, sweetened. ^_ ^^^^^-^ HOWELL. 
 
 Lemon Honey. 
 
 I pound sugar y\ pound butter 
 
 6 eggs Juice and rind of 3 lemons 
 
 Beat the eggs well, cream the butter and add the 
 other ingredients. Cook like custard in a double boiler. 
 This will keep several weeks and can be used for cheese 
 cakes or pies. If it is to be used at once a couple of the 
 whites of the eggs may be left out for frosting. 
 
 MISS MALTBY. 
 
174 CLEVER COOKING 
 
 Floating Island. 
 
 Will Serve Eight. 
 
 I quart milk 5 eggs 
 
 I tablespoonful sugar Flavoring 
 
 Put the milk on in the double boiler and when it boils 
 add the yolks of the eggs, well beaten, and the sugar. 
 Stir well until the mixture thickens and then add the 
 flavoring. Pour into a mould and remove to a cool place. 
 When cool pour it into the dish in which it is to be 
 served and beat the whites of the eggs to a stiff froth 
 and drop on the top with bits of jelly. This also makes a 
 very nice and wholesome dish for the sick. 
 
 MRS. N. H. LATIMER. 
 
 Chocolate Pudding. 
 
 % cup of milk 2 squares chocolate 
 
 I cup of flour I cup sugar 
 
 4 eggs beaten separately Pinch of cinnamon 
 I heaping teaspoonful baking powder 
 
 Cook the milk and chocolate together and cool. Mix 
 the remaining ingredients as for sponge cake, add the 
 chocolate and steam one hour. Serve hot with whipped 
 
 ^^^^"^" MRS. A. L. HAWLEY. 
 
 Chocolate Bread Pudding. 
 
 10 tablespoonfuls of bread 6 tablespoonfuls of grated 
 crumbs chocolate 
 
 I pint of sweet milk 4 eggs 
 
 I cup of sugar 
 
 Put crumbs, milk, sugar and chocolate together ou 
 stove. When boiling add yolks of eggs and let thicken 
 like custard and pour into a pudding dish. Beat whites 
 stiflf with sugar, put in oven on a sheet of manila paper 
 and brown, then slip carefully off on the pudding. 
 
 MISS NANCY BREWER. 
 
DESSERTS 175 
 
 Chocolate Custard. 
 
 Will Serve Six. 
 
 Stir into one quart of milk three bars of chocolate, 
 grated ; sweeten and flavor with vanilla. Let it boil up 
 once or tfice, take from fire and cool ; beat yolks of four 
 eggs and stir in, then the whites beaten to a stiff froth ; 
 pour in pudding dish and bake fifteen or twenty minutes. 
 To be eaten warm. ^j^g^ WEBSTER BROWN. 
 
 Chocolate Blanc Mange. 
 
 Will Serve Six. 
 
 I quart of milk ^ box of gelatine 
 
 3 tablespoonfuls of grated i pint of cream, whipped 
 
 chocolate Sugar 
 
 Dissolve the gelatine in a little of the milk, heat the 
 rest, stir in dissolved gelatine, one teaspoonful of vanilla, 
 and sugar to make quite sweet ; pour out, and when set 
 but not hard stir in the whipped cream. Put in moulds 
 and set on ice in a very cold place. This is delicious. 
 
 MRS. WEBSTER BROWN. 
 
 Chocolate Cream. 
 
 Will Serve Six. 
 
 Yo box of gelatine i pint of milk 
 
 I cup of white sugar ^ pint of cream 
 
 ^ cup of grated chocolate i teaspoonful of vanilla 
 
 Dissolve the gelatine in cold water; add to this the 
 grated chocolate, sugar and milk. Stir all together and 
 cook five minutes in a double boiler. Then add the 
 cream and boil one minute. Flavor with vanilla and pour 
 into a mould to cool. Serve with whipped cream. 
 
 MRS. G. W. BOARDMAN. 
 
17G CLEVER COOKING 
 
 Orange Cream. 
 
 I pint of cream Juice of 3 oranges 
 
 A little of the grated rind i cup of sugar 
 
 Yolks of 3 eggs I ounce of gelatine 
 
 1/2 cup cold water 
 
 Soak the gelatine in half a cup of cold water. Grate 
 the rind and squeeze the juice of the oranges. Take half 
 the cream and put in a double boiler. Add the beaten 
 yolks and sugar ; stir, and when it begins to thicken add 
 the gelatine. When it has cooled a little add the orange 
 juice and rind, beat and add remainder of cream. Put in 
 moulds and serve with whipped cream. 
 
 MRS. S. L. CRAWFORD. 
 
 Corn Starch Pudding. 
 
 Will Serve Six. 
 
 I pint of sweet milk AA'hites of 3 eggs 
 
 3 tablespoonfuls of corn 3 tablespoonfuls of sugar 
 starch A little salt 
 
 Put milk in a pan and set in a kettle of hot water. 
 When the milk boils add the sugar, then the corn starch 
 dissolved in a little cold milk, and the whites of the eggs 
 whipped to a stiff froth. Beat the mixture and let it 
 cook a few minutes, then flavor with lemon, pour in a 
 mould and set on the ice. This can be made with water 
 instead of milk, in which case add another tablespoonful 
 of corn starch, a walnut of butter and flavor with the 
 juice of a large lemon. Serve with custard sauce. 
 
 ANNA BEACH. 
 
 Lemon Pudding. 
 
 Mix 3 large tablespoonfuls of corn starch in cold wa- 
 ter to dissolve it. Pour on 3 cups of boiling water, stir- 
 ring all the time over the fire. Add 2 cups of sugar, 2 
 eggs beaten separately, rind and juice of 2 lemons. Bake 
 about five minutes. Serve cold with cream. 
 
 MRS. FRANK BEACH. 
 
DESSERTS 177 
 
 Sponge Whips. 
 
 2 eggs, beaten separately i cup sugar 
 ^2 cup milk 3 dessert spoonfuls butter 
 
 1 3^ cups flour I teaspoonful cream tartar 
 
 Yi, teaspoonful soda Y^ teaspoonful salt 
 
 Flavor with lemon 
 
 Bake in small round tins. Take off center of tops and 
 take out enough of the cake to fill in one tablespoonful of 
 whipped cream. Put back covers and frost them. 
 
 Fruit Salad. 
 
 Equal quantities of canned pineapple, oranges and 
 bananas, cut in small dice-shaped pieces. To be served 
 with a spoonful of powdered sugar on the side of each 
 
 P^^^^- MISS HOPKINS. 
 
 Fruit Jelly. 
 
 34 box gelatine 2 lemons 
 
 6 figs 2 oranges 
 
 9 dates 10 nuts of any kind 
 
 Yz pint boiling water 2 cups sugar 
 
 Y2 pint cold water 
 
 Soak the gelatine in the cold water for one hour ; then 
 add the boiling water, the juice of the lemons and the 
 sugar. Strain and let stand til it begins to thicken. Stir 
 in all of the fruit cut into small pieces and let it harden. 
 Pour into a mould. 
 
 MRS. FRED RICE ROWELL. 
 
 Fruit juice left after using canned fruits may be util- 
 ized by making fruit jelly. Always add the juice of one 
 or two lemons. The amount of sugar required depends 
 on the fruit used. It requires half a box of gelatine to 
 one quart. 
 
 Fresh fruit may be added, raisins, candied fruits or 
 nuts. Any combination may be used. Serve with whip- 
 ped cream. 
 
178 CLEVER COOKING 
 
 Orange Charlotte. 
 
 y?, cup cold water y^ box gelatine 
 
 Yz cup boiling water i cup sugar 
 
 Juice of i^ lemons i cup orange juice and 
 
 Whites of 3 eggs pulp 
 
 Soak the gelatine in cold water until soft. Pour in 
 the boiling water, add the sugar and lemon juice, also 
 orange juice and pulp, with a little of the grated rind. 
 Strain and cool in a pan of ice water. Beat whites of 
 eggs stifif, and when the jelly begins to harden beat until 
 light, then add the whites and beat together until stiff 
 enough to drop. Pour into a mould and let stand for a 
 couple of hours. Serve with soft custard made from the 
 yolks of the eggs. ^^^^ ^ P^ gUSH. 
 
 Charlotte Russe. 
 
 I quart of good cream Yz pound of lady fingers 
 
 Y\. cup of powdered sugar Y2 box of gelatine 
 Y2 gill of sherry (if you use i teaspoonful of vanilla 
 wine) 
 
 Cover the gelatine with cold water and let it soak for 
 a half hour. Whip the cream and lay it on a sieve to 
 drain. Line two plain two-quart moulds with the lady 
 fingers. Now turn the cream into a large basin and place 
 it in a pan of cracked ice ; add to the soaked gelatine just 
 enough boiling water to dissolve it. Now add the sugar 
 carefully to the cream^, then the vanilla and wine, and 
 last, strain in the gelatine. Commence to stir immedi- 
 ately ; stir from the sides and bottom of the basin until 
 it begins to thicken, then pour into the moulds and set 
 away on the ice to harden. 
 
 Chopped pistachio nuts may be sprinkled over the top 
 just before serving. By permission of 
 
 MRS. S. T. RORER and Arnold & Co. 
 
 Parisian Charlotte. 
 
 ^ box of gelatine i quart of cream 
 
 I cup of grated cocoanut % lb. of stale lady fingers 
 
 Y pound of macaroons 2 tablespoonfuls of sugar 
 4 eggs 
 
DESSERTS 179 
 
 Cover the gelatine with cold water and let it soak a 
 half hour. Whip one-half the cream and stand it away 
 until wanted. Put the remaining half to boil in a farina 
 boiler. Beat the eggs and sugar together until light (do 
 not separate the eggs), stir into boiling cream and stir 
 one minute until it thickens ; add the gelatine, take from 
 the fire, add a teaspoonful of vanilla and the lady fingers, 
 macaroons and cocoanut, and turn into a basin. Now 
 place the basin in a pan of cracked ice, and stir constantly 
 until it just begins to thicken; then add the whipped 
 cream and stir very carefully until thoroughly mixed. 
 Wet a fancy mould with cold water, turn in the mixture 
 and stand on the ice to harden. 
 
 Or, cut the center out of a one-pound stale sponge 
 cake, leaving a bottom and sides about a half inch thick, 
 and pour the mixture into this instead of the mould. 
 Serve with sauce. By permission of 
 
 MRS. S. T. RORER and Arnold & Co. 
 
 Cocoanut Charlotte. 
 
 Grate one cocoanut, pour over it one pint of boiling 
 water. Stir well. When cool wring it in a cheese 
 cloth and set this water, or milk, away until cold. Cover 
 Yz box of gelatine with ^ cup of cold water. Whip i 
 pint of cream, skim the cocoanut cream from the top of 
 the milk and add to the gelatine ; add y^ cup of the water 
 also and stir over the fire a moment till the gelatine is 
 dissolved. Add to the whipped cream ;i cup of pow- 
 dered sugar ; then the gelatine and cocoanut cream ; stir 
 it at once and stir continually until it begins to thicken. 
 Turn in a mould and stand away to harden. When ready 
 to serve turn out and garnish with preserved chestnuts. 
 Pour over the chestnut syrup as a sauce. This is both 
 good and sightly. By permission of 
 
 MRS. S. T. RORER and The Household News Co. 
 
 Banana Cream. 
 
 5 large bananas ^ ounce gelatine 
 
 5 ounces sugar y^ cup cold water 
 
 2 lemons ^ cup hot water 
 
 Yi. pint cream ^ wineglass brandy 
 
180 CLEVER COOKING 
 
 Skin and Avash the fruit, add sugar; soak the gela- 
 tine in the cold water until soft ; pour in the hot water. 
 Whip the cream stiff, add the fruit, brandy, juice of lem- 
 ons, grated rind of one lemon, and the gelatine. Beat a 
 few minutes, fill a mould and set on' ice for four or five 
 
 ^°"^^- MRS. J. C. HAINES. 
 
 Dorchester Club Pudding, 
 
 1 cup of hot milk i teaspoonful of salt 
 Yi cup of stale sponge cake i cup of grated apple 
 
 crumbs 2 eggs 
 
 Yz cup of whipped cream i lemon (juice) 
 
 2 teaspoonfuls of powder- Yy cup of sugar 
 
 ed sugar 
 
 Soak the cake in the hot milk until soft. Beat the 
 yolks, add sugar, salt, grated rind and juice of half the 
 lemon, and stir this into the milk. Whip the cream. 
 Grate the apple quickly into the mixture, add the cream 
 and turn into a buttered pudding dish and bake about 
 half an hour or until it pufTs all over. When slightly 
 cooled cover with a meringue made of the whites of the 
 eggs, powdered sugar and lemon, and brown in the oven. 
 
 MRS. LINCOLN, 
 (In the American Kitchen Magazine.) 
 
 Peach Snowballs. 
 
 yi box Knox's gelatine Whites of 3 eggs 
 
 Juice and rind of i lemon Small pinch of salt 
 
 Flavor with vanilla 
 
 Cover the gelatine with cold water ; when soft add 
 boiling water to make a full pint or a little more ; strain 
 it on a platter ; when cool break into it the whites of the 
 eggs and beat until it begins to stiffen. Add a little su- 
 gar, lemon juice and grated rind, salt and vanilla, also 
 about half a pint of canned peaches, pineapple or other 
 fruit, reduced to a smooth pulp through the colander. 
 Have the fruit very sweet. Beat all together until stiff 
 and foamy, then mould in cafe or ^%^ cups. Set them 
 aside to harden. Serve with whipped cream. 
 
DESSERTS 181 
 
 Ruby Cream. 
 
 ^2 pint tapioca i^A pints water 
 
 Rind and juice of i lemon 4 ounces sugar 
 
 ^ pint currant jelly 
 
 Soak tapioca in ^A pint cold water over night; simmer 
 the soaked tapioca and lemon rind cut in pieces in one 
 pint of water until clear; skim out rind and stir in the 
 sugar and jelly and lemon juice; simmer a few minutes 
 and pour into dish for serving. Just before serving make 
 a snow of sweetened whipped cream or a meringue made 
 with the whites of four eggs and powdered sugar, and 
 pour over the tapioca cream. 
 
 MRS. CORWIN S. SHANK. 
 
 Fruit Glace. 
 
 Pour over i teacupful granulated sugar J/< pint hot 
 water ; let it boil without stirring a few moments ; cut 
 oranges into eighths and dip each piece into the syrup ; 
 lay on a dish to cool. Take English walnuts and treat 
 the same way. When cool pile the nuts in the center of a 
 pretty dish and lay the oranges around them. 
 
 MRS. LOUISE A. TOMPSON. 
 
 Vanity Pudding. 
 
 Will Serve Eight. 
 
 Whites of 6 eggs 6 tablespoonfuls powdered 
 
 Jelly or fruit sugar 
 
 Beat eggs to a very stiff froth ; add gradually the su- 
 gar, beating not less than thirty minutes. Put in two 
 tablespoonfuls of preserved peaches or small fruits and 
 beat ten minutes longer; set on ice or in a cool place. 
 Serve with rich cream. 
 
 MRS. EDWARD WHEELER. 
 
182 CLEVER COOKING 
 
 Spanish Cream. 
 
 1 pint milk 14 box gelatine 
 
 2 eggs (yolks and whites) j/^ cup sugar 
 
 Vanilla 
 
 Pour the milk over the gelatine and let stand an hour ; 
 strain, put on the stove and let come to a boil ; stir in the 
 beaten yolks of the eggs and the sugar ; cook one minute. 
 Take from the stove and add the whites whipped stiff; 
 flavor, pour into moulds. Serve with whipped cream. 
 
 MRS. HELEN M. HUNT. 
 
 Omelette Souffle. 
 
 Will Serve Six or Eight. 
 
 Whites of 9 eggs Yolks of 2 eggs 
 
 2 tablespoonfuls powdered 6 macaroons, crumbled fine 
 sugar I teaspoonful vanilla 
 
 Beat the yolks very light ; add the sugar, stirring 
 them together very thoroughly, then add vanilla. Beat 
 the whites very light and carefully and lightly add the 
 beaten yolks and sugar, a little at a time. Have ready 
 a cold plate onto which pile the mixture, a little at a 
 time, but quickly, sprinkling each spoonful with the mac- 
 aroons. Make the pile high and dome-shaped. Bake in 
 a moderate oven about fifteen minutes. 
 
 MRS. J. D. LOWMAN. 
 
 Virginia Caramel Custard. 
 
 I quart milk J4 pound sugar 
 
 5 eggs Pinch of salt 
 
 Flavor, rosewater or almond, i dessert spoonful 
 Separate the whites from the yolks of the eggs ; beat 
 sugar and yolks together, add the well-beaten whites and 
 mix with the milk, flavor and pour into a buttered mould 
 or tin ; set immediately into a pan of boiling water in a 
 moderately hot oven. About half an hour will be re- 
 quired to set it firmly. When nicely browned and puffed 
 up touch the middle with a knife blade ; if it cuts as 
 smooth there as around the sides it is done. Be careful 
 
DESSERTS 183 
 
 not to overdo. Let the custard stand until perfectly cold, 
 turn out gently on a plate, dust thickly with sugar, place 
 in upper part of hot oven. The sugar melts at once and 
 browns without heating the custard. 
 
 MRS. GEORGE HEILBRON. 
 
 Pineapple Pudding. 
 
 Will Serve Six. 
 
 Pour off the syrup from one can of sliced pineapple, 
 add to it one cup of sugar ; cook without stirring until it 
 ropes. While this is cooking cut the slices of pineapple 
 into small dice, arrange in the serving dish and pour over 
 it the syrup. When cold put a layer of lady fingers over 
 the pineapple and heap whipped cream on the lady fin- 
 
 S^^^- MRS. HINCHLIFFE. 
 
 Pineapple Pudding No. 2. 
 
 6 eggs 2 cups sugar 
 
 3/2 cup of butter i can grated pineapple 
 
 5 tablespoonfuls of bread crumbs 
 
 Add juice the last thing. Bake one-half hour, watch- 
 ing carefully, as much depends upon the baking. Serve 
 cold with whipped cream. ^^^ ^_ ^ HAWLEY. 
 
 Pineapple Tapioca. 
 
 I cup tapioca (pearl) 3 lemons 
 
 Cold water i can pineapple 
 
 i^ cups sugar ^ cup water 
 
 Whites of 3 eggs 
 
 Soak the tapioca over night in cold water. In the 
 morning drain and add the half cup of water, sugar, pine- 
 apple and juice of lemons. Cook until clear in double 
 boiler. Cool slightly, then add whites, beaten stiff. 
 Serve with whipped cream. MRS A. D BISHOP 
 
184 CLEVER COOKING 
 
 Jelly Cream. 
 
 I Clip jelly (any kind desired) 
 
 1 cup water 
 
 2 tablespoonfiils brown svigar 
 
 Boil together till well dissolved, then add one table- 
 spoonful corn starch wet with cold water. Let boil up 
 once and serve cold with whipped cream. 
 
 MRS. JOHN F. CROWLEY. 
 
 Strawberry Gelatine. 
 
 1 box of gelatine i quart of strawberries 
 
 2 lemons i>4 cups of sugar 
 
 Yz cup cold water i pint of boiling water 
 
 Soak the gelatine one hour in the cold water. Mash 
 half the berries with two-thirds cup of the sugar, add the 
 gelatine, lemon juice and the remainder of the sugar, 
 and pour boiling water over all. Stir till the gelatine 
 is dissolved and strain into a mould, which should not be 
 more than half full. When cold and beginning to stiffen 
 add the remainder of the berries whole. Put on ice for 
 twelve hours or more and serve with whipped cream. 
 
 Peaches, raspberries or blackberries can be prepared 
 in the same manner, varying amount of sugar according 
 to acid in the fruit. ^^-^<^_ ^j_ p_ BENTON. 
 
 Raspberry Cream. 
 
 Yo box of gelatine Yi cup of cold water 
 
 Y2 cup of boiling water i cup of sugar 
 
 I pint of cream (whipped) i pint of raspberry juice 
 
 Soak the gelatine one hour in the cold water, then put 
 it with the sugar and boiling water in the double boiler 
 over the fire and stir until thoroughly dissolved. Add 
 the raspberry juice, strain and set in a cool place. When 
 it has begun to form stir in the whipped cream. Turn 
 into the mould and set on ice to harden. 
 
 Strawberries may be used in place of raspberries. 
 
 MRS. W. H. de WOLFE. 
 
DESSERTS 185 
 
 Cream Glace. 
 
 Will Serve Five. 
 
 Whites of 3 eggs 
 
 6 level tablespoonfuls granulated sugar 
 
 Beat whites to stiff froth ; add the sugar gradually. 
 Drop on greased brown paper and bake in slow oven, to 
 brown in about ten minutes and left in oven to cool off 
 for three-quarters of an hour. Can be served in two 
 ways : First, puncture the top and fill with whipped 
 cream ; second, crush in bottom, fill with ice cream and 
 put two together, concealing the ice cream. 
 
 MRS. ROBERT PALMER. 
 
 Washington Pie. 
 
 Will Make Two Pies. 
 Cake. 
 
 1 large cup sugar i large cup flour 
 3 tablespoonfuls milk 3 eggs 
 
 2 teaspoonfuls baking pow- Vanilla flavoring 
 
 der 
 
 Filling. 
 
 I pint milk i/4 cup sugar 
 
 I egg I tablespoonful corn starch 
 
 y2 lb. blanched almonds Vanilla flavoring 
 A little salt 
 
 For cake mix the sugar and yolks together ; add milk, 
 flour, whites of eggs, beaten stiff, and lastly the baking 
 powder. Bake in two large jelly tins in moderate oven. 
 
 For filling, mix milk, sugar and corn starch together ; 
 add egg, well beaten. Cook in double boiler to the con- 
 sistency of custard. When cool add flavoring and nuts, 
 chopped fine. 
 
 Split open each cake with a sharp heated knife and 
 fill with the custard. Make a meringue flavored with al- 
 mond. Spread over smoothly and dot the top with 
 mounds of the meringue, with an almond on each. Brown 
 
 "' °^^"' MRS. A. F. McEWAN. 
 
186 CLEVER COOKING 
 
 Lemon Jelly. 
 
 ^ l)ox o-elatiiu' ^ cu[) of lemon juice 
 
 I scant cup of cold water i square inch stick of cin- 
 
 I pint of boiling- water namon 
 I cup of sugar 
 
 Soak the gelatine in cold water till soft, shave the 
 lemon rind thin, using none of the white; steep it with 
 the cinnamon in the pint of boiling water ten minutes, 
 then add the soaked gelatine, sugar and lemon juice, and 
 when dissolved strain. 
 
 MRS. LEWIS H. SULLIVAN. 
 
 Wine Jelly. 
 
 Uncooked. 
 
 Yz box of gelatine J/S cup cold water 
 
 I pint boiling water Juice of i lemon 
 
 I cup sugar i cu]i sherry wine 
 
 Soak the gelatine in the cold water about fifteen min- 
 utes or until soft ; add the boiling water, lemon juice, 
 sugar and wine. Stir well, strain through a napkin into 
 a shallow dish ; keep in a cool place or in ice water until 
 hard. When ready to serve break up lightly with a fork. 
 If you wish to mould it add oidy two-thirds of a pint of 
 boiling water. 
 
 If you wish to mould fruit into it (candied cherries 
 are especially nice), pour a layer of the jelly into the 
 mould, let it harden, then put in a layer of fruit, then 
 another layer of jelly, and so on until the mould is full. 
 During the process keej:) the muised jelly where it will 
 remain in a liquid state. 
 
 MRS. CHARLES E. SHEPARD. 
 
 Coffee Jelly, 
 
 Soak half a box of gelatine in a little cold water; pour 
 over it one pint of boiling colTee ; sweeten to taste. Stir 
 till all is dissolved ; strain and mould. Serve very cold 
 wdth whipped cream. ^, ,.^_ ^^ ^ _y_ KELLOGG. 
 
DESSERTS 187 
 
 Cream Puffs. 
 
 This Makes Fifteen Pufifs. 
 I cup hot water y> cup butter 
 
 Boil the water and butter together and stir in i cup 
 of dry flour while boiling. When cool add 3 eggs not 
 beaten ; mix well. Drop by tablespoonfuls on buttered 
 tins. Bake in a quick oven tw^enty minutes. 
 
 Filling. 
 
 I cup milk y2 cup sugar 
 
 I ^^^ 3 tablespoonfuls flour 
 
 Beat eggs and sugar together, add the flour and stir 
 into the milk while boiling. Flavor when cool. 
 
 MRS. A. W. EXGLE. 
 
 Tipsy Cake. 
 
 Will Serve Ten or Twelve. 
 
 I dozen lady fingers i pint of milk 
 
 I dozen macaroons 3 eggs 
 
 13/2 doz. blanched almonds i teaspoonful of corn starch 
 Yz cup of brandy 3 tablespoonfuls of sugar 
 
 Yz cup of sherry 2 teaspdonfuls of vanilla 
 
 Yz pint firm raspberry jam 2 tablespoonfuls of powder- 
 Y2 pint of thick cream to ed sugar 
 
 Avhip 
 
 Alix the sherry and brandy, split the lady fingers, dip 
 12 halves one by one quickly in the liquor and spread 
 them on the bottom of a deep glass dish, completely cov- 
 ering the bottom. In each piece stick half a blanched al- 
 mond. Then treat the macaroons in the same way and 
 place a layer of them on the lady fingers and finish with 
 another layer of lady fingers, using almonds in each 
 layer. Make the upper layer of the lady fingers very even 
 and spread the raspberry jam smoothly over them. 
 
 ^lake a soft boiled custard thus : Bring the milk to 
 a boil (reserving two tablespoonfuls to mix with the 
 corn starch) ; add the sugar; let boil up again. Stir the 
 corn starch into the two tablespoonfuls of milk ; stir this 
 into the well-beaten eggs and add slowly to the boiling 
 milk. Let it come just to a boil, stirring constantly. Re- 
 
188 CLEVER COOKING 
 
 mo\'e from the fire and when cool add one teaspoonful of 
 vanilhi. When cold ])iit it spoonful by spoonful on the 
 jam, making- the top smooth. Set in a cold place for an 
 hour. Have the cream very cold, whip very stiff, put in 
 the powdered sugar and one teaspoonful of vanilla and 
 heap on the custard, making- a trifle higher in the center. 
 Serve very cokl. ^^^^^^^ ^^ ^^^^^ ^^^^^^ ^.^^^^.^^ 
 
 To Make a Trifle. 
 
 l'"or the Wliip. 
 
 T ])int of cream 3 ounces of powdered sugar 
 
 A small glass of cherry or Whites of 2 eggs 
 raisin wine 
 
 ¥o\- the Trille. 
 
 A custard made with 8 eggs to a pint of milk 
 6 small sponge cakes or 6 slices of sponge cake 
 12 Macaroons 
 2 dozen ratafias 
 2 ounces of sweet almonds 
 Grated rind of i lemon 
 A layer of raspberry or strawberry jam 
 1/2 pint of sherry or sweet wine 
 6 tal)lespoonfuls of brandy 
 
 The whip to lay over the top of the triile should be 
 made the day before it is required, as the flavor is bet- 
 ter, and it is much more solid than when prepared the 
 same day. 
 
 Put into a large bowl the powdered sugar, the whites 
 of the eggs, which should be beaten to a stiff froth, the 
 wine and the cream. Whisk these ingredients well in a 
 cool place and take off the froth with a skimmer as fast 
 as it rises and put it on a sieve to drain ; continue the 
 whisking until there is sufficient of the whip, which must 
 be put away in a cool place to drain. 
 
 The next day place the sponge cake, macaroons and 
 ratafias in layers in the trille dish; pour over them the 
 wine mixed with the l)randy, and should the proportion 
 of wine not be found sufficient add a little more, as the 
 
DESSERTS 189 
 
 cakes should be well soaked. Over the cake put grated 
 lemon rind and sweet almonds, blanched and cut into 
 strips, and a layer of jam. 
 
 Make the custard with the eggs and milk ; let this 
 cool a little, then pour it over the cake, etc. Heap the 
 whip lightly in a mound over the top and garnish if de- 
 sired with strips of currant jelly or crystallized sweet- 
 
 "''^^^^" A/[RS. A. F. McEWAN. 
 
 (From Mrs. Beetan's English Cook Book.) 
 
 Superior Short Cake. 
 
 1 egg Yi. cup of milk 
 
 2 teaspoonfuls of sugar i tablespoonful of butter 
 i^ teaspoonfuls of baking 2 cups of flour 
 
 powder A little salt 
 
 Nice with warm apple sauce and cream. 
 
 MRS. JAMES CURTIS. 
 
 Strawberry Short Cake. 
 
 Make dough as for rich baking powder biscuits ; roll 
 into two layers about one-half inch thick and size of cake 
 desired. Place one layer in baking pan, spread with but- 
 ter and slightly dredge with flour. Cover with the re- 
 maining layer of dough and bake in a quick oven. When 
 baked separate the layers and place between and on top 
 the strawberries, prepared in the following manner: To 
 two quarts of strawberries add one cup of granulated 
 sugar ; heat in stew pan but do not cook. Place largest 
 berries on top, sprinkle slightly with powdered sugar, 
 heap whipped cream around the short cake and garnish 
 with fresh berries. To be served hot. 
 
 EVA MERRY. 
 
190 CLEVER COOKING 
 
PUDDING SAUCES 
 
 Rich Cream Sauce. 
 
 1 pint of water 3 tablespoonfuls of flour 
 Yz cup of butter 2 cupfuls of sugar 
 
 2 eggs Yx nutmeg 
 
 Yz pint of sherry or brandy- 
 Beat the butter and sugar to a cream ; add the eggs, 
 well beaten, then the nutmeg. Heat the brandy as hot 
 as possible without boiling ; bring the water to a boil in 
 another vessel and stir in the flour (rubbed smooth with 
 a little cold water), and cook it well, for about two min- 
 utes. ]\Iix well the ingredients off the fire. 
 
 MRS. LEWIS H. SULLIVAN. 
 
 Cream Sauce. 
 
 Y2 cup of powdered sugar 4 tablespoonfuls of cream 
 Y\ cup of butter " 2 tablespoonfuls of sherry 
 
 Beat butter and sugar until very light and creamy, 
 then add the wine and cream gradually. Beat very thor- 
 oughly. At serving time place the bowl over the tea- 
 kettle and stir from the bottom until it begins to look 
 smooth, then take from the fire and beat till all is very 
 smooth and creamy. The heat of the bowl is sufficient 
 after the mixture begins to get smooth. This sauce must 
 not stand after heating. 
 
 MRS. RICHARD C. STEVENS. 
 
 USE CARNATION CREAM for Sauces, Gravies, etc. 
 
192 CLEVER COOKING 
 
 Cream Sauce No. 2 
 
 I cup of butter 2 cups powdered sugar 
 
 Yolk of I egg 2 tablespoonfuls of sherry- 
 
 Beat the butter to a cream, then add gradually the 
 
 powdered sugar, and the yolk of egg with the sherry last. 
 
 Serve on a glass dish and cover with the following when 
 
 prepared : 
 
 Whites of 2 eggs Sugar to thicken 
 
 ^ teaspoonful of lemon ex- i teaspoonful of vanilla 
 tract 
 
 Whip the whites to a stiiff froth ; add enough sugar to 
 thicken, flavor with the lemon and vanilla and cover the 
 6,rst part of sauce with it. Set away in a cool place until 
 it stiffpn<? 
 
 MRS. FRANK C. SHARP, Tacoma. 
 
 Foam Sauce. 
 
 y2 cup of butter i cup 'of powdered sugar 
 
 White of I egg ^ cup of boiling water 
 
 3 tablespoonfuls of brandy or lemon juice 
 Beat the butter to a cream, gradually add sugar, then 
 white of egg unbeaten, and water a little at a time. Cook 
 about two minutes until smooth. 
 
 MRS. GEORGE NEWLANDS. 
 
 Hard Sauce. 
 
 j4 cup butter ^4 teaspoonful vanilla 
 
 ^2 cup powdered sugar 
 
 Rub the butter and sugar to a cream ; add the flavor- 
 ing- 
 
 CARNATION CREAM is a Prepared Substitue for 
 Fresh Milk. 
 
PUDDING SAUCES 193 
 
 Brandy Sauce. 
 
 I cup sugar i tablespoonful corn starch 
 
 I cup water i teaspoonful butter 
 
 I tablespoonful brandy- 
 Boil water and sugar and thicken with the corn starch ; 
 put in a little cold water; add the butter. Just before 
 serving put in the brandy. 
 
 Wine Sauce. 
 
 I cup of sugar i egg 
 
 4 tablespoonfuls of boiling i wineglass of wine 
 milk 
 Beat the sugar and eggs together until white ; stir in 
 the milk and add the wine, ^j^g f^. E. SHEPARD. 
 
 Whipped Cream Sauce. 
 
 Beat to a cream ^ cup butter and i cup powdered 
 sugar; whip i cup of cream and beat into the butter and 
 sugar ; put the whole into a double porcelain kettle over 
 the fire ; heat until it looks foamy and smooth. Serve 
 hot and just as it is brought to the table add a wine glass- 
 ful of sherry and half as much good brandy. 
 
 MRS. S. L. CRAWFORD. 
 
 Fruit Sauce. 
 
 I cup sugar White i egg 
 
 }4 cup butter i cup fruit juice 
 
 Cream the butter and sugar, stir in the white of egg, 
 beaten light, and lastly the fruit juice. 
 
 MRS. A. W. ENGLE. 
 
 Maple Sugar Sauce. 
 
 j4 pound of maple sugar j^ cup of water 
 I lemon Whites of 2 eggs 
 
 I cup of cream 
 
 Grate the sugar, add the water and boil until it hairs. 
 
 USE 'CARNATION CREAM for Sauces, Gravies, etc. 
 
194 CLEVER COOKING 
 
 Add the juice of the lemon. Beat whites of eggs stiff and 
 gradually add the syrup. 
 
 Pudding Sauce. 
 
 I egg 2 tablespoonfuls of sugar 
 
 Vanilla 
 
 Beat the white and yolk of the egg separately, add 
 sugar to yolk and thoroughly beat, then add vanilla and 
 then the white. Beat all together thoroughly and serve 
 
 ^^ ^^^^- MRS. L. G. BANNARD. 
 
 French Pudding Sauce. 
 
 4 ounces of butter J4 ounce of brown sugar 
 
 Yolk of I egg I gill of wine 
 
 Nutmeg. 
 
 Beat butter to a cream, stir in sugar, add yolk and 
 wine. Place on stove, stirring until it simmers. Grate 
 nutmeg over it before sending to the table. 
 
 THE HOME COOK BOOK. 
 
 Lemon Sauce. 
 
 I cup of sugar i egg 
 
 y2 cup of butter 3 tablespoonfuls of boiling 
 I lemon, juice and grated water 
 
 rind 
 
 Cook in double boiler till thick. 
 
 MRS. ISAAC H. JENNINGS. 
 
 Sauce for a Plain Pudding. 
 
 Cover I teacupful of sugar with J/> cup of water and 
 l)oil to a syrup ; add butter size of walnut and 2 eggs, 
 beaten light, whites and yolks together. Stir very quick- 
 ly until it is the consistency of cream. Flavor with 
 brandy or sherry and use immediately. 
 
 Don't forget that you are Pledged to A,sk Your Grocer 
 for CARNATION CREAM. 
 
PUDDING SAUCES 195 
 
 Golden Sauce. 
 
 I cup powdered sugar 1/3 cup of cream 
 
 4 tablespoonfuls of wine Yz cup of butter 
 
 Yolks of 2 eggs 
 
 Cream butter and sugar, add one at a time the un- 
 beaten yolks ; beat until very light. Add wine and 
 cream alternately, a little at a time, beating constantly. 
 When mixed place the bowl in a pan of hot water over 
 the fire and stir just three minutes; it will curdle if left 
 too long. Use cold. Vanilla, lemon or orange juice may 
 be used instead of the wine. 
 
 MRS. HELEN M. HUNT. 
 
 Brown Sauce. 
 
 lA cup brown sugar 2 tablespoonfuls syrup 
 
 I small cup water i tablespoonful butter 
 
 Cinnamon, nutmeg and lemon. 
 
 Boil till thick. ^^jj5S HOPKINS. 
 
 Custard Sauce. 
 
 One pint of milk, 3 tablespoonfuls of sugar, the beat- 
 en yolks of 3 eggs, thinned Avith I tablespoonful of milk. 
 Boil and stir until thick. Flavor with 2 teaspoonfuls of 
 vanilla and cool. ^-^^^ BEACH. 
 
 Cottage Pudding Sauce. 
 
 I cup of powdered sugar 
 
 ^ cup of butter 
 
 1 egg, well beaten 
 
 2 tablespoonfuls boiling water 
 Yz teaspoonful vanilla extract 
 
 Beat the butter and sugar until they become creamy ; 
 add one well-beaten egg and beat again. Then add boil- 
 ing water, putting sauce pan on the top of the teakettle, 
 which has boiling hot water ; beat about ten minutes, all 
 the time stirring. Add vanilla extract and serve imme- 
 
 '^^^^^^y- MRS. S. GILLESPY. 
 
196 CLEVER COOKINQ 
 
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ICE CREAM AND ICES 
 
 'I always thought cold victuals nice — 
 My choice would be vanilla ice." — rfolmes. 
 
 Foundations for Ice Cream. 
 
 The two principal foundations for ice creams are Phil- 
 adelphia and Neapolitan, and nearly all the principal 
 creams may be made from these by varying the flavoring, 
 with the addition of fruits (fresh, candied or preserved), 
 nuts, small cakes, wines, etc., and by various methods of 
 moulding and combining a bewildering variety of de- 
 licious ice creams may be made. 
 
 Philadelphia Ice Cream is made with pure cream. To 
 a quart of cream, scalded not boiled, add a cup of sugar ; 
 stir till dissolved ; add the flavoring, strain and freeze. 
 Or, whip the cream, let it stand a few minutes, skim ofif 
 the whipped part, put sugar and flavoring with the un- 
 whipped part, which has been scalded, and when partly 
 frozen add the whipped cream and finish freezing. This 
 will give a larger quantity when frozen, and it will be 
 very light and delicate. If fruits are to be used it is bet- 
 ter to scald the cream, as that will prevent curdling. A 
 quicker way is to use the cream without either scalding 
 or whipping, but the ice cream will not be so rich or del- 
 icate. 
 
 Neapolitan Ice Cream is made by adding eggs, in the 
 proportion of four to a quart of cream. The cream should 
 be scalded, the eggs thoroughly beaten separately, the 
 sugar added, then the hot cream, and the mixture cooked 
 like soft custard. Or the custard mav be made with tiie 
 
 CARNATION CREAM. "The Cream of Creams." 
 
198 CLEVER COOKING 
 
 yolks alone, and the stiffly beaten whites added when the 
 cream is partly frozen. Flavorings should be added 
 when the custard has cooled. 
 
 Vanilla, Lemon, Fruit Creams and Bisque. 
 
 For vanilla ice cream, add about two tablespoonfuls 
 of vanilla extract, according to strength, to either of the 
 above foundations. 
 
 For lemon ice cream, mix about two tablespoonfuls 
 of lemon juice wih a half cup i^f the sugar, stir into the 
 mixture, strain and freeze. 
 
 For fruit creams, add about a pint of strained fruit 
 juice, mash a quart of fresh fruit to a pulp, press through 
 a sieve and add to the prepared cream. More or less 
 sugar must be added, according to the acidity of the 
 fruit, and in almost all instances the juice of a lemon is 
 an improvement. 
 
 For bisque ice cream, add about a cupful of any kind 
 of fine dried sweet crumbs, preferably macaroons, lady 
 fingers or fancy wafers. Flavor the cream with almond, 
 vanilla or caramel, not too strong, and after adding the 
 crumbs a slight flavoring of sherry may be added to ad- 
 vantage. MRS. RICHARD C. STEVENS. 
 
 Peach, Chocolate, and Baked Apple. 
 
 For Peach Ice Cream — To a quart of plain ice cream 
 add about a dozen peaches. Mash half of them to a pulp 
 and cut half of them in quite .small pieces. Sweeten to 
 taste and add to the cream. 
 
 For Chocolate Ice Cream — To a quart of ice cream 
 use two bars of sweetened chocolate. Melt the chocolate 
 in a little milk or water and add to the cream. Vanilla 
 is the best flavoring with chocolate. 
 
 For Baked Apple Ice Cream — To a quart of cream use 
 from four to eight apples, according to size. Bake well 
 and mash through a sieve. Sweeten to taste and add to 
 the cream. This is delicious. 
 
 MRS. WINFIELD R. SMITH. 
 
ICE CREAM AND ICES 199 
 
 Caramel Cream. 
 
 I quart of boiling milk i cup of sugar, browned to a 
 I large tablespoonful flour caramel 
 
 3 pints of cream A very small piece of butter 
 Vanilla to flavor 
 
 Mix the flour into the sugar and add to the boiling 
 milk with the butter. Boil until thick and remove from 
 the fire. When perfectly cold add the cream and the 
 vanilla and freeze. If not sweet enough add plain sugar 
 (too much of the brown sugar will make the mixture 
 bitter) . 
 
 One cupful of blanched almonds may be added. 
 
 Caramel Ice Cream No. 2. 
 
 Will Serve Twenty-five. 
 
 I gallon cream 4 teacups powdered sugar 
 
 5 tablespoonfuls caramel 
 
 For the caramel, put in a sauce pan i teacup brown 
 sugar and ^ cup of water; stew over a hot fire until it 
 burns. When cold put into the mixture of cream and 
 
 MRS. A. J. FISKEN. 
 
 freeze. 
 
 Banana Ice Cream. 
 
 Will Serve Eight. 
 
 iy2 pints milk Sugar 
 
 4 eggs Vanilla 
 
 I pint cream 4 bananas 
 
 Make a custard of the milk and eggs, sugar and 
 vanilla. Set away to cool. Freeze slightly, then add the 
 cream whipped stiff, and the banans, mashed. When 
 frozen remove dasher and pack until needed. 
 
 MRS. MAURICE McMICKfeN. 
 
 Strawberry Ice Cream. 
 
 Will Serve Six. 
 
 I pint cream Sugar i quart berries 
 
 Mash the berries and add sugar to make quite sweet; 
 then add the cream and freeze. 
 
 MRS. WINFIELD R. SMITH. 
 
200 CLEVER COOKING 
 
 Lemon Cream. 
 
 Will Serve Twelve. 
 
 2 quarts cream 4 lemons 
 
 I pound powdered sugar 
 
 Add the sugar to one pint of the cream, then the 
 grated rind and juice of the lemons; beat well and add 
 to the remainder of the cream. Strain and freeze. 
 
 MRS. RIPLEY. 
 
 Coffee Ice Cream. 
 
 Will Serve Twelve. 
 
 3 pints cream i cup black coffee, verv 
 2 cups sugar strong and clear 
 
 2 tablespoonfuls arrowroot wet up with cold milk 
 Heat half the cream nearly to boiling, stir in the sugar 
 and when this is melted the coffee, then the arrowroot. 
 Boil all together five minutes, stirring constantly. When 
 cool, beat up very light, whipping in the rest of the cream 
 by degrees; then freeze. ^j^g c. J. SMITH. 
 
 Bisque. 
 
 Will Serve Five. 
 I pint cream, whipped 
 I cup sugar beaten with yolks of 3 eggs 
 
 Beat whites separately ; flavor and beat all together. 
 Put in mould and cover with ice and salt ; pack and let 
 stand until frozen. 
 
 One cup crushed macaroons may be added. 
 
 ISABEL JONES. 
 
 Strawberry Mousse. 
 
 Will Serve Five. 
 Wash I quart of strawberries, press through a sieve, 
 add powdered sugar to taste and set on ice till very cold. 
 Add I pint of whipped cream, turn into a mould and 
 freeze as above. j^RS. FRANK MITCHELL. 
 
 (From Mrs. Hinckley's Portland Cooking Class.) 
 
ICE CREAM AND ICES 201 
 
 Chocolate Mousse. 
 
 I quart cream 3 tablespoonfuls powdered 
 
 I ounce chocolate sugar 
 
 I cup powdered sugar i tablespoonful boiling wa- 
 
 ter 
 Whip the cream stiff and place in a basin of ice. Grate 
 the chocolate, add the 3 spoonfuls of sugar and boiling 
 water. Stir over hot fire till smooth. Add six table- 
 spoonfuls of whipped cream and cool. Then add the rest 
 of whipped cream, not any of the liquid at the bottom. 
 Stir in the cup of sugar, pack in mousse tin and put a 
 buttered strip of muslin around the edge. In packing a 
 mousse put a layer of ice, then a thick layer of salt till 
 mould is covered. Freeze from four to six hours. Serve 
 on very cold plates. j^j^g FRANK MITCHELL. 
 
 Foundation for All Ices. 
 
 Will Serve Ten. 
 
 I quart water i pint or i pound sugar 
 
 Juice of 4 lemons Whites of 2 eggs 
 
 Dissolve sugar in i quart of boiling water, add lemon 
 juice, let cool, then freeze ; when half frozen add the 
 whites, beaten stiff. To make raspberry, strawberry, 
 pineapple or plum ice add to the above i pint of either 
 juice before freezing. While fresh fruit is preferable, a 
 very good substitute for use in winter is the juice from 
 choice canned goods, or jelly dissolved in hot water. 
 
 MRS. S. L. CRAWFORD. 
 
 Cherry Ice. 
 
 Will Serve Fifteen. 
 
 I pint of granulated sugar i quart of hot water 
 
 1 pint of rich cherry juice 5 lemons 
 
 2 tablespoonfuls of pulver- Whites of 2 eggs 
 
 ized sugar 
 
 Dissolve sugar in the hot water, add cherry juice, 
 
 Don't allow your grocer to Substitute Other Cream 
 for Carnation. 
 
202 CLEVER COOKING 
 
 lemon juice and grated yellow rind of two lemons and 
 set away to cool. 
 
 While the mixture is cooling whip the whites of the 
 eggs to a stiff froth and gradually beat the pulverized 
 sugar with it. Freeze the cooled mixture until it begins 
 to adhere to the sides of the freezer; then add whites of 
 eggs and freeze until stiff. Pack in the freezer and let 
 stand half an hour before serving. 
 
 MRS. ALEXANDER F. McEWAN. 
 
 Lemon Ginger Sherbet. 
 
 Will Serve Eight Persons Bountifully. 
 
 4 lemons i large pint of granulated 
 
 i^ pints of boiling water sugar 
 
 I dessert spoonful of gel- Vi pint of cold water 
 atine 
 
 Soak the gelatine in the cold water; shave off the 
 peel of two lemons, being careful to take none of the rind 
 beneath the oil cells ; put the parings into a bowl ; add 
 boiling water ; let stand ten or fifteen minutes ; cut the 
 lemons in half, remove the seeds, squeeze out the juice 
 and add the gelatine and sugar to the boiling water ; 
 strain into freezer. Just after putting into freezer add 
 ginger extract to taste. It should be pretty strong. When 
 frozen pack to ripen. 
 
 MRS. EDWIN HINCHLIFFE. 
 
 Ginger Sherbet. 
 
 To one pint of lemon ice add three ounces of pre- 
 served ginger cut into small pieces, and a little of the 
 ginger syrup. Stir the ginger into the frozen ice and 
 pack for an hour or so. 
 
 MRS. WINFIELD R. SMITH. 
 
 Ask for CARNATION CREAM. There is no other 
 "Just as Good." 
 
ICE CREAM AND ICES 203 
 
 Pomegranate Sherbet. 
 
 Will Serve Six. 
 
 f^ tablespoonful of gela- >4 cup of cold water 
 
 tine 13^ cups of sugar 
 
 y2 cup of boiling water 6 blood-red oranges or i 
 I lemon pint. of juice 
 
 Soak the gelatine in the cold water, add the boiling 
 water, and when dissolved add the sugar and orange 
 juice. Strain when the sugar is dissolved and freeze. 
 
 MRS. E. A. STROUT. 
 
 Tutti Frutti Ice. 
 
 Make an ice after the rule for lemon ice, using peach 
 (or raspberry) juice in place of lemon, and then add the 
 juice of I lemon. When frozen add the beaten white of 
 I egg, and I cup of peaches, candied cherries and nuts 
 cut in small pieces. Any preferred combination of fruits 
 may be used, such as the French candied fruits or the 
 candied fruits and nuts, angelica, citron and fresh 
 oranges ; or dates, figs, currants, raisins and citron. 
 Canned fruits may also be used in various combinations 
 and the canned tutti frutti. 
 
 MRS. WINFIELD R. SMITH. 
 
 Sherbet "Three of a Kind." 
 
 3 oranges 3 lemons 
 
 3 bananas 3 cups of water 
 
 3 cups of sugar Whites of 3 eggs 
 
 Beat whites of eggs and put in freezer when the rest 
 is partly frozen. (Pineapple or other fruits may be sub- 
 stituted.) 
 
 MRS. H. C. HENRY (from Miss Hubbard). 
 
 USE CARNATION CREAM for Ices, Cakes, Pud- 
 dings, etc. 
 
204 CLEVER COOKING 
 
 Milk Sherbet. 
 
 Will Serve Six. 
 
 3 pints of milk Yi pint of cream 
 
 2 cups of sugar fi box of gelatine 
 
 3 lemons 
 
 Scald the milk, adding cream and the gelatine dis- 
 solved in a little milk. Pour it over the sugar and strain. 
 When half frozen add juice and a little of the rind of the 
 
 ^e™o"S- MRS. THOMAS GREEN. 
 
 Water Ice. 
 
 Enough for Six Persons. 
 
 To I pint of cold w^ater add the chopped peel of 4 
 lemons ; boil. While this is boiling take i quart of cold 
 water and add the juice of the 4 lemons and i pint of 
 sugar. When the first mixture is cold add to the last and 
 strain. When ready to freeze add the whites of 3 eggs 
 beaten to a froth. ^j^S ^^ WOLFE. 
 
 Claret Ice. 
 
 I quart of claret 4 lemons 4 oranges 
 
 Sweeten to taste and freeze. Excellent. 
 
 " MRS. H. K. L. WHITNEY. 
 
 Pineapple Ice. 
 
 I cup of grated pineapple i pint of sugar 
 
 I quart of water (scant) i lemon, i orange 
 
 Freeze a little, then add the whites of two eggs, beat- 
 en to a stiff froth. ^^5^ GREGORY. 
 
 Orange Sherbet. 
 Will Serve Ten. 
 
 Take i pint of sugar, pour over it i pint of boiling 
 water and let it boil just twenty minutes (no longer) ; 
 
 WIRTH'S— Importer of Favors for Parties. 
 
ICE CREAM AND ICES 205 
 
 then take it off, pour into an earthen dish and add the 
 juice of 4 oranges and 2 lemons. Set away to cool, and 
 when ready for freezer add i pint cold water and the 
 whites of 2 eggs, well beaten, j^j^g j g BROWN. 
 
 Lemon Sherbet. 
 
 Will Serve Twelve. 
 
 I quart milk i pint sugar Juice of 4 lemons 
 
 Stir together and freeze as ice cream. One pint of 
 cream is an improvement. 
 
 Mint Sorbet. 
 
 Will Serve Six. 
 
 2 lemons i pint boiling water 
 
 I cup sugar White of i egg 
 
 Mint 
 
 Pare the yellow rind from the lemons, taking care to 
 get none of the white ; put this into a bowl with a good 
 handful of mint, which has been well bruised with the 
 sugar ; add the boiling water and let stand several hours, 
 covered close. Taste to see that the flavor of mint is 
 strong enough, as the stalks vary in size and strength. 
 Add the lemon juice and strain into the freezer and freeze 
 slightly; it should almost pour. Just before serving add 
 the stiffly beaten white of egg and beat in well. " The 
 glasses in which it is to be served should be well chilled. 
 Very nice as a slibstitute for mint sauce with spring lamb. 
 
 MRS. RICHARD C. STEVENS. 
 
 Cranberry Sorbet. 
 
 Will Serve Ten. 
 
 I pint of cranberry juice i pound of sugar 
 
 I pint of boiling water Juice of i lemon 
 
 Boil the sugar and water together for five minutes. 
 When cool add the juice of the cranberries and lemon, 
 strain and freeze ten minutes. If more sugar is required 
 
206 CLEVER COOKING 
 
 add it before straining and stir till dissolved. At serv- 
 ing time add the white of an egg, beaten stiff, and beat 
 until it is all light and frothy and will almost pour. Serve 
 in glasses wiih roast turkey instead of cranberry jelly 
 or sauce. ^j^g^ RICHARD C. STEVENS. 
 
 Romaine. 
 
 Boil together i quart of water and i pint of sugar for 
 half an hour; add the juice of 6 lemons and i orange; 
 strain and set away to cool. Then prepare the following: 
 Boil I gill of water and one of sugar eighteen minutes. 
 While the syrup is cooking beat the whites of 4 eggs very 
 stiff, and into these pour the hot syrup very slowly, beat- 
 ing all the time, and continue to beat a few minutes after 
 it is all in. Set this away to cool. Place the first mix- 
 ture in the freezer and freeze by turning it all the time 
 for twenty minutes. Then take off the cover, remove the 
 beater and add i gill of sherry, 2 tablespoonfuls Jamaica 
 rum and the meringue, mixing this well with a spoon 
 into the frozen mixture. Cover and set away until time 
 to serve. Serve in punch glasses as a course between 
 roast and entrees. ^j^g POTTER PALMER. 
 
 (In the Columbian Exposition Cook Book.) 
 
 Bonanza Punch. 
 
 Will Serve Seventy-five. 
 
 5 quarts water 4^ pounds sugar 
 
 Juice of 12 lemons 3 oranges 
 
 I can pineapple 3^ pint gin 
 
 I pint white wine 
 
 Grate the rinds of 3 lemons and 2 oranges into a bowl 
 with the juice of all ; put 2 quarts water, 2 pounds sugar 
 and juice of the pineapple on the fire and make a hot 
 
 CARNATION CREAM is a Prepared Substitute for 
 Fresh Milk. 
 
ICE CREAM AND ICES 207 
 
 syrup of it; then pour this on the grated rinds and juices 
 to draw the flavor. Chop the pineapple, add to the mix- 
 ture and strain all into the freezer; add remainder of 
 sugar, water and the liquors and freeze. 
 
 MRS. RICHARD C. STEVENS. 
 
 Roman Punch. 
 
 I quart lemon ice Yz pint brandy 
 
 Yz pint Jamaica rum i gill sherry 
 
 Whites of 4 eggs 
 
 Have the ice frozen hard. Just before wanted for 
 serving stir in the liquors and beat hard. Add the stiffly 
 beaten eggs last. The addition of Yz pint of champagne 
 is an improvement. This must be frothy and not frozen 
 very hard. Should almost pour. 
 
 Frozen Egg Nog. 
 
 I dozen fresh eggs i pint of sweet milk 
 
 I pound of granulated sugar ^4 pint of Jamaica rum 
 
 I pint of thick cream, whip- lA pint of brandy 
 
 ped stiff Ya grated nutmeg 
 
 Beat eggs separately until very light ; beat sugar well 
 with the yolks, add milk and beaten whites, then the 
 liquor, lastly the whipped cream and grated nutmeg. Put 
 immediately in freezer and freeze, but not hard. Serve 
 in punch cups with whipped cream, slightly sweetened 
 and flavored with rum, on top. This recipe will make 
 one gallon. ^^-^<^ j (^ HAINES. 
 
 Baked Ice Cream. 
 
 Use a brick of hard-frozen ice cream (not ices) ; place 
 in a dripping pan on a piece of stale plain cake the size 
 of the brick of cream ; have the cake about an inch thick. 
 Cover the ice cream with a dressing made of the whites 
 of six eggs beaten to a stiff froth with six tablespoonfuls 
 of sugar. Place in a red-hot oven two minutes and serve. 
 
 MISS C. 
 
208 CLEVER COOKINQ 
 
 Cocoanut Ice Cream. 
 
 Allow one grated cocoanut to two quarts of cream, 
 sweetened with three-quarters of a pound of sugar; add 
 the milk of the cocoanut. When the cream is partially 
 frozen add the cocoanut, with the beaten whites of two 
 
 ^^^^' MRS. W. B. GAFFNEY. 
 
 Chocolate Sunde for Ice Cream. 
 
 Mix I cup of grated Baker's chocolate and 2 cups of 
 granulated sugar; add 2 even tablespoonfuls of butter 
 and >4 cup of boiling water. Stir all together. Put in a 
 piece of cinnamon bark and cook for a few minutes, until 
 it becomes the consistency of thin boiled icing. Remove 
 cinnamon and pour over ice cream. 
 
 MRS. J. C. HAINES. 
 
 Claret Sauce for Ice Cream. 
 
 Boil I cup of sugar and ^ cup of water together for 
 eight minutes. Remove from fire, cool slightly and stir 
 in 5 tablespoonfuls of claret wine. 
 
 MRS. J. C. HAINES. 
 
 Maple Sugar and Chopped Walnut Sauce for Vanilla 
 Ice Cream. 
 
 Boil together for eight minutes i>{> cups of maple 
 syrup and ^ cup of brown sugar; add i large cup of 
 English walnut meats cut rather fine. Stir well and 
 serve hot with each portion of ice cream. 
 
 MRS. J. C. HAINES. 
 
 CARNATION CREAM is Absolutely Pure. Have you 
 lii^l Tried It? 
 
ICE CREAM AND ICES 209 
 
 Custard Sauce for Chocolate Ice Cream. 
 
 Soak I tablespoonful of gelatine in 3 tablespoonfnls 
 of cold water. Put i pint of thin crearn over the fire in a 
 double boiler. When it is very hot — but not boiling — 
 stir in one-third of a cup of granulated sugar and the 
 beaten yolks of 2 eggs. Add the soaked gelatine, stir 
 until it is all dissolved, remove from fire, stirring con- 
 stantly, until the custard becomes pretty cool. Then add 
 I wineglassful of sherry, or flavor with vanilla if pre- 
 ferred. Place in ice box until perfectly cold. Serve with 
 chocolate or other ice cream. MRS T C HAINES 
 
 Rum Sauce for Ice Cream. 
 
 Boil together for eight minutes i^ cups of granulated 
 sugar and ^ cup of water, to which has been added a 
 strip of the thin yellow rind of a lemon. When this 
 syrup has boiled eight minutes drop a little in cold water. 
 If it hardens, remove from fire. Take out the lemon 
 rind, stir in ^ cup of Jamaica rum and serve hot over ice 
 
 ^^^^^- MRS. J. C. HAINES. 
 
 Grape Sherbet. 
 
 2 cups water 2 cups grape juice (Con- 
 
 Juice of 2 lemons cord grapes best) 
 
 Sweeten to taste. When partly frozen add beaten 
 whites of two eggs. 
 
 MRS. WINFIELD R. SMITH. 
 
 USE CARNATION CREAM for Ices, Cakes, Pud- 
 dings, etc. 
 
210 
 
 CLEVER COOKING 
 
 Bolly CaKe and Pastry flour 
 
 Made from Wheat grown in the 
 State of Michigan, which is the 
 best in the world for the purpose. 
 This Wheat is carefully selected, 
 cleaned, milled and refined by the 
 latest scientific process. Every 
 package guaranteed to please the 
 mos^ critical expert in the culi- 
 nary art. 
 
 Sold in 5 lb. packages only. 
 
 Bolly Self Rising BucKwheat 
 
 In 2 lb. cartons. Made from 
 the very best material in the 
 world. 
 
 Guaranteed to be pure and fresh, 
 
 « « 
 
 Bolly fierm lUeal 
 
 Fresh from our rolls to the 
 Grocers' shelves. A most de- 
 licious breakfast dish. Made from 
 the choicest wheat grown in the 
 State. 
 
 For sale in 2 lb. cartons and 
 5 lb. and 10 lb. bags. 
 
 LILLY, BOGARDUS & CO. 
 
 MILLERS 
 SEATTLE, _ _ - WASH. 
 
CAKES 
 
 "Aye, to the leavening, but here's yet in the word here- 
 after the kneading, the making of cake, the heating of the oven, 
 and the baking. Nay, you must stay the cooling, too, or you 
 may chance to burn your mouth." 
 
 Delicate Cake No. i. - 
 
 Yz cup of butter 2 cups of sugar 
 
 I cup of sweet milk 2j4 cups of flour 
 
 ij4 teaspoonfuls of baking Whites of 4 eggs 
 powder 
 
 Cream the butter and the sugar, add the milk, the 
 flour and baking powder and the eggs. This recipe can 
 be used for layer or loaf cake. LILY GUION 
 
 Delicate Cake No. 2 
 
 Delicious. 
 
 2 cups powdered sugar Yz cup butter 
 5 eggs (whites) i cup milk 
 
 3 cups flour I teaspoonful cream tartar 
 
 Yz teaspoonful of soda 
 
 Filling. 
 
 I cup sweet cream, whipped stiff 
 3 tablespoonfuls powdered sugar 
 Y2 cup grated cocoanut stirred in lightly at the last 
 I teaspoonful rosewater 
 
 A very nice cake, but must be eaten soon after it is 
 "^^^^- MRS. F. A. BUCK. 
 
 Centennial Best Flour, Specially for Family Use. 
 
212 CLEVER COOKING 
 
 White Cake No. i. 
 
 2 cups flour ^ cup butter 
 
 1% cups pulverized sugar i teaspoonful baking pow- 
 
 Whites of 6 eggs der 
 
 Mix butter and flour together to a smooth paste ; beat 
 eggs and sugar together, then mix and bake. Almond 
 flavoring. y^-^^^ ^_ ^j_ BROOKES. 
 
 White Cake No. 2. 
 
 Ij4 cupfuls of sugar 2^ cupfuls of sifted flour 
 
 fi cupful of butter Whites of 5 eggs 
 
 y^ cupful of corn starch 2 teaspoonfuls of baking 
 fi (scant) cup of milk powder 
 
 I teaspoonful of extract 
 
 Work the sugar and butter to a cream ; add the eggs 
 beaten stiff ; stir and beat until light as foam, then add 
 the corn starch dissolved in a little sweet milk. Stir in 
 the milk. Put the baking powder into the flour, sift twice 
 and add to the above. One teaspoonful of extract com- 
 pletes a delicious cake, which is improved by being kept 
 three or four days. ^^^^_ q_ ^_ BOARDMAN. 
 
 Gold Cake No. i. 
 
 4 eggs (beaten separately) i cup sweet milk 
 2 cups sugar 3 cups flour 
 
 ^ cups of butter 2 teaspoonfuls baking pow- 
 
 der 
 
 Put flavoring in whites of eggs. Cream butter and 
 sugar ; add yolks of eggs, then the milk. Mix baking 
 powder thoroughly in the flour and add the flour and 
 whites of eggs alternately. Beat a moment after all the 
 ingredients are in. ' ^^^^ j p WAGNER. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 213 
 
 Gold Cake No. 2. 
 
 i^ cups of sugar ^ cup of milk 
 
 Yi cup of butter 2^/2 cups of flour 
 
 I small teaspoonful soda 2 small teaspoonfuls of 
 Yolks of 8 eggs cream of tartar 
 
 May be flavored with vanilla or lemon ; or ^ cup of 
 nuts and Yz cup of raisins may be used. A good spice 
 cake is made by adding i tablespoonful of lemon juice, i 
 tablespoonful of mixed spices and a cup of seeded raisins. 
 
 MRS. RICHARD C. STEVENS. 
 
 Silver Cake. 
 
 I cup of butter 2 cups of sugar 
 
 35^ cups of flour I cup of milk 
 
 Yo teaspoonful of soda i teaspoonful of cream of 
 
 Whites of 8 eggs tartar 
 
 Bitter almond 
 
 Bake in sheets or layers. Also makes a loaf cake by 
 adding candied cherries, citron, figs, angelica and a few 
 blanched and chopped almonds. 
 
 MRS. RICHARD C. STEVENS. 
 
 Lady Cake. 
 
 Delicious. 
 
 I cup of butter 2 cups of powdered sugar 
 
 3 cups of flour Y'i cup of thin sweet cream 
 
 Whites of 10 eggs 2 teaspoonfuls of cream of 
 
 I teaspoonful of soda tartar in flour 
 
 In mixing put the butter and sugar together ; beat 
 until light ; then add cream and about two-thirds of the 
 whites ; mix well ; then add flour and beat until very 
 light ; then soda, which has been dissolved in a part of 
 the cream ; flavor with bitter almond ; add the remainder 
 of whites. In baking, after it has raised sufficiently, make 
 the stove a trifle hotter so as to stiffen it quickly. 
 
 MRS. F. A. BUCK. 
 Centennial Best Flour, Specially for Family Use. 
 
214 CLEVER COOKING 
 
 Whipped Cream Cake. 
 
 Make sponge cake; bake half an inch thick in jelly 
 pans and let them get perfectly cool. Take ^ pint of 
 thickest cream, beat until it looks like ice cream, make 
 very sweet and flavor with vanilla. Blanch and chop i 
 pound of almonds, stir into cream, and put very thick 
 between each layer ; the top may be iced. It is a queen 
 of ^^^es. MRS. S. L. CRAWFORD. 
 
 Lemon Sponge Cake. 
 
 2 cups of sugar i tablespoonful baking pow- 
 2^ cups of flour der 
 
 I cup hot water i teaspoonful lemon flavor- 
 Yolks of 6 eggs ing 
 Whites of 3 eggs 
 
 Beat constantly for fifteen minutes the sugar and 
 eggs. Herein lies the success of the cake. Add the other 
 ingredients and bake in sponge cake pan. 
 
 Sponge Cake No. i. 
 
 12 eggs Weight of 9 in sugar 
 
 Weight of 6 in flour Juice and rind of i lemon 
 
 After weighing the sugar and flour, separate the eggs ; 
 beat the yolks and sugar together until very light. Now 
 add the juice and rind of the lemon. Beat the whites 
 very stiflf, then add to the sugar and yolks. Beat very 
 hard ; add the flour, a very little at a time ; stir slowly 
 and pour into greased cake pan. 
 
 MRS. H. C. HENRY. 
 
 Sponge Cake No, 2. 
 
 I pint sugar ^4 tumbler of cold water 
 
 I pint of flour (small tumbler) 
 
 6 eggs 
 
 Beat yolks, sugar and half the water, then add re- 
 mainder of water and beat again. Beat the whites stifif 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 215 
 
 and add them with the flour gradually, being careful not 
 to stir more than enough to mix thoroughly and quickly. 
 Put in flavoring and a pinch of salt before the whites and 
 flour. 
 
 Cream for This Cake if Baked in Layers. 
 
 Scald I tumbler of milk in double boiler, stir in i ta- 
 blespoonful of sugar and a pinch of salt. Wet i table- 
 spoonful corn starch with a little cold milk; add to the 
 milk and stir till it thickens, then pour on to the beaten 
 whites of 2 eggs ; flavor. Put between two layers. 
 
 MRS. GEORGE OSGOOD, Tacoma. 
 
 Sponge Cake No. 3. 
 
 5 eggs I cup of sugar 
 
 I cup of flour I teaspoonful of vanilla 
 
 Beat eggs separately very light, fold in the whites the 
 last and bake immediately as whites raise the cake. 
 
 MRS. SAULSBERRY. 
 
 Episcopal Cake. 
 
 Yi. pound of flour 5^ pound of powdered sugar 
 
 4 eggs 
 
 Beat eggs for ten minutes, add sugar and beat ten 
 minutes more ; then add flour and beat ten minutes 
 longer. Butter a mould and bake an hour or longer. 
 
 MRS. HENDERSON. 
 
 Black Chocolate Cake. 
 
 2 cups of sugar yi cup of butter 
 
 Yolks of 5 eggs Whites of 2 eggs 
 
 Yi cake of chocolate (^4 lb.)i cup of sour milk 
 
 I teaspoonful of soda 2^ cups of flour 
 
 Cream the butter and sugar ; mix the soda with the 
 flour; add grated chocolate, and lastly the whites of the 
 eggs. 
 
 Centennial Best Flour, Specially for Family Use. 
 
216 CLEVER COOKING 
 
 Filling. 
 I 
 
 I pound of sugar ■ i cup of water 
 
 Whites of 3 eggs Yz cake chocolate (^ lb.) 
 
 I cocoanut, grated 
 
 Boil sugar, water and chocolate until quite thick. 
 Pour over the beaten whites and add the cocoanut. 
 
 MRS. CHARLES E. SHEPARD. 
 
 "Maud S." Cake. 
 
 lYz cups of coffee sugar i/< (scant) cup of butter 
 Yz cup of milk Yi. cup of flour 
 
 3 eggs, yolks and whites beaten separately 
 
 Rub the butter and sugar to a cream ; add milk and 
 flour, and then the eggs. Into this mixture stir a choc- 
 olate custard made as follows : 
 
 8 tablespoonfuls of Baker's chocolate, grated 
 
 5 tablespoonfuls of granulated sugar 
 Y> cup of milk 
 
 Cook until it thickens a little and beat until cool. Stir 
 the custard thoroughly into the cake mixture and add : 
 
 i^ cups of flour 2 teaspoonfuls of baking 
 
 lYz teaspoonfuls of vanilla powder 
 
 Bake in a moderately hot oven in three layers. Put 
 boiled icing between the layers. 
 
 MRS. J. D. LOWMAN. 
 
 Devil Cake. 
 
 I cup brown sugar ^^ cup of milk 
 
 I cup granulated (Chocolate 
 
 Put together in small saucepan, set over the teakettle 
 and stir until perfectly dissolved ; then set aside to cool. 
 When cool stir into the cake. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 217 
 
 Cake. 
 
 I cup brown sugar ^ cup (small) butter 
 
 Yz cup milk 2 cups flour 
 
 Yolks of 3 eggs i teaspoonful soda, sifted 
 
 Vanilla with flour 
 
 Cream butter and sugar, add yolks of eggs whole and 
 beat till very light and creamy; add the milk gradually, 
 and the flour ; beat thoroughly and quickly ; add the 
 chocolate and flavoring and bake in layers or sheets. 
 Frost with chocolate frosting. Difflcult, but very good. 
 
 MRS. RICHARD C. STEVENS. 
 
 Royal Chocolate Cocoanut Cake. 
 
 1 cup butter ^ grated cocoanut for frost- 
 23^ cups flour ing 
 
 2 cups white sugar i cup sour milk or cream 
 I cup grated chocolate i teaspoonful soda 
 
 5 eggs Vanilla 
 
 Yz grated cocoanut for cake 
 
 Beat butter and sugar to a cream ; add beaten yolks, 
 then grated chocolate ; put cocoanut into flour and add 
 alternately with the whites of eggs. If sour cream is 
 used put it into a large bowl, beat stiff, add soda and mix 
 quickly into the cake. Bake in layers or loaf. 
 
 Filling. 
 
 One pound granulated sugar with water enough to 
 dissolve ; boil syrup till it strings ; stir in a cupful of 
 grated chocolate and boil five minutes longer; then stir 
 in quickly well-beaten whites of 3 eggs. When cool add 
 a teaspoonful of vanilla. Spread the layers and sprinkle 
 cocoanut through frosting. 
 
 MRS. S. L. CRAWFORD. 
 
 Cocoa Cake. 
 
 1 large coffee cup sugar i heaping teaspoonful of 
 Yi cup of butter baking powder 
 
 2 eggs 2 large cups flour 
 
 Yi cup of sweet milk 4 teaspoonfuls cocoa 
 
 I teaspoonful of vanilla 
 
 Centennial Best Flour, Specially for Family Use. 
 
218 CLEVER COOKING 
 
 Mix together as quickly as possible. Bake as a layer 
 or loaf cake, using boiled icing between layers, or on top, 
 adding 3 teaspoonfuls of cocoa to boiled icing. 
 
 MRS. W. B. GAFFNEY. 
 
 Mocha Tart. 
 
 I cup flour I cup powdered sugar 
 
 I teaspoonful baking pow- i^ tablespoonfuls Mocha 
 
 der extract 
 
 4 eggs 
 
 Beat yolks and sugar very light ; add Mocha extract. 
 Beat whites very stiff and add last. Bake in layers. 
 
 Filling. 
 
 Whip one pint of cream, sweeten to taste and add 2^ 
 tablespoonfuls of Mocha extract. 
 
 Another Filling. 
 
 One cup of powdered sugar and add water a teaspoon- 
 ful at a time, until thin enough to spread. Flavor with 
 two tablespoonfuls of Mocha extract. 
 
 MRS. SAULSBERRY. 
 
 Pork Cake. 
 
 I pound salt pork J/^ pint water 
 
 I cup molasses 2 cups sugar 
 
 3 eggs 2 teaspoonfuls soda 
 
 I pound raisins 4^ cups flour 
 
 The pork must be chopped fine and boiled two min- 
 utes in y^ pint water. Flavor with cloves, cinnamon and 
 nutmeg to suit the taste. BESSIE CARKEEK. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 219 
 
 Lemon Cake. 
 
 Yz cup of butter 3 cups of flour 
 
 2 cups of sugar 3 eggs 
 
 I cup of milk 2 teaspoonfuls of baking 
 
 powder 
 Bake in three layers. 
 
 Filling. 
 
 Grated rind and juice of 2 i tablespoonful of flour or 
 
 lemons corn starch 
 
 I ^^^ I cup of sugar 
 
 I teaspoonful of butter J^ cup of water 
 
 Boil and stir until thick. MRS H D KLINE 
 
 Orange Cake. 
 
 2 cups brown sugar i cup butter 
 
 1 cup milk 4 cups flour 
 
 4 eggs beaten separately 2 teaspoonfuls baking pow- 
 
 2 teaspoonfuls vanilla der 
 
 Cream butter and sugar; add yolks, then 2 cups of 
 flour and the milk ; mix well. Then add balance of flour 
 with baking powder, and last the vanilla and whites of 
 eggs beaten to a stiff froth. 
 
 Filling. 
 
 Grate rinds of 3 oranges and i lemon, and to that add 
 the juice of the fruit and 3 cups of pulverized sugar. 
 
 MRS. R. C. WASHBURN. 
 
 Puff Cake. 
 
 3 eggs 2 cups sugar 
 
 3 cups flour i^ cups milk 
 
 Butter size of an ^^'g 2 teaspoonfuls cream tar- 
 Flavor with lemon tar 
 
 Rub butter and sugar well together; add eggs, well 
 beaten, i cup of milk and 2 cups of flour. Beat light. 
 Now add the last cup of flour with the cream of tartar, 
 
 Centennial Best Flour, Specially for Family Use. 
 
220 CLEVER COOKING 
 
 and lastly ^ cup of milk with soda ; flavor. Bake in two 
 tins in a quick oven. This will seem very thin, but do not 
 add any more flour or it will not puff as it should. 
 
 MRS. F. A. BUCK. 
 
 Almond Cake. 
 
 Yz cup of butter (scant) i]/^ cups pulverized sugar 
 
 y2 cup of milk yYz cups of flour 
 i^ teaspoonfuls of baking Yi cup corn starch (scant) 
 
 powder Whites of 8 eggs 
 
 Filling. 
 
 I cup of cream, whipped stiff 
 I tablespoonful of pulverized sugar 
 I pound of almonds, blanched and chopped 
 
 MRS. CHARLES STIMSON. 
 
 French Almond Cake. 
 
 6 ounces of sweet almonds 14 eggs 
 3 ounces of bitter almonds i pound powdered sugar 
 3 ounces of sifted and dried 12 drops lemon extract 
 flour 
 
 Blanch and dry the almonds and pound in a mortar, 
 both bitter and sweet ones, adding a little rosewater oc- 
 casionally. This should be done the day before making 
 cake. Beat the yolks of eggs till thick, add sugar grad- 
 ually, beating hard, and the whites of the eggs, beaten 
 till stiff, slowly and carefully ; stir in flour as lightly as 
 possible. Bake in a quick, even oven and cool on a sieve. 
 
 MRS. GILBERT S. MEEM. 
 
 Charlotte Russe Cake. 
 
 1 cup powdered sugar 
 
 4 eggs (whites and yolks beaten separately) 
 
 2 tablespoonfuls cold water 
 
 lYi. teaspoonfuls baking powder in 
 ij4 cups flour 
 
 Bake in layers. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 221 
 
 Filling. 
 
 I pint cream ^ cup powdered sugar 
 
 I teaspoonful vanilla 
 
 Whip till stiff. Spread between layers and on top 
 shortly before serving. 
 
 Imperial Cake. 
 
 I pound of sugar i pound of flour 
 
 ^ pound of butter lo eggs 
 
 I pound of almonds, 3^ pound of citron 
 
 blanched and cut fine Yt. pound raisins 
 
 Rind and juice of i lemon i nutmeg 
 
 This is very delicious and will keep for months. 
 
 MRS. S. J. HOWELL. 
 
 Very Rich Fruit Cake No. i. 
 
 i^ pounds brown sugar i pound butter 
 
 8 eggs well beaten i pound flour 
 
 Juice and rind 2 lemons "i teaspoonful soda 
 
 I teaspoonful cream tartar i nutmeg, grated 
 
 1 tablespoonful of ground i tablespoonful cinnamon 
 
 cloves I cup jelly or preserve 
 
 2 pounds raisins, stoned syrup 
 
 and chopped i pound currants 
 
 ^ pound citron, sliced 
 Roll fruit in flour ; mix with the hands. Makes three 
 loaves. Bake two and one-half hours in a moderate oven. 
 Paper the pans with thick paper. 
 
 MRS. M. H. YOUNG. 
 
 This is an old Massachusetts recipe, and better tha.n 
 wedding cake, we think. 
 
 Fruit Cake No. 2. 
 
 
 English. 
 
 I pound flour 
 
 I pound sugar 
 
 I pound butter 
 
 4 pounds raisins, stoned 
 
 2 pounds currants 
 
 Yz pint brandy 
 
 I pound citron 
 
 12 eggs 
 
 I ounce nutmeg 
 
 I teaspoonful cloves 
 
 I cup molasses 
 
 Centennial Best Flour, Specially for Family Use. 
 
222 CLEVER COOKING 
 
 Almond Paste for Top. 
 
 Y2 ounce gelatine 3 pounds powdered almonds 
 
 3 wineglasses brandy i pound sugar 
 
 Dissolve gelatine in ^ pint of water; add almonds 
 and sugar, then brandy. Spread on cake. 
 
 MRS. W. VAUGHAN. 
 
 White Fruit Cake. 
 
 I 
 
 cup of butter 2 cups of sugar 
 
 2V2 
 
 cups of flour I pound of raisins 
 
 I 
 
 pound of figs i pound of dates 
 
 I 
 
 pound of blanched al- ^ pound of chopped citron 
 
 
 monds Whites of 8 eggs 
 
 2 teaspoonfuls of baking powder 
 
 Cream the butter and sugar, then add the whites of 
 the eggs and then the flour ; add the fruit the last thing 
 mixed with part of the flour. The fruit should be chop- 
 ped very fine. This makes a very large cake and requires 
 a long time to bake — about one and three-fourths or two 
 hours. Bake slowly and cover with paper if it seems to 
 brown too fast. 
 
 MRS. ALBERT T. TIMMERMAN. 
 
 Nut Cake. 
 
 I cup of sugar ^3 cup of chopped walnuts 
 
 I heaping cup of flour i small teaspoonful of 
 
 3 tablespoonfuls of butter cream of tartar 
 
 Yz teaspoonful of soda 2 tablespoonfuls of milk 
 
 3 eggs MRS GREGORY. 
 
 My Mother's Cup Cake. 
 
 Yi, cup of butter 2Y2 cups of powdered sugar 
 
 3 cups flour (well sifted) 4 eggs 
 I cup of sweet milk i small teaspoonful soda 
 
 I lemon, juice and rind grated 
 
 Bake slowly, as the quality of this cake depends 
 greatly upon careful baking. 
 
 MRS. MARY M.- MILLER. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 
 
 223 
 
 12 eggs 
 
 Jelly Roll. 
 
 Will Make Two Cakes. 
 
 I pound powdered sugar 
 ^ pound flour 
 
 Beat the yolks, stir in the sugar, then the flour, and 
 lastly the beaten whites. Spread to the thickness of half 
 an inch in papered ungreased pans, and bake. When 
 done remove from oven, turn out, moisten with hot water 
 to remove paper, spread with jelly and roll up in a nap- 
 kin or towel. Roll as quickly as possible after the cake 
 
 leaves the oven. 
 
 MRS. C. P. DAM. 
 
 Ribbon Cake. 
 
 White Part. 
 
 ^ cup of butter 
 3 cups of flour 
 3 teaspoonfuls of baking 
 powder 
 
 Take out enough for one layer and add to the remain- 
 der for the 
 
 2 cups of sugar 
 Whites of 3 eggs 
 I cup of sweet milk 
 
 Yolks of 3 eggs 
 I cup of flour 
 I cup of raisins 
 
 Dark' Part. 
 
 Yz cup brown sugar 
 Yz teaspoonful of soda 
 Spice to taste 
 
 MRS. J. F. WAGNER. 
 
 One-Egg Cake. 
 
 I ^^z I teaspoonful of baking 
 
 I cup of sugar powder 
 
 I large tablespoonful butter Yi cup of sweet milk 
 yYi cups of flour Flavoring 
 
 Very fine hot, with sauce. 
 
 IVAH H. KLINE. 
 
 Centennial Best Flour, Specially for Family Use. 
 
224 CLEVER COOKING 
 
 Cheap Cake. 
 
 1 cup white sugar ^ cup butter (scant) 
 Yz cup milk i^ cups flour 
 
 2 eggs I teaspoonful baking 
 Yi. teaspoonful flavoring extract powder 
 
 Beat sugar and butter to a cream, add milk, then eggs 
 well beaten, then flour and baking powder mixed to- 
 gether, and last flavoring extract. Bake in ordinary cake 
 tins in hot oven. MRS. LATIMER. 
 
 Caraway Seed Cake. 
 
 Yi cup butter i cup sugar 
 
 2 eggs 2 level cups flour 
 
 2 teaspoonfuls baking Pinch salt 
 
 powder 2 tablespoonfuls caraway 
 
 seeds 
 
 Stir butter and sugar together, add the two beaten 
 eggs ; then add flour with baking powder sifted through 
 it, salt and caraway seeds. Bake in moderate oven hfty 
 
 "^^""^^^- MRS. M. P. ZINDORF. 
 
 Snow Drops. 
 
 I cup butter 2 cups sugar 
 
 I small cup milk 3 full cups prepared flour 
 
 Whites of 5 eggs 
 
 Flavor with vanilla and nutmeg. Bake in small round 
 
 *^"^- MRS. HATFIELD. 
 
 Good Spice Cake. 
 
 Yz cup sugar 
 
 Y2 cup butter 
 
 2 eggs 
 
 Y2 cup sour cream 
 
 2 cups sifted flour 
 
 Yi cup New Orleans mo- 
 
 I scant teaspoonful soda 
 
 lasses 
 
 Y2 teaspoonful cinnamon 
 
 Y2 teaspoonful ginger 
 
 and nutmeg 
 
 Grated rind of i lemon 
 
 I cupful 
 
 seeded raisins 
 
 
 MRS. J. D. CURTIS. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 225 
 
 Blackberry Cake. 
 
 I cup of sugar 4 tablespoonfuls of sour 
 
 Yi cup of butter milk 
 
 i/^ cups of flour 4 eggs 
 
 I cup of stewect black- i teaspoonful of soda 
 berries (wild berries preferred) 
 
 Cream the butter and sugar, add the eggs well beaten, 
 the milk and soda, then the berries, and lastly the flour. 
 Bake in a loaf forty minutes in a moderate oven, and ice 
 with boiled icing; or bake in two layers with icing be- 
 
 ^^^^"- MRS. FRANK MITCHELL. 
 
 Blackberry Jam Cake. 
 
 I cup sugar 
 
 [ teaspoonful soda 
 
 Yi cup butter ] 
 
 [ teaspoonful cloves 
 
 3 eggs 
 
 [ teaspoonful alspice 
 
 2 tablespoonfuls sour 
 
 [^ cups flour 
 
 cream ] 
 
 [ cup blackberry jam 
 
 Stir blackberry jam in last. Bake in layers and put 
 icing between. ^^j^S j q COOPER. 
 
 Apple Cake. 
 
 1 cup of butter , 3 cups of dried apples soak- 
 
 2 cups of sugar ed over night, chopped 
 
 1 cup of milk fine and stewed two 
 
 2 eggs hours in 2 cups of mo- 
 2 teaspoonfuls of soda lasses ; cooled before put- 
 5 cups of flour ting into cake 
 
 2 cups of raisins Spices 
 
 Beat butter and sugar to a cream and add milk, in 
 which dissolve the soda. Lastly add raisins and apples 
 and spices of all kinds, MRS C T SMITH 
 
 Portsmouth Pound Cake. 
 
 I pound of butter i pound of sugar 
 
 I pound of flour, weighed 10 eggs 
 
 after sifting i teaspoonful of lemon 
 
 3^ teaspoonful of mace juice 
 
 Centennial Best Flour, Specially for Family Use. 
 
226 CLEVER COOKING 
 
 Beat the butter to a smooth cream ; add the sugar 
 gradually; beat very light for about twenty minutes. 
 Break in one egg at a time, beating five minutes between 
 each one, until all are used. This is the best pound cake, 
 receipt, but it can be spoiled by not beating sufficiently. 
 Bake in loaf pans lined with greased paper, in a moder- 
 ate oven, for fifty minutes. 
 
 MRS. GEORGE H. HEILBRON. 
 
 Angel Cake. 
 
 Whites of 1 1 eggs i tumbler flour, sifed five 
 
 i^ tumblers powdered su- times 
 
 gar, sifted once i teaspoonful cream tartar 
 
 Vanilla. 
 
 Beat eggs very light ; add sugar slowly, then flavor- 
 ing. Lastly fold in the flour and cream tartar. Bake in 
 slow oven fifty minutes. Remove and turn upside down 
 in baking pan until cool. The pan should be bright and 
 not greased. ^^j^5_ jy^^^ HYLAND. 
 
 Sunshine Cake No. i. 
 
 Whites of 7 small fresh eggs Yolks of 5 eggs 
 
 I cup of granulated sugar ^3 cup of flour 
 
 ys teaspoonful of cream of A pinch of salt 
 tartar 
 
 Sift, measure and set aside flour and sugar. Beat 
 yolks of eggs thoroughly. Beat whites about half, add 
 cream of tartar and beat until very, very stiff; stir in 
 sugar lightly, then beaten yolks thoroughly, then add 
 flour. Put in tube pan and in the oven at once. Will 
 bake in thirty-five to fifty minutes. 
 
 MRS. ROBERT PALMER. 
 
 The nicest flavoring for Sunshine Cake is orange. To 
 this size cake add grated rind of half an orange and one 
 tablespoonful of orange juice. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 227 
 
 Sunshine Cake No. 2. 
 
 Whites of II eggs 12 ounces granulated sugar 
 
 Yolks of 6 eggs Peel of i^ oranges (grated) 
 
 3 teaspoonfuls orange juice 6 ounces flour (sifted three 
 I teaspoonful cream tartar times) 
 
 Add the sugar to the beaten whites ; beat yolks and 
 orange peel and juice ; add this to the whites, then stir 
 in gradually the flour, into which the cream of tartar" has 
 been put. Bake fifty minutes. MRS H R CT TSF 
 
 Molasses Cakes. 
 
 Three-fourths of a cup of beef drippings, melted ; a 
 little salt, I cup sugar, i cup molasses, i cup milk, 2 
 eggs, 2^ cups of flour, or a little more, i level teaspoon- 
 ful soda dissolved in a little hot water, i teaspoonful cin- 
 namon, I teaspoonful cloves. Bake in muffin pans. 
 
 MRS. HENRY DRISLER. 
 
 Ginger Cake. 
 
 I cup of molasses Yo cup of brown sugar 
 
 ^ cup of butter 2 teaspoonfuls of soda in i 
 
 2.y2 cups of sifted flour cup of boiling water 
 
 I teaspoonful each of cin- 2 teaspoonfuls of ginger 
 namon, cloves, alspice 2 eggs 
 
 Add the well-beaten eggs the last thing before baking. 
 Put molasses, sugar, butter and spices into the mixing 
 bowl ; put soda in a cup and fill up with boiling water ; 
 pour this over first mixture ; add flour, then the eggs. 
 Bake in moderate oven. 
 
 MRS. LEWIS H. SULLIVAN. 
 
 Ginger Bread. 
 
 Excellent. 
 
 1 cup of molasses ^ cup of sugar 
 
 ^ cup of butter i cup of hot water 
 
 2 eggs 3 cups of flour after it is 
 2 teaspoonfuls of soda sifted 
 
 Ginger and spices as preferred 
 
 Centennial Best Flour, Specially for Family Use. 
 
228 CLEVER COOKING 
 
 Mix sugar and butter together, then molasses ; add 
 eggs beaten light, then flour and water and spice. This 
 makes enough to be baked in a good-sized pan, but not 
 too hot an oven. ^^j^S. F. A. BUCK. 
 
 Sponge Ginger Cake. 
 
 I cup of shortening, butter 2 cups of molasses 
 or lard 4 cups of flour 
 
 I cup of sour milk or coffee 2 eggs 
 
 I tablespoonful of ginger i teaspoonful of cloves, and 
 
 I teaspoonful of soda dis- salt 
 
 solved in the milk 
 
 MRS. EDWARD WHEELER. 
 
 Marguerites. 
 
 Make a boiled icing; stir into it coarsely chopped 
 nuts. Spread the mixture on Long Branch wafers and 
 put in the oven to brown. 
 
 Chopped raisins may be added to the nuts. 
 
 MRS. J. F. WAGNER. 
 
 Chocolate Macaroons. 
 
 Whites of 5 eggs ; if very large only 4 
 I pound of powdered sugar 
 
 1 pound of chopped almonds 
 
 2 sticks of chocolate 
 
 I teaspoonful of alspicc 
 I teaspoonful of cinnamon 
 
 Beat the whites of eggs very light, add sugar and 
 beat stiff, then the almonds, blanched and chopped fine, 
 and last of all the chocolate, alspice and cinnamon. Mix 
 all together and bake on buttered tins. 
 
 MRS. L. H. PONTIUS. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 22!) 
 
 Cocoanut Macaroons. 
 
 'J'liis Will Make Eighteen Macaroons. 
 
 34 cu]) of ,Kugar Whites of 2 eggs 
 
 I tablespoonful of corn ^j package of grated cocoa- 
 starch nut 
 
 Place the beaten whites in a ])()wl, add salt and beat 
 to a stiff froth, and stir in the sngar. I Mace the bowl in 
 a i)an of hot water, and when the mixture is lukewarm 
 stir in the corn starch. Stiffen with cocoanut. drop in 
 small bits on buttered tins and bake in slow oven until a 
 delicate brown. ^,y>_^_ (-^_ p_ ^^^^^^_ 
 
 Hickory Nut Macaroons, 
 
 Will Make Seventy-Five. 
 
 Whites of 3 eggs 3^ pound powdered sugar 
 
 j/j pound hickory nut meats, 1 tablespoonful flour 
 ch9pped 
 
 Beat the whites and sugar together, adding the sugar 
 gradually and beating well on a platter. Add meats and 
 flour, mixing well, and stand in a cool place about one 
 hour to thicken ; then drop on greased pan about a half 
 teaspoonful of the mixture at a time, and bake in a slow 
 
 °^'^"- MRS. FRANK C". SHARP, Tacoma. 
 
 Lemon Cakes. 
 
 1 pound flour 5^ jxMmd ])utter 
 V2 pound sugar 4 eggs 
 
 2 lemons i teaspoonful baking 
 
 ])owder 
 
 Cream butter and sugar and add the flotn". Beat the 
 whites and yolks of eggs separately, then mix and add 
 the grated rind and juice of the lemons. Beat thoroughly 
 and add to the flour, etc. But in tin in small rough pieces 
 and bake in a quick oven. ^^jj^,,^ HENDERSON. 
 
 Centennial Best Flour, Specially for Family Use. 
 
230 CLEVER COOKING 
 
 Chocolate Gems. 
 
 2 tablespoonfuls butter iy> cnps flour 
 
 1 cup sugar 2 teaspoonfuls cocoa 
 ^2 cup water i teaspoonful vanilla 
 
 2 eggs I teaspoonful baking 
 
 powder 
 Add the sugar to the butter, then the water and flour. 
 Beat thoroughly and add the cocoa, vanilla, baking pow- 
 der and the eggs, well beaten. Pour into greased gem 
 pans and bake in moderate oven twenty minutes. 
 By permission of 
 MRS. S. T. RORER and The Household News Co. 
 
 Shrewsbury Cakes. 
 
 y2 pound flour Jj pound butter 
 
 ^2 pound sifted sugar i egg (yolk) 
 
 Rub sugar, butter and flour together ; beat well and 
 add the yolk of the egg. Roll out very thin, 'cut in squares 
 
 ^"^ ^^^^- MRS. HENDERSON. 
 
 Sand Tarts. 
 
 1/4 pounds Ijuttcr 2 ]:>oun(ls brown sugar 
 
 2 pounds flour 3 eggs 
 
 Cream the butter and stir in the well-beaten eggs ; 
 add the sugar and then the flour ; mix thoroughly. Roll 
 very thin and cut in diamond shape. Place in buttered 
 pans ; moisten each one with well-beaten egg and dust 
 over each tart granulated sugar made very brown with 
 cinnamon. Then place two halves of blanched almonds 
 on eacli tart. Bake quickly in a very hot oven. Let them 
 cool on platters before puting them in the tin box. 
 
 MRS. MONTGOMERY RUSSELL. 
 
 Kisses. 
 
 Whites of two eggs beaten stifle. Into this stir all the 
 powdered sugar it will contain. Blanch and chop fine as 
 many almonds as desired and mix with the paste. Drop 
 by the spoonful on a buttered pan and bake a light brown. 
 
 MRS. M. A. KELLOGG. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 231 
 
 Walnut Chocolates. 
 
 Whites of 3 eggs i cup Baker's chocolate, 
 
 ^4 Clip granulated sugar (grated) 
 
 I cup walnuts, chopped fine 
 
 Beat whites of eggs until very stiff; add sugar grad- 
 ually, then the chocolate and nuts. Beat well and drop 
 in small teaspoonfuls on buttered paper. Bake in a mod- 
 erate oven about fifteen minutes. 
 
 MRS. A. HANKERSON. 
 
 Cream Cookies. 
 
 I cup butter 4 eggs 2 cups sugar 
 
 Flour to make stiff enough to roll very thin. Flavor 
 to taste. Bake in a quick oven. 
 
 MRS. FRANK MITCHELL. 
 
 Excellent Cookies. 
 
 2 cups of sugar ^ cup of lard 
 
 y2 cup of butter i cup of sweet milk 
 
 2 teaspoonfuls of baking ^ teaspoonful of soda 
 powder ]/> teaspoonful of vanilla 
 
 Make your dough as soft as possible to roll out. 
 
 MRS. W. V. RINEHART, Jr, 
 
 Lemon Cookies. 
 
 4 cups of sifted flour i cup of butter 
 
 2 cups of sugar 3 eggs whipped light 
 
 I lemon, the juice and grated rind 
 
 Beat thoroughly each ingredient, adding after all is 
 mixed Vo teaspoonful of soda dissolved in a tablespoonful 
 of milk. Use no other wetting. Roll and cut thin. 
 
 MRS. THOMAS GREEN. 
 Centennial Best Flour, Specially for Family Use. 
 
232 CLEVER COOKING 
 
 Boston Cookies. 
 
 13^ cups brown sugar 3 eggs 
 
 Yz cup of butter ^ teaspoonful each of soda, 
 
 Yo cup of lard cinnamon, cloves, and 
 
 13/2 cups chopped raisins nutmeg 
 
 Flour enough to make very stifif 
 
 Drop on tin and bake in hot oven. 
 
 MRS. SYDNEY C. LOUGH. 
 
 Sour Cream Cookies. 
 
 1 cup white sugar yi cup sour cream 
 
 lA. cup butter (scant) i teaspoonful soda (scant) 
 
 2 eggs (well beaten) i teaspoonful vanilla 
 
 Sift soda with the flour and add enough flour to make 
 a soft dough. Roll out and bake in a quick oven. The 
 secret in making these cookies is to have the dough very 
 
 ^°^^- MRS. EMILY SATTESTHWAIT. 
 
 Cocoanut Jumbles. 
 
 2 cups sugar ^ cocoanut grated 
 
 I cup butter 2 .eggs 
 
 Make just stifl:' enough to roll thin. 
 
 MRS. T. F. WAGNER. 
 
 Ginger Cookies. 
 
 2 eggs I teaspoonful soda 
 
 I cup of brown sugar i cup of New Orleans 
 
 I cup of butter and lard molasses 
 
 (equal proportions) i tablespoonful of ginger 
 
 Boil about ten minutes, then add the soda. When 
 cool add eggs and flour to stiffen. Roll thin and bake in 
 
 ^"'^^' °^'^"- MRS. B. F. BUSH. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 233 
 
 Ginger Snaps No. i. 
 
 I cup of butter and lard i tablespoonful of ginger 
 
 I coffee cup of sugar i tablespoonful of cinna- 
 
 I cup of molasses mon 
 
 I teaspoonful of cloves ^2 cup of hot water 
 
 I teaspoonful of soda 
 
 Dissolve the soda in the hot water. Flour enough to 
 make soft dough. Roll and bake in quick oven. 
 
 MRS. F. W. PARKER. 
 
 Ginger Snaps No. 2. 
 
 2 cups of molasses 2 tablespoonfuls ginger 
 
 I cup of sugar i teaspoonful of soda 
 
 I cup of lard A little nutmeg 
 
 Put molasses, sugar and lard on the stove and boil 
 three minutes ; cool slightly ; add soda, nutmeg, and flour 
 enough to make a rather stiff' dough, putting it in while 
 mixture is quite hot. ^,jj^s_ j^ L. BISHOP. 
 
 Nut Cookies, 
 
 Will Make Three Dozen. 
 
 ^4 cup butter i cup sugar 
 
 I egg, well beaten i cup flour 
 y2 pound English walnuts, weighed in the shells 
 
 Cream the butter and sugar, add eggs, then flour. 
 Chop the nuts very fine and add them to the mixture. 
 Roll out as thin as possible, and after putting in the but- 
 tered pans flatten with a wet stamp. The bottom of a 
 glass will answer. ^^^^ DAVID BAXTER. 
 
 Walnut Wafers. 
 
 1 cup walnuts, chopped i cup brown sugar 
 
 2 eggs 3 heaping tablespoonfuls 
 
 flour 
 
 Do not chop the nuts too fine ; put into pan in small 
 teaspoonfuls, for it spreads. Wach carefully in baking. 
 
 MRS. MAURICE McMICKEN. 
 
 Centennial Best Flour, Specially for Family Use. 
 
234 CLEVER COOKING 
 
 Peanut Wafers. 
 
 i^ cups of sugar ^ teaspoonful of soda 
 
 % cup of butter 1^2 teaspoonful of salt 
 
 I egg I cup of peanuts, chopped 
 
 3 tablespoonfuls of milk fine 
 
 Flour enough to roll very thin 
 
 Dissolve soda and salt in milk. Bake in a quick oven. 
 
 MRS. F. W. GILBERT. 
 
 Oatmeal Cookies. 
 
 1^4 cups Quaker oats 3^2 cup sugar 
 ^ cup butter, melted i scant cup flour 
 
 I teaspoonful milk i even teaspoonful soda 
 
 I egg 2 teaspoonfuls cream tartar 
 
 2 teaspoonfuls vanilla 
 
 Stir the sugar into the oatmeal, pour in the melted 
 butter, add the beaten egg, the milk, the vanilla, and 
 lastly the flour, to which the soda and cream of tartar 
 must have been added, dry. Roll out, sprinkle lightly 
 with the oats and bake in a moderate oven. 
 
 MRS. DONWORTH. 
 
 Cocoanut Drops. 
 
 y2 pound grated cocoanut ^ pound loaf sugar 
 
 Whites of 3 eggs 
 
 Beat the whites of the eggs stiff, gradually add the 
 sugar, then the cocoanut. Drop on buttered papers and 
 
 '^^1^^- MRS. M. A. KELLOGG. 
 
 Yeast Doughnuts. 
 
 Scald I quart of sweet milk and pour over ^ cup of 
 lard and the same of butter and i^ cups of sugar. When 
 melted stir in enough flour (about i quart) to make a 
 sponge ; then add 2 tablespoonfuls of yeast and set away 
 for the night. In the morning work it down, adding two 
 eggs. Let rise second time. Be careful ; do not use too 
 much flour. After cutting them out let rise again. When 
 fried roll in powdered sugar. 
 
 MRS. JOSEPH SHIPPEN. 
 
 Centennial Best Flour, Specially for Family Use. 
 
CAKES 235 
 
 Doughnuts in Rhyme. 
 
 (Ladies' Home Journal.) 
 One cup sugar, one cup of milk, 
 
 Two eggs beaten fine as silk ; 
 Salt and nutmeg (lemon'll do), 
 
 Of baking powder, teaspoonfuls two. 
 Lightly stir the flour in. 
 
 Roll on pie board, not too thin ; 
 Cut in diamonds, twists or rings. 
 
 Drop with care the doughy things 
 Into fat that swells 
 
 Evenly the spongy cells ; 
 AVatch with care the time for turning. 
 
 Fry them brown, just short of burning; 
 Roll in sugar, serve when cool. 
 
 Price- — a quarter for this rule. 
 
 MRS. M. P. ZINDORF. 
 
 Doughnuts. 
 
 1 quart flour (scant) i cup sour milk 
 
 I level teaspoonful baking i level teaspoonful soda 
 
 powder 5 tablespoonfuls of melted 
 
 1 cup sugar lard 
 
 2 eggs ^4 nutmeg 
 Saltspoonful salt 
 
 Sift baking powder with the flour into the baking 
 bowl, making hollow in center, into which put sugar, 
 well-beaten eggs, salt, nutmeg, sour milk, into which has 
 been dissolved the soda. Mix into this flour enough to 
 form a batter. Then add the melted lard. Finish mix- 
 ing and proceed as with other doughnuts. 
 
 MRS. A. B. C. DENNISTON. 
 
 Centennial Best Flour, Specially for Family Use. 
 
236 CLEVER COOKING 
 
 Doughnuts No. 2. 
 
 Delicious. 
 
 1 small teacup sugar i cup sweet milk 
 
 2 eggs 3 genei'ous teaspoonfuls 
 
 3 cups flour (about) melted butter 
 
 3 tablespoonfuls baking Vi teaspoonful nutmeg, 
 
 powder grated 
 
 Salt 
 
 Drop from spoon into boiling lard. 
 
 MRS. JOSEPH SHIPPEN. 
 
 Fried Cakes. 
 
 About Three Dozen. 
 
 I cup powdered sugar i piece butter size of an 
 3 teaspoonfuls baking q^^ 
 
 powder 1-3 nutmeg 
 
 I cup milk 2 eggs 
 
 Yi teaspoonful salt 3^ cups flour (generous) 
 
 Beat butter, sugar and eggs together fifteen minutes ; 
 add the milk, then the flour, with the baking powder and 
 salt. ]\lix very soft, roll out one-half inch thick, cut with 
 cutter with hole in the middle, and fry quickly. Roll 
 them in powdered sugar as needed. This will keep them 
 fresh much longer than if all are rolled at one time. 
 
 MRS. RICHARD C. STEVENS. 
 
 Centennial Best Flour, Specially for Family Use. 
 
ICINGS AND FILLINGS 
 
 Boiled Icing No. i. 
 
 I Clip powdered sugar Whites of 2 eggs 
 
 3 tablespoonfuls l^oiling water 
 
 Boil sugar and water (without stirring) till it hairs, 
 and pour in a thin stream onto beaten eggs, stirring all 
 the time. Beat till it creams. Add flavoring. 
 
 MRS. BENTON. 
 
 Boiled Icing No. 2. 
 
 3% pound sugar i small spoonful gelatine 
 
 3 tablespoonfuls of water dissolved in the water 
 
 Whites of two eggs 
 
 Boil until it ropes. Stir well before adding to the 
 well-beaten whites of eggs. j^iRS. J. O. COOPER. 
 
 Soft Icing. 
 
 Dissolve r tablespoonful of gelatine in ^2 cup of boil- 
 ing water, flavored with rind of lemon. Beat in 10 table- 
 spoonfuls of powdered sugar and juice of one lemon. 
 
 MRS. ISAAC H. JENNINGS. 
 
 Soft Cream Icing. 
 
 3 cups of powdered sugar i teaspoonful of vanilla 
 I cup of very thick dream i teaspoonful of vinegar 
 
 Boil well until thick ; take from the stove, add a gen- 
 erous pinch of tartaric acid. Beat hard and pour over 
 cake. Tartaric acid is excellent to add to icing, when it 
 will not harden. • ^^^^5^ SAULSBERRY. 
 
238 CLEVER COOKING 
 
 Frosting. 
 
 White of I egg (not beaten) 2 tablespoonfuls ice water 
 Juice of 3^ lemon 
 
 Stir in powdered sugar until stiff enough to spread on 
 cake ; add y^ teaspoonful of vanilla the last thing. This 
 recipe will do for two cakes. MRS H C HENRY 
 
 Maple Sugar Frosting, 
 
 3/2 pound maple sugar i cup granulated sugar 
 
 Enough water to melt 
 
 Boil sugar till it strings from spoon, then pour over 
 the whites of 2 eggs and beat with Dover beater. Do not 
 stir the. susfar while cookinsf. 
 
 Caramel Filling No. i, 
 
 I cup of cream or milk ^ cup of butter 
 
 I cup of brown or maple Flavor with vanilla 
 
 sugar 
 
 Boil until thick. Set on ice and stir until cold. 
 
 MRS. B. W. BAKER. 
 
 Caramel Filling No. 2. 
 
 4 cups brown sugar 3^ cup butter 
 
 I cup new milk 
 
 Boil until thick as honey (about twenty minutes). 
 Pour out on buttered dish and beat until light-colored. 
 If too thick thin with cold milk. 
 
 AIRS. MONTGOAIERY RUSSELL. 
 
 There are no Germs or Preserving Acids in CARNA- 
 TION CREAM. 
 
 ■ Cb«ah 
 
ICINGS AND FILLINGS 239 
 
 Chocolate Filling. 
 
 5 tablespoonfuls of grated chocolate, with enough 
 
 cream or milk to wet it 
 I cup of sugar 
 I egg, well beaten 
 
 Stir the ingredients over the fire ; let them boil a few 
 minutes and flavor with vanilla. Spread on cake when 
 
 ^°°^- MRS. LEWIS H. SULLIVAN. 
 
 Chocolate Frosting. 
 
 1 cup of sugar i bar of chocolate 
 
 2 tablespoonfuls of boiling i egg (white only) 
 
 water Vanilla 
 
 Grate the chocolate ; put in a sauce pan with one- 
 third of the sugar ; add the remainder of the sugar to the 
 white of egg and stir (not beat) until mixed ; add the 
 boiling water to the chocolate and sugar and boil till 
 smooth and glossy. Pour this gradually upon the egg 
 and stir till a little cool. Flavor well with Vanilla and 
 spread on the cake. It will seem thin, but will harden. 
 A half cup of nuts, almonds, walnuts or pecans, chopped 
 rather coarse, added, makes a change and is delicious. 
 
 MRS. RICHARD C. STEVENS. 
 
 Fruit Fondant Filling. 
 
 Make one rule of cooked fondant as for candy. (See 
 rule for candy.) Place half the fondant in a kettle and 
 heat over steam until melted, then add ij^ cups of chop- 
 ped figs, dates, seeded raisins and citron. Spread be- 
 tween layers. Ice the cake with the other cup of fondant 
 melted as above. S F W 
 
 Almond Icing. 
 
 Beat the whites of 2 eggs until foamy ; then sift in 
 gradually i cupful of powdered sugar, beating until 
 glossy and so firm that it can be cut with a knife. Take 
 
240 CLEVER COOKING 
 
 y^. pound of almond paste and work into it one or two 
 whites of eggs, unbeaten, until soft enough to be mixed 
 with the icing. Beat well together and it is ready for use. 
 
 MRS. RICHARD C. STEVENS. 
 (From Table Talk.) 
 
 Marshmallow Filling No. i. 
 
 ]\Take boiled frosting, and when nearly boiled drop 
 the marshmallows into the syrup and let them melt. Then 
 beat into the whites of two eggs (which have first been 
 beaten to a froth), and continue beating the mixture until 
 cold ; then spread between la3^ers. 
 
 MRS. R. W. EMMONS. 
 (From ]\Iiss Emma Libby, Port Townsend.) 
 
 Marshmallow Filling No. 2. 
 
 While making the boiled icing put 25 cents worth of 
 marshmallows into- the oven. Heat until they begin to 
 melt, then stir into the icing as the sugar is being beaten 
 into the eggs. ^jj^g g_ L. CRAWFORD. 
 
 Lemon Filling. 
 
 I cup sugar (Iratcd rind and juice of I 
 
 3. teaspoonfuls corn starch lemon 
 
 Juice of one orange 
 
 Grate rind of lemon: add to this the juice of lemon 
 and orange; stir with this the C(M-n starch. ])our in the 
 sugar; lastly add the cup of boiling water. Boil till thick 
 enough to spread. Stir constantly to prevent burning. 
 When cold s|)read between the layers of cake and sift 
 sugar over the top. ^^,,.^ AURl-LRTS K. SHAY. 
 
 Fig Filling. 
 
 Choj) 8 figs into small pieces ; cover them with water 
 and 2 tablespoonfuls of sugar; let simmer slowly on back 
 of stove until thick like jelly, h'rost the cake and spread 
 the figs over the frosting. LAURA K. YOTT. 
 
ICINQS AND FILLINGS 241 
 
 Fig Filling No. 2. 
 
 ^ pound figs Yz pound raisins 
 
 Chop fine, add two taljlcspoonfuls of sugar, the juice 
 of two lemons. Boil this mixture until it jellies, stirring 
 constantly. Cool and spread between layers of cake. 
 
 MRS. J. F. WAGNER. 
 
 Chopped Raisin Filling. 
 
 To any recipe of l)oilcd icing add one-half cup of 
 stoned raisins, chopped fine. 
 
 Banana Filling. 
 
 Make a boiled icing. Mash one banana and sprinkle 
 with lemon juice and add to the icing. Cut one banana 
 in very thin slices to garnish the cake. 
 
 Cocoanut Filling. 
 
 Use fresh cocoanut, grated. To a boiled icing add 
 from one-half to three-fourths of a cup of the cocoanut, 
 and sprinkle the top freely with it. It makes a cake 
 sightly to put the cocoanut on top in little mounds, 
 pressed through a pastry bag. 
 
 Suggestions for Filling. 
 
 To a plain boiled icing add : 
 
 Chopped walnuts or pecans or candied fruit. Cherries 
 or ginger are particularly fine. 
 
 Flavor with almond extract and add sliced almonds. 
 
 When cake is baked in sheets it may be garnished 
 with half-walnuts. 
 
 To chocolate frosting add chopped walnuts and gar- 
 nish with halves of the nuts. 
 
 Don't forget that you are Pledged to Ask Your Grocer 
 for CARNATION CREAM. 
 
242 CLEVER COOKING 
 
HOW TO KEEP HOUSE WITH ONE SERVANT 
 
 The problem of how to get on with one servant at 
 times confronts most housekeepers, and particularly 
 young housekeepers. 
 
 To be successful, one must be systematic and must 
 require that the work be done, as near as practicable, at 
 the designated time. However, too much must not be 
 demanded, and, although requiring the table to be always 
 carefully served and the house kept in order, the house- 
 keeper may, by a little attention to details, arrange her 
 work so that on days when it falls heaviest her menus 
 will consist of dishes most easily prepared and served. 
 On such days she may assist materially by dusting and 
 attending to minor matters, which, while not laborious, 
 require considerable time. 
 
 In the first place it is essential to provide good uten- 
 sils, of which by far the most important is a reliable 
 stove or range. The servant should rise at least one and 
 one-half hours before the breakfast, when much of the 
 routine work of the house, such as building the fires, air- 
 ing the rooms> taking up ashes, etc., can be done. 
 
 After the breakfast is cleared away the house should 
 first be put in order and all of the rougher work attended 
 to ; after luncheon the lighter and neater work, such as 
 baking, ironing, etc., can be done. This will enable the 
 servant to be more neatly dressed to answer the door 
 when most likely to be summoned ; although at all times 
 a fresh white apron must be kept in a convenient place 
 so that it can be easily put on when she is called from the 
 kitchen for any purpose. 
 
 Dinner being over, the kitchen should be put in order 
 and arrangements made for the morining's breakfast. 
 
 CARNATION CREAM— Large Can— Full Pint— loc. 
 
244 CLEVER COOKING 
 
 After this the servant, as far as practicable when the mis- 
 tress is at home, should l)e free to occupy her time as she 
 pleases. The answering of the door may then be done by 
 some member of the family. 
 
 The manner of preparing and serving should be as 
 follows : The table should be carefully laid in ample 
 time and always furnished with fresh linen. Require the 
 same care and attention when the family is alone as when 
 guests are present, by doing which confusion will be 
 avoided if strangers come unexpectedly. Have every- 
 thing for the proper serving of the meal in readiness and 
 arrange conveniently the dishes required for the various 
 courses. The first course should be placed upon the table 
 and the water glasses filled before the dinner is an- 
 nounced. After serving this the next course should be 
 prepared for the table and kept warm, if necessary, until 
 the first course has been removed, and each course in its 
 turn in the same manner. 
 
 The maid should stand at the left of the host or host- 
 ess, who is serving, and take the plate on her tray, plac- 
 ing it from the left, directly in front of each person. 
 Anything, such as bread, vegetables, celery, etc., should 
 be offered from the left in such a position that it ma}^ be 
 easily taken. 
 
 In removing a course, take first the dish from which 
 the host or hostess has been serving, and then the plates, 
 removing them from the right, one or two only at a time. 
 Have the crumb knife used as often as required. In 
 serving be careful to avoid unnecessary noise and haste. 
 As the various dishes are removed they should be care- 
 fully placed on a table in the kitchen, set aside for that 
 purpose. 
 
 Servants will not find it difficult, after a little experi- 
 ence, to do the work of an ordinary household in a sj^ste- 
 matic manner, having a time for everything as well as a 
 place for everything. 
 
 A simple menu, carefully cooked and served, will be 
 found much more appetizing and attractive than an elab- 
 orate one poorly cooked and carelessly served. 
 
 Use Frye Bruhn's Lard Substitute for Cakes. 
 
SANDWICHES 
 
 "A crust of bread and liberty." — Horace. 
 
 The secret of a sandwich is entirely in the manipula- 
 tion. Given good bread and good butter, and the rest is 
 largely a matter of patience. The bread must be deli- 
 cately thin and crustless, the butter must be soft and 
 evenly spread, cheese must be finely grated, and meat or 
 fish chopped or pounded to a paste. The best bread is 
 bakers' water bread a day old, though the loaf must not 
 be cut before using. Brown bread, being much more 
 moist, may be used on the day of baking. Sandwiches 
 should never be made long before serving. If, however, 
 they must stand any length of time, their freshness is 
 insured by wrapping them in a thick brown paper, over 
 which a double napkin wnmg out in cold water is folded, 
 and setting them in a cold place. — Harper's Bazaar. 
 
 Cheese Sandwiches. 
 
 jMix cheese (Deilcatesse or Club House) with mayon- 
 naise or prepared mustard, and with some hard-boiled 
 eggs chopped exceedingly fine. Put this mixture into 
 a mortar and rub together into a paste. Spread on but- 
 tered squares of bread, or thin crackers, or, best of all, 
 thin slices of buttered toast. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 Centennial Best Flour, Specially for Family Use. 
 
246 CLEVER COOKING 
 
 Walnut Sandwiches. 
 
 One pound English walnuts ; cut kernels in small 
 pieces ; cover with a nice mayonnaise dressing. Cut 
 bread in fancy shapes, round, square or triangular, and 
 spread with the mixture. Set in cool place till nearly 
 ready to serve. ^/^^^^ y_ ^^ ritON. 
 
 Sardine Sandwiches. 
 
 Chop the sardines very fine and mix with Worcester- 
 shire sauce or with mayonnaise dressing. Spread on 
 small squares of thin bread and butter. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Peanut Sandwiches. 
 
 Mash peanuts in a mortar to a paste, or chop as fine 
 as possible. Thoroughly mix with Worcestershire sauce ; 
 spread on thin slices of bread and butter cut small. A 
 good "appetizer" and nice to serve at "5-0'clock tea." 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Oyster Sandwiches. 
 
 Will Make Sixty. 
 
 Chop one quart of oysters very fine ; seacon with pep- 
 per", salt, and a little nutmeg. Mix with 5^ cup melted 
 butter, the same of rich cream, whites of 3 eggs, beaten, 
 and 8 ordinary round crackers, powdered. Heat in dou- 
 ble boiler until a smooth paste ; set away until cold. 
 Spread between slices of buttered bread. 
 
 Roast Beef Sandwiches. 
 
 Chop rare roast beef very fine ; season with salt, 
 pepper, a very little mustard and a dash of Worcester- 
 shire sauce. Use plenty of salt. 
 
SANDWICHES 247 
 
 Mixed Sandwiches. 
 
 Chop fine cold ham, tongue and chicken. Mix with 
 I pint of meat, Yz cup of melted butter, i tablespoonful 
 of salad oil, i tablespoonful of mustard, yolk of i egg, 
 beaten, a little pepper. Spread on lettuce leaf between 
 slices of bread and butter. 
 
 Lobster Sandwiches. 
 
 Chop the meat of a fresh or canned lobster very fine ; 
 add a few drops lemon juice, a dash of cayenne, and mix 
 quite soft with mayonnaise. A tablespoonful of finely 
 chopped capers, cucumber pickles or olives improve it 
 greatly. Spread between thin buttered slices of brown or 
 graham bread. ^j^g^ RICHARD C. STEVENS. 
 
 Salmon Sandwiches. 
 
 Free cold canned salmon from all skin and bone, shred 
 fine with a silver fork; add a squeeze of lemon juice, 
 a little paprika and tomato catsup. Mix to a paste with 
 melted butter. 
 
 Baked Bean Sandwiches. 
 
 Rub cold baked beans through a sieve ; add salt and 
 pepper to taste and mix with mayonnaise to a smooth 
 paste. Add finely chopped Celery leaves or a little celery 
 salt and spread between buttered brown bread. 
 
 MRS. RICHARD C. STEVENS. . 
 
 Cottage Cheese Sandwiches. 
 
 Rub cottage cheese to a paste ; add olives or capers, 
 finely minced, and a little Worcestershire. Should be 
 well salted. Spread between buttered white or brown 
 bread. 
 
 Egg Sandwiches. 
 
 Chop hard-boiled eggs ; season with 
 
 Chop hard-boiled eggs ; season with salt, cayenne 
 and a little vinegar ; mix to a paste with soft butter. Add 
 
248 CLEVER COOKING 
 
 pickles chopped fine, and a little deviled meat of any 
 kind, or a little minced ham, tongue or chicken. Spread 
 between slices of white bread or finger rolls. 
 
 MRS. RICHARD C. STEVENS. 
 
 Anchovy Sandwiches. 
 
 3 anchovies 4 ounces butter 
 
 I hard-boiled egg Salt and pepper 
 
 A little nutmeg 
 
 Bone the anchovies and pound them with the butter, 
 egg, salt, pepper and nutmeg. Slice bread very thin ; 
 spread with the paste and roll. — Harpers' Bazaar. 
 
 Chicken Jelly Sandwiches. 
 
 Make chicken jelly the day before wanting the sand- 
 wiches ; cut in thin slices and lay between thin slices of 
 buttered bread. The bread should be spread with soft- 
 ened butter before cutting. 
 
 MRS. RICHARD C. STEVENS. 
 
 American Sandwiches. 
 
 Chop half a pound of ham very fine, together with two 
 chopped pickles ; mustard, salt and pepper to taste. Beat 
 six ounces of butter to a cream, add the chopped ham 
 and mix well. Cut thin slices of bread, spread with the 
 mixture, press together, cut into diamonds and garnish 
 with parsley. — Harper's Bazaar. 
 
 Valentine Sandwiches. 
 
 Chop together one cup of chicken meat, 6 button 
 mushrooms ; add salt and pepper and 5^ pint of mayon- 
 naise dressing. Spread .on thin slices of buttered bread, 
 cut into hearts and garnish with parsley. — Harper's 
 Bazaar. 
 
SANDWICHES 249 
 
 Ripe Olive Sandwiches. 
 
 Stone the olives and mash them. Mix thoroughly 
 with mayonnaise dressing- and spread as usual. 
 
 Cheese and Nut Sandwiches. 
 
 Mix grated cheese with butter enough to form a 
 paste. Season with pepper and add salted nuts, sliced 
 thin, not chopped. Serve on slices of bread without 
 crusts, cut very thin and without butter. 
 
 MRS. E. A. STROUT. 
 
 Suggestions for Sandwiches. 
 
 Thin slices of fruit or pound cake between brown 
 bread. 
 
 Lettuce leaves with mayonnaise between thin slices 
 white bread and butter. 
 
 Tender nasturtium leaves or cresses in same manner. 
 
 Chestnuts, boiled, rubbed to a paste, with mayon- 
 naise. 
 
 Any nut meats, chopped, pounded and mixed with 
 mayonnaise. 
 
 Chestnuts, boiled, sprinkled with sugar and seasoned 
 with vanilla. 
 
 Graham bread spread with crabapple jelly and pre- 
 served ginger, chopped. 
 
 Raisins, figs, dates and nuts, chopped in equal parts, 
 or in any combination. 
 
 Veal, ham and hard-boiled eggs, equal parts, chop- 
 ped and seasoned with salt, cayenne and lemon ; mixed 
 with soft butter. 
 
 Salted almonds, chopped and pounded. 
 
 Any jelly or jam. If tart, mixed with a little finely 
 chopped preserved ginger, or ginger syrup. 
 
 Chicken and ham, chopped and pounded ; season with 
 salt, pepper and a little mace. 
 
250 CLEVER COOKING 
 
 Cold roast turkey, beef, boiled tongue and ham, equal 
 quantities, chopped and pounded ; add finely minced 
 pickles, olives and capers ; mix with mayonnaise. 
 
 Cold veal and hard-boiled eggs, chopped ; season with 
 salt, pepper and catsup ; mix with creamed Initter. 
 
 Anchovy paste. 
 
 Thin slices of rare roast beef, salted freely. 
 
 Fromage de Brie, or cream cheese, spread thinly on 
 bread ; add a little paprika. 
 
PRESERVES, PICKLES, ETC. 
 
 'Peter Piper picked a peck of pickled peppers. 
 
 Canning. 
 
 Have the jars and tops in hot water, and the rubbers 
 in cold water. Cook only enough syrup at one time for 
 one can, and by using two kettles no time is lost by hav- 
 ing the syrup for the second can cooking in one kettle, 
 while the fruit for' the first can cooks in the other. 
 
 For sfuall fruits make a thin syrup of i cup of sugar 
 to I cup of water for each can ; ])ut in enough fruit for 
 the one can, allow it just to come to a boil, pour into the 
 can and seal at once. Be sure the can is brimming full. 
 If the syrup was a little short fill the can with boiling 
 water. 
 
 For large fruits make a syrup of ij^ cups of sugar to 
 I cup of water. When it boils put in the fruit and let it 
 cook until nearly tender. Seal quickly. 
 
 In the evening screw the tops as tight as possible and 
 again in the morning; then set in a cool, dark place. 
 
 If large cans are used proportionately more syrup 
 must be made. 
 
 Blackberries and Raspberries. 
 
 Blackberries and raspberries require one tcacupful 
 each of water and sugar to every quart (by actual meas- 
 urement) of fruit. Make a thin syrup of the water and 
 one-half of the sugar. When it boils, skim and add the 
 fruit. Let it simmer gently for five minutes, add the rest 
 of the sugar, let it come to a boil again, can, and seal at 
 once. Press the berries gently under the syrup while 
 cooking, but do not break or mash them. 
 
252 CLEVER COOKING 
 
 Canned Blueberries. 
 
 Can blueberries exactly as directed for blackberries, 
 only adding the juice of one lemon to every three quarts 
 of the fruit. 
 
 Elderberries and Currants. 
 
 Can elderberries as directed for blackberries, omit- 
 ting- half the amount of water. Currants should be 
 washed, drained and stemmed. To each quart add one 
 and one-half cupfuls of sugar ; mix well and allow to 
 stand two hours. Place over the fire, bring quickly to 
 the boiling point, let simmer five minutes and seal. 
 
 Gooseberries. 
 
 For canned gooseberries allow one-half cupful of 
 water and two cupfuls of sugar to each quart of fruit, 
 either green or ripe. Make a syrup with the sugar and 
 water, add the fruit, bring quickly to the boiling point, 
 simmer very gently for five minutes ; seal at once. The 
 stems and buds should be removed from gooseberries. 
 
 Cherries. 
 
 Sour cherries should be stoned and then measured. 
 For every quart allow one and one-half cupfuls of sugar 
 and one cupful of water. Put the fruit and sugar into a 
 preserving kettle in layers and let it stand one hour. 
 During this time simmer in the water to be added one 
 tablespoonful of cherry stones for every quart of fruit ; 
 strain and add sufficient boiling water to make up for the 
 amount that has boiled away. Add this to the fruit, boil 
 steadily for eight or ten minutes, then seal at once. For 
 ox-hart cherries allow one cupful of sugar and two cup- 
 fuls of water for each quart of fruit. Do not stone, but 
 puncture each cherry three times with a fine darning 
 needle. Cook in the syrup for ten minutes. 
 
 Damsons and Green Gages. 
 
 Damsons, green gages and yellow gages require one 
 teacupful and a half of sugar to each quart of fruit. Punc- 
 
PRESERVES, PICKLES, ETC. 253 
 
 ture each plum three times with a darning needle. Bring 
 slowly to the boiling point and let simmer until the fruit 
 is tender, but not broken. Skin and seal. 
 
 Peaches. 
 
 Peaches should be thinly pared, or skinned in boiling 
 water, halved, stoned, and thrown into cold water. For 
 every four quarts of peaches make a syrup with two cup- 
 fuls of sugar and four cupfuls of water. When it boils, 
 drain the peaches from the cold water and put them in 
 syrup. Bring quickly to boiling point, then remove to 
 back of range and let simmer very gently until tender, 
 but not soft. Seal at once. 
 
 Pears. 
 
 In canning pears use same proportions of fruit, sugar 
 and water as directed for peaches. Pare and halve the 
 pears, cook in boiling water until tender, drain, and add 
 them to the boiling syrup. Let simmer for five minutes 
 and seal. 
 
 Apricots. 
 
 Apricots should be treated same as peaches, only the 
 skin is not removed. Wash them in cold water, wipe 
 gently, halve and stone them. Can as directed for 
 
 Pe^^^i^s- MRS. W. B. GAFFNEY. 
 
 Canned Peaches. 
 
 Make a syrup of i pint of sugar and Yi pint of water 
 to a quart of fruit. Boil syrup till clear, skimming care- 
 fully ; put in the fruit, cook till tender and seal at once. 
 
 MRS. F. W. PARKER. 
 
 Tutti Frutti. 
 
 Put in a two-gallon jar one quart of brandy and three 
 pounds of granulated sugar. . As various kinds of fruit 
 are obtained, add one pound of sugar for each pound of 
 
254 CLEVER COOKING 
 
 fruit. Begin with strawberries, cherries stoned, bananas, 
 pineapples cut in pieces, etc. Keep in a cool place and 
 stir every few days until the last of the fruit has been 
 added. The quantity of brandy and sugar mentioned at 
 first will bear seven or eight pounds of fruit and extra 
 sugar. Put in small cans or jars, or cover with a paper 
 wet in brandy, and tie a second paper over the first. This 
 is an easy way to preserve fruit so that it will retain its 
 natural flavor, and is delicious for tutti frutti ice cream, 
 or for jellies or sauces. 
 
 Preserves. 
 
 Pears, quinces, and clingstone peaches should be firsi 
 cooked in clear water until almost tender. Drain and 
 add ^ pound of sugar and J^ pint of water (in which 
 fruit was cooked) to each pound of fruit. After skim- 
 ming add fruit a little at a time to avoid crushing, and 
 cook till clear. When all is cooked boil the syrup down 
 and seal. If the fruit is not to be sealed use a pound in- 
 stead of ^ of a pound of sugar to each pound of fruit. 
 Care should be taken to skim the syrup frequently, t.j 
 keep clear. - j^jj^g^ p_ ^y_ pARKER. 
 
 Preserved Strawberries. 
 
 Take one cup of sugar with a little water and boil it 
 until it shreds. Into this thick syrup put one cup of 
 strawberries and gently lift the syrup around them. Boil 
 hard for a few minutes. The juice of the berries will 
 thin the syrup and it should boil until the colored syrup 
 shreds. Remove and pour in glasses. The secret of hav- 
 ing the color light lies in doing a small amount. Three 
 vessels may be. kept going and in that way expedite the 
 
 ^"^^^^^ ^IRS. J. F. WAGNER. 
 
 Strawberry or Raspberry Jam. 
 
 To use the pnlp the jelly is made from ; let the berries 
 after being cooked drain over night, but do not squeeze 
 any more juice out; put the pulp through a sieve of "a 
 potato masher; add as much currant or apple juice as 
 
PRESERVES, PICKLES, ETC. 255 
 
 you have pulp ; add to this a little more than three- 
 fourths as much sugar as you have pulp and juice. Cook 
 until it jellies — about half an hour. 
 
 Wild Blackberries. 
 
 Wild blackberry juice jellies without being mixed with 
 any other juice. If desired, use the pulp for jam, fix the 
 same as the strawberries, but add apple juice to it. 
 
 Apricot Jelly. 
 
 A delicious jelly can be made by mixing apricots with 
 crabapples, using about one-quarter as much crabapple 
 as apricot. Crack a cupful of the apricot seeds, so as to 
 get the flavor of the kernels. Cook all together, drain, 
 and make the same as crabapple jelly. 
 
 MRS. S. L. CRAWFORD. 
 
 A Few Hints About Jelly Making. 
 
 Cook only five or six glassfuls at a time if you want 
 the fruit to jelly quickly and be clear. 
 
 Have measuring cup full of juice but not quite full 
 of sugar. 
 
 Cook until the jelly strings from the spoon. 
 
 Strawberry Jelly. — To three cupfuls of strawberry 
 juice take two cupfuls of currant juice. 
 
 Raspberry Jelly. — To three cupfuls of raspberry juice 
 take two cupfuls of currant juice. If you cannot get cur- 
 rants, the juice of either sour apples or crabapples will do. 
 
 Concord Grape Jelly. — To half a box of crabapples 
 take one basket of Concord grapes. Stem the grapes, cut 
 the crabapples in half, barely cover with water, cook 
 luitil well done, strain and make the same as crabapple 
 jelly. This carries all the flavor of the grape. 
 
 MRS. S. L. CRAWFORD. 
 
256 CLEVER COOKING 
 
 Currant Jelly. 
 
 Pick over but do not stem the currants. Mash them 
 a little ; add a cup of water if necessary to keep them 
 from burning and cook gently (do not let them boil) un- 
 til they look ragged. Put in a bag made of two thick- 
 nesses of cheese cloth and let them drip over night. 
 Next morning strain the juice thus obtained, measure it 
 and weigh the sugar — a pound of sugar for every pint of 
 juice. While the juice is heating put the sugar in shal- 
 low dishes and set in the oven, stirring occasionally. Boil 
 the juice just ten minvites, skimming until clear; then 
 put in gradually the hot sugar and stir constantly until 
 it is dissolved. As soon as it comes to a boil again re- 
 move from the fire and pour into glasses. When cold 
 lay neatly-fitted rounds of white paper, dipped in brandy, 
 next the jelly, taking care to exclude the air bubbles and 
 to entirely cover it. Then paste paper covers over the 
 tops of the cups. The currants are better for not being 
 very ripe. A clear day is preferable for jelly-making. 
 Many people like a little raspberry juice mixed with the 
 currant juice. ^^^<^^ CHARLES E. SHEPARD. 
 
 Crabapple Jelly. 
 
 Select fruit not too ripe. Cut apples into quarters and 
 cover freely with boiling water. Cook until they fall to 
 pieces, keeping well covered with hot water. Allow the 
 juice to drip, then allow as usual one bowl of sugar to 
 one bowl of juice. 
 
 The pulp may be squeezed and a second quality of 
 jelly made, which, while not so clear, is very good for 
 cooking purposes. 
 
 A sprig of rose geranium dipped in the crabapple jelly 
 just before putting into glasses gives a pleasant flavor. 
 
 MRS. T. M. DAULTON. 
 
 Plum Jelly. 
 
 Cut the plums into pieces and cover with boiling wa- 
 ter and cook. Prepare the same as for crabapple jelly. 
 Boil the juice five minutes before adding the sugar. 
 
PRESERVES, PICKLES, ETC. 257 
 
 i\pricot or peach marmalade is improved by mixing 
 one-third as much crabapple juice as you have pulp. To 
 this add two-thirds as much sugar. 
 
 MRS. S. L. CRAWFORD. 
 
 Orange Marmalade No. i. 
 
 12 oranges (medium size) 2 quarts water 
 
 2 lemons 9 pounds sugar 
 
 Wash the oranges clean, wipe dry and cut in thin 
 slices (just as you would slice potatoes for frying), using 
 peel and pulp but rejecting the seeds. Pour over them 
 two quarts of cold water and boil until very tender (about 
 an hour and a half) ; add nine pounds of sugar and boil 
 an hour or a little longer. MISS MALTBY. 
 
 Orange Marmalade No. 2. 
 
 Take the juice and pulp of 12 oranges ; add the grated 
 rinds of six. Put equal weight of sugar and oranges to- 
 gether and boil slowly to the consistency of thick syrup. 
 If the bitter taste is preferred, the rind of the six oranges 
 may be sliced in extremely thin strips and boiled until 
 tender, changing the water several times, and then added 
 to the boiling fruit about ten minutes before it is taken 
 from the stove. Bottle while very hot. 
 
 MRS. BANGS. 
 
 Brandied Peaches, 
 
 3 pounds peaches i pound sugar 
 
 Boil syrup until it shreds. Add peaches, letting them 
 remain until tender. Remove the peaches to jars. Boil 
 syrup five minutes longer, then pour over fruit. Put four 
 tablespoonfuls of brandy in each jar. 
 
 MRS. J. F. WAGNER. 
 
268 CLEVER COOKING 
 
 Pickled Peaches or Pears. 
 
 Prepare a syrup in proportion of : 
 
 3 pounds sugar i pint vinegar 
 
 I tablespoonful each of 4 tablespoonfuls cinnamon 
 
 whole and ground cloves 
 
 to each gallon of fruit. Boil sugar, vinegar and spices 
 five minutes. Pare the fruit, cut in. halves and core. Pvit 
 part at a time into the syrup and cook till a silver fork 
 will pierce it easily. Skim out the fruit and put in a stone 
 jar. When all the fruit is cooked boil the syrup ten min- 
 utes longer and pour over all. In the morning drain ofif 
 the syrup and cook fiften minutes and pour over the fruit 
 again. Repeat three mornings. The third morining 
 thoroughly heat the fruit and boil the syrup till like ma- 
 ple syrup ; pour over the fruit ; tie the covers down with 
 cloth. Not necessary to seal, ^^j^g^ p_ y^_ PARKER. 
 
 Peach Mangoes. 
 
 Use large, solid peaches. Cut in halves, removing 
 stones and keeping the two halves of each peach together. 
 Chop celery or cabbage very fine; mix into it white mus- 
 tard seed, celery seed and a little salt. Let this stand 
 while preparing the peaches. Then squeeze it with the 
 hands, getting all the juice. Fill the center of the 
 peaches with the mixture and tie them together with 
 cheese cloth or muslin. ]\Iake a syrup with 
 
 1 cup vinegar 2 sticks cinnamon 
 
 jA cup water 2 dozen whole cloves 
 
 2 cups sugar 
 
 Tie the spices in a bag and boil all together. Put in 
 the peaches just long enough to be tender. Put the 
 peaches in jars, boil the syrup about five minutes and 
 pour over the fruit. Seal. j^y^j^g | p WAGNER. 
 
 Spiced Plums or Prunes. 
 
 7 pounds plums i pint sour vinegar 
 
 4 pounds sugar i tablespoonful mace 
 
 2 tablespoonfuls each of cloves and cinnamon 
 
PRESERVES, PICKLES, ETC. 259 
 
 Put sugar and vinegar on to boil ; add spices, in a thin 
 muslin bag, and boil fifteen minutes. Put in the plums 
 and just heat through; skim them out into jars. Let the 
 syrup boil down a few minutes longer, then pour over the 
 plums and seal the jars. j^j^g p ^Y PARKER. 
 
 Currant Catsup, 
 
 Take 2 quarts of ripe red currants, stem and put them 
 in a stewpan with lA pint of boiling water ; let them boil 
 ten minutes ; strain through a colander. Then add Yz 
 pint of best vinegar, i pound of brown sugar, i table- 
 spoonful each of mace, ground cloves and cinnamon, i 
 teaspoonful of alspice. Boil quickly for half an hour ; 
 bottle and seal for use. This is delicious and improves 
 with age. ^jj^S_ A_ ^y_ eNGLE. 
 
 Spiced Currants. 
 
 5 pints ripe currants after stripping from stem. 
 3 pints sugar 
 I pint vinegar 
 
 I tablespoonful each of cloves, cinnamon, alspice 
 and Ijlack pepper. 
 Yj tablespoonful salt 
 
 Boil all together until sufficiently thick. 
 
 MRS. H. C. HENRY. 
 
 Spiced Gooseberry. 
 
 8 pounds berries 4 pounds sugar 
 
 I pint vinegar 2 ounces whole cloves 
 
 2 ounces cinnamon 
 
 Boil four hours and seal carefully. 
 
 If you wish the berries whole boil the vinegar and 
 spices to a thick syrup first and pour over the berries. 
 The next morning heat the syrup again and pour over 
 
 ^^e ^^^i^- MRS! WINFIELD R. SMITH, 
 
260 CLEVER COOKING 
 
 Apricot Catsup, 
 
 I gallon sliced ripe apricots i teaspoonful corn starch 
 
 I tablespoonful alspice 2 tablespoonfuls salt 
 
 I pint best cider vinegar i tablespoonful black pep- 
 
 6 red peppers per 
 
 I small onion or a table- V2 teaspoonful cloves 
 
 spoonful of onion juice 2 teaspoonfuls dry mus- 
 tard 
 
 Cook 2^ hours, then cool and run through a colander. 
 Put in a kettle and boil (careful not to burn), then add 
 the corn starch dissolved in a little vinegar. After it 
 comes from the stove add the cloves, or same amount of 
 mace. Bottle. 
 
 Cucumber Catsup. 
 
 3 dozen cucumbers 12 onions 
 3.-2 pint salt I teacup mustard seed 
 
 Yz teacup ground black pepper 
 
 Pare and chop the cucumbers and onions very fine, 
 sprinkle over them the salt, put the whole in a sieve or 
 bag and let drain over night. Mix well with the mustard 
 seed and pepper; place in jars and cover with vinegar. 
 This is delicious with oysters. It is better if kept from 
 the light. Mj^s_ EDWARD WHEELER. 
 
 Tomato Catsup. 
 
 I gallon tomatoes i teaspoonful cayenne 
 
 I tablespoonful mustard J/ tablespoonful of whole 
 
 seed cloves 
 
 Small stick cinnamon i tablespoonful whole al- 
 
 spice 
 
 Stew and strain the tomatoes, then cook again till 
 thick. When about half thick enough add spices tied 
 loosely in a thin muslin bag; also i tablespoonful of su- 
 gar, I cup of strong vinegar, and salt to taste. If onions 
 are liked they should be put in while stewing. This will 
 not be discolored by spices, but as bright as stewed to- 
 matoes. If liked more highly colored, like the prepared 
 catsups, a little fruit red and mandarin yellow fruit paste 
 may be used. ^j^g^ RICHARD C. STEVENS. 
 
PRESERVES, PICKLES, ETC. 261 
 
 Spiced Tomatoes. 
 
 5 pounds green tomatoes 2 pounds brown sugar 
 
 I pint best cider vinegar >< ounce whole cloves 
 
 I ounce stick cinnamon ^4 ounce mace 
 
 Cut the tomatoes into small pieces and boil them with 
 the sugar, vinegar and spices (in a muslin bag) until 
 cooked through ; then remove the fruit, leaving the spices 
 and syrup to be boiled together until the syrup is suffi- 
 ciently spiced. This is then poured over the fruit, the 
 spices being left in the syrup to further flavor it. 
 
 MRS. S. W. R. DALLY. 
 
 English Mustard Pickle. 
 
 24 medium sized cucumbers i quart small onions, 
 2 cauliflowers 6 green peppers 
 
 Cut all into small pieces ; put in salt water over night ; 
 scald in the same water. Drain them and put into three 
 quarts of boiling vinegar with 2 cups of sugar, 4 tea- 
 spoonfuls of celery seed, >4 pound of ground mustard, % 
 cup of flour, Yo ounce of tumeric. Boil all together fifteen 
 minutes ; then cool and bottle. 
 
 MRS. FRANK BEACH. 
 
 Sauce for the Goose. 
 
 Yi peck ripe tomatoes i cup chopped celery 
 
 1 cup chopped onions i cup brown sugar 
 y-i cup salt I nutmeg, grated 
 
 I teaspoonful ground cloves i teaspoonful cinnamon 
 I teaspoonful white pepper 3 green peppers, chopped 
 I quart good vinegar 
 
 Peel and chop the tomatoes ; then drain two hours. 
 Mix all well together; add the vinegar and seal. No 
 cooking required. ^^^j^g ^ LUDLOW MOORE. 
 
 Chili Sauce No. i. 
 
 12 large ripe tomatoes 4 peppers 
 
 2 onions 2 tablespoonfuls salt 
 
 2 tablespoonfuls sugar i tablespoonful cinnamon 
 3 cupfuls vinegar • 
 
262 CLEVER COOKING 
 
 Peel the tomatoes and chop fine, then add the onions 
 and peppers, chopped very fine. Boil one and one-half 
 hours. One quart can of tomatoes may be used with the 
 other ingredients instead of the ripe tomatoes. 
 
 MRS. ALBERT T. TIMMERMAN. 
 
 Chili Sauce No. 2. 
 
 I peck ripe tomatoes 6 onions, medium size 
 5 large red peppers i^ cups sugar 
 y^ cup salt I even teaspoonful each of 
 
 I pint vinegar ground alspice, cloves 
 
 and cinnamon 
 
 After the tomatoes are cooked and strained add spices 
 and other ingredients. Boil gently until thick. 
 
 MRS. A. F. McEWAN. 
 
 Sweet Tomato Pickles. 
 
 I peck green tomatoes i teaspoonful black pepper 
 
 4 large onions 2 tablespoonfuls whole 
 
 1 cup salt cloves 
 
 2 tablespoonfuls cinnamon 2 quarts cider vinegar 
 2 tablespoonfuls alspice 2 pounds sugar 
 
 I tablespoonful ginger 
 
 Slice the tomatoes and onions, add the salt and let 
 stand over night. In the morning cover with cold water 
 and drain well. Put the spices in a muslin bag and soak 
 in the vinegar over night. In the morning add the sugar 
 and simmer two hours. Then add the tomatoes and 
 onions and ]:)oil forty minutes. AIRS GREGORY 
 
 Spiced Green Tomatoes. 
 
 I peck green tomatoes, sliced 
 12 large onions, sliced 
 
 Leave in salt and water twenty-four hours ; then 
 drain and add : 
 
PRESERVES, PICKLES, ETC. 263 
 
 14 pound mustard seed i ounce cloves 
 
 I ounce cinnamon i ounce alspice 
 
 I ounce whole black pepper i^ pounds sugar 
 
 Cover with vinegar and boil till transparent. Using 
 whole spices makes the pickle look better. 
 
 MRS. A. M. BROOKES. 
 
 Green Tomato Pickles. 
 
 20 pounds green tomatoes 3 tablespoonfuls of salt 
 6 large onions i^ pints of sugar 
 
 1 quart good cider vinegar 2 heaping tablespoonfuls 
 
 2 heaping tablespoonfuls mustard 
 
 black pepper 2 heaping tablespoonfuls 
 
 2 heaping tablespoonfuls alspice 
 
 cloves 2 heaping tablespoonfuls 
 
 I heaping tablespoonful cinnamon 
 
 mace 
 
 Celery seed and mustard seed to taste 
 
 Slice the tomatoes and sprinkle through them the salt. 
 Let stand over night. In the morning drain thoroughly, 
 add to them the onions, sliced, the other ingredients, and 
 cook until tomatoes are clear and tender. Stir frequently 
 but gently to prevent burning. 
 
 MRS. A. J. FISKEN. 
 
 Piccalilli. 
 
 1 peck green tomatoes, chopped fine 
 
 2 dozen cucumbers, peeled and chopped fine 
 I small head of cabbage, chopped fine 
 Vinegar 
 
 Sprinkle salt over each and let stand over night. In 
 the morning drain perfectly dry; mix all together and 
 heat enough vinegar to cover the 'mixture ; pour over it 
 and let stand over night. After draining off the vinegar 
 in the morning add six or eight Chili peppers, chopped 
 fine, I pound of white mustard seed, i cup of sugar, i 
 tablespoonful of cloves, i ounce of alspice, salt to taste. 
 Cover with vinegar and cook several hours until tender. 
 Put in air-tight jars. ^^g^ WARBASS. 
 
264 CLEVER COOKING 
 
 Watermelon Pickle. 
 
 3 pounds brown sugar i scant quart vinegar 
 
 Cut watermelon rinds in squares, soak in alum water 
 over night ; in the morning drain. Put vinegar and sugar 
 on the stove, and when boiling add watermelon and boil 
 until syrup is as thick as honey and the rinds are clear. 
 
 MISS NANCY BREWER. 
 
 Cucumber Pickle. 
 
 1 3^ dozen old cucumbers J/^ dozen onions (small) 
 Olive oil I ounce white mustard seed 
 
 Pare and slice cucumbers, leaving out the seeds ; chop, 
 sprinkle well with salt and let stand over night ; onions 
 the same way, separately. Next morning rinse thor- 
 oughly in cold water, mix in cucumbers, onions and mus- 
 tard seed, pouring over all enough vinegar to cover. 
 When in jars, cover to about the depth of one inch with 
 olive oil and seal. ^j^g^ ^^ A_ STROUT. 
 
 Chow Chow. 
 
 2 quarts beans 4 dozen cucumbers 
 
 2 quarts onions 2 dozen green peppers 
 
 2 quarts green tomatoes ^2 dozen ears corn 
 
 I head cabbage 2 pounds cauliflower 
 
 34 pound mustard seed ]A pound mustard 
 
 ]/x pound celery seed 4 ounces tumeric 
 
 Vinegar j/^ bottle olive oil 
 
 Cut the vegetables into small pieces, sprinkle thickly 
 with salt and let stand over night. In the morning rinse 
 with cold water and drain. Add the whole spices and 
 enough vinegar to make of it a good consistency. Mix 
 mustard and tumeric with cold vinegar and stir in while 
 boiling. Cook thirty or forty minutes, or imtil vege- 
 tables are tender. ^^j^g 5 ^ CLARK. 
 
 Centennial Best Flour, Specially for Family Use. 
 
PRESERVES, PICKLES, ETC. 265 
 
 Mustard Pickle. 
 
 Will fill a five or six-gallon crock. 
 
 300 small cucumbers 8 green peppers 
 
 1 quart silverskin onions i quart yellow pod beans 
 
 2 gals, white wine vinegar 3^4 pound tumeric 
 
 14 lb. white mustard seed J4 pound black mustard 
 I or 2 heads cauliflower seed 
 
 I pint mustard as prepared for the table 
 
 Boil cauliflower and beans in weak salt water until 
 tender. Put cucumbers, peppers, beans, onions and caul- 
 iflower into brine strong enough to float an egg and let 
 stand for twenty-four hours. Drain well. Into the vine- 
 gar put the tumeric and mustard and let boil. When 
 thoroughly cold pour over the pickles, which have been 
 placed in a stone crock. ^^g_ ^_ g_ STEDMAN. 
 
266 CLEVER COOKING 
 
CONFECTIONERY 
 
 "A wilderness of sweets." 
 
 Fondant. 
 
 I pint granulated sugar Yi pint (scant) cold water 
 
 Mix well together and put on to boil, being careful 
 not to disturb until done. {Never stir it.) After ten min- 
 utes of boiling gently try it with a fork, and if it hairs 
 keep close watch of it, trying it in cold water until it 
 forms a soft ball. Remove quickly from the stove, pour 
 into an earthen bowl and set away to cool. At blood 
 heat a thin icing will have formed on top, which should 
 be gently lifted ofif with a wide-tined fork, in order that 
 not a bit remain and none of the syrup be wasted. When 
 this is done beat hard with a fork until stifT ; then take in 
 the hands and work until smooth and creamy. Not a 
 grain should remain. This will keep for weeks in a cool 
 place. If a quantity of fondant be made the skimmings 
 may be all boiled over, with the addition of a little water. 
 
 To insure success in making, close watch must be 
 kept during the boiling, and quick judgment used as to 
 the time for removing from the fire. Boiling sugar is 
 full of whims and is better than any barometer in fore- 
 casting the weather. Therefore watch it! On a windy 
 day the syrup is likely to grain ; on a damp day it may 
 take much longer to boil and may refuse even to stiffen, 
 and will need a second boiling. 
 
 These minute directions may discourage some from 
 attempting fondant, but with a little practice one soon 
 learns to avoid "breakers" and becomes fascinated with 
 the infinite possibilities for variety. Individual inge- 
 nuity will devise new kinds, so we give but a few which 
 have alreadv been tested : 
 
268 CLEVER COOKING 
 
 Peppermints or Wintergreen. 
 
 Take a portion of the fondant aiid melt again by put- 
 ting it into a small bowl set in boiling water. When 
 melted flavor with one or two drops of oil of peppermint 
 and drop on paraffiine paper. For wintergreens use oil of 
 wintergreen and color a delicate pink. 
 
 Orange Creams. 
 
 Grated rind of i orange i tablespoonful juice 
 
 Confectioners' sugar to stififen 
 
 Roll into small balls and dip into fondant melted as 
 for peppermints. If the fondant stiffen again with the 
 continued heat, add a drop or two of boiling water. Use 
 a wide-tined fork for dipping in order that the surplus 
 fondant may fall back into the bowl. It will harden al- 
 most at once on the paraffine paper. Variety of form and 
 color is desirable, so we suggest that these creams be 
 made round and small, giving the coating a tinting of 
 prange. 
 
 Lemon creams are made the same way, using lemon 
 in place of orange. These may be moulded into oblong 
 pieces. 
 
 Cocoanut Creams. 
 
 Mix shredded cocoanut into some fondant and flavor 
 with vanilla. Form into cones, dip in fondant and 
 sprinkle with cocoanut. 
 
 l"'or Fig creams use chopped figs in place of cocoanut. 
 
 Nut creams are made by using chopped nuts in place 
 of cocoanut ; flavor with almond, color green. Chopped 
 citron, raisins, dates, raspberry jam or chocolate may be 
 used instead. ^jvRS. CALVIN E. VILAS. 
 
 French Fondant. 
 
 White of one egg and equal amount of cold water 
 beaten briskly ; one teaspoonful of vanilla (or any pre- 
 ferred flavoring) and sufficient confectioners' sugar to 
 make it stifl' enough to form into balls. Before it is quite 
 
CONFECTIONERY 260 
 
 Stiff it can be divided and the various portions flavored 
 and colored according to fancy. Those balls to be cov- 
 ered with chocolate should stand several hours before 
 covering. We have found vanilla or pineapple better for 
 walnut creams ; vanilla with figs or dates. A mixture of 
 flavorings is very nice, such as lemon and cinnamon. 
 
 Flavorings and coloring can be varied according to 
 taste. Candied fruits cut in small pieces may be encased 
 in the fondant or used on top of ball. 
 
 Th.t fruit colorings are preferable and can be obtained 
 at a grocers. 
 
 French fondant is the simplest way of making candy, 
 but wc much prefer the cooked fondant, made as above. 
 
 Chocolate Fondant for Dipping. 
 
 Add two tablespoonfuls of grated chocolate to about 
 one pound of fondant. Melt the chocolate and stir the 
 fondant into it. Nut balls and fig balls dipped in this 
 are delicious. 
 
 Walnut Creams. 
 
 Cook some fondant, flavor with pineapple or vanilla, 
 make into balls and put half a walnut on the top. 
 
 Date Creams. 
 
 Remove the stone and fill with fondant. 
 
 Stuffed Dates. 
 
 Remove the stones ; have ready blanched walnuts. 
 If you leave the nuts in halves use two dates to one piece. 
 Place one date on each side of the nut and pinch together, 
 completely covering the nut, or use one-quarter of a wal- 
 nut and but one date. Roll in powdered sugar. 
 
 MRS. WINFIELD R. SMITH. 
 
 Stuffed Dates No. 2. 
 
 Remove stones, fill with German breakfast cheese and 
 roll in powdered sugar. MRS. E. A. STROUT. 
 
270 CLEVER COOKING 
 
 Maple Creams. 
 
 I cup water 2 cups maple sugar 
 
 Butter size of a hickory nut 
 
 Boil water and sugar until it hairs ; add butter. Place 
 candy pan in a pan of cold water and stir until it becomes 
 a waxen substance. Make into balls and put a waliuit on 
 
 "^"'^ ^^'^^^- MRS. WINFIELD R. SMITH. 
 
 Butter Scotch. 
 
 2 cups sugar 3^ cup A'incgar y^ cup butter 
 
 I'x^il until brittle when tested in water. 
 
 MRS. W. B. GAFFNEY. 
 
 [I'^or I'^ruit Glace See Page 181.] 
 
 Crystallized Strawberries. 
 
 Select large berries with the stems on. Grust each 
 berry thickly with fondant made from either receipt 
 given in this book. As you fix them put about ten on 
 each plate. Let the crust harden and they are ready to 
 
 ^^'^^'^- MRS. S. L. GRAWFORD. 
 
 Crystallized Orange Peel. 
 
 Nice as a Confection for Teas, Receptions, Etc. 
 
 Gut oranges lengthwise, take out pulp and most of 
 the white part. Put into a strong solution of salt and 
 water for six days ; then boil them in a quantity of wa- 
 ter till tender and drain. Make a thin syrup of sugar and 
 water (a pound of sugar to a quart of water) ; put in the 
 peel ami \>o\\ one-half hour, or until it looks clear. Have 
 ready a thick syrup of sugar and just water enough to 
 dissohe it ; put in the rinds and boil slowly until you see 
 the syrup candy about them. Take then\ out and roll 
 one by one in granulated sugar. 
 
 MRS. GEORGE OSGOOD, Tacoma. 
 
CONFECTIONERY 271 
 
 Peanut Caramel. 
 
 1^2 cups granulated sugar i cup chopped peanuts 
 
 Have the pan hot ; pour in the sugar, stirring con- 
 stantly until it is caramel, when quickly add the nuts ; 
 stir once and pour into buttered tins ; mark into squares. 
 This candy hardens very quicky, so it must be marked 
 very soon after it is poured out. 
 
 MRS. HINCHLIFFE. 
 
 Vassar Fudgies. 
 
 2 cups white sugar Yo cup hot water 
 
 I cup sweet milk 2 squares unsweetened 
 
 Butter size of small ^^^ chocolate 
 
 I teaspoonful vanilla 
 
 Put sugar and water in a kettle on the back of the 
 stove until the sugar is dissolved ; then set the kettle 
 over the fire and add the milk and the chocolate. Cook 
 until you can make a soft ball in water. It will 
 need to boil about fifteen minutes. Add the butter a few 
 minutes before it is done, and the last thing add the 
 vanilla. Pour it into a buttered pan to cool. When cooi 
 but not cold beat vigorously with a fork until it is stiff 
 enough to cut into squares. If this is cooked too much it 
 will be sugary and hard. 
 
 MRS. WINFIELD R. SMITH. 
 
 Pinochee. 
 
 3 cups finest light brown i cup of cream 
 
 sugar Butter size of walnut 
 
 I tablespoonful vanilla i cup walnuts, broken a little 
 
 Boil sugar, cream and butter about twenty minutes 
 until when it is dropped in a cup of cold Avater it can be 
 gathered into a ball, soft but not sticky ; then remove 
 from fire and add vanilla. Put the kettle of candy into 
 a pan of cold water and stir until it begins to grain ; stir 
 in the nuts and pour quickly into buttered pans. Cut 
 into squares when cold. If it is stirred too long it will 
 be too hard to mould in the pans ; if, on the other hand, 
 
272 CLEVER COOKING 
 
 it has been poured into the pans too soon, before it is 
 sugared, if a fork is run through it in .the pans for a few 
 moments, it will help it grain. Milk ca7i be used by add- 
 ing more butter, but it is not as good, as the candy will 
 not be as creamy. When the candy is on the stove do not 
 stir at first, and only enough at the last to keep from 
 burning. ^jjgg BOYER, Walla Walla, Wash. 
 
 Maple sugar may be used in place of brown sugar by 
 melting it first in a very little water ; then use a little less 
 butter, as it is rather rich, but is delicious. 
 
 Nut Candy. 
 
 2 cups granulated sugar J^ cup water 
 
 y^ teaspoonful cream tartar i pound nuts 
 
 Boil sugar and water without stirring until it forms 
 soft ball. When cool stir until it creams, flavor and add 
 nuts. Drop on waxed paper. 
 
 MRS. CHARLES E. SHEPARD. 
 
 Molasses Nut Candy. 
 
 I cup granulated sugar 4 tal^lespoonfuls molasses 
 
 4 tablespoonfuls water 4 tablespoonfuls vinegar 
 
 Butter size of an egg i pound nuts 
 
 Boil all together, except nuts, until it makes a soft 
 ball in water. Take from fire and add nuts. Pour on 
 buttered plates. Score before it hardens. 
 
 MRS. CHARLES E. SHEPARD. 
 
 Molasses Taffy. 
 
 2 cups brown sugar i cup molasses 
 
 I tablespoonful vinegar -)4 cup water 
 
 Boil until it makes a crisp ball in cold water. Stir in 
 half a teaspoonful of soda. Pour on buttered plates to 
 cool, then pull. 
 
CONFECTIONERY 273 
 
 Pulled Sugar Candy. 
 
 4 cups sugar 5^2 cup vinegar 
 
 Yz cup water 3 tablespoonfuls cream 
 
 Boil without stirring over a quick fire ; when it be- 
 gins to rope from the spoon drop a small quantity into 
 a cup of cold water ; if it hardens it is ready to be poured 
 upon a buttered dish. Flavor with vanilla. Begin to 
 pull as soon as it can be handled, using only the fingers. 
 
 MRS. THOMAS GREEN. 
 
 Chocolate Caramels. 
 
 2 pints brown sugar i^ squares Baker's choco- 
 
 I cup new milk late 
 
 Butter size of a walnut 
 
 Boil quickly, stirring all the time. Just before remov- 
 ing from the fire add vanilla. Try in cold water ; if brit- 
 tle, it is done. Pour in buttered tins to cool. When 
 nearly cold mark in squares. yr ^ BLUM 
 
 Turkish Delight. 
 
 I ounce imported sheet i orange (rind and juice) 
 
 gelatine i lemon (juice) 
 
 I cup cold water i tablespoonful rum 
 I pound granulated sugar 
 
 Break gelatine and soak in half a cup of the water for 
 two hours. Mix the sugar and remaining water and 
 bring to boiling .point. Add the soaked gelatine and boil 
 for 20 minutes. Remove from fire and flavor with the 
 orange and lemon and rum. Wet tin in cold water and 
 pour in the mixture to about an inch thick. When it is 
 jellied cut in pieces and roll in powdered sugar. Chopped 
 nuts may be added if desired and fruit coloring may be 
 used. It is better after two or three days. 
 
 MRS. IVAN HYLAND. 
 
274 CLEVER COOKING 
 
 Butter Scotch. 
 
 1 cup molasses i cup sugar J/2 cup butter 
 
 Boil until it hardens in water. 
 
 MRS. V. A. RITON. 
 
 Hickory Nut Candy. 
 
 2 cups sugar Flavoring Yz cup water 
 
 Boil without stirring until thick enough to spin a 
 thread. Set the dish into cold water ; stir quickly until 
 white. Stir in one cup hickory nuts ; turn into a flat tin. 
 When cool cut into squares. MRS V A. RITON 
 
 Popcorn Candy. 
 
 2 cups shelled corn 2 tablespoonfuls lard 
 
 2 cups molasses 
 
 Pop the corn in the lard when it is smoking hot in a 
 deep kettle. Boil molasses until it threads ; add i table- 
 spoonful of butter and i teaspoonful of vanilla. Pour 
 over corn, stirring constantly. Pack tightly the corn in 
 a deep, narrow bread tin. When cold it will slice nicely. 
 
 MISS N. BREWER. 
 
THE SICK ROOM 
 
 "A few strong instincts and a few plain rules." 
 
 Recipes for Invalid Cooking. 
 
 Beef Tea. — Free a pound of lean beef from fat, ten- 
 don, cartilage, bone and vessels ; chop up fine ; put into 
 a pint of cold water to digest two hours. Simyner on the 
 range or stove three hours, but do not boil. Make up for 
 water lost by adding cold water, so that a pint of beef tea 
 represents one pound of beef. Press beef carefully and 
 strain. 
 
 Beef Juice. — Cut a thin, juicy steak into pieces one 
 and one-half inches square ; brown separately one and 
 one-half minutes on each side before a hot fire ; squeeze 
 in a hot lemon squeezer ; flavor with salt and pepper. 
 May add to milk or pour on toast. 
 
 Mutton Broth. — Lean loin of mutton, i^^ pounds, in- 
 cluding bone ; water 3 pints. Boil gently till tender, 
 throwing in a little salt and onion, according to taste. 
 Pour out broth in basin ; when cold skim off fat. Warm 
 up as wanted. 
 
 Chicken Broth. — Skin and chop up small a small 
 chicken or half of a large fowl. Boil it, bones and all, 
 with a blade of mace, a sprig of parsley, i tablespoonful 
 of rice, and a crust of bread in a quart of water, for an 
 hour, skimming it from time to time. Strain through a 
 coarse colander. 
 
 Clam Broth. — AVash thoroughly six large clams in 
 shell ; put in kettle with one cup of water ; bring to boil 
 and keep there one minute ; the shells open, the water 
 takes up the proper quantity of juice, and the broth is 
 ready to pour off and serve hot. 
 
276 CLEVER COOKING 
 
 Cream Soup. — Take one quart of good stock (mutton 
 or veal), cut i onion into quarters, slice 3 potatoes very 
 thin, and put them into the stock with a small piece of 
 mace ; boil gently for an hour ; then strain out the onion 
 and mace; the potatoes should by this time have dis- 
 solved in the stock. Add one pint of milk, mixed with a 
 very little corn flour to make it about as thick as cream. 
 A little butter improves it. This soup may be made with 
 milk instead of stock, if a little cream is used. 
 
 Apple Soup. — Two cups of apple, 2 cups of water, 2 
 teaspoonfuls of corn starch, i^A tablespoonful of sugar, i 
 saltspoonful of cinnamon and a bit of salt. Stew the 
 apple in the water until it is very soft, then mix together 
 into a smooth paste the corn starch, sugar, salt and cin- 
 namon with a little cold water ; pour this into the apple 
 and boil for five minutes. Strain it and keep it hot until 
 ready to serve. 
 
 Raw Meat Diet. — Scrape pulp from a good steak, sea- 
 son to taste, smear on thin slices of bread. Sear bread 
 slightly and serve as sandwich. 
 
 Nutritious Coffee. — Dissolve a little gelatine in water, 
 put 5^ ounce of freshly ground cofifee into sauce pan with 
 I pint of new milk, which should be nearly boiling before 
 the coffee is added ; boil both together for three minutes ; 
 clear by pouring some of it into a cup and dashing back 
 again ; add the gelatine and leave it to settle for a few 
 minutes. Beat up an tgg in a breakfast cup and pour 
 the coffee upon it. If preferred, drink without the egg. 
 
 Rum Punch. — White sugar 2 teaspoonfuls ; i &gg 
 stirred and beaten up ; warm milk, large wineglassful ; 
 Jamaica rum, 2 to 4 teaspoonfuls ; nutmeg. 
 
 Champagne Whey. — Boil half a pint of milk, strain 
 through cheese cloth ; add one wineglass of champagne. 
 
 Toast Water. — Toast three slices stale bread to dark 
 brown, but do not burn. Put into pitcher, pour over 
 them one quart of boiling water ; cover closely and let 
 stand on ice until cold ; strain. May add wine and sugar. 
 
 Rice Water. — Pick over and wash 2 tablespoonfuls of 
 rice. Put into granite saucepan with i quart of boiling- 
 water ; simmer two hours, when rice should be softened 
 
THE SICK ROOM 277 
 
 and partially dissolved ; strain, add i saltspoonful of salt ; 
 serve warm or cold. May add sherry or port, 2 table- 
 spoonfuls. 
 
 Barley Water. — Wash 2 ounces (wineglassful) of 
 pearl barley with cold water ; boil five minutes in fresh 
 water ; throw both waters away. Pour on 2 quarts of 
 boiling water ; boil down to one quart. Flavor with thinly 
 cut lemon rind; add sugar to taste. Do not strain un- 
 less at patient's request. 
 
 Koumiss. — Take ordinary beer bottle with shifting 
 cork ; put in i pint of milk }6 cake of Fleischmann's, 
 yeast or i tablespoonful of fresh lager beer yeast (brcAV- 
 er's), y2 tablespoonful of white sugar reduced to syrup: 
 shake well and allow to stand in refrigerator two or three 
 days, when it ma}^ be used. It will keep there indefinitely 
 if laid on its side. Much waste can be saved by prepar- 
 ing the bottles with ordinary corks wired in position and 
 drawing off the koumiss with a champagne tap. 
 
 Wine Whey. — Put 2 pints of new milk in a sauce pan 
 and stir over a clear fire until nearly boiling; then add 
 I gill (2 wineglassfuls) of sherry and simmer a quarter 
 of an hour, skimming off curd as it rises. Add i table- 
 spoonful more of sherry and skim again for a few min- 
 utes ; strain through coarse muslin. May use 2 table- 
 spoonfuls of lemon juice instead of wine. 
 
 Junket. — Take ^2 pint of fresh milk, heated lukewarm, 
 and I teaspoonful essence of pepsin, and stir just enough 
 to mix. Pour into custard cups, let stand until firmly 
 curded. Serve plain or with sugar and grated nutmeg. 
 May add sherry. 
 
 Baked Flour Porridge. — Take i pint of flour and pack 
 tightly in a small muslin bag ; throw into boiling water 
 and boil five or six hours ; cut oft' the outer sodden por- 
 tion ; grate the hard core fine. Blend thoroughly with a 
 little milk and stir into boiling milk to the desired thick- 
 ness. 
 
 Rice Jelly.^ — Alix i heaping tablespoonful of rice with 
 cold water until it is in a smooth paste ; add i scant pint 
 of boiling water, sweeten with loaf sugar, boil until 
 quite clear. Flavor with lemon juice. 
 
27S CLEVER COOKING 
 
 Egg-Nog.— One egg, i tablespoonful of brandy, i 
 tablespoonful of sugar, scant ^ glass of milk. Beat the 
 white and yolk of egg separately ; put brandy, sugar and 
 milk in glass and stir thoroughly, then add the beaten 
 eggs and serve. 
 
 Rye Coffee. 
 
 When one is not allowed coffee or tea a good substi- 
 tute can be made by browning rye as coffee is browned ; 
 then to I cup of rye add i cup of cold water. Let it boil 
 slowly for ten minutes, then add 2 cups of boiling water 
 and serve with sugar and cream. 
 
 Egg Broth. 
 
 Beat an egg up high in a broth basin. When quite 
 frothy stir into it 3^ pint of good mutton or veal broth, 
 quite hot, a little salt and serve with toast. 
 
 Tapioca. 
 
 Soak over night 2 tablespoonfuls of tapioca in 2 cups 
 of water. In the morning add i pint of milk, sugar to 
 taste and a pinch of salt ; simmet until soft, stirring fre- 
 quently. When dished add i tablespoonful of wine and 
 grate over a little nutmeg. M^^, A. J. FISKEN. 
 
 Blanc Mange. 
 
 Mix I tablespoonful of corn starch in a little cold wa- 
 ter, add Yo pint of boiling water and boil for a few mo- 
 ments. Take from the fire and when cold add the well- 
 beaten white of an egg, sugar and flavoring (lemon, wine 
 or brandy), and pour into a mould to set. Serve with a 
 custard made of Yi cup of milk, the 3^olk of the egg, sugar 
 and flavoring. t^jj^S_ SILLITOE. 
 
 Crackers and Cream. 
 
 y\ nicely toasted cracker, with sweet cream poured 
 over it, is delicate and nourishing for an invalid. 
 
 MRS. A. J. FISKEN. 
 
THE SICK ROOM 279 
 
 Iced Egg. 
 
 Beat very light the yolk of one egg with a tablespoon- 
 ful of sugar ; stir in tumblerful of very finely crushed ice ; 
 add a tablespoonful of brandy and a little grated nutmeg. 
 Beat together and drink immediately. 
 
 MRS. A. J. FISKEN. 
 
 Beef Tea. 
 
 Take two pounds of lean beef and cut it up in pieces 
 half an inch long. Put in a double boiler and cover with 
 cold water for half an hour ; then press with potato 
 masher. Add a pinch of salt and cook for two hours in 
 the double boiler. ^,^j^^ MURRAY. 
 
 Bread Soup. 
 
 Cut bread in half-inch cubes ; melt one tablespoonful 
 of butter in skillet. When hot put in cubes and stir con- 
 stantly until they are brown. Remove cubes. Into the 
 pan put rich milk, a pinch of salt, dash of pepper. When 
 thoroughly heated pour over cubes and serve at once. 
 Very appetizing. ^^^^^ j p_ WAGNER. 
 
 Prune Jelly. 
 
 Stew prunes initil perfectly tender and squeeze out 
 the juice ; add gelatine (dissolved) in the proportion of 
 half a box to three cups of juice. Sweeten to taste. Very 
 nice for invalids and little children. 
 
 MRS. NATHANIEL WALDO EMERSON, Boston. 
 
 Chicken Jelly. 
 
 Clean and disjoint a chicken, removing all the fat, 
 and cut the meat into small pieces ; break the bones ; 
 lay the feet in boiling water, then remove the skins and 
 nails. Put the meat, bones and feet into a granite sauce 
 pan, cover with cold water, heat gradually and simmer 
 till the meat is tender; strain and when cold remove the 
 fat ; add salt, pepper, lemon juice and the shell and 
 
280 CLEVER COOKING 
 
 white of an egg. Put it on the stove, stirring well till 
 hot. Boil five minutes, skim and pour it through a fine 
 cloth. Set aside in a mould. Turn out and garnish and 
 serve with thin slices of bread and butter. 
 
 MRS. PETERS. 
 
 Panada for a New-Born Infant. 
 
 Take ^ a soda cracker or 2 tiny oyster crackers ; roll 
 them as fine as possible ; add a bit of butter the size of 
 a pea ; sweeten to taste ; add a bit of nutmeg. Set this 
 upon the stove and add y^ pint of boiling water and stir 
 until it forms a complete jelly. After the babe is two 
 months old the butter may be omitted and 2 spoonfuls of 
 thick cream added while it is warm. This is the recipe 
 of a celebrated physician of Albany, N. Y., and is much 
 better than cows' milk for a young infant. 
 
 MRS. RIPLEY. 
 Panada. 
 
 Boil one tablespoonful of cracker crumbs five minutes 
 in one cup of boiling water, slightly sweetened, salted 
 and flavored with lemon. 
 
 Food for Infants. 
 
 Dissolve a pinch of Cox's gelatine in enough cold wa- 
 ter to cover it, then pour over it i^ pint of boiling water ; 
 mix to a paste with a little milk, i teaspoonful of arrow- 
 root, I teaspoonful of granulated sugar and a little salt. 
 Add this to the water and gelatine, then add sufficient 
 milk to make a pint in all. Put it over the fire and let it 
 come to a good boil, stirring often. It is then ready for 
 use. To improve this add i teaspoonful of cream. The 
 proportion of milk may be increased, also the cream to 2 
 tablespoonfuls as the child grows older. This food is 
 very easily digested and is particularly good for a baby 
 whose digestive organs are weak. ]\IRS. PETERS. 
 
 Mustard Plaster. 
 
 Mix with boiling water vinegar or white of an egg to 
 the same consistency as when prepared for table use. If 
 
THE SICK ROOM 281 
 
 too strong, add a little flour. Spread one-half of a thin 
 muslin cloth with the prepared mustard and cover the 
 mustard with the other half of the cloth, or put mustard 
 on cloth and put over it a thin piece of gauze. Apply, 
 and when removed wash the skin with a soft sponge and 
 apply a little sweet cream or oil to the skin. 
 
 Mustard Poultice. 
 
 Take eight teaspoonfuls of flaxseed meal, flour or corn 
 meal ; one teaspoonful of mustard ; pour on boiling wa- 
 ter until it is of the consistency of mush ; spread on cloth 
 the same as in mustard plaster recipe, and moisten the 
 side of the cloth next to the skin and apply warm. 
 
 Soda Mint. 
 
 • In 2 quarts of warm water dissolve ^ pound of bicar- 
 bonate of soda. When cold add ^ large tablespoonful of 
 essence of peppermint. Cork tightly. Good for indiges- 
 tion. 
 
 Cough Mixture No. i. 
 
 An English physician's prescription for a cough or 
 weak lungs : 
 
 2 ounces honey 2 ounces cod liver oil 
 
 Juice of 2 lemons 
 
 Put all together in a bottle and shake until thor- 
 oughly mixed. Take i tablespoonful directly after meals. 
 It is an excellent remedy if persevered with. 
 
 MRS. M. P. ZINDORF. 
 
 Cough Mixture No. 2. 
 
 2 ounces juniper berries 2 sticks licorice 
 
 3 grains opium i pint New Orleans mo- 
 I pint water lasses 
 
 Put all but the opium in a granite vessel and let it 
 simmer half a day on the back of the stove. Strain off 
 
282 CLEVER COOKING 
 
 the liquor, add the opium, boil up once and bottle. The 
 opium is to soothe the irritation of the throat. 
 
 MRS. DOUGLAS YOUNG. 
 (From an Old Sea Captain.) 
 
 For insomnia, a glass of very hot milk has a most 
 soothing effect. 
 
 For burns, use a cream made of lime water and olive 
 oil. Place the oil in a bowl and add the lime water grad- 
 ually, beating with a silver fork all the time. This will 
 make a cream which is very cooling. 
 
 Stings of insects may be relieved by the application 
 of ammonia or common table salt, well rubbed in. 
 
 For Cold in the Head. — When you first feel the cold 
 coming on, put a teaspoonful of sugar in a glass, pour 
 upon it six drops of camphor, stir and fill the glass half 
 full of warm water. Stir this until the sugar is dissolved, 
 then take a dessert spoonful every twenty minutes until 
 relieved. This remedy is good if carefully followed. 
 
 For burn from iodine use a plaster made from flour 
 and water. 
 
BEVERAGES 
 
 'Fayre ladye drink, 
 But leave a kiss on ye brim." 
 
 Palace Hotel (San Francisco) Coffee Blend. 
 
 40 per cent best Old Government Java 
 40 per cent best Costa Rica 
 20 per cent Mocha 
 
 MR. HOMER F. NORTON. 
 
 Coffee. 
 
 Allow one large tablespoonful of coffee to one cup. 
 Put the coffee in the pot and first cover with cold water ; 
 stand over the fire until it comes to a boil, then move 
 back on the stove where it will just keep below the boil- 
 ing point. Add to it, a little at a time, sufficient boiling 
 water to make the required amount. Do not boil. It 
 needs no clearing. ^^-^^^ WINFIELD R. SMITH. 
 
 Coffee No. 2. 
 
 Allow one tablespoonful of coft'ee to every cup of cold 
 water and one tablespoonful for the pot. Mix the coffee 
 and one Q%g (shell and all) with a little water, add the 
 number of cupfuls of water required and bring to a boil. 
 Stir thoroughly, bring to a boil again, clear with a little 
 cold water and serve. ^^-^<^^ £_ A_ STROUT. 
 
284 CLEVER COOKING 
 
 Chocolate. 
 
 Allow for each large cup (coffee cup) of chocolate i 
 tablespoonful of chocolate, i coffee cup of milk, heated, 
 I teaspoonf ul of brandy or i tablespoonful of sherry ; 
 sugar to taste if the unsweetened chocolate is used. Add 
 enough water to the chocolate to dissolve it ; add the 
 sugar, if needed, and let come to a boil ; add the hot milk, 
 and when it boils up again pour into the chocolate pot 
 onto the brandy or sherry, and if the chocolate is unfla- 
 vored, a little vanilla. Serve at once. 
 
 To make thick add a little corn starch dissolved in 
 
 "^^^'''- AIRS. CALVIN VILAS. 
 
 Cocoa. 
 
 Cocoa Milk Vanilla 
 
 For each cupful wanted take i teaspoonf ul (good) of 
 cocoa ; dissolve it in enough boiling water to make it 
 about the consistency of cream. For each spoonful of 
 cocoa used take i cupful of good rich milk (one-third 
 water may be used if preferred) and let it come to the 
 boiling point ; add the cocoa, stirring carefully, and let it 
 boil two minutes. Sweeten to taste, usually about i tea- 
 spoonful of sugar to a cup of cocoa, just before removing, 
 and when it is taken oft' the fire flavor with a little vanilla. 
 This is improved by serving with whipped cream. 
 
 AIRS. CHARLES I. RILEY. 
 
 Raspberry Shrub. 
 
 4 quarts raspberries i quart cider vinegar 
 
 Put berries and \'inegar together and let stand forty- 
 eight hours. Strain and add one ])ound of sugar to each 
 pint of juice. Boil about ten minutes. Bottle and cork 
 
 ^^^^^^- MRS. HOMER F. NORTON. 
 
 Blackberry Cordial. 
 
 vSquceze blackberries enough to make a quart of juice ; 
 add to it a pound of loaf sugar and let it dissolve, heating 
 
BEVERAGES 285 
 
 slowly. Add to it one teaspoonftil each of cloves, cinna- 
 mon and nutmeg'. Boil all together twenty minutes. On 
 removing from the fire add a wineglassful of brandy. Put 
 in bottles while hot and seal. Use a teaspoonful for a 
 glass of iced water. ^^^^^ ^^^^ ^^ DE WOLFE. 
 
 Blackberry Wine. 
 
 Wash the berries and pour on one quart of boiling 
 water to each gallon of berries. Let the mixture stand 
 twenty-four hours, stirring occasionally ; then strain and 
 add 2 pounds of sugar and i pint best rye whiskey, or jA 
 pint alcohol, to each gallon of juice. Cork tightly and let 
 stand until October, when rack off and bottle. 
 
 Cherry Wine. 
 
 ID quarts cherries (sour) 8 pounds white sugar 
 4 quarts water ^< slice bread 
 
 I cake compressed yeast 
 
 Squeeze the cherries, pits and all, and leave with su- 
 gar and water in large crock for three days. Rub through 
 a cloth and then through a colander, and again through 
 a cloth. Spread the bread with the yeast, dip in the 
 juice and lay on top, having put the juice in a crock 
 large enough to hold all. Leave for eight or ten days. 
 Skim two or three times a day and leave for two days 
 after there is nothing to skim. Bottle. Keep in a cool 
 
 P^^^^- MRS. WINFIELD R. SMITH. 
 
 Scotch Ginger Beer. 
 
 2 gallons water 2 pounds white sugar 
 
 2 ounces ginger root 4 lemons 
 jA yeast cake Whites of 2 eggs 
 
 Cut the lemons and bruise the ginger root, mixing 
 them with the sugar and water ; boil, strain, and set to 
 cool ; then add the yeast. Let it stand thirty-six hours, 
 
286 CLEVER COOKING 
 
 then add the well-beaten whites of the eggs. Bottle, 
 tightlv cork, and in two days it will effervesce and be 
 ready for use. ^jj^c; THO^^IAS W. PROSCH. 
 
 Lemon Beer. 
 
 2 large lemons i pound sugar 
 
 I gallon boiling water ^3 cup of yeast 
 
 Slice the lemons, pour over them the boiling water, 
 and when lukewarm add the yeast. Let stand over night 
 and bottle in patent bottles, or if corks are used tie down 
 very securely. The beer will be ready for use on the day 
 following, and during the first night should be kept as 
 warm as dough for bread. ^j^.^^ q_ q_ hALLER. 
 
 Grape Juice. 
 
 To every five pounds oi Eastern Concord grapes, 
 picked from the stems, add one quart of water. Place in 
 kettle and crush slightly; scald well for a few minutes 
 and strain thoroughly through a flannel bag. Allow ji 
 of a pound of sugar to every 5 pounds of the fruit. Re- 
 turn to the kettle, bring to a boil, bottle immediately and 
 seal thoroughly. Will not keep longer than two days 
 when opened. Is delicious frozen. 
 
 MRS. C. R. COLLINS. 
 
 Punch. 
 
 Pare very thin the yellow rind of 12 large lemons. 
 Put 2 pounds of sugar in a large bowl ; squeeze over it 
 the juice of the lemons and add i quart of best rum and 
 ^S pint of brandy; cover this mixture and let stand two 
 or three hours: add ^S pint of wine (sherr\' or Madeira). 
 Half an hour before the punch is to be served boil the 
 vellow rind of the lemons in i quart of water, throwing 
 in 6 teaspoonfuls of the best green tea, just before taking 
 from the fire. Strain this liquor into the punch and add 
 2 quarts of boihng water. .^jj^g jj q HEXRY. 
 
BEVERAGES 287 
 
 "Ne Plus Ultra" Punch. 
 
 For Small Punch Bowl. 
 Enough for Ten People. 
 I quart of uncolored Japan tea (cold) 
 13^ wineglassfiils of Jamaica rum 
 
 Yz wineglassful of Grenadine 
 I pint of Reisling wine 
 3 wineglassfuls of brandy 
 
 Yi wineglassful of Mareschino 
 I lemon (juice only) 
 I small cup of sugar 
 
 Let stand not less than six hours before using^. When 
 ready to serve add : 
 
 I sliced orange Y\ sliced pineapple 
 
 I pint of champagne 
 
 Serve with large lump of ice in bowl. If too strong 
 add cold tea. ^^-^^ HOMER F. NORTON. 
 
 Christmas Punch. 
 
 Boil I pound of sugar and i quart of water together 
 for five minutes ; add the grated rind of 2 lemons and 4 
 oranges ; boil ten minutes ; strain and add i quart of cold 
 water and some cracked ice. Strain in the juice of the 
 lemons and oranges and add i gill of candied cherries 
 cut in halves, 24 white grapes split, a few pieces of pine- 
 apple and I large banana, sliced. Add i quart of claret. 
 
 MRS. C. E. SHEPARD. 
 
 Christmas Egg-Nog. 
 
 12 eggs I glass brandy 
 
 I glass whiskey 3 pints cream 
 
 Beat the eggs in the punch bowl till very light ; stir 
 in as much white sugar as they will dissolve and pour in 
 the brandy very gradually to cook the eggs ; then add 
 the whiskey, the cream, which may be whipped slightly, 
 and I nutmeg, grated. The nutmeg may be omitted if 
 not liked. MRs_ RICHARD C. STEVENS. 
 
288 CLEVER COOKING 
 
HOUSEHOLD ECONOMY 
 
 "For nothing lovelier can be found in a woman than to 
 stud}' household good." 
 
 No one can entirely solve for some one else, if they 
 ever do for themselves, the difficult problem of house- 
 hold economy; but w^hen it has passed into a proverb 
 that "A French family can live on what an American 
 family throws away," it is time for us to give the subject 
 more attention. The economical management of the 
 household is not accomplished without "eternal vigil- 
 ance" on the part of the mistress, and the woman who 
 delegates to a servant duties that belong to the mistress 
 only, and who does not personally supervise every de- 
 partment of her household, can never hope to be a good 
 manager. 
 
 Hoping that they may be found useful, we give the 
 following suggestions for the care of food and a few 
 ways of utilizing the "left-overs :" 
 
 MufBns left from breakfast may be split into halves 
 and toasted for lunch. 
 
 Cold mashed potatoes may be saved for croquettes or 
 potato puff. One cupful makes six croquettes. 
 
 Small pieces of plain or puff paste trimmed from 
 pies or patties may be used for cheese sticks. 
 
 Fat from stock, suet from chops and steaks should 
 be saved, tried out, clarified and strained into the drip- 
 ping pail for use in frying. It is preferable to lard. 
 
 Save every scrap of bread for crumbs to use for bread- 
 ing croquettes, chops, scollop dishes, etc. 
 
 Use Frye Bruhn's Lard Substitute for Cakes. 
 
290 CLEVER COOKING 
 
 It is well to have two kinds of crumbs, using the 
 white ones for outside of fried articles, as they give a 
 better color. To prepare the crumbs, dry them slowly on 
 the shelf of the range. When dry, roll, sift and place 
 them in glass preserve jars until wanted. 
 
 When an egg is opened for the white alone, drop the 
 yolk carefully into a cup, cover the cup with a wet cloth, 
 and keep it in the ice box until wanted. When whites 
 are left over make a small angel cake, or cover any des- 
 sert with meringue. 
 
 Oatmeal, hominy, cracked wheat and other cereals 
 which are left over can be added next day to the fresh 
 supply, for they are improved by long boiling. 
 
 Any of the cereals make good pancakes, or a small 
 amount added to the ordinary pancake batter improves 
 it. It can also be moulded and used for fried mush. 
 
 Sour milk can be used for cottage cheese and makes 
 good biscuits or pancakes. 
 
 When fruits show signs of deterioration stew them at 
 once instead of letting them decay. 
 
 Grate cheese which becomes dry and use for pies or 
 soup ; or it can be served with crackers, or bottled and 
 kept for future use. 
 
 Lard is hot when a blue smoke arises from it. 
 
 To freshen stale crackers put them into a hot oven 
 for a few minutes. 
 
 To prevent flour from lumping, add a little salt before 
 mixing with milk or water. 
 
 Chop the tough ends of steaks very fine, season and 
 form them into balls or cakes. 
 
 Everything good too small to utilize in other ways 
 should be put into the soup kettle — the French woman's 
 stronghold — and should be boiled up, in winter, twice a 
 week, and in summer every day. A spoonful of gravy or 
 rice, any kind of vegetables, the bones from roasts, 
 steaks, chops or poultry, the tough end of a steak, the 
 trimmings from roasts, steaks and chops, which will be 
 sent with the meat if asked for, all should go into that in- 
 valuable soup kettle, and will give a stock far richer in 
 flavor and more nutritious than if prepared in the usual 
 
HOUSEHOLD ECONOMY 291 
 
 manner. It will, of course, not do for clear soups, but 
 for thick soups or tomato, bean or vegetable soups, 
 sauces, minces, scollops, meat pies and the like, it is most 
 excellent. 
 
 The coarse stalks and roots of celery make a good 
 vegetable when cut in pieces and boiled, or they make a 
 good cream of celery soup. 
 
 The leaves are valuable in the soup kettle for flavor ; 
 are also useful for garnishing. 
 
 To Clean Currants. 
 
 Add one cup of flour to every quart of currants and 
 rub them well between the hands. This will free them 
 from stems and stones. Then turn them into a colander 
 and shake until the stems have passed through. Now 
 put them in a pan of cold water, thoroughly drain and 
 wash a number of times. Spread on boards or flat dishes 
 and stand in a warm place to dry. 
 
 To Make a Pastry Bag. . 
 
 Fold a piece of very strong muslin (one foot square) 
 from two opposite corners ; fell the edges tightly to- 
 gether, thus forming a triangular bag. Cut off the point 
 to make an opening large enough to insert a tin pastry 
 tube. It is better to have two or three pastry bags, each 
 fitting their respective tubes. 
 
 To Use the Pastry Bag. 
 
 Put the tin tubes into the bag and fit it into the open- 
 ing. Fill the bag with the mixture, close the top of the 
 bag, give it a twist and hold it tightly with the right 
 hand. Put the point of the tube close to the place where 
 the mixture is to be spread ; press with the left hand and 
 guide the mixture into any shape desired — eclaires, lady 
 fingers, etc. 
 
 Ask for CARNATION CREAM. There is no other 
 "Just as Good." 
 
292 CLEVER COOKING 
 
MISCELLANEOUS 
 
 "There's lots of religion in a beefsteak, if you give it to the 
 right man at the right time." — Jerry McAuley. 
 
 Kitchen and Laundry Soap. 
 
 One bar of good laundry soap shaved thin, 3 pints of 
 water, 2 large tablespoonfuls of salsoda and i of borax. 
 Let this boil until all is dissolved ; then take from the 
 stove and add i tablespoonful of turpentine and i^ of 
 ammonia. ^jj^g j^ ^ WASHBURN. 
 
 Soft Soap. 
 
 I can Babbit's lye 3 pounds fat 
 
 2j4 gallons boiling water 
 
 Dissolve the lye in the water, put in fat and cook ten 
 hours. One hour before taking off the fire add, 2 gallons 
 more water, and after it is taken off add as much more 
 water as you have of this mixture, which will make about 
 nine gallons of soap. ^j^g NEUFELDER. 
 
 White Laundry Soap, 
 
 5 pounds fat i quart water 
 
 I can Babbit's lye 3 tablespoonfuls borax 
 
 Save all small bits of fat, straining into a 5-pound lard 
 pail until full. Dissolve lye and borax in water. Warm 
 fat and pour slowly into the lye mixture, and stir C()n- 
 tinuously until it thickens. Be careful to have fat just 
 warm. Pour into a square pan, which has been inter- 
 lined with a wet cloth. When nearly cold cut in squares. 
 Let stand over night. ^^g_ ^^_ ^^ ^_ DENNISTON. 
 
294 CLEVER COOkINQ 
 
 Celery Vinegar. 
 
 Soak I ounce of celery seed in Yz pint of vinegar ; bot- 
 tle it and use to flavor soups and gravies. 
 
 THE HOME COOK BOOK. 
 
 Baking Powder. 
 
 9 ounces cream of tartar 4I/S ounces bicarbonate soda 
 2^ ounces flour or corn starch 
 
 Sift thoroughly several times and keep in a dry place. 
 
 C. HOWELL KIRBY. 
 
 Cleansing Fluid. 
 
 ^ ounce chloroform Yi ounce ether 
 
 54 ounce oil of wintergreen i ounce alcohol 
 
 Shake well and add one-half gallon of deodorized ben- 
 zine. One-half this quantity makes a large bottle full. 
 This mixture is highly inflammable and should not be 
 used at night or near a fire. Is especially nice for clenn- 
 ing gloves. j^j^S_ ^^ P_ BACKUS. 
 
 To Wash Blankets. 
 
 Use warm (not hot) water and add to each gallon a 
 tablespoonful of ammonia and the same quantity of pow- 
 dered borax. Put the blankets in and rub through the 
 hands and rinse up and down. Wring by hand. Prepare 
 another tub of water of the same temperature in the 
 same way, using a little less ammonia and borax : the 
 last tub (and three are usually required) need not con- 
 tain any and ought to look entirely clean when the blank- 
 ets come out. Choose a bright day. 
 
 MRS. CHARLES E. SHEPARD. 
 
 To Wash Flannels. 
 
 Two bars of Ivory soap, 4^/2 gallons of soft water, 2 
 ounces of borax, ammonia enough to give a strong odor. 
 
MISCELLANEOUS 295 
 
 Use a cupful of the preparation in tepid water when 
 washing flannels. It will remove all dirt and the flannels 
 will not shrink. ^j^S^ H_ C_ HENRY. 
 
 To Remove Stains. 
 
 Take an ounce of hartshorn and one of salts of tartar; 
 mix them well ; add a })int of soft water and bottle for 
 use. Keep very tightly corked always. To iise, pour a 
 little of the liquoid in a saucer and wash in it white arti- 
 cles which are stained with ink, mildew, fruit or wine. 
 Rinse carefully in cold water, after the stains are re- 
 moved ; then wash in the usual manner. 
 
 MRS. RIPLEY. 
 
 White stains on polished tables may be removed with 
 spirits of camphor. 
 
 To remove iron-rust, wet the spot, cover with salts 
 of lemon and lay in the sun. Keep wet until gone. 
 
 Ink spots, when fresh, may be removed by washing 
 in sweet milk. 
 
 A little salt rubbed on a discolored egg spoon will 
 remove the stains. 
 
 To take out fruit stains, stretch the stained part over 
 a bowl and pour on boiling water. 
 
 To Take Grease From Cloth. 
 
 Make a paste of Fuller's earth and turpentine. Rub 
 on fabric until turpentine evaporates and a white powder 
 remains. The latter can be brushed off, and the grease 
 will have disappeared. 
 
 To remove tar or pitch, rub well with clean lard ; 
 afterwards wash with soap and warm water. For either 
 hands or clothing. 
 
 Library Paste. 
 
 This will not sour and will keep indefinitely. One 
 tablespoonful of flour mixed dry with y^ teaspoonful of 
 powdered alum. Mix smoothly with a teaspoonful of 
 cold water ; then set on the stove and pour in about 2 
 
296 CLEVER COOKING 
 
 teaspoonfuls of boiling water. Cook until very thick, 
 taking care not to let it burn. A few drops of perfume 
 may be added. Put in a wide-mouthed bottle. 
 
 Furniture Polish. 
 
 Yz pint raw linseed oil i gill alcohol 
 
 I gill strong coffee 
 
 Shake well and add one gill of soft water. 
 
 MRS. A. W. ENGLE. 
 
 Chilblaines. 
 
 Rub thoroughly and frequently with oil of lavender; 
 or with coarse common salt. 
 
 Lotion for the Skin. 
 
 I part glycerine 6 parts rosewater 
 
 Yz part tincture benzoine 
 
 This is good for sun-burn, wind-burn, or chaps. It 
 makes a milky mixture. Keep tightly corked. 
 
 Hair Wash. 
 
 I ounce borax Y2 ounce camphor 
 
 Powder these ingredients fine. Dissolve them in one 
 quart of boiling water. When cool, the solution is ready 
 for use. Dampen the hair frequently. The camphor 
 will form into lumps after being dissolved, but the water 
 will be sufficiently impregnated. 
 
 MRS. ISAAC H. JENNINGS. 
 
 Cold Cream. 
 
 i^ drachms white wax iJ/4 drachms spermaceti 
 
 y^ ounce oil of sweet almonds 
 
 Melt the spermaceti and wax together; add the oil; 
 then beat up into this mixture 30 minims tincture of 
 benzoine, 2 tablespoonfuls rose water, attar of roses or 
 any perfume desired. Beat with a Dover ^^g beater until 
 the cream thickens. ^4^5^ CURTIS. 
 
MISCELLANEOUS 297 
 
 To destroy odor when cooking cauliflower, cabbage, 
 etc., put a slice of stale bread in the kettle. 
 
 To take fish odors from pans, wash with strong soda 
 water. 
 
 A teaspoonful of vinegar in the water when boiling 
 sweetbreads and brains will blanch them. 
 
 Mix a mustard plaster with the white of an egg to 
 prevent blistering. 
 
 To keep silver bright rinse in hot water with house- 
 hold ammonia ; one teaspoonful to one quart. 
 
 "A Sweet Disposition — Three grains common sense, 
 I large heart, i good liver, plenty of fresh air and sun- 
 light, I bushel contentment and i good husband. Do 
 not bring to a boil." 
 
 Corn starch is a good substitute for eggs in cookies 
 and doughnuts. One tablespoonful is equal to an egg. 
 
 A very good substitute for cream in coffee may be 
 made by pouring one cup of scalded milk onto a beaten 
 egg and adding a bit of butter the size of a pea. 
 
 To keep glass jars from breaking when pouring in 
 boiling fruit, wrap a cold wet cloth around the jar. 
 
 In making corn bread always have the bowl you mix 
 it in hot. 
 
 To keep fruit from raising to the top of the jar, cook 
 in a thick syrup and lay the can on its side. 
 
 If a clove of garlic is kept in salad oil it will give the 
 hint of garlic desirable in salad, and keep the oil from 
 getting rancid. — Mrs. T. M. Daulton. 
 
 Lime water is an important factor in the nursery, and 
 no mother would neglect its use if she realized its effect 
 on the bones and teeth of growing children. — Mrs. L. L. 
 Moore. 
 
 Strew the store room shelves with a few cloves to 
 drive away ants. 
 
 Clean white ivory knife handles or white marble with 
 damp salt. 
 
 Clean the outside of windows in cold weather with 
 kerosene. 
 
298 CLEVER COOKING 
 
 For new windows use alcohol ; it cuts the putty and 
 oil. 
 
 Put a few drops of ammonia on a moist cloth to clean 
 windows. Vinegar is also good for the same purpose. 
 
 One lemon is usually equal to two tablespoonfuls of 
 juice. 
 
 Who Shall Be First. 
 
 There are different opinions regarding the propriety 
 of serving first the most distinguished guest — the lady at 
 the right of the host or the hostess herself. The custom 
 of serving the hostess first which obtains so largely has 
 its origin far back in the olden times when poisoning was 
 much in vogue, and it was deemed wiser and safer to ob- 
 serve whether the hostess partook of a dish before one 
 tasted it oneself. j^j^g^ j)_ ^_ GARRETT. 
 
 The Expert Waitress says ; There are good reasons 
 for serving the lady of the house first, although this rule 
 is often waived to do honor to the distinguished guest 
 for whom luncheon or dinner is given. In a country 
 house several distinguished guests or dear friends are 
 entertained at one time ; to serve the hostess first and 
 follow in regular order along the table makes no dis- 
 tinction. Novelties are often introduced, both in food 
 and in service. Dishes are served before which a guest 
 hesitates as to which fork or which spoon to use until he 
 glances at his hostess to see which one she takes up. 
 * * * A hostess who takes pride in having her forks 
 made to suit special courses, like asparagus, and who has 
 several forks laid by each plate before dinner is served, 
 finds its necessary to take up the right one before her 
 guests make a choice. I have in mind a dinner where the 
 hostess delayed the tasting of a course, the absent- 
 minded host took the wrong fork, some guests took an- 
 other and some another. The butler did his best to re- 
 place the right ones ; but after all his efforts somebody 
 had a wrong fork to the end of the dinner. 
 
TABLE OF WEIGHTS AND MEASURES 
 
 2 teaspoonfuls of dry ingredients. . equals i tablespoonful 
 
 4 teaspoonfuls of liquid equals i tablespoonful 
 
 4 tablespoonfuls of liquid equals J^ gill, ^ cup 
 
 or I wineglassful 
 
 I tablespoonful of liquid equals ^ ounce 
 
 1 pint of liquid equals I pound 
 
 2 gills of liquid equals i cup or ^ pint 
 
 I kitchen cup equals ^ pint 
 
 I heaping quart of sifted flour .... equals i pound 
 
 4 cups of flour equals i quart or i pound 
 
 I rounded tablespoonful of flour. . . . equals Y-z ounce 
 
 3 cups of corn meal equals i pound 
 
 ij^ pints of corn meal equals i pound 
 
 I cup of butter equals J/2 pound 
 
 I pint of butter equals i pound 
 
 I tablespoonful of butter equals i ounce 
 
 Butter the size of an egg equals 2 ounces 
 
 Butter the size of a walnut equals i ounce 
 
 1 solid pint of chopped meat equals i pound 
 
 ID eggs equals i pound 
 
 A dash of pepper equals y% teaspoonful 
 
 or 3 good shakes 
 
 2 cups of granulated sugar equals i pound 
 
 I pint of granulated sugar equals i pound 
 
 1 pint of brown sugar equals 13 ounces 
 
 2j^ cups of powdered sugar equals i pound 
 
 An ordinary tumbler equals Y^ pint 
 
 2 tablespoonfuls equals i fluid ounce 
 
300 
 
 CLEVER COOKING 
 
 THE KNACK 
 
 of good Cooking is greatly helped by a good Range, and none can compare with the 
 
 GREAT MAJESTIC 
 
 Nothing is so discouraging as to liave all calculations spoiled by an unreliable range. 
 
 THE MAJESTIC 
 
 will do more and better work than a Range of cheaper 
 construction. 
 
 If you like a GOOD RELIABLE Range, call 
 upon us and we will be glad to explain why THE 
 MAJESTIC is such. 
 
 FREDERICK & NELSON 
 
 (incorporated) 
 
 SEATTLE, - - WASH. 
 
GENERAL INDEX 
 
 Page. 
 
 A LITTLE DINNER 75 
 
 BEVERAGES — 
 
 Blackberry Cordial 284 
 
 Blackberry Wine 285 
 
 Cherry Wine 285 
 
 Chocolate 284 
 
 Cocoa 284 
 
 CofEee 283 
 
 Egg-Nog 287 
 
 Ginger Beer 285 
 
 Grape Juice 286 
 
 Lemon Beer 286 
 
 Punches 286, 287 
 
 Shrub 284 
 
 BREAD — 139 
 
 Biscuit, Baking Powder 149 
 
 Biscuit, Premium 149 
 
 Biscuit, Tea 144 
 
 Biscuit, Virginia Beaten. . . 144 
 
 Blueberry Cake 145 
 
 Bread 139, 140 
 
 Bread, Boston Brown 142 
 
 Bread, Cinnamon 143 
 
 Bread, Currant 144 
 
 Bread, Graham 143 
 
 Bread, Oatmeal 141 
 
 Bread, Salt Rising 140 
 
 Bread, Whole Wheat 141 
 
 Buckwheat Cakes 150 
 
 Corn Bread, Spoon 146 
 
 Corn Bread, Southern 146 
 
 Corn Dodgers 147 
 
 Corn Meal Gems 147 
 
 Graham Gems 147 
 
 <iraham Muffins 147 
 
 Griddle Cakes 150 
 
 Huckleberry Muffins 146 
 
 Muffins 148 
 
 Parker House Bolls 141 
 
 Pop-Overs 148 
 
 Ragmuffins 145 
 
 Rice Cakes 150 
 
 Rolls 139, 140 
 
 Sally Lunn 145 
 
 Waffles 149 
 
 Yeast, Potato 139 
 
 Page. 
 
 BREAKFAST AND LUNCH- 
 EON — 119 
 
 Anchovy Toast 130 
 
 Beef Loaf 123 
 
 Brains 124 
 
 Calf's Head, Mock 122 
 
 Chicken, Hollandaise 125 
 
 Chicken Timbales 125 
 
 Codfish 128 
 
 Codfish Balls 128 
 
 Codfish Croquettes 128 
 
 Codfish and Eggs 128 
 
 English Pasty 120 
 
 Frogs, Creamed 125 
 
 Ham, Minced 121 
 
 Ham Patties 120 
 
 Hash 120 
 
 Hash, Beet 121 
 
 Hash, Chicken 121 
 
 Hash, Corned Beef 121 
 
 Hash, Turkey 121 
 
 Hegeree 119 
 
 Jambalaya 127 
 
 Lancashire Pie 124 
 
 Mackerel Balls .■-... 129 
 
 Mushrooms, Creamed 131 
 
 Mushrooms on Toast 130 
 
 Mutton, Escalloped 119 
 
 Pork and Beans 122 
 
 Potted Herring 129 
 
 Potted Salmon 129 
 
 Pressed Meat 124 
 
 Prune Toast 130 
 
 Sausage 120, 130 
 
 Savory Pyramids 127 
 
 Scrapple 127 
 
 Sweetbread Timbales 126 
 
 Tomato Toast 120 
 
 Veal, Jellied 122 
 
 Veal Loaf 123 
 
 Wheat Flakes 131 
 
 CAKES — 211 
 
 Almond 220 
 
 Angel 226 
 
 Apple 225 
 
 Banana 241 
 
 Blackberry 225 
 
302 
 
 GENERAL INDEX 
 
 CAKES — Continued. 
 
 Blackberry Jam 225 
 
 Caraway 224 
 
 Charlotte Russe 220 
 
 Cheap 224 
 
 Chocolate 215 
 
 Chocolate Cocoanut 217 
 
 Chocolate Gems 230 
 
 Chocolate Macaroons 228 
 
 Cocoa 217 
 
 Cocoanut 241 
 
 Cocoanut Drops 234 
 
 Cocoanut Jumbles 232 
 
 Cocoanut Maccaroons 229 
 
 COOKIES — 231 
 
 Cookies, Boston 232 
 
 Cookies, Cream 231 
 
 Cookies, Ginger 232 
 
 Cookies, Ginger Snaps 233 
 
 Cookies, Lemon 231 
 
 Cookies, Nut 233 
 
 Cookies, Oat Meal 234 
 
 Cookies, Peanut 234 
 
 Cookies, Sour Cream 232 
 
 Cookies, Walnut 233 
 
 CAKE— Cup 222 
 
 Delicate 211 
 
 Devil 216 
 
 Doughnuts 234, 235 
 
 Episcopal 215 
 
 Pried Cakes 236 
 
 Fruit 221 
 
 Ginger 227 
 
 Ginger Bread 227 
 
 Ginger Sponge 228 
 
 Gold 212 
 
 Imperial 221 
 
 Jelly Roll 223 
 
 Kisses 230 
 
 Lady 213 
 
 Lemon 219 
 
 Lemon Cakes 229 
 
 Lemon Sponge 214 
 
 Maccaroons, Chocolate 228 
 
 Maccaroons, Cocoanut 229 
 
 Maccaroons, Hickory Nut. . 229 
 
 Marguerites 228 
 
 Maud S. 216 
 
 Mocha Tart 218 
 
 Molasses Cakes 227 
 
 Nut 222 
 
 One Egg 223 
 
 Orange 219 
 
 Pork 218 
 
 Pound 225 
 
 Puff 219 
 
 Ribbon 223 
 
 Sand Tarts 280 
 
 Shrewsbury Cakes 230 
 
 Silver 213 
 
 CAKE — Continued. Page. 
 
 Snow Drops 224 
 
 Spice 224 
 
 Sponge 214 
 
 Sunshine 226 
 
 Walnut Chocolates 231 
 
 Whipped Cream 214 
 
 White 212 
 
 White Fruit 222 
 
 CHAFING DISH— 79 
 
 Cheese Omelette 81 
 
 Clams, Curried 84 
 
 Corned Beef Hash 82 
 
 Crab a la Newburg 82 
 
 Eggs, Scrambled 80 
 
 English Monkey 80 
 
 Lobster a la Newburg 82 
 
 Omelette 80 
 
 Omelette, Oyster 81 
 
 Omelette Peas 81 
 
 Oysters, Creamed 84 
 
 Oysters, Curried 84 
 
 Oysters, Fricassee 83 
 
 Oysters, Toast 84 
 
 Sweetbreads 81 
 
 Sweetbreads, Creamed 81 
 
 Sweetbreads with Peas .... 82 
 
 CHEESE DISHES— 71 
 
 Cheese Balls 74 
 
 Cheese Crackers 72 
 
 Cheese Fondu 73 
 
 Cheese Sauce 74 
 
 Cheese Souffle 73 
 
 Cheese Sticks 72 
 
 Cheese Straws 73 
 
 Cottage Cheese Balls 74 
 
 Genoa Ramaquins 72 
 
 Welsh Rarebit 71 
 
 CONFECTIONERY — 267 
 
 Butter Scotch 270, 274 
 
 Chocolate Caramels 273 
 
 Chocolate Fondant 269 
 
 Cocoanut Creams 268 
 
 Crystallized Orange 270 
 
 Crystallized Strawberries.. 270 
 
 Date Creams 269 
 
 Fondant 267. 268 
 
 Fudgies 271 
 
 Hickory Nut Candy 274 
 
 Maple Creams 270 
 
 Molasses Nut Candy 272 
 
 Molpsses Taffy 272 
 
 Nut Candy 272 
 
 Orange Creams 268 
 
 Peanut Caramels 271 
 
 Peppermints 268 
 
 Pop-Corn Candy 274 
 
 Stuffed Dates 269- 
 
GENERAL IN^JEX 
 
 303 
 
 CONFECTIONERY — Continued. Page 
 
 Sugar Candy 273 
 
 Turkish Delight 273 
 
 Walnut Creams 269 
 
 Wintergreens 268 
 
 DESSERTS— 159 
 
 Apples, Baked 167 
 
 Apple Dessert 168 
 
 Apple Float 167 
 
 Apple Pudding 168 
 
 Apple Scallop 167 
 
 Apple Trifle 168 
 
 Bachelor's Pudding 162 
 
 Banana Cream 179 
 
 Bananas, Stuffed 173 
 
 Banana Puffs 170 
 
 Batter Pudding 162 
 
 Batter Fruit Pudding 166 
 
 Blackberry Pudding 163 
 
 Bread Croquettes 171 
 
 Caramel Custard 182 
 
 Charlotte Russe 178 
 
 Cherry Pudding 171 
 
 Chocolate Pudding 174 
 
 Chocolate Blanc Mange.... 175 
 
 Chocolate Bread Pudding. . . 174 
 
 Chocolate Cream 175 
 
 Chocolate Custard 175 
 
 Christmas Pudding 160 
 
 Cocoanut Charlotte 179 
 
 Coffee Jelly 186 
 
 Corn Starch Pudding 176 
 
 Cream Glace 185 
 
 Cream Puffs 187 
 
 Date Pudding 161 
 
 Dorchester Pudding 180 
 
 Dutch Pie 167 
 
 Fig Pudding 164 
 
 Floating Island 174 
 
 Fruit Glace 181 
 
 Fruit Jelly 177 
 
 Fruit Salad 177 
 
 Graham Pudding 161 
 
 Indian Pudding 162 
 
 Jelly Cream 184 
 
 Kentucky Roll 163 
 
 Lemon Honey . 173 
 
 Lemon Jelly 186 
 
 Lemon Pudding 176 
 
 Nut Pudding 162 
 
 Omelette Souffle 182 
 
 Orange Cream 176 
 
 Orange Charlotte 178 
 
 Orange Pudding 169 
 
 Parisian Charlotte 178 
 
 Peach Cobbler 163 
 
 Peach Snowballs 180 
 
 Pears, Baked 169 
 
 Pineapple Pudding 183 
 
 DESSERTS — Continued. Page. 
 
 Pineapple Tapioca 183 
 
 Plum Pudding 159, 160 
 
 Porcupines 169 
 
 Prune Float 165 
 
 Prune Pudding 166 
 
 Prunes, Stuffed 166 
 
 Prunes, to Cook 164 
 
 Prune Whip 165 
 
 Raisin Puffs 169 
 
 Raspberry Cream 184 
 
 Raw Rice Pudding 172 
 
 Rice Pudding 172 
 
 Roly Poly 163 
 
 Roxbury Pudding 168 
 
 Ruby Cream 181 
 
 Shortcake 189 
 
 Snowballs 170 
 
 Snow Pudding 173 
 
 Spanish Cream 182 
 
 Sponge Pudding 170 
 
 bnonge Whips 177 
 
 Steamed Pudding 161 
 
 Strawberry Gelatine 1«4 
 
 Suet Pudding 160 
 
 Tapioca Cream 171 
 
 Tipsy Cake 187 
 
 Trifle, A 188 
 
 Vanity Pudding 181 
 
 Washington Pie 185 
 
 Walled Peaches 169 
 
 Wine Jelly 186 
 
 EGGS— 133 
 
 Eggs, Baked 137 
 
 Eggs, Curried 136 
 
 Eggs, Deviled 136 
 
 Eggs, Fricassee 135 
 
 Eggs on Toast 136 
 
 Egg Patties 135 
 
 Eggs, Russian 137 
 
 Eggs, Stuffed 136 
 
 Egg Timbales 137 
 
 Golden Rod Pie 135 
 
 Omelette 131 
 
 Omelette, Ham 134 
 
 Omelette, Oyster 134 
 
 Omelette, Quaking 134 
 
 Omelette Souffle 135 
 
 Omelette Tomato 133 
 
 ENTREES — 57 
 
 Almonds, Salted 70 
 
 Apricot Fritters 69 
 
 Banana Cakes 70 
 
 Banana Fritters 69 
 
 Chicken Blanquette 61 
 
 Chicken, Creamed 61 
 
 Chicken Croquettes 61 
 
 Chicken Jelly 60^ 
 
 Chicken Patties 67 
 
304 
 
 GENERAL INDEX 
 
 ENTREES — Continued. Page. 
 
 Chicken Terrapin 60 
 
 Crab Chops 67 
 
 Crab Cutlets 68 
 
 Croquettes, Chestnut 62 
 
 Croquettes, Chicken 61 
 
 Croquettes, Fish 23 
 
 Croquettes, Turkey 61 
 
 Croquettes, Veal 62 
 
 Croustades, Asparagus .... 66 
 
 Curry, Hawaiian 37 
 
 Fritters 69 
 
 Fruit Entree 67 
 
 Kidneys 62 
 
 Kidney Pudding 63 
 
 Lobster Baskets 67 
 
 Macaroni 58, 59 
 
 Mushrooms, Baked 66 
 
 Mushroom Entree 66 
 
 Potato Patties 65 
 
 Russian Entree 58 
 
 Salmon Cutlets 69 
 
 Sweetbreads 63 
 
 Sweetbreads, Breaded 65 
 
 Sweetbreads, Creamed 64 
 
 Sweetbread Fritters 65 
 
 Sweetbreads, Mock 65 
 
 Sweetbread Patties 64 
 
 Veal Croquettes 62 
 
 Veal Olives 58 
 
 Veal with Macaroni 59 
 
 FISH AND SHELL FISH— 17 
 
 Clams, Deviled 24 
 
 Clams, Pot-pie 25 
 
 Clams, Steamed 24 
 
 Crabs, Deviled 31 
 
 Crabs, a la Rol 32 
 
 Fish, Baked 18 
 
 Fish, Boiled 17 
 
 Fish. Broiled 19 
 
 Fish, Creamed 20 
 
 Fish Croquettes 23 
 
 Fish Cutlets 20 
 
 Fish, Fried 18 
 
 Fish, Steamed . . 20 
 
 Fish, to Select 17 
 
 Fish Turbot 19 
 
 Halibut a la Poulette 22 
 
 Halibut, Bscalloped 22 
 
 Oysters a la Poulette .... 30 
 
 Oysters, Celeried 29 
 
 Oysters, Creamed 26 
 
 Oysters, Cocktail 25 
 
 Oysters, Deviled 27 
 
 Oysters en beure noir 27 
 
 Oysters, Escalloped 29 
 
 Oysters, Fricassee 26 
 
 Oysters, Fried 28 
 
 Oysters, Frizzled 26 
 
 Oysters, in Blankets 29 
 
 FISH AND SHELL PISH — 
 
 Continued. Page. 
 
 Oysters, in Shells 27 
 
 Oyster Kabobs 29 
 
 Oysters on Toast 28 
 
 Oyster Pate a la Creole... 32 
 
 Oyster Patties 32 
 
 Oysters, Toasted 28 
 
 Oysters with Mushrooms. . . 31 
 
 Salmon, Baked 21 
 
 Salmon, Moulded 21 
 
 Salmon Timbales 23 
 
 Smelts 19 
 
 ICE CREAM AND ICES— 197 
 
 Baked 207 
 
 Baked, Apple 198 
 
 Banana 199 
 
 Bisque 198, 200 
 
 Caramel 199 
 
 Chocolate 198 
 
 Chocolate, Mousse 201 
 
 Coffee 200 
 
 Foundations for 197 
 
 Fruit 198 
 
 Lemon 198, 200 
 
 Neapolitan 197 
 
 Peach 198 
 
 Philadelphia 197 
 
 Sauces for 208 
 
 Sauces, Chocolate Sunde . . . 208 
 
 Sauces, Claret 208 
 
 Sauces, Custard 209 
 
 Sauces, Maple Sugar 208 
 
 Sauces, Rum 209 
 
 Strawberry 199 
 
 Strawberry Mousse 200 
 
 Vanilla 198 
 
 ICES— 201 
 
 Bonanza Punch 206 
 
 Cherry 201 
 
 Claret 204 
 
 Cocoanut 208 
 
 Cranberry Sorbet 205 
 
 Egg-Nog, Frozen 207 
 
 Foundations for 201 
 
 Ginger 202 
 
 Grape (Sherbet) 209 
 
 Lemon (Sherbet) 205 
 
 Lemon Ginger 202 
 
 Milk (Sherbet) 204 
 
 Mint Sorbet 205 
 
 Orange (Sherbet) 204 
 
 Pineapple 204 
 
 Pomegranate 203 
 
 Romaine 206 
 
 Roman 207 
 
 Three of a Kind (Sherbet). 203 
 
 Tutti Frutti :i03 
 
 Water 204 
 
GENERAL INDEX 
 
 305 
 
 Page. 
 
 ICINGS AND FILLINGS— 237 
 
 Icing. Almond 239 
 
 Icing. Boiled 237 
 
 Icing, Cream 237 
 
 Icing, Soft 237 
 
 Pilling, Banana 241 
 
 Filling, Caramel 238 
 
 Filling, Chocolate . . . .• 239 
 
 Filling, Cocoanut 241 
 
 Filling, Fig 240 
 
 Filling, Fruit Fondant 239 
 
 Filling, Lemon 240 
 
 Filling, Marshmallow 240 
 
 Filling, Raisin, Chopped... 241 
 
 Frosting 238 
 
 Frosting, Chocolate 239 
 
 Frosting, Maple Sugar 238 
 
 MEATS— 35 
 
 Beef. Braised 36 
 
 Beef. Corned 38 
 
 Beef, Fillet 36 
 
 Beef, Roast 35 
 
 Beef, Spiced 43 
 
 Boiled Dinner 37 
 
 Calf's Liver 43 
 
 Chicken, Fried 38 
 
 Chicken, Pie 46 
 
 Chicken, Roast 39 
 
 Dressing 48 
 
 Dumplings 47 
 
 Egg Dumplings 47 
 
 English Dobe 42 
 
 English Pie 41 
 
 Game BLi-ds 46 
 
 Ham. Boiled 44 
 
 Lamb 36 
 
 Mock Duck 42 
 
 Mutton, Crown 36 
 
 Mutton, Curried . . .* 40 
 
 Mutton, Leg 37 
 
 Mutton, Stew 41 
 
 Pigeons 45 
 
 Pork Tenderloins 44 
 
 Pot Roast 41 
 
 Quail 46 
 
 Ragout 44 
 
 Tongue 39 
 
 Tongue, Jellied 40 
 
 Turkey 39 
 
 Veal, Blanchette 42 
 
 Veal Cutlets 38 
 
 Veal, Jellied 43 
 
 Venison 44 
 
 Wild Duck 45 
 
 Yorkshire Pudding 47 
 
 MEAT AND FISH SAUCES — 49 
 
 Allemande 52 
 
 Anchovy 50 
 
 MEAT AND FISH SAUCES— 
 
 Continued. Page. 
 
 Bernaise 51 
 
 Bechamel 55 
 
 Bordelaise 53 
 
 Bread 53 
 
 Brown 49 
 
 Caramel 50 
 
 Celery 50 
 
 Chestnut 55 
 
 Drawn Butter 49 
 
 Hollandaise 51 
 
 Horse Radish 51 
 
 Lemon 53 
 
 Meat 54 
 
 Mint 50 
 
 Onion 54 
 
 Parsley 51 
 
 Tartare 54 
 
 Tomato 54 
 
 Vegetables 53 
 
 MISCELLANEOUS HINTS— 293 
 
 Baking Powder 294 
 
 Celery Vinegar 294 
 
 Chilblains 296 
 
 Cleansing Fluid 294 
 
 Cold Cream 296 
 
 Furniture Polish 296 
 
 Hair Wash 296 
 
 Kitchen Soap 293 
 
 Laundry Soap 293 
 
 Library Paste 295 
 
 Lotion for Skin 296 
 
 Soft Soap 293 
 
 To Remove Stains 295 
 
 To Wash Blankets 294 
 
 To Wash Flannels 294 
 
 Useful Suggestions 297 
 
 White Laundry Soap 293 
 
 Who Shall Be First? 298 
 
 PASTRY— 
 
 151 
 
 PIE- 
 
 Apple, Custard 155 
 
 Apple, English 154 
 
 Apnle. Green 155 
 
 Cherry, Mock 155 
 
 Cream 154 
 
 Currant 155 
 
 Cocoanut 156 
 
 Filling for 157 
 
 Lemon 153 
 
 Mince Meat 152 
 
 Orange 154 
 
 Pie Crust 151 
 
 Pineapple 156 
 
 PuEE Paste 151 
 
 Pumpkin 156 
 
306 
 
 GENERAL INDEX 
 
 TIE- Continued. Page. 
 
 Raspberry Meringue 156 
 
 Whipped Cream 154 
 
 TARTS — 
 
 Almond 157 
 
 Banbury 157 
 
 Chess Cakes 158 
 
 Lemon 157 
 
 Strawberry 157 
 
 PRESERVES AND PICKLES— 251 
 
 Apricots 253 
 
 Apricot Catsup 255 
 
 Apricot Jelly 255 
 
 Brandied Peaches 257 
 
 Blackberries 251 
 
 Canning 251 
 
 Cherries 252 
 
 Chili Sauce 261 
 
 Crab Apple Jelly 256 
 
 Chow-Chow 264 
 
 Currants 252 
 
 Currant Catsup 259 
 
 Currant Jelly 256 
 
 Currants, Spiced 259 
 
 Cucumber Catsup 260 
 
 Cucumber Pickles 264 
 
 Damsons 252 
 
 Elderberries 252 
 
 Gooseberries 252 
 
 Gooseberries, Spiced 259 
 
 Green Gages 252 
 
 Green Tomato Pickles .... 263 
 
 Green Tomatoes, Spiced.... 262 
 
 Mustard Pickles 261, 265 
 
 Orange Marmalade 257 
 
 Peaches 253 
 
 Peaches, Pickled 258 
 
 Peach Mangoes 258 
 
 Pears 253 
 
 Pears, Pickled 258 
 
 Piccalilli 263 
 
 Plums 252 
 
 Plum Jelly 256 
 
 Plums, Spiced 258 
 
 Preserves 254 
 
 Raspberries 251 
 
 Raspberry Jam 254 
 
 Strawberries 254 
 
 Strawberry Jam 254 
 
 Tomato Catsup 260 
 
 Tomatoes, Spiced 261 
 
 Tomatoes, Sweet 262 
 
 Tutti Frutti 253 
 
 Watermelon Pickles 264 
 
 \v lid Blackberries 255 
 
 PUDDING SAUCES— 191 
 
 Brandy 193 
 
 Brown 195 
 
 PUDDING SAUCES — Continued. 
 
 Page. 
 
 Cream 191 
 
 Cream, Whipped 193 
 
 Cottage Pudding 195 
 
 Custard 195 
 
 Foam 192 
 
 Fruit 193 
 
 Golden 195 
 
 Hard 192 
 
 Lemon 194 
 
 Maple Sugar 193 
 
 Pudding 194 
 
 Wine 193 
 
 SALADS — 89 
 
 Apple 97, 100 
 
 Asparagus 96, 98 
 
 Banana 100 
 
 Beet 98 
 
 Cabbage 101 
 
 Cauliflower 101 
 
 Cherry 100 
 
 Chestnut 99, 103 
 
 Chicken 93, 102 
 
 Cottage Cheese 98 
 
 Cucumber 100 
 
 Egg 93 
 
 Fruit, Macedoine 99 
 
 Herring 96 
 
 Lobster 95 
 
 Macedoine 96 
 
 Mushroom 102 
 
 Nut and Cheese 104 
 
 Nut Jelly 103 
 
 Orange 102 
 
 Oyster 102 
 
 Pear 100 
 
 Pecan 103 
 
 Peppers 98, 100 
 
 Potato 97 
 
 Radishes, Stuffed 104 
 
 Raspberry 101 
 
 Salmon 95 
 
 Sardine 94 
 
 Shrimp 94 
 
 Sweetbread 99 
 
 Tomato 98 
 
 Tomato Baskets 102 
 
 Tomato Jelly 97 
 
 Truffle 101 
 
 Veal 94 
 
 Waldorf 97 
 
 SALAD DRESSING — 92 
 
 Salad Dressing Boiled 91 
 
 Salad Dressing, Cold Slaw. . 92 
 
 Salad Dressing, Cooked.... 91 
 
 Salad Dressing, Cream 90 
 
 Salad Dressing, French.... 92 
 
GENERAL INDEX 
 
 307 
 
 SALAD DRES'^mQ— Continued. 
 
 Page. 
 
 Salad Dressing, Fruit 93 
 
 Salad Dressing, Lactirola. . . 91 
 
 Salad Dressing, Mayonnaise. 89 
 
 Salad Dressing, Sour Cream. 90 
 
 SANDWICHES— 245 
 
 American 248 
 
 Ancliovy 248 
 
 Baked Beans 247 
 
 Cheese 245 
 
 Cheese and Nut 249 
 
 Chicken Jelly 248 
 
 Cottage Cheese 247 
 
 Egg 247 
 
 Lobster 247 
 
 Mixed 247 
 
 Oyster 246 
 
 Peanut 246 
 
 Ripe Olive 249 
 
 Roast Beef 246 
 
 Salmon 247 
 
 Sardine 246 
 
 Valentine 248 
 
 Walnut 246 
 
 SOUPS— 1 
 
 Asparagus 11 
 
 Bean, Black 12 
 
 Bean, Turtle 12 
 
 Bouillon 1 
 
 Bouillon, Chicken 2 
 
 Bouillon, Oyster 7 
 
 Brown 2 
 
 Celery 13 
 
 Cheese 4 
 
 Chicken, Mock 5 
 
 Clam Broth 8 
 
 Clam Chowder 8 
 
 Ciaret 8 
 
 Corn Chowder 8 
 
 Crab 6 
 
 Crab Bisque 7 
 
 Croutons 15 
 
 Egg Dumplings for 15 
 
 Green Turtle 5 
 
 Mutton, Cream 4 
 
 Noodles 15 
 
 Okra 5 
 
 Oyster 6 
 
 Pea, Green 10 
 
 Pea, Split 9 
 
 Potato 13 
 
 Printannier Maigre 11 
 
 Sago 10 
 
 Spice 3 
 
 Spinach 11 
 
 Tomato 14 
 
 Veal 3 
 
 Vert pre 10 
 
 SOUPS — Gontinued. Page. 
 
 Wine 9 
 
 Yellow 10 
 
 THE SICK ROOM — 275 
 
 Apple Soup 276 
 
 Barley Water 277 
 
 Beef Juice 275 
 
 Beef Tea 275, 279 
 
 Blanc Mange 278 
 
 Bread Soup 279 
 
 Champagne Whey 276 
 
 Chicken Broth 275 
 
 Chicken Jelly 279 
 
 Clam Broth 275 
 
 Coffee 276 
 
 Cough Mixture 281 
 
 Crackers, Creamed 278 
 
 Cream Soup 276 
 
 Egg Broth 278 
 
 Egg, Iced 279 
 
 Egg-Nog 278 
 
 Flour Porridge 277 
 
 Junket 277 
 
 Koumiss 277 
 
 Mustard Plaster 280 
 
 Mustard Poultice 280 
 
 Mutton Broth 275 
 
 Panada 280 
 
 Rice Jelly 277 
 
 Rice Water 276 
 
 Rice Coffee 278 
 
 Tapioca 278 
 
 Toast Water 276 
 
 Wine Whey 277 
 
 VEGETABLES — 
 
 Bananas, Baked 117 
 
 Brussels Sprouts 110 
 
 Cabbage, Boiled 109 
 
 Cabbage, French 109 
 
 Carrots, Creamed 110 
 
 Catachis 113 
 
 Cauliflower au Gratin .... 116 
 
 Cauliflower, Creamed 116 
 
 Celery 112 
 
 Corn Dodgers 114 
 
 Corn Fritters 116 
 
 Cucumbers, Boiled 113 
 
 Cucumbers, Fried 113 
 
 Egg Plant 114 
 
 Macaroni, Baked 117 
 
 Macaroni, Boiled 117 
 
 Onions, Baked Ill 
 
 Onions, Fried 112 
 
 Onion Tart 112 
 
 Oyster Plant 110 
 
 Papas Rellenas 113 
 
 Pilaf 116 
 
 Potatoes au Gratin 105 
 
308 
 
 GENERAL INDEX 
 
 VEGETABLES — Continued. Page. 
 
 Potatoes, Creamed 108 
 
 Potatoes, Croquettes 106 
 
 Potatoes, Duchesse 106 
 
 Potatoes, Escalloped ...106, 107 
 
 Potatoes, French Fried. . . . 107 
 
 Potatoes, Moulded 108 
 
 Potatoes, New 105 
 
 Potatoes, on Half Shell 106 
 
 Potato Puff 105 
 
 Potatoes, Sweet 108 
 
 Potato Timbales 107 
 
 VEGETABLES— OonfwMed. Page. 
 
 Potatoes with Eggs 107 
 
 Rice, Fricassee Ill 
 
 Rice, with Cheese Ill 
 
 Salsify Patties 110 
 
 Spinach 109 
 
 Squash, Baked Ill 
 
 Succotash 109 
 
 Tomatoes, Creamed 115 
 
 Tomatoes, Escalloped 115 
 
 Tomato Sauce 115 
 
 Tomatoes, Stuffed 114 
 
INDEX 
 
 A Page. 
 
 Accompaniments for Meats 48 
 
 Almonds, Salted 70 
 
 Almond Cake 220 
 
 Almond Tarts 157 
 
 Anchovy Toast 130 
 
 Anchovy Sandwiches 248 
 
 Angel Cake 226 
 
 Apples, Baked 167 
 
 Apple Cake 225 
 
 Apple Custard Pie 155 
 
 Apple Dessert 168 
 
 Apple Float 167 
 
 Apple Pie 154, 155 
 
 Apple Pudding 168 
 
 Apple Salad 97, 100 
 
 Apple Scallop 167 
 
 Apple Soup (Invalid) 276 
 
 Apple Trifle 168 
 
 Apricots, Canned 253 
 
 Apricot Catsup 260 
 
 Asparagus Croustades 66 
 
 Asparagus Salad 96, 98 
 
 B 
 
 Bachelor's Pudding 162 
 
 Baked Apple Ice Cream 198 
 
 Bananas, Baked 117 
 
 Banana Cakes 70 
 
 Banana Cream 179 
 
 Banana Ice Cream 199 
 
 Banana Puffs 170 
 
 Banana Salad 100 
 
 Bananas, Stuffed 173 
 
 Banbury Tarts 157 
 
 Barley Water (Invalid) 277 
 
 Batter Pudding 162 
 
 Batter Fruit Pudding 166 
 
 Beef, Braised 36 
 
 Beef, Fillet 36 
 
 Beef Juice (Invalid) 275 
 
 Beef, Loaf 123 
 
 Beef, Roast 35 
 
 Beef, Spiced 42 
 
 Beef Tea (Invalid) 275, 279 
 
 Beet Hash 121 
 
 Beet Salad 98 
 
 Page. 
 
 Beverages 283 
 
 Birds 46 
 
 Biscuits, Baking Powder 149 
 
 Biscuits, Premium 149 
 
 Biscuits, Tea 144 
 
 Biscuits, Beaten 144 
 
 Bisque Ice Cream 198, 200 
 
 Blanc Mange (Invalid) 278 
 
 Blackberry Cake 225 
 
 Blackberries, Canned 251 
 
 Blackberry Cordial 284 
 
 Blackberry Pudding 163 
 
 Blackberry Wine 285 
 
 Blaci>.oerries, Wild 255 
 
 Blanquette, Chicken 61 
 
 Blueberry Cake 145 
 
 Blueberries, Canned 252 
 
 Boiled Dinner 37 
 
 Bouillon 1 
 
 Bouillon, Chicken 2 
 
 Brains 124 
 
 Brandy Sauce 193 
 
 Bread 140 
 
 Bread, Brown 142 
 
 Bread, Cinnamon 143 
 
 Bread, Currant 144 
 
 Bread, Graham 143 
 
 Bread, Oatmeal 141 
 
 Bread, Salt Rising 140 
 
 Bread, Whole Wheat 141 
 
 Bread Croquettes 171 
 
 Bread Padding 174 
 
 Breaa Soup (Invalid) 279 
 
 Brown Sauce 195 
 
 Brussels Sprouts 110 
 
 Buckwheat Cakes 150 
 
 Butter Scotch 270. 274 
 
 C 
 
 Cabbage 109 
 
 Cabbage Salad 101 
 
 Cake 211 
 
 Cake, Almond 220 
 
 Cake, Angel 226 
 
 Cake, Apple 225 
 
 Cake, Banana 241 
 
810 
 
 INDEX 
 
 Page. 
 
 Cake, Blackberry 225 
 
 caKe, Blackberry Jam 225 
 
 Cake, Caraway 224 
 
 Cake, Charlotte Uusse 220 
 
 Cake, Cheap 224 
 
 Cake, Chocolate 215 
 
 Cake, Chocolate Cocoanut 217 
 
 Cake, Chocolate Gems 230 
 
 Cake Chocolate Maccaroons .... 228 
 
 Cake, Cocoa 217 
 
 Cake, Cocoanut 241 
 
 Cake, Cocoanut Jumbles 232 
 
 Cake, Cocoanut Maccaroons . . . 229 
 
 Cake, Cup 222 
 
 Cake, Delicate 211 
 
 Cake, Devil 216 
 
 Cake, Doughnuts 234, 235 
 
 Cake, Episcopal 215 
 
 Cakes, Fried 236 
 
 Cake, Fruit 221 
 
 Cake, Ginger 227 
 
 Cake, Ginger Bread 227 
 
 Cake, Ginger Sponge 228 
 
 Cake, Gold 212 
 
 Cake, Hickory Nut Maccaroons. 229 
 
 Cake, Imperial 221 
 
 Cake, Jelly Roll 223 
 
 Cake, Kisses 230 
 
 Cake, Lady 213 
 
 Cake, Lemon 219 
 
 Cake, Lemon Sponge 214 
 
 Cake, Maccaroons 228 
 
 Cake, Maud S 216 
 
 Cake, Marguerites 228 
 
 Cake, Mocha Tart 218 
 
 Cakes, Molasses 227 
 
 Cake, Nut 222 
 
 Cake, One Egg 223 
 
 Cake, Orange 219 
 
 Cake, Pork 218 
 
 Cake, Pound 225 
 
 Cake, Puff 219 
 
 Cake, Ribbon 223 
 
 Cake, Sand Tarts 230 
 
 Cakes, Shrewsbury 230 
 
 Cake, Silver 213 
 
 Cakes, Snowdrops 224 
 
 Cake, Spice 224 
 
 Cake, Sponge 214 
 
 Cake, Sunshine 226 
 
 Cakes, Walnut Chocolates 231 
 
 Cake, Whipped Cream 214 
 
 Cake, White 212 
 
 Cake, White Fruit 222 
 
 Cakes, Buckwheat 150 
 
 Cakes, Griddle 150 
 
 Cakes, Molasses 227 
 
 Cakes, Shortcake 189 
 
 Calf's Head, Mock 122 
 
 Page. 
 
 Calf s Liver 43 
 
 Canning 251 
 
 Caramel 50 
 
 Caramels 273 
 
 Caramel Custard 182 
 
 Caramel Ice Cream 199 
 
 Carrots, Creamed 110 
 
 Catachis 113 
 
 Catsup, Apricot 260 
 
 Catsup, Cucumber 260 
 
 Catsup, Currant 259 
 
 Catsup, Tomato 260 
 
 Cauliflower, au Gratin 116 
 
 Cauliflower, Creamed 116 
 
 Cauliflower Salad 101 
 
 Celery 112 
 
 Celery, Creamed 112 
 
 Celery Soup 12 
 
 Chafing Dish 79 
 
 Charlotte, Cocoanut 179 
 
 Charlotte, Parisian 178 
 
 Charlotte Russe 178 
 
 Cheese Dishes ^ 71 
 
 Cheese Balls ' 74 
 
 Cheese Crackers 72 
 
 Cheese. Cottage 74 
 
 Cheese Fondu 73, 85 
 
 Cheese Omelette 81 
 
 Cheese Sandwiches . 245 
 
 Cheese Sauce 74 
 
 Cheese Souffle 73 
 
 Cheese Sticks 72 
 
 Cheese Straws 73 
 
 Champagne Whey (Invalid) ... 276 
 
 Cherries, Canned 252 
 
 Cherry Ice 201 
 
 Cherry Pie 155 
 
 Cherry Pudding 171 
 
 Cherry Salad 100 
 
 Cherry Wine 285 
 
 Chess Cakes 158 
 
 Chestnut Salad 99, 103 
 
 Chicken, Blanquette 61 
 
 Chicken, Bouillon 2 
 
 Chicken Broth (Invalid) 275 
 
 Chicken, Croquettes 61 
 
 Chicken, Fried 38 
 
 Chicken, Hash 121 
 
 Chicken, Hollandaise 125 
 
 Chicken Jelly 60 
 
 Chicken Jelly (Invalid) 279 
 
 Chicken Patties 67 
 
 Chicken Pie 46 
 
 Chicken, Roast 39 
 
 Chicken Salad 93, 102 
 
 Chicken Sandwiches 247, 248 
 
 Chicken Terrapin 60 
 
 Chicken Timhales 125 
 
 Chill Sauce 261 
 
INDEX 
 
 311 
 
 Page. 
 
 Chocolate 284 
 
 Chocolate Blanc Mange 175 
 
 Chocolate Bread Pudding 174 
 
 Chocolate Caramels 273 
 
 Chocolate Cake 215, 216, 217 
 
 Chocolate Creams 269 
 
 Chocolate Cream Pudding 175 
 
 Chocolate Custard 175 
 
 Chocolate Fondant 267 
 
 Chocolate Fudgies 271 
 
 Chocolate Gems 230 
 
 Chocolate Ice Cream 198 
 
 Chocolate Maccaroons 228 
 
 Chocolate Mousse 201 
 
 Chocolate Pudding 174 
 
 Chocolate Sunde 208 
 
 Chow-Chow 264 
 
 Chowder, Clam 7 
 
 • Chowder, Corn 8 
 
 Clam Broth (Invalid) 275 
 
 Clam Broth 8 
 
 Clam Chowder 7 
 
 Clams, Deviled 24 
 
 Clam Pot-Pie 25 
 
 Clams, Steamed 24 
 
 Claret Ice 204 
 
 Claret Sauce (Ice Cream) 208 
 
 Claret Soup 8 
 
 Cocoa 284 
 
 Cocoa Cake 217 
 
 Cocoanut Cake 241 
 
 Cocoanut Ice Cream 208 
 
 Cocoanut Maccaroona , 229 
 
 Cocoanut Pie 156 
 
 Codfish 128 
 
 Codfish Balls 128 
 
 Codfish Croquettes 128 
 
 Codfish and Eggs 128 
 
 CoflEee 283 
 
 Cofifee (Invalid) 276,278 
 
 Coffee Blend 283 
 
 Cofifee Ice Cream 200 
 
 Coflfee Jelly 186 
 
 Cold Slaw 92 
 
 Confectionery 267 
 
 Cooked Salad Dressing 91 
 
 Cookies, Boston 232 
 
 Cookies, Cocoanut 232 
 
 Cookies, Cream 231 
 
 Cookies, Ginger 232 
 
 Cookies, Lemon 231 
 
 Cookies, Nut 233 
 
 Cookies, Oatmeal 234 
 
 Cookies, Peanut 234 
 
 Cookies, Sour Cream 232 
 
 Cookies, Walnut 233 
 
 Corned Beef 38 
 
 Corned Beef Hash 82, 121 
 
 Corn Bread 146 
 
 Page. 
 
 Corn Chowder 8 
 
 Corn Dodgers 147 
 
 Corn Fritters 116 
 
 Corn Meal Gems 147 
 
 Corn Starch Pudding 176 
 
 Cottage Cheese 74 
 
 Cottage Cheese Balls 74 
 
 Cottage Cheese Salad 98 
 
 Cottage Cheese Sandwiches .... 247 
 
 Cottage Pudding Sauce 195 
 
 Cough Mixture 281 
 
 Crab a la Newburg 82 
 
 Crab a la Roi 32 
 
 Crab Chops 67 
 
 Crab, Curried 84 
 
 Crab Cutlets 68 
 
 Crab, Deviled 31 
 
 Crab Patties 32 
 
 Crabapple .Jelly 256 
 
 Cranberry Sorbet 205 
 
 Creams 268, 269, 270 
 
 Creams, Chocolate ....268, 269, 270 
 
 Creams, Cocoanut 268, 269, 270 
 
 Creams, Date 268, 269, 270 
 
 Creams, Maple 268, 269, 270 
 
 Creams, Orange 268, 269, 270 
 
 Creams, Peppermint... .268, 269, 270 
 Creams, Wintergreen. . . 268, 269, 270 
 
 Cream Glace 185 
 
 Cream Pie 154 
 
 Cream Puffs 187 
 
 Cream Salad Dressing 90 
 
 Cream Sauce 191, 192 
 
 Cream Soup (Invalid) 276 
 
 Croquettes, Chestnut 62 
 
 Croquettes, Chicken 61 
 
 Croquettes, Codfish 128 
 
 Croquettes, Fish 23 
 
 Croquettes, Veal 62 
 
 Croutons 15 
 
 Crystallized Fruits 270 
 
 Cucumbers, Boiled 113 
 
 Cucumber Catsup 260 
 
 Cucumbers, Fried 113 
 
 Cucumber Pickles 264 
 
 Cucumber Salad 100 
 
 Cup Cake 222 
 
 Currant Catsup 259 
 
 Currant .Jelly 256 
 
 Currant Pie 155 
 
 Currants, Spiced 259 
 
 Curry, Hawaiian 57 
 
 Custard, Caramel 182 
 
 Custard, Chocolate 175 
 
 Custard Sauce 195 
 
 Custard Sauce (Ice Cream) 209 
 
 D 
 
 Date Pudding ; 161 
 
 Dates, Stuffed 269 
 
312 
 
 INDEX 
 
 Page. 
 
 Delicate Cake 211 
 
 Dorchester Club Pudding 180 
 
 Doughnuts 234, 235, 236 
 
 Drawn Butter 49 
 
 Dressing, Mutton 48 
 
 Duck, Mock 42 
 
 Duck, Wild 45 
 
 Dumplings, Egg 47 
 
 Dumplings for Soup 15 
 
 Dumplings for Stew 47 
 
 E 
 
 Eggs 133 
 
 Egg Broth (Invalid) 278 
 
 Eggs, Curried 136 
 
 Eggs, Deviled 136 
 
 Egg Dumplings for Soup 15 
 
 Egg Dumplings for Stew 47 
 
 Eggs, Fricasseed 135 
 
 Egg-Nog 287 
 
 Egg-Nog (Invalid) 278 
 
 Egg-Nog, Frozen 207 
 
 Eggs, Omelette 80 
 
 Egg Patties 135 
 
 Egg Plant, StufEed 114 
 
 Eggs, Russian 137 
 
 Egg Salad 93 
 
 Egg Sandwiches 247 
 
 Eggs, Scrambled 80 
 
 Eggs, Stuffed 136 
 
 Egg Timbales 137 
 
 English Dobe 42 
 
 English Monkey 80 
 
 English Pasty 120 
 
 Entrees 57 
 
 P 
 
 Fig Pudding 164 
 
 Fillet of Beef 36 
 
 Fillings (See Icings) 237 
 
 Fish 17 
 
 Fish, Baked 18 
 
 Fish, Black Cod 23 
 
 Fish, Boiled 17 
 
 Fish, Broiled 19 
 
 Fish, Creamed 20 
 
 Fish, Creamed Cutlets 20 
 
 Fish, Croquettes 23 
 
 Fish, Flaked, Steamed 20 
 
 Fish, Fried 18 
 
 Fish, Halibut 22 
 
 Fish, Salmon, Baked 21 
 
 Fish, Salmon, in Mould 21 
 
 Fish, Salmon, Timbales 23 
 
 Fish, Smelts 19 
 
 Fish, Turbot 19 
 
 Fish Sauces 49, 55 
 
 Floating Island 174 
 
 Foam Sauce 192 
 
 Page. 
 
 Fondant 267, 268 
 
 French Dressing 92 
 
 Fried Cakes 236 
 
 Fritters 69 
 
 Fritters, Apricot 69 
 
 Fritters, Banana 69 
 
 Frogs, Creamed 125 
 
 Frostings (See Icings) 237 
 
 Fruit Cakes 221 
 
 Fruit Dressing 92 
 
 Fruit Entree 67 
 
 Fruit Glace 181 
 
 Fruit Jelly 177 
 
 Fruit Macedoine 99 
 
 Fruit Salad 177 
 
 Fruit Sauce 193 
 
 Fudgies 271 
 
 G 
 
 Game Birds 46 
 
 Gems, Corn Meal 147 
 
 Genoa Ramaquins 72 
 
 Ginger Beer 285 
 
 Ginger Bread 227 
 
 Ginger Cake 227 
 
 Ginger Sherbet 202 
 
 Golden Sauce 195 
 
 Gold Cake 212 
 
 Gooseberries, Canned 252 
 
 Gooseberries, Spiced 259 
 
 Graham Bread 143 
 
 Graham Gems 147 
 
 Graham Pudding 161 
 
 Grape Jelly 255 
 
 Grape Juice 286 
 
 Green Pea Soup 10 
 
 Green Turtle Soup 5 
 
 Griddle Cakes 150 
 
 H 
 
 Halibut a la Poulette 22 
 
 Halibut, Escalloped 22 
 
 Ham, Boiled 44 
 
 Ham, Minced 121 
 
 Ham Omelette 134 
 
 Ham Patties 120 
 
 Ham Sandwiches 247 
 
 Hard Sauce 192 
 
 Hash 120 
 
 Hash, Corned Beef 82 
 
 Hawaiian Curry 58 
 
 Hegeree 119 
 
 Herring's Potted ] 29 
 
 Herring Salad 96 
 
 Hollandaise Sauce 51 
 
 Horse Radish Sauce 51 
 
 Household Economy 289 
 
 How to Keep House witli One 
 
 Servant 243 
 
 Huckleberry Muffins 140 
 
INDEX 
 
 313 
 
 I Page. 
 
 ce Cream and Ices 197 
 
 ce Cream, Baked Apple 198 
 
 ce Cream, Banana 199 
 
 ce Cream, Bisque 198, 200 
 
 ce Cream, Caramel 199 
 
 ce Cream, Chocolate 198 
 
 ce Cream, Cocoanut 208 
 
 ce. Cream, CofEee 200 
 
 ce Cream, Fruit 108 
 
 ce Cream, Lemon 198, 200 
 
 ce Cream, Neapolitan 197 
 
 ce Cream, Peach 195 
 
 ce Cream, Philadelphia 197 
 
 ce Cream, Strawberry 199 
 
 ce Cream, Vanilla 198 
 
 ce Cream Sauces 208, 209 
 
 ces (Sherbets) 201 
 
 ce. Bonanza Punch 206 
 
 ce, Cherry 201 
 
 ce. Claret 204 
 
 ce. Cranberry 205 
 
 ce. Ginger 203 
 
 ce. Grape 209 
 
 ce, Lemon 205 
 
 ce, Lemon Ginger 202 
 
 ce. Milk 204 
 
 ce. Mint 205 
 
 ce, Orange 204 
 
 ce. Pineapple 204 
 
 ce, Pomegranite 203 
 
 ce, Romaine 206 
 
 ce, Roman Punch 207 
 
 cings 237 
 
 ndian Pudding 162 
 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 nval 
 
 d Cooking 275 
 
 d Apple Soup 276 
 
 d Barley Water 277 
 
 d Beef Juice 275 
 
 d Beef Tea 275, 279 
 
 d Blanc Mange 278 
 
 d Bread Soup 279 
 
 d Champagne Whey 276 
 
 d Chicken Broth 275 
 
 d Chicken Jelly 279 
 
 d Clam Broth 275 
 
 d Coffee 276 
 
 d Cough Mixture 281 
 
 d Crackers, Creamed 278 
 
 d Cream Soup 276 
 
 d Egg Broth 278 
 
 d Egg, Iced 279 
 
 d Egg-Nog 278 
 
 d Flour Porridge 277 
 
 d Junket 277 
 
 d Koumiss 277 
 
 d Mustard Plaster 280 
 
 d Mutton Broth 275 
 
 d Panada 280 
 
 d Rice Jelly 277 
 
 Page. 
 
 Invalid Rice Water 276 
 
 Invalid Rum Punch 276 
 
 Invalid Rye CofEee 278 
 
 Invalid Tapioca 278 
 
 Invalid Toast Water 276 
 
 Invalid Wine Whey 277 
 
 J 
 
 Jam, Raspberry 254 
 
 Jam, Strawberry 254 
 
 Jambalaya 127 
 
 Jellies, Fruit 255 
 
 Jellies, Apricot 255 
 
 Jellies, Currant 256 
 
 Jellies, Grape 255 
 
 Jellies, Raspberry 255 
 
 Jellies, Strawberry 255 
 
 Jellies, Gelatine 184 
 
 Jellies, Cream 184 
 
 Jellies, CofCee 186 
 
 Jellies, Lemon 186 
 
 Jelly Roll 223 
 
 Junket (Invalid) 277 
 
 K 
 
 Kentucky Roll 163 
 
 Kidneys 62 
 
 Kidney Pudding 63 
 
 Kisses 230 
 
 Koumiss Invalid) 277 
 
 L 
 
 Lactiola Dressing 91 
 
 Lamb, Leg of 36 
 
 Lancashire Pie 124 
 
 Laundry Soap 293 
 
 Lemon Beer 286 
 
 Lemon Cake 219, 229 
 
 Lemon Honey 173 
 
 Lemon Ice Cream 198, 200 
 
 Lemon Jelly 186 
 
 Lemon Pie 153 
 
 Lemon Pudding 176 
 
 Lemon Sherbet 205 
 
 Lemon Sauce 194 
 
 Lemon Tarts 157 
 
 Library Paste 295 
 
 Lobster a la Newburg 82 
 
 Lobster Baskets 67 
 
 Lobster Salad 95 
 
 M 
 
 Macaroni 59, 117 
 
 Maccaroons, Chocolate 228 
 
 Maccaroons, Cocoanut 229 
 
 Maccaroons, Hickory Nut 229 
 
 Macedoine Salad 96 
 
 Mackerel Balls 129 
 
 Maple Sugar Sauce (Ice Cream). 208 
 
314 
 
 INDEX 
 
 Page. 
 
 Maple Sugar Sauce 193 
 
 Marguerites 228 
 
 Marmalade, Orange 257 
 
 Mayonnaise 89 
 
 Meats 35 
 
 Meats and Accompaniments 48 
 
 Meat Pie 41 
 
 Meat. Pressed 124 
 
 Meat Sandwiches 247, 249 
 
 Meat Sauces 49 
 
 Mince Meat 152 
 
 Mint Sorbet 205 
 
 Mint Sauce 50 
 
 Miscellaneous Hints 293 
 
 Mock Duck 42 
 
 Molasses Cakes 227 
 
 Molasses Candy 272 
 
 Mousse, Chocolate 200 
 
 Mousse, Strawberry 200 
 
 Muffins 148 
 
 Muffins. Graham 147 
 
 Muffins, Huckleberry 146 
 
 Mushrooms 86 
 
 Mushrooms, Baked 66 
 
 Mushrooms, Creamed 131 
 
 Mushroom Entree 66 
 
 Mushroom Salad 102 
 
 Mushrooms on Toast 130 
 
 Musta a Pickle 261, 265 
 
 Mustard Plaster 280 
 
 Mutton Broth (Invalid) 275 
 
 Mutton, Crown 36 
 
 Mutton, Curried 40 
 
 Mutton Dressing 48 
 
 Mutton, Leg of 37 
 
 Mutton, Scallop 119 
 
 Mutton, Stew 41 
 
 N 
 
 Noodles 15 
 
 Nut Cake 222 
 
 Nut Candy 272 
 
 Nut and Cheese Salad 104 
 
 Nut Jelly Salad 103 
 
 Nut Salad 103 
 
 Nut Pudding 162 
 
 Nut Sandwiches 246 
 
 O 
 
 Okra Soup 5 
 
 Olive Sandwiches 249 
 
 Omelette 133 
 
 Omelette 80 
 
 Omelette, Cheese 81 
 
 Omelette, Ham 134 
 
 Omelette, Oyster 81, 134 
 
 Omelette, Peas 81 
 
 Omelette, Quaking 134 
 
 Omelette, Souffle 135, 182 
 
 Page. 
 
 Omelette, Tomato 133 
 
 Onions, Baked Ill 
 
 Onions, Fried 112 
 
 Onion Sauce 54 
 
 Onion Tart 112 
 
 Orange Cake 219 
 
 Orange Charlotte 178 
 
 Orange Cream 176 
 
 Orange Marmalade 257 
 
 Orange Pie 154 
 
 Orange Pudding 169 
 
 Orange Salad 102 
 
 Orange Sherbet 204 
 
 Oysters a la Poulette 30 
 
 Oysters beure noir 27 
 
 Oyster Blankets 29 
 
 Oyster Bouillon 7 
 
 Oysters, Celeried 29 
 
 Ovster Cocktail 25 
 
 Oysters, Creamed 26, 84 
 
 Oysters, Curried 84 
 
 Oysters, Deviled 27 
 
 Oysters, Bscalloped 29 
 
 Oysters, Fricassee 26, 83 
 
 Oysters, Fried 28 
 
 Oysters, Frizzled 26 
 
 Oyster Kabobs 29 
 
 Oysters and Mushrooms 31 
 
 Oysters on Toast 28 
 
 Oyster Patties 32 
 
 Oyster Salad 102 
 
 Oyster Sandwiches 249 
 
 Oyster Sauce 85 
 
 Oyster Soup 6 
 
 Oysters In Shells 27 
 
 Oyster Toast 84 
 
 Oysters Toasted 28 
 
 Oyster Plant 110 
 
 P 
 
 Panada 280 
 
 Parsley Butter 51 
 
 Pastry 151 
 
 Patties, Oyster 31 
 
 Patties, Crab 32 
 
 Patties, Potato 65 
 
 Pea Soup (Green) 10 
 
 Pea Soup (Split) 9 
 
 Peaches, Brandied 257 
 
 Peaches, Canned 253 
 
 Peach Cobbler 163 
 
 Peach Ice Cream 198 
 
 Peach .Telly 253 
 
 Peach Mangoes 258 
 
 Peach Snowballs 180 
 
 Peaches, Walled 169 
 
 Pears. Baked 169 
 
 Pears, Canned 253 
 
 Pear Salad 100 
 
INDEX 
 
 315 
 
 Page. 
 
 Pecan Salad 103 
 
 Peppers (Salad) 100 
 
 Peppermints 268 
 
 Piccalilli 263 
 
 Pickles 251 
 
 Pickles. Chow-Chow 264 
 
 Pickles, Cucumber 264 
 
 Pickles, Mustard 261, 265 
 
 Pickles, Tomato 263 
 
 Pickles, Sweet 257, 263 
 
 Pie, Apple 154 
 
 Pie, Custard 155 
 
 Pie, Cherry 155 
 
 Pie, Cocoanut 156 
 
 Pie, Cream 154 
 
 Pie Currant 155 
 
 Pie, Lemon 153 
 
 Pie, Mince 152 
 
 Pie, Orange 154 
 
 Pie, Pumpkin 156 
 
 Pie, Pineapple 156 
 
 Pie Crust 151 
 
 Pigeons, Stewed 45 
 
 Pilaf 116 
 
 Pineapple Ice 204 
 
 Pineapple Pie 15 
 
 Pineapple Pudding 183 
 
 Pineapple Tapioca Pudding. . . . 183 
 
 Pinoche 271 
 
 Plums, Canned 252 
 
 Plum Jelly 256 
 
 Plum Pudding 159. 160 
 
 Plums, Spiced 258 
 
 Pomegranate Sherbet 203 
 
 Popcorn Candy 274 
 
 Pop-Overs 148 
 
 Pork and Beans 122 
 
 Pork Tenderloins 44 
 
 Pot Roast 41 
 
 Potatoes, au Gratln 105 
 
 Potatoes, Creamed au Gratin. . . 108 
 
 Potatoes, Creamed 105 
 
 Potato Croquettes 106 
 
 Potatoes, Duchesse 106 
 
 Potatoes and Eggs 107 
 
 Potatoes, Escalloped 106 
 
 Potatoes, French Fried 107 
 
 Potatoes, Half Shell 106 
 
 Potatoes, Moulded 108 
 
 Pototo Patties 65 
 
 Potato Puffs 105 
 
 Potato Salad 97 
 
 Potato Soup 13 
 
 Potatoes, Sweet 108 
 
 Potato Timbales 107 
 
 Potato Yeast 139 
 
 Pound Cake 225 
 
 Preserves 251 
 
 Prunes, to Cook 164 
 
 Page. 
 
 Prune Float 165 
 
 Prune Jelly (Invalid) 279 
 
 Prune Pudding 166 
 
 Prunes, Stuflfed 166 
 
 Prune Toast 130 
 
 Prune Whip 165 
 
 Pudding Sauces 191 
 
 PufE Paste 151 
 
 Pumpkin Pie 156 
 
 Punches, Frozen 206 
 
 Punches (Invalid) 276 
 
 Punch 286, 287 
 
 Q 
 Quail 46 
 
 Radishes, Stufifed 104 
 
 Ragout 44 
 
 Raisin Puff 169 
 
 Ramaquins 72 
 
 Rarebit, Welsh 71 
 
 Raspberries, Canned 251 
 
 Raspberry Cream 184 
 
 Raspberry Jam 254 
 
 Raspberry Meringue 156 
 
 Raspberry Salad 101 
 
 Raspberry Shrub 284 
 
 Ribbon Cake 223 
 
 Rice Cakes 150 
 
 Rice, Dessert 172 
 
 Rice, Fricassee Ill 
 
 Rice Jelly (Invalid) 277 
 
 Rice Pudding 172 
 
 Rice Water (Invalid) 276 
 
 Rice with Cheese Ill 
 
 Rolls 139, 142 
 
 Rolls, Parker House 141 
 
 Roly-Poly 163 
 
 Roman Punch 207 
 
 Romaine 206 
 
 Roxbury Pudding 168 
 
 Ruby Cream 181 
 
 Rum Sauce (Ice Cream) 209 
 
 Russian Entree 58 
 
 S 
 
 Sago Soup 10 
 
 Salads 89 
 
 Salad, Apple 97, 100 
 
 Salad, Asparagus 98 
 
 Salad, Banana 100 
 
 Salad, Beet 98 
 
 Salad, Cabbage 101 
 
 Salad, Cauliflower 101 
 
 Salad, Cherry 100 
 
 Salad, Chestnut 99 
 
 Salad, Chicken 93, 102 
 
 Salad. Cottage Cheese 99 
 
 Salad. Cucumber 100 
 
310 
 
 INDEX 
 
 Page. 
 
 Salad, Egg 93 
 
 Salad Herring 96 
 
 Salad, Lobster 95 
 
 Salad, Macedoine 96, 99 
 
 Salad, Mushroom 102 
 
 Salad, Nut 103 
 
 Salad, Nut and Cheese 104 
 
 Salad, Orange 102 
 
 Salad, Oyster 102 
 
 Salad, Pear 100 
 
 Salad, Pecan 103 
 
 Salad, Peppers 98, 100 
 
 Salad, Potato 97 
 
 Salad, Raspberry 101 
 
 Salad. Salmon 95 
 
 Salad, Sardine 94 
 
 Salad, Shrimp 94 
 
 Salad, Sweetbread 99 
 
 Salad, Tomato 98 
 
 Salad, Tomato Baskets 102 
 
 Salad, Tomato Jelly 97 
 
 Salad, Truffle 101 
 
 Salad, Veal 94 
 
 Salad, Waldorf 97 
 
 Salad Dressing 92 
 
 Salad Dressing, Boiled 91 
 
 Salad Dressing, Cooked 91 
 
 Salad Dressing, Cold Slaw 92 
 
 Salad Dressing, Cream 90 
 
 Salad Dressing, French 92 
 
 Salad Dressing, Fruit 93 
 
 Salad Dressing, Lactiola 91 
 
 Salad Dressing, Mayonnaise.... 89 
 Salad Dressing, Sour Cream .... 90 
 
 Salmon, Baked 21 
 
 Salmon, Cutlets 69 
 
 Salmon, Moulded 21 
 
 Salmon, Potted 129 
 
 Salmon Salad 95 
 
 Sally Lunn 145 
 
 Salsify 110 
 
 Salted Almonds 70 
 
 Sand Tarts 230 
 
 Sandwiches 245 
 
 Sardine Salad 94 
 
 Sauces, Fish 49 
 
 Sauces, Ice Cream 208, 209 
 
 Sauces, Meat 49 
 
 Sauces, Pudding 191 
 
 Sausage 129, 130 
 
 Savory Pyramids 127 
 
 Scrambled Eggs 80 
 
 Scrapple 127 
 
 Sherbets (See Ices) 201 
 
 Sherbet, Ginger 202 
 
 Sherbet, Lemon 205 
 
 Sherbet, Milk 204 
 
 Sherbet Orange 204 
 
 Sherbet, Pomegranate 205 
 
 Page. 
 
 Sherbet, Three of a Kind 203 
 
 Short Cake 189 
 
 Shrimps a la Creole 85 
 
 Shrimps a la Poulette 85 
 
 Shrimp Salad 94 
 
 Shrub, Raspberry 284 
 
 Sick Room (See Invalid Cook- 
 ery) 275 
 
 Silver Cakp 213 
 
 Smelts 19 
 
 Snowballs 170 
 
 Snow Pudding 173 
 
 Soap, Laundry 293 
 
 Soap, Soft 293 
 
 Sorbet, Cranberry 205 
 
 Sorbet, Mint 205 
 
 Souffle, Cheese 73 
 
 Souffle, Egg 135 
 
 Souffle, Omelette Pudding 182 
 
 Soups, Asparagus 11 
 
 Soups, Bean, Black 12 
 
 Soup, Bean, Turtle 12 
 
 Soup, Bouillon 1 
 
 Soup, Bouillon, Chicken 2 
 
 Soup, Bouillon, Oyster 7 
 
 Soup, Brown 2 
 
 Soup, Celery 13 
 
 Soup, Cheese 4 
 
 Soup, Chicken, Mock 5 
 
 Soup, Clam Broth 8 
 
 Soup, Clam Chowder 8 
 
 Soup, Claret 8 
 
 Soup, Corn Chowder 8 
 
 Soup, Crab 6 
 
 Soup, Crab Bisque 7 
 
 Soup, Green Turtle 5 
 
 Soup, Mutton Cream 4 
 
 Soup, Okra 5 
 
 Soup, Oyster 6 
 
 Soup, Pea (Green) 10 
 
 Soup, Pea (Split) 9 
 
 Soup, Potato 13 
 
 Soup, Printannier Maigre 11 
 
 Soup, Sago 10 
 
 Soup, Spice 3 
 
 Soup, Spinach 11 
 
 Soup, Tomato 14 
 
 Soup, Veal 3 
 
 Soup, Wine 9 
 
 Soup, vert pre 10 
 
 Soup, Yellow 10 
 
 Spanish Cream 182 
 
 Spice Cake 224 
 
 Spinach 109 
 
 Spinach Soup 10 
 
 Sponge Cake 214, 215 
 
 Sponge Pudding 170 
 
 Sponge Whips 177 
 
 Stains, to Remove 295 
 
INDEX 
 
 317 
 
 Page. 
 
 Squash, Summer Ill 
 
 Strawberries, Canned 254 
 
 Strawberry Jam 254 
 
 Strawberries, Preserved 254 
 
 Strawberry Ice Cream 199 
 
 Strawberry Gelatine 184 
 
 Strawberry Mousse 200 
 
 Strawberry Short Cake 189 
 
 Strawberry Tarts 157 
 
 Steamed Pudding 161 
 
 Succotash 109 
 
 Suet Pudding 160 
 
 Sunshine Calie 226 
 
 Sweetbreads, Breaded 65 
 
 Sweetbreads, Creamed 64, 81 
 
 Sweetbread Fritters 65 
 
 Sweetbreads, Moct 65 
 
 Sweetbread Patties 64 
 
 Sweetbread Salad 99 
 
 Sweetbread Timbales 126 
 
 Sweetbreads with Peas 82 
 
 Sweet Pickles 260. 265 
 
 Sweet Potatoes 108 
 
 T 
 
 Tapioca Cream 171 
 
 Tapioca (Invalid) 278 
 
 Tapioca, Pineapple 183 
 
 Tartare Sauce 54 
 
 Tarts, Almond 157 
 
 Tarts, Banbury 157 
 
 Tarts, Lemon 157 
 
 Tarts, Mocha 218 
 
 Tarts Strawberry 157 
 
 Tenderloins, Pork 44 
 
 Terrapin Chicken 60 
 
 Timbales, Chicken 125 
 
 Timbales, Egg 137 
 
 Timbales, Salmon 23 
 
 Timbales, Sweetbread 126 
 
 Tipsy Cake 187 
 
 Toast Water (Invalid) 276 
 
 Tomato Baskets 102 
 
 Tomato Catsup 260 
 
 Tomatoes. Creamed 115 
 
 Tomatoes, Escalloped 115 
 
 Tomatoes, Green, Spiced 262 
 
 Tomato Omelette 133 
 
 Tomato Pickles, Sweer 262 
 
 Tomato Salad 97, 98 
 
 Tomato Soup 14 
 
 Tomatoes, Spiced 261 
 
 Tomatoes, Stuflfed 114 
 
 Tomato Toast 120 
 
 Tongue 39 
 
 Page. 
 
 Tongue, Jellied 40 
 
 Trifle, A 88 
 
 Trufhe Salad 101 
 
 Turbot 19 
 
 Turkey Croquettes 61 
 
 Turkey Hash 121 
 
 Turkey, Roast 39 
 
 Turkish Delight 273 
 
 Tutti Frutti 254 
 
 Tutti Frutti Ice 203 
 
 V 
 
 Vanity Pudding 181 
 
 Veal Blanchette 42 
 
 Veal Croquettes 62 
 
 Veal Cutlets 38 
 
 Veal, Jellied 43, 122 
 
 Veal Loaf 123 
 
 Veal Olives 58 
 
 Veal Salad 94 
 
 Veal Soup 3 
 
 Veal with Macaroni 59 
 
 Vegetable Oyster Soup 13 
 
 Vegetable Sauce 53 
 
 Vegetable Soup H 
 
 Venison Steak 44 
 
 Vert Pre Soup 10 
 
 W 
 
 Wafers, Peanut 234 
 
 Wafers, Walnut 233 
 
 Waffles 149 
 
 Waldorf Clam Broth 8 
 
 Waldorf Salad 97 
 
 Washington Pie 185 
 
 Water Ice 204 
 
 Watermelon Pickle 264 
 
 Welsh Rarebit 71 
 
 Wheat Flakes 131 
 
 White Cake 212 
 
 White Fruit Cake 222 
 
 White Sauce 52 
 
 Wild Duck 45 
 
 Wine Jelly 186 
 
 Wine Sauce 193 
 
 Wine Soup 9 
 
 Wine Whey (Invalid) 277 
 
 Wines, Blackberry 285 
 
 Wines, Cherry 285 
 
 Y 
 
 Yeast, Potato 139 
 
 Yellow Soup 10 
 
 Yorkshire Pudding 47 
 
<$> 
 <$> 
 
 from Libbj's f imous Hygienic kitchens, 
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 LIBBY'S 
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 Keep in the house for emergencies — for 
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 t LIBBY, McNeill & LIBBY, CHICAGO. 
 
 Write for our free booklet, "How to Make 
 Good Things to Eat' 
 
 ^ 
 
 <s> 
 
 Great 
 
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 )PER_AT1NG 
 
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 Teas 
 
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 Platedware 
 
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 Household 
 
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 1 PORTERS 
 
 DISTRIBUTOF 
 
 908 Second Ave. 
 
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 BURKHART & PALMER 
 
 DENTISTS 
 
 Lumber Exchange, Second Ave. and 
 Seneca St. 
 
 Telephone, Red 876 
 
 Seattle 
 
 THE CURTIS STUDIO 
 
 SEATTLE 
 
 HAYNES 
 
 CANDY STORE AND ICE CREAM 
 PARLORS 
 
 Luncheon Specialties 
 
 Cream Wafers. Salted Nuts, Fancy 
 Paper Cases, Doileys, Chop Frills, etc- 
 
 Phone, Main 1111 813 Second Ave 
 
 SILVERFIELD FUR 
 MANUFACTURING CO. 
 
 THE LEADING FURRIERS OP THE 
 WEST 
 
 1330 Second Ave. 
 
 DR. CECIL L.TENNY 
 DENTIST 
 
 214-215 Lumber Exchange Bldg. 
 Tel. James 2681 Seattle, Wash. 
 
 C. A. HOLMES, D. D. S. 
 
 Rooms 36 and 27 Colman Building 
 
 Telephone Black 741 
 
 Seattle, Washington 
 
 SHERMAN, CLAY & CO. 
 
 MUSIC 
 
 Small Instruments and Musical 
 Merchandise 
 
 PIANOS AND ORGANS 
 FINE PIANO TUNING 
 
 Phone, Main 415 711 Second Ave. 
 
 E. B. EDGERS.D.D.S. 
 
 220-221 Bailey Building 
 
 Seattle, 
 
 Washington 
 
 PATRONIZE 
 
 OUR 
 
 ADVERTISERS 
 
 G. MCGREGOR 
 DENTIST 
 
 First and Madison Globe Block 
 
320 
 
 CHAFING DISHES 
 
 SILVER AJJD CUT GLASS 
 ^ ^ TABLE ^VARE ^< ^ 
 
 V 
 
 LATVRENCE L. MOORE CO. 
 
 DIAMONDS. WATCHES. JEWELRY 
 
 705 SECOND AVENTJE - - _ - SEATTLE, WASH. 
 
 KENNEDY DRUG CO, 
 
 SUCCESSORS TO 
 
 STEWART & HOLMES RETAIL 
 
 FOOT OF CHERRY STREET 
 
 Our Drug Store is convenient, we want you to make it so, 
 
 TPT PPnnNF<i / SUNSET, MAIN 35 
 JbLbfHUNbb I jj^DEPENDENT 35 
 
 Special Facilities for Ladies City Calls Promptly Answered 
 
 Physician in Attendance 
 
 Battle £mk Sanitarium 
 
 TREATMENT ROOMS 612 THIRD AVE. TELEPHONE RED 3096 
 
 A NEW DEPARTMENT 
 
 Ear, Throat and Lung Treatment by Latest Scientific Apparatus 
 OUR. SPECIALTIES 
 
 Massage, Electricity, Salt Glows, Electric Light and Russian Baths, 
 Packs, Fomentations, etc, 
 
 SEATTLE, - - - WASHINGTON 
 
 PHONE 
 
 THE SEATTLE TRANSFER CO. 
 
 FOR 
 
 CARRIAGE, Main 41. Ind. 41 
 
 BAGGAGE. Main 41. Ind. 41 
 
 or FREIGHT AND FURNITURE MOVING 
 
 Main 46, Ind. 46 
 
321 
 
 DON'T FORGET 
 
 That it requires no preparation or 
 coaxing to make 
 
 Cbc 6arland 
 $tove$ and Ranges 
 
 WORK 
 
 They are always ready, and with 
 them "it is simply impossible to do 
 poor baking. You will not he able to 
 find their equal. 
 
 SOLE AGENTS 
 
 ^ GEORGE H.WOODHOUSE CO. 
 
 ^ 1409 SECOND AVE 
 
 ^ Tel. Main 944 TIN WORK AND PLUMBING 
 
 J. A, Baillargeon d Co, 
 
 DRY GOODS 
 
 SECOND AVENUE AND JAMES STREET 
 
 Ttie Coffee that's Alw^ays Good 
 
 G0LO SHIELD 
 
 SCHWABACHER BROS. & CO., (Inc.) 
 SKATPT^LK, - " - WASH. 
 
 IMPORTER OF DIAMONDS 
 
 RICH CUT GLASS 
 
 ALBERT HANSEN 
 
 WATCHES ^ JEWELRY ^ SILVERWARE ^ ETC. 
 
 Fine Watcln and Je>A/elry Repairing 
 
 706 FIRST AVE. SEATTLE 
 
;S 
 
 -/, 
 
 f 
 
 DEC 7 -1903 
 
 322 
 
 NIPPON YUSEN KAISHA 
 
 (JAPAN MAIL STEAMSHIP CO ) 
 
 CAPITAL, YEN 22,000,000 
 FLEET, TONS, - 242,000 
 
 HEAD OFFICE, TOKIO, JAPAN 
 
 Telegraphic Address, "Morioka, Tokio" 
 A. L and A. B. C. Codes Used 
 
 HONG KONG-AMERICA LINE 
 
 FORTNIGHTLY SERVICE BETWEEN 
 
 SEATTLE AND HONG KONG 
 
 IN CONNECTION WITH 
 
 THE GREAT NORTHERN RAILWAY CO. 
 
 I THE CHEAPEST RATES FOR ROUND-THE-WORLD TICKETS 
 
 THE SERVICE is maintained with six steamers, of which the 
 "Aki Maru," the "Shinano Maru," the "Kaga Maru," and "lyo Maru" 
 are new twin screw steamers over 6,300 tons. 
 
 Of the above mentioned steamers, the "Aki Maru" is the newest; 
 
 having been completed in February of this year. She has superb 
 
 accommodation for fifty first-class passengers amidship on the upper and 
 
 1 bridge decks, while the whole of the upper bridge deck, with the excep- 
 
 .* tion of the captain's cabin and a smoking room, is devoted to promenad- 
 
 ^ ing purposes. The spacious and elegantly fitted dining saloon on the 
 
 ^ upper deck and the luxuriously furnished library above with walls 
 
 panelled in cut velvet pictures representing noted scenic beauties of 
 
 Japan, are worthy of special attention. A well qualified surgeon on 
 
 I board each of the six steamers attends gratis to passengers, and stew- 
 
 « ardesses are employed on the four vessels enumerated above. 
 
 I OTHER SERVICES OF THE NIPPON YUSEN KAISHA 
 
 ' EUROPEAN LINE, Fortnightly; AUSTRALIAN LINE, Four Weekly; 
 
 BOMBAY LINE, Four Weekly; YOKOHAMA-SHANGHAI LINE, Weekly; 
 KOBE-VLADIVOSTOCK LINE, Fortnightly; KOBE-COREA-NORTHCHINA 
 LINE>, Fortnightly; KOBE-TIENTSIN LINE, Fortnightly; KOBE-TIENTSIN 
 DIRECT LINE, Twice a Month; KOBE-NEWCHWANC LINE, Fortnightly; 
 i, KOBE-OTARU LINE, Eastern Route Every Three Days, Western Route 
 
 i Weekly; KOBE-KEELUNC LINE, Four Times a Month. 
 
 i^ AGENTS 
 
 F, M. STUDLEY, A. B. C. DEN NISTON, 
 
 Local Manager, N. Y. K. G.W.P.A., G.N.Ry., 612 First Ave , Seattle, Wash. 
 
 S. J. ELLISON, 
 
 G. A. (1. N. Ry. Co., 4i:i liroadvvay, New York. 
 In the Principal Cities of America the Agents of the Great Northern R'y Represent the Nippon Yusen Kaisha 
 
 21 1« 
 
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