■•'••■:l:''i5'V'lff:i' ; ' Class JTXJlSL Book, ^X^s ? Copyright ]^i CQFmiGHT DEPOSm THE MODERN CLUB BOOK OF RECIPES Contributed By Club Members And Their Interested Friends Compiled and edited by ,^^^"^'^-^ Mrs. Norman S. Essig Chairman of Home Economics, Modern Club Philadelphia, Pa. THE JOHN C. WINSTON COMPANY I921 Copyright, 1921, by The Modern Club FEB 13 1922 ©n!.A654622 •-vvO I 't'^^ .€^5 Affectionately dedicated to Our President MRS. HAROLD DeLANCEY DOWNS whose splendid leadership, unselfish devotion and untiring zeal have inspired The Modern Club with faith in its members, courage for any task and service to others FOREWORD A few places in the world are to be held holy because of the love that consecrates them and the faith that enshrines them. Their names are themselves talismans of spiritual beauty. Of these is Home. The strength of a nation is in the intelligent and well-ordered homes of its people. May this little book of tried and tested recipes do its bit in the home, according to its abilities, for each, according to his needs: and in so doing help to reach the goal of Home Economics; which is to develop every home into an institution that is eco- nomically sound, mechanically convenient, physically healthful, morally wholesome, mentally stimulating, spiritually inspiring, socially responsible; a center of unselfish love in the glory of serving our fellow-man. To attain this, the housewife must realize that mere house- keeping is a means to an end — a means to secure a finer develop- ment of individual life and more wholesome contribution to com- munity welfare. If this little book contributes to the happiness of a single home, it will not wholly have failed to realize the hopes cherished for it by the compiler. To the respective club contributors, by whose liberality so large a number of recipes are inserted, and to the many good friends who have further herein aided, I take this opportunity of repeating my grateful acknowledgments. Mercy Richards Essig CONTENTS PAGE Breads, Cereals and Sandwiches 1 Hors-d'OEuvres 25 Soup 33 Fish, Oysters, Lobster, Terrapin and Crabs 49 Entrees 71 Meats, Poultry, Game and Eggs 83 Vegetables 123 Sauces 147 Pickles and Relishes 161 Salads and Dressings 173 Cakes • 195 Pastry, Pies and Puddings 235 Ices 267 Candies and Nuts 277 Fruits and Vegetables (Preserved, Canned), Jellies and Jams 289 Beverages 307 Cookery for the Convalescent 315 Miscellaneous 335 INTRODUCTION The highest calling that can come to any woman is to make a Home. To this she must bring good sense, good temper and good management. As Ik Marvel said in his "Reveries of a Bachelor," " In her are met all the graces and the virtues of which as a bachelor I dreamed." To make these dreams of home and happiness come true, the woman of today has many things to help her, and one of these, well fitted to be her daily guide, is this Cook-Book that combines the valuable experiences of the splendid young house- keepers of The Modern Club. Isabel McIlhenny Nichols (Mrs. H. S. Prentiss Nichols) A BIBLICAL BILL OF FARE Taken wholly from the Bible, a right royal banquet it would make. As will be seen, the courses number five. The candelabra and music are specified. Though in Palestine there is now no game, yet at this dinner quail and partridge are provided. A DINNER FROM THE BIBLE Spread a cloth of blue, and put thereon the dishes, and the spoons, and the bowls, . . . with the bread that is in the basket. — Numbers iv, 7, and Leviticus viii, 31. Salt without prescribing how much, . . . and a little oil in a cruse. — Ezra vii, 22, and I Kings xvii, 12. Bright shining of a candle doth give thee light. — Luke xi, 36. Tell them which are bidden, Behold, I have prepared my dinner. — Matthew xxii, 4. Let us eat, and be merry. — Lulce xv, 23. A feast is made for laughter, wine maketh merry. — Ecclesiastes x, 19. Ye hear ... all kinds of music. — Daniel iii, 5. GRACE Give us this day our daily bread. — Matthew vi, 11. SOUP \ Pour out the broth. — Judges vi, 20. Feed me . . . with . . . pottage. — Genesis xxv, 30. Eat this roll. — Ezekiel iii, 1. Use a little wine for thy stomach's sake. — I Timothy v, 23. FISH We remember the fish, which we did eat. — Numbers xi, 5. They gave him a piece of a broiled fish. — Luke xxiv, 42. Bring of the fish which ye have now caught. — John xxi, 10. Every man at the beginning doth set forth good wine. — ^John ii, 10. ENTREMETS Hare. — Leviticus xi, 6. Chickens. — Matthew xxiii, 37. Besides harts, . . . and fatted fowl. — I Kings iv, 23. Kidneys. — Deuteronomy xxxii, 14. The wine is red. — Psalms Ixxv, 8. Olives. — Micah vi, 15. Give me ... a little water; . . . for I am thirsty. — Judges iv, 19. ROAST All manner of bake-meats. — Genesis xl, 17. Thou mayst kill and eat ... of the roebuck. — Deuteronomy xii, 15. Ye shall eat . . . the wild goat, . . . and the wild ox. — Deuteronomy xiv, 4, 5. Cause the strong wine to be poured. — Numbers xxviii, 7. VEGETABLES Take . . . unto thee wheat, lentiles, . . . and millet. — Ezekiel iv, 9, (They) brought . . . parched corn and beans. — II Samuel xvii, 28. After that, the full corn in the ear. — Mark iv, 28. We remember . . . the cucumbers, . . . and the leeks, and the onions, and the garlick. — Numbers xi, 5. GAME Partridges. — ^Jeremiah xvii, 11. Two young pigeons. — Leviticus v, 7. And he brought quails. — Psalms cv, 40. I would cause thee to drink spiced wines. — Canticles xvii, 2. Carry these ten cheeses unto the captain. — I Samuel xvii, 18. GRACE BEFORE MEAT Morning Our Heavenly Father, we thank Thee for Thy care during the hours of the night and for the morning light ; for the fellowship of love, and for these. Thy mercies. Keep us throughout this day in purity of heart and give to us the spirit of good-will to all. In Jesus' name. — Amen. Noon Bless to our use, our Father, these tokens of Thy loving care. Give us grateful hearts for all Thy gracious kindness. Help us to be worthy of the great love bestowed upon us, and lead us into unselfish service. For our Saviour's sake. — Amen. Evening Our Father, with the closing of the day we offer Thee our grateful love. If we have sinned, forgive us in Thy great mercy. May Thy Spirit dwell in our hearts. May these tokens of Thy favor strengthen us for every duty of life. May Thy peace come with the shadows of the night. For Jesus' sake. — Amen. Rev, Charles Atwood Campbell We thank Thee for this place in which to dwell; for the love that unites us; for the peace accorded to us this day, for the hope with which we expect the morrow; for the health, the work, the food, and the bright skies that make our lives delightful; to our friends in all parts of the earth .... Give us courage, and gaiety and the quiet mind. Spare to us our friends, soften to us our enemies. Bless us, if may be, in all our innocent endeavors. If may not, give us strength to encounter that which is to come, that we be brave in peril, constant in tribulation, temperate in wrath, and in all changes of fortune and down to the gates of death loyal and loving one to another. R. L. Stevenson BREADS, CEREALS AND SANDWICHES Man shall not live by bread alone. — Matthew iv, 4. BREADS BREAD, No. 1 2 cups warm milk or water 1 tbsp. lard or butter 2 tsp. salt y-i c^e compressed yeast Sugar Flour Put the water or milk, salt, sugar and lard into a bowl. Dis- solve the yeast in warm water, add the flour gradually, and mix with a spoon. When stiff enough to handle, turn it out on a floured board and knead until soft and elastic. Put it back into the bowl, cover tightly and let it rise in a warm place until double its bulk ; then divide into loaves or shape into biscuit. Allow these to rise in the pan in which they are to be baked. Cover the bread and again allow it to double in bulk. Bake loaves about 1 hour in a hot oven. Biscuits require more heat than loaves of bread. Mrs. Norman S. Essig BREAD, No. 2 (Drexel Institute) 2 cups milk or water 1 tsp. or more sugeu- 1 tbsp. fat V^ cake yeast IV2 tsp. salt Flour Heat the milk or water, melt the butter in it, add the salt. While the milk is cooling, dissolve the yeast in >^ cup of lukewarm water, add it to the lukewarm milk, then add flour enough to make a batter. Beat until the flour is thoroughly mixed. Allow it to rise, then add more flour and knead on a floured board. Return to the pan and allow to stand until double its bulk. Place in loaves in a pan, and when raised bake it in a hot oven for 1 hour. Mrs. Norman S. Essig BREAD ROLLS 1 pt. scalded milk 14 yeast cake if mixed at night 1 tbsp. butter or 1 tbsp. sugar V^ cake if mixed in morning 1 tsp. salt Flour Pour the hot milk on the butter, salt and sugar. When luke- warm add the yeast which has been dissolved in warm water. Add 3 cups of flour to make a soft sponge, beat and put away to rise; when light add flour to make a stiff dough, and knead until smooth. Let it rise until double its former bulk. Knead again 1 THE MODERN CLUB and roll the dough yi inch thick. Lift it from the board and let it shrink so that the rolls may be of uniform shape. Cut with a round or oval cutter. Place a bit of butter near the edge of the dough, then fold so that the edges are even. Press the roll on the straight side to prevent its separating as it rises. Place the rolls to rise, and when light bake in a hot oven. This dough may also be used for bread sticks. Contributed BREAD STICKS 1 cup milk (scalded) V^ tsp. salt 14 cup butter Vi yeast cake 1 tbsp. sugar White of 1 egg About 4 cups flour Add the salt, butter and sugar to the hot milk, and when luke- warm add the yeast which has been dissolved in warm water. Add the beaten white of the egg and flour to make a stiff dough. Knead until smooth, and let it rise until double its former bulk. Knead again, then shape into sticks. Roll a small piece of dough into a ball, then into a stick, which should be a foot long and about the diameter of the little finger. Place in bread-stick pans or on iron sheets, and let the sticks rise until light. Bake in a moderate oven until brown. Contributed BROWN BREAD, No. 1 1 pt. sweet milk 2 tsp. soda 1 cup molasses V2 tsp. baking powder 3 cups Graham flour 1 tbsp. butter 1 cup raisins 1 tsp. salt Bake in 3 one-pound baking powder cans for two hours in slow oven. Mrs. J. Howard Pew BROWN BREAD, No. 2 1 qt. sour milk 1 pt. Graham flour 1 qt. Indian meal 1 cup molasses 2 tsp. soda mixed with molasses Steam 4 hours. Mrs. Herbert Fox 2 BREADS BROWN BREAD, No. 3 1 cup molasses 1 tsp. salt 2 cups buttermilk or sour milk 2 cups Graham flour 1 tsp. soda, dissolved in sour milk 1 cup corn meal Mix thoroughly and beat. Grease pans well and steam for 3 hours. Mrs. Ernest T. Trigg WHOLE WHEAT OR GRAHAM FLOUR BREAD Use whole wheat instead of white floiir, or use one-half white and one-half whole wheat or Graham flour. A second method is to mix the bread very soft, not kneading it, and pour it into the pans in which it is to be baked, allowing it to rise in the pans. It should be baked in a more moderate heat than white bread. Mrs. Norman S. Essig BUNS 1 cup milk (scalded) V4 ^sp. salt 3 tbsp. sugar Vi yeast cake 1 egg 2 cups flour Make a sponge with the above ingredients. Beat it and when light add flour to make a stiff dough. Knead this and let it rise until double its former bulk, then add % cup butter (softened), y2 cup currants, % tsp. cinnamon or nutmeg. Let it rise again until light, then shape into small round cakes, and place them in mufhn pans to rise. When light bake in a moderate oven. When the cakes have baked for 15 minutes glaze them with a mixture of milk and sugar (^ tbsp. sugar, % cup milk) and repeat this every 5 minutes until they are done. Mrs. Norman S. Essig FRENCH ROLLS, No. 1 1 pt. milk 1 yeast cake Vi lb. lard 1 tbsp. sugar 1 tsp. salt Warm milk till lard melts. Mix all together and knead to a soft loaf. Let rise 2 hours. Cut out in circles, spread with butter, lap over. Let stand in pans till light and bake in quick oven. Mrs. A. Reed McIntire 3 THE MODERN CLUB FRENCH ROLLS, No. 2 1 pt. sweet milk 1 tbsp. salt 2 tbsp. butter (or butter and lard 1/2 yeast cake (dissolved in % cup mixed) of warm water) 2 tbsp. sugar 3 eggs Enough flour to make soft dough Break the eggs in a large bowl. Beat very light. Add butter, mix well; scald two-thirds of your milk, then with the sugar and salt mix in enough flour (sifted) to make a sponge ; mix all together and beat constantly so that the milk will not cook the eggs. When your sponge is smooth add the rest of the milk and the yeast and set into a warm place to lighten. When very light add enough flour to make your soft dough, kneading thoroughly and keeping the hands covered with butter all the time. Set to rise again. After this second rising mold into small round rolls that are placed well apart in a big baking pan. And when these have risen to the proper size bake in a very hot oven for 15 minutes. If these rolls are wanted for supper or for afternoon tea instead of for breakfast, they may be made in the early morning instead of over night. Miss Violette T. Haines NUT BREAD, No. 1 1 egg 3 cups floiur 1 cup sugar 2 tsp. baking powder 1 cup milk 1 cup chopped English walnuts Pinch of salt Mix the above ingredients and let rise 20 minutes. Bake 1 hour. This makes one loaf. Mrs. F. R. Savidge NUT BREAD, No. 2 4 cups flour 1 egg 1 cup sugar 4 tsp. baking powder IV2 cups milk 1 tsp. salt 1 cup nuts, chopped Let rise yi hour. Bake \yi hours in moderate oven. Mrs. F, Dinwiddie Walker 4 BREADS NUT BREAD, No. 3 2 cups flour % cup English walnuts, chopped Vi cup sugar 3 tsp. baking powder Salt 1 egg 1 cup sweet milk Sift flour, sugar, salt and baking powder. Add eggs and milk ; beat for 5 minutes; add walnut meats, let rise 20 minutes. Mrs. George U. Rehfuss NUT BREAD, No. 4 2V2 cups flour 1 cup milk 3 level tsp. baking powder 2 eggs 1/2 cup sugar 1 large cup chopped English walnuts Bake loaf 1 hour in moderate oven. Mrs. C. H. Landenberger, Jr. CREAM MUFFINS 1 pt. cream 2 tsp. baking powder 2 eggs 2 tsp. salt 3 cups sifted flour 1 tbsp. melted butter Beat the yolks of the eggs and add them to the cream; add this gradually to the flour, beat well and let stand 15 minutes; then add the salt, melted butter, the whites of the eggs beaten to a stiff froth, and the baking powder. Mix well and bake in a quick oven 25 minutes. Miss Marie A. Jones QUICK MUFFINS 1 tbsp. butter (not heaping; too Whites of 4 eggs, beaten stiff much butter spoils the taste) 2 small cups flour (bread) 2 cups milk 1 tsp. baking powder Mix together all the ingredients save the eggs; then fold in the whites of eggs; do not stir. Make into thin dough ; if too stiff, the muffins will not be so nice. Bake in rings filled not more than half full, on griddle, greased with beef drippings or fat salt pork. Mrs. Edward Bok 5 THE MODERN CLUB CINNAMON ROLLS Add to soft white bread dough, yi cup butter, 1 egg and yi cup sugar. Roll out >^ in. thick; spread with butter, cinnamon and brown sugar. Roll and cut like a jelly cake. Put in pans. When risen put butter, cinnamon and sugar on them and bake in a hot oven. Mrs. Norman S. Essig BEDFORD ROLLS Vz pt. milk 1 tsp. salt 2 tbsp. lard 1 tsp. sugar Vz yeast cake Melt lard and milk together. Make a soft batter. Add yeast dissolved in warm water. In 5 hours this will be as light as a feather. Cut with cake tins; do not handle much. Put into greased pans, not touching each other. Bake 20 minutes in hot oven. This amount will make a dozen or more rolls. Miss Violette T. Haines BOSTON BROWN BREAD 1 pt. dry bread soaked in 2 tsp. baking powder 1 cup milk 1 cup corn meal 1 cup molasses 1 cup white flour Vz tsp. salt Add 1 cup raisins if desired. Steam 5 hours, Mrs. J. Clifford Jones BROWN BREAD, No. 1 2 cups Graham flour 1 cup molasses 1 cup wheat flour IV2 tsp. baking soda 1 cup com meal 1 tsp. salt 3 cups sour milk or buttermilk Stir the soda with the milk. Steam Zyi hours. Mrs. Pennington H. Way BROWN BREAD, No. 2 1 egg 2 tsp. baking powder Vi cup brown sugar Vz tsp. salt Vi cup New Orleans molasses 2 cups bran flour 1 cup milk 1 cup Graham flour Vz cup white flour 6 ^____ BREADS Mix in order given and bake in slow oven 1 hour. Take half recipe for muffins in gem pans for breakfast. Miss Violette T. Haines BROWN BREAD, No. 3 4 cups rye meal 1 tsp. salt 2 cups com meal 1 cup molasses 3 tsp. soda 4 cups sour milk Put into a tightly covered mold which has been greased. Cook over steam 6 hours, then dry in the oven for a few minutes. Serve hot, cutting the loaf across the mold. Oysters are nice served with brown bread. Mrs. Norman S. Essig TEA ROLLS 1 qt. flour 1 rounded tbsp. lard 1 tsp. salt (a little more than level) 3^ yeast cake 1 tsp. sugar 1 medium size potato Work lard well through flour. Slice potato thin and more than cover with water. Boil until well done and let cool to a tem- perature a little warmer than lukewarm. Work potato through a sieve into flour; add yeast which has been softened in warm water and enough of the potato water to make a dough soft enough to just escape clinging to hands. Knead thoroughly (about 20 minutes). Grease dough and make a hole in top with finger. Put a cloth over vessel and a top and put to rise in a warm place not later than 10 a. m. in winter. If it does not seem to rise, set vessel in water hot enough to bear hand in. Work out at 3 p. M. Miss Irene C. Eisenbrey BISCUITS 3 cups flour 1 egg 31/2 tsp. baking powder 1 tsp. sugar V2 tsp. salt Milk Beat up the egg, stir in the sugar and enough milk to wet flour. Melt a little butter and when you cut biscuits dredge the top before putting in oven. Bake about 10 or 15 minutes in a hot oven. Avoid much handling. Mrs. xAlRthur L. Bunting 7 THE MODERN CLUB CINNAMON BUNS 2 cups scalded milk 1 tsp. salt 1 yeast cake dissolved in Vi cup Flour lukewarm water 3 tbsp. butter 3 tbsp. sugar Add butter, sugar and salt to milk; when lukewarm add dissolved yeast cake and 3 cups flour. Beat thoroughly, cover, let rise until light (about 3 hours); cut down and add enough flour to knead (about 3 cups). Let rise again, toss on slightly floured board, knead as for bread and divide in two. Roll out thin (about % inch); spread with melted butter, sprinkle generously with sugar, cinnamon, raisins (currants and bits of citron may be added) ; roll up in one long roll and cut into 1-inch pieces. Set in square cake pan that has been greased and has yi cup brown sugar and yi cup water melted in the bottom. Let rise again until light and bake like bread — from 30 to 40 minutes. Mrs. Fletcher Stites GOLDEN CREAM TOAST Hard-boil 6 eggs. Chop whites and press yolks through a sieve. Make sauce, using 1 tablespoonful each of butter and flour added to a cupful of milk. When well thickened add chopped whites, season with salt and pepper. Spread this on toast, cover- ing with the mashed yolks. Mrs. Penrose Robinson POPOVERS, No. 1 1 cup milk 2 eggs 1 cup flour y-i tsp. salt Bake half an hour or so in moderate oven, in small brown bowls half full. Miss Alice L. Van Lennep POPOVERS, No. 2 1 egg Vi tsp. salt Butter, size of a walnut y-i cup milk V2 cup water 1 cup flour Beat eggs light together; put in the milk, add flour, water, salt and melted butter. Heat the gem pans, put half full of batter. Bake 20 to 30 minutes. Miss Alice L. Van Lennep BREADS BREAKFAST BISCUIT 2 cups flour Pinch of salt IV2 tsp. baking powder 1 tsp. sugar 1 tbsp. butter 1 cup milk Sift baking powder, sugar and salt with the flour. Work but- ter in very lightly, stir in milk, roll gently, cut into biscuits and bake in quick oven 15 minutes. Mrs. Norman S. Essig SWISS BREAKFAST CAKE 1 egg Salt 34 cup sugar Butter, size of English walnut 1 cup milk 2 tsp. baking powder Flour Use egg well beaten, add sugar, salt, and milk with butter, or y2 cup of cream in place of milk and butter ; add baking powder and flour to make batter about like cake. After putting in pan, sprinkle groimd cinnamon plentifully over the top, also a little sugar. Bake in a quick oven about 20 minutes. It comes out very light if right quantity of flour is added. Serve hot. Mrs. Edward S. Crocker HOMINY BREAKFAST CAKES 1 cup cold cooked hominy 2 eggs *4 cup bread flour 1 tbsp. melted butter 1/2 tsp. salt Milk Mix the hominy with the flour and add enough milk to make a stiff batter. Add the beaten egg yolks, the melted butter, salt and lastly the stiffly beaten whites. Cook slowly on a hot greased griddle until golden brown. This makes enough to serve three. Mrs. Charles S. Barnes HUCKLEBERRY MUFFINS IV2 cups flour 2 eggs 1 scant half cup butter 1 cup huckleberries V2 cup sugar 2 tsp. baking powder Cream butter and sugar, add eggs beaten together until light, then flour, reserving enough to flour berries, add baking powder. Fill greased gem pans and bake 15 minutes. Mrs. Harold DeLancey Downs 9 THE MODERN CLUB POPOVERS 2 cups flour 2 eggs V2 tsp. salt 2 cups milk Use iron gems or muffin rings ; place in oven to heat ; grease when hot. Beat hard with Dover egg-beater before putting in pans. Fill about one-half full. Put immediately in hot oven and bake 30 minutes. Lower heat during last half of baking. The secret of good popovers is in having hot pans and oven. Helen M. Wright BRIGHTON ROLLS 4 eggs % lb. flour 1 pt. milk A little salt Beat eggs for one minute, add milk, flour, salt and stir well. The mixture will have consistency of a batter. Pour in well- greased roll molds, fill one-third full and bake for 20 minutes. Mrs. Godfrey N. Degerberg BAKING POWDER BISCUITS 2 cups flour 2 tbsp. lard or Crisco 4 tsp. baking powder % cup milk yi tsp. salt Mix dry ingredients and sift, work lard in, add milk. Toss on board and roll out three times, cut with biscuit cutter, bake in quick oven on greased tin, about 12 minutes. Mrs. J. Leslie Davis GRAHAM GEMS 1 cup milk 1 tbsp. butter 1 egg 1 V2 cups Graham flour (or use one- 1 tbsp. sugar half white) IV2 tsp. baking powder Bake in gem pans in a hot oven. N. M. Johnson Through Mrs. Edward E. Montgomery 10 BREADS CORN BREAD, No. 1 2 cups flour Va tsp. salt iVz cups com meal 3 tsp. baking powder Yz cup sugar 1% cups milk 1 tbsp. butter and lard, melted Bake 20 minutes in shallow pan. Miss Mary W. Lovell SPOON CORN BREAD, No. 2 1 pt. milk 4 eggs 34 cup yellow com meal Salt Scald milk, stir into it the yellow corn meal; continue stirring until it thickens. Remove from fire and add yolks of eggs; add beaten whites and salt. Bake 20 minutes. Mrs. F. R. Savidge CORN BREAD, No. 3 V2 cup soft Virginia com meal 1 tsp. baking powder 2 eggs, beat in bowl Pinch of salt 1 pt. milk Butter Mix corn meal and baking powder in the milk, add salt. Put lump of butter in earthen bowl and get hot enough to melt. Put tablespoonful of melted butter on mixture and leave the rest of the butter in bowl. Bake }4 hour. Mrs. Harold B. Beitler CORN BREAD, No. 4 1 egg 1 cup sour milk 1 tbsp. butter 1 cup flour Yz cup sugar 1 cup com meal 1 tsp. soda Mix butter, sugar and egg, beat until light, add milk with soda dissolved in it, then the flour and corn meal. Bake in a hot oven about 20 minutes. Miss Marian L. Haines CORN MEAL CAKES 1 cup corn meal IY2 cups flour 2 eggs 2 tbsp. butter 2 cups milk 4 tsp. baking powder 11 THE MODERN CLUB Beat up eggs, add milk, stir into corn meal dissolved in 1>^ cups of boiling water, add flour, butter and baking powder; after a few cakes have been made, add one or more teaspoons of baking powder. Miss Dorothy H. Martin CORN MEAL MUFFINS V2 cup com meal y-i level tsp. salt IV^ level cups flour 1 egg and 1 yolk 4 level tsp. baking powder % cup milk Va cup sugar 3 tbsp. melted shortening Sift the dry ingredients together twice; beat the egg, add the milk and stir into the dry ingredients; continue to stir until thoroughly mixed; add the shortening and beat vigorously. Dispose in a hot, well-greased iron muffin pan. Bake about 25 minutes. Mrs. G. U. Rehfuss VIRGINIA SPOON CORN BREAD 2 cups Virginia com meal 1 tsp. salt 1 pt. milk 1 rounded tbsp. shortening 2 eggs 1 light tsp. baking powder Beat eggs light. Sift com meal, salt and baking powder together. Add to this the eggs and milk alternately. Melt the shortening and add to it, then bake till done. Miss Mary W. Lovell BRAN MUFFINS 2 cups bran IV2 tsp. baking powder 1 cup flour V^ tsp. soda y-i cup molasses 1 cup raisins 1/4 cup sugar Milk to moisten Bake 20 minutes. Mrs. G. U. Rehfuss BRAN MUFFINS 2 cups Kellogg's bran V^ cup molasses % cup flour 1 tsp. soda V2 tsp. salt Bake 20 minutes in muffin pans. Evelyn Merwin 12 BREADS GRAHAM MUFFINS 1 cup Graham flour 2 tsp. baking powder y^ tsp. salt 2 tsp. sugar 3/4 cup white flour 1 egg 1 cup milk Mix ingredients together. Beat up the egg, and add to cup of milk and stir into dry mixture. Bake well in hot oven 25 minutes. Miss Mary W. Lovell GRAHAM PUFFS iVi cups Graham flour 2 tsp. sugar 1 cup white flour 1 tsp. salt 3 eggs not beaten 3 cups milk Bake in hot iron muffin pans yi hour. Mrs. F. R. Savidge POTATO PANCAKES 8 large raw potatoes 1 tsp. baking powder 3 eggs 1 tsp. sugar Pinch of salt Grate the potatoes and mix the ingredients with enough flour to bake. Evelyn Merwin WAFFLES, No. 1 1 pt. flour 2 tbsp. butter 2 tsp. baking powder 3 eggs Vz tsp. salt iVa cups milk Mix in the order given, and bake at once. If the batter is too stiff, more milk may be used. Contributed WAFFLES, No. 2 1 cup melted butter Yolks of 6 eggs (mix well) 1 tbsp. sugar Milk V4 tsp. salt Flour Alternate qt. milk and 3 cups flour, fold in carefully 6 whites of eggs — dry. Mrs. G. A. Van Lennep 13 THE MODERN CLUB WAFFLES, No. 3 3 eggs 1 qt. rich milk 3 cups flour 1 tsp. salt 1 tbsp. melted butter 2 heaping tsp. baking powder Beat eggs separately, mix salt in yolks, stir most of flour and part of the milk. Beat well until it bubbles, then add butter, then baking powder in the rest of the flour and the rest of the milk, and last the whites of the eggs. Mrs. Norman S. Essig SWEET-MILK GRIDDLE CAKES 1 cup flour 1 scant cup milk 2 tsp. baking powder 1 tsp. melted butter V4 tsp. salt 1 egg (if desired) Mix the dry materials and sift them. Beat the eggs and add the milk and melted butter; pour the liquid mixture slowly into the dry mixture, stir it to make a smooth batter, then beat it well. Cook it by spoonfuls on a hot greased griddle or frying pan, using just enough fat to keep cakes from sticking to pan. As soon as the cakes are full of bubbles, turn them quickly (with a broad knife or griddle-cake turner) and cook the other side. Never turn them twice. Miss M. A. Leas SOUR-MILK GRIDDLE CAKES 1 cup flour V4 tsp. salt y2 tsp. baking soda 1 cup thick sour milk 1 egg Mix according to recipe for sweet-milk griddle cakes. Miss M. A. Leas BUCKWHEAT GRIDDLE CAKES 1 level cup buckwheat flour 1 level tbsp. sugar 3 level tsp. baking pov*rder Vi cup milk V2 level tsp. salt (scant) 1 cup water Sift the dry ingredients together twice; add all the liquid at once; stir until thoroughly mixed; then bake at once on a hot, well-oiled griddle. Miss Violette T. Haines 14 BREADS PAN CAKES Crusts, breadcrumbs, etc. Soda Sour milk Salt 2 eggs Flour Take the crusts, crumbs and pieces of bread left on the table and in the bread box. Soak in water till soft, press through a colander; cover with sour milk (or if sour milk is not handy, use sweet milk and baking powder, leaving out salt). Add beaten eggs and ^ teaspoon soda and salt to a quart. Stir in flour till rather thicker than buckwheat cake batter and bake slowly on a hot griddle. Make each cake a trifle smaller than a dinner plate and cover each cake with plenty of butter and sugar until you have six or eight layers and then slice it like pie when serving. Mrs. Norman S. Essig WHEATLET OR WHEATENA (Drexel Institute) 6 cups boiling water 1 tsp. salt 1 cup meal Put the water and salt into a kettle ; pour in the meal, stirring to prevent burning. Cook 15 minutes. It is ready to serve, but is not injured by being kept yi hour over boiling water. Rolled wheat needs 2 hours' cooking over steam. Contributed FRIED MUSH To a cup or two of hominy or cream of wheat add bits of cooked sausage, diced ham or bacon (left-overs), heat together, pour into baking powder cans; when cold turn out and cut in thick slices, dip in flour and fry. Fresh com meal mush instead of cereals may be used. Miss Dorothy Martin CORN MEAL MUSH (Drexel Institute) 1 cup corn meal 1/2 tsp. salt V2 tbsp. flour 1 cup cold water 1 pt. boiling water Mix the dry ingredients, add the cold water. Stir this mixture gradually into the boiling water. Cook for 10 minutes, stirring constantly. Place it over boiling water and cook from 45 minutes 15 THE MODERN CLUB to lyi hours, or until the meal does not taste raw. Turn into a wet bread pan, and when cool cut into >^-inch slices. Dip the slices in flour and brown in a deep hot fat. A slice of fat salt pork may be used. Mrs. Norman S. Essig BAKED GRITS (Spoon Bread) 1 cup grits 2 heaping tbsp. butter 1 egg 2 tbsp. sweet milk Salt to taste Cover the grits with water and cook until well done (partly dry). Use Quaker Hominy Grits. Beat the egg and add grits and salt ; add melted butter and milk. Bake in buttered dish 20 minutes and serve at once. To be eaten at once. "MoNA St. Clair, the best cook in Dixie" IRISH OATMEAL (Drexel Institute) 1 cup meal 4 cups boiling water 1 tsp. salt Cook 15 minutes, stirring constantly, and then 3 hours over boiling water or all night, quietly cooking. Contributed AVENA (Drexel Institute) 1 cup meal 3 cups boiling water 1 tsp. salt Cook 10 minutes, stirring constantly, and cook over boiling water at least 45 minutes longer. A better flavor is developed by an hour's cooking. Contributed TOAST Cut stale bread into slices }i inch thick. Put it on a toaster or fork. Move it gently over the heat until dry, then allow it to become a delicate brown by placing it nearer the heat. Trim off crusts. Mrs. Norman S. Essig CREAM OR MILK TOAST (Drexel Institute) 2 cups milk or cream 1 tbsp. flour 2 tbsp. butter 1 tsp. salt 16 _^ BREADS Pour this sauce over slices of dry or moist toast. Moist toast is prepared by quickly dipping dry toast into hot salted water. The sauce is prepared as the milk sauce for vegetables. Contributed CINNAMON TOAST Cut the bread in slices and butter well, cover each slice with brown sugar and sprinkle lightly with cinnamon and last with nuts, either almonds or pecans, chopped fine. Lay the slices on a flat pan, have the oven hot and the bread will toast in four to five minutes. Mrs. James F. Magee, Jr. CREAM TOMATO TOAST 3 tbsp. flour Vz tsp. salt 2 tbsp. sugar IV2 cups stewed tomatoes 3 tbsp. butter V^ cup milk, scalded (cream is V4 tsp. soda better) Rub flour and butter together, add tomatoes, sugar, salt and then the scalded cream or milk. Pour over buttered toast and serve at once. Mrs. G. U. Rehfuss TOASTED CRACKERS AND CHEESE Split crackers and brown in the oven. Prepare grated cheese, seasoned with salt and pepper. Cover each half -cracker with the mixture and return to the oven. When the cheese has melted they are ready to serve. Mrs. Norman S. Essig BACON MUFFINS 3 cups flour V4 cup melted butter 2 tsp. baking powder 1 cup cold water V2 cup chopped fried bacon Mrs. J. Clifford Jones CHEESE STRAWS 1 cup flour 1 large tbsp. butter 1 cup grated cheese A little salt Pinch of cayenne pepper Mix same as pie crust with cold water. Roll thinner than for pie crust, cut in narrow strips and bake. Mrs. H. S. Thorn 17 THE MODERN CLUB GERMAN TOAST 1 egg 1 cup milk V4 tsp. salt 6 or 8 slices stale bread Beat the egg lightly, add salt and milk. Soak the bread in this until soft. Have a griddle hot and well buttered. Brown the bread on one side, place a small piece of butter on the top of each slice, and turn and brown it on the other side. This toast is eaten hot, with butter, and also with cinnamon and sugar, or a sauce. Miss M. A. Leas SANDWICH APPETIZER Vi lb. Roquefort cheese Little vinegar to taste 1 cake cream cheese Little catsup Little mustard Little Worcestershire sauce Little salt Little cider Mix Roquefort with a little vinegar and mustard and salt, then add cream cheese, catsup, Worcestershire sauce and cider stirring all together. Spread on rounds of toast with a narrow slice of tomato across the sandwich. Mrs. Harold DeLancey Downs HOT CHEESE SANDWICHES 1 roll snappy cheese V4 tsp. salt 1 egg V4 tsp. mustard 1 tbsp. Worcestershire sauce Bacon Rounds of bread Cream cheese, add egg and seasoning. Spread on bread cut ^2 inch thick. Place slice of bacon on each round, bake in quick oven till bacon is done. Mrs. F. R. Savidge CRACKER SANDWICH Mix together 1 small jar of McClaren's cheese and 2 tbsp. of mayonnaise. Put 1 green pepper through a vegetable grinder and add it to the cheese. Mrs. Harold B. Beitler CRACKER SANDWICH Roquefort cheese with enough butter rubbed in to spread, a few drops of Worcestershire sauce and a little prepared mustard. Sprinkle paprika on top. Mrs. Harold B. Beitler 18 BREADS CROUTONS Cut bread (stale or fresh) into J^-inch cubes, brown in hot oven, stirring frequently. If you wish, add butter sufficient for quantity of cubes. Contributed CRISP CRACKERS Split and butter thick crackers and brown in hot oven. Nice with soup. Mrs. Norman S. Essig CANAPES Cut bread into pieces 2 inches thick. Cut either round or 3J^ inches long by 2J/2 inches wide. Remove part of the bread from center, spread lightly with softened butter and brown in the oven. Mrs. Norman S. Essig BUTTER BALLS Sixteen balls of yi, ounce each may be made from ]4, pound of butter. Put the pieces in iced water for a few minutes. Scald the paddles, then chill in iced water and roll each piece of butter between paddles until round. If butter sticks to paddles, rub them with salt, scald again and chill. Contributed 19 HORS-D'CEUVRES " We remember . . . the cucumbers, and the leeks, and the onions, and the garlick." — Numbers xi, 5. HORS-D'(EUVRES HORS-D'(EUVRES The habit of eating hors-d'oeuvres — the Httle delicacies, mostly- piquant and appetite encouraging — at the beginning of the meal comes to us from France. In France luncheon is always begun with these trifles. Their variety is endless, from the ordinary sardine or shrimp to all sorts of little salads, like celery and beetroot chopped fine and mixed with oil and vinegar, or the famous "salade russe," which is a mixture of cooked vegetables chopped fine and covered with a mayonnaise sauce. But hors-d'oeuvres must be fresh — that is the great secret. The French housewife uses bits from previous meals, which, of course, is quite proper, provided they are mixed and prepared just before the meal and not left to stand. In Italy they make a specialty of pickling mushrooms and artichokes for hors-d'oeuvres, and they do up anchovies and other small fish in exceedingly tart sauces. All over the Balkans you find ample varieties of hors-d'oeuvres, and in Russia the "zakouskis," as they are called, used to be very elaborate. In fact, the farther you go east the more piquant these dishes seem to become. JELLIED MACEDOINE IN TOMATOES (HORS-D'(EUVRE) (Boston Cook Book) Select rather small tomatoes, somewhat firm and with smooth exterior. Cut out a small piece around the stem end, peel with care and take out the seeds. Mix together two or three truffles, cut in tiny cubes, one-fourth a cup, each, of cooked peas, green and yellow string beans, cut fine, asparagus tips, bits of celery, carrot or whatever vegetable is at hand. To these add an equal measure of aspic jelly and mayonnaise dressing and stir over ice- water until beginning to set, then use to fill the tomatoes. Make smooth on the top and set aside on the ice for half an hour or longer. When ready to serve cut each tomato (with a knife dipped in hot water) in quarters. Serve on heart leaves of lettuce. Pass small sandwiches at the same time. Mrs. Harold DeL. Downs 25 THE MODERN CLUB CAVIAR The best known hors-d'oeuvre, perhaps, is served in many and bewildering ways, but the dainty lettuce and caviar sandwich (with a sprinkling of onion or a dash of lemon juice) leaves nothing to be desired. One will, of course, remember that the dish of olives, radishes and celery is a very necessary associate with whatever hors-d'oeuvre or hors-d'oeuvres may be served. Miss Violette T. Haines ICED CAVIAR To prepare the caviar, remove it from the can and put it on ice till well chilled, then put it in a small dish set in a larger one full of scraped ice, and put it on a tray with a plate of thin toast and one of finely minced Bermuda onions. Mrs. Norman S. Essig ASSORTED HORS-D'(EUVRES Delicious antipasto comes already prepared, in glass, which may be used for a course. A six or eight compartment glass hors- d'oeuvre dish may be used, each compartment lined with small lettuce leaves. Place sardines in one dish with quartered lemon. In another, fine stalks of celery stuffed with Roquefort cheese. In another, halved, cold hard-boiled eggs stuffed with caviar. Ripe olives may fill another, and artichokes and cepes in oil may make another variety, while there are all sorts of smoked and pickled fishes in oil from Italy and Scandinavia for sale at all pur- veyors', any of which may be used. Very small tomatoes, peeled, quartered, and marinated in French dressing with sliced cucum- bers, also form another, and combinations are of infinite variety. Serve with sandwiches of Graham and white bread and butter cut in fancy shapes. Mrs. Norman S. Essig ANTIPASTO, ITALIAN STYLE Arrange crisp white lettuce leaves on a platter and decorate with fillets of anchovies, slices of sweet red peppers, cut in fancy shapes, and very thinly sliced green peppers and small tomatoes, peeled and cut in quarters, all tossed together first in French dress- 26 HORS-D'(EUVRES ing. Take the contents of two jars of Italian antipasto and ar- range in the center and serve with Melba toast as a first course. Miss Dorothy Martin ANTIPASTO This Italian preparation happily named ("preceding the meal") is a glorious hors-d'oeuvre to awaken a jaded appetite. This should be served on lettuce hearts, and here the conventional French dressing is a very real addition. Mrs. G. U. Rehfuss POLLY'S CANAPES Make some small round canapes of wheat bread, toast, butter, spread with a layer of cream cheese, and cover this with a layer of olive butter. Decorate with red and green peppers cut in fancy shapes. Miss Martha A. McDowell RED CABBAGE AND CREAM CHEESE Shredded red cabbage served with balls of cream cheese not too liberally covered with mayonnaise gives to the taste the same pleasure with which it charms the vision. Mrs. G. U. Rehfuss STUFFED CELERY White, crisp, scraped stalks stuffed with Ancre or Roquefort cheese. Garnish with radishes cut to resemble rosebuds. Mrs. p. H. Way ANCHOVIES IN OIL The indescribable flavor of anchovies blended with olive oil, served on hearts of lettuce, makes an ideal hors-d'oeuvre. (Some epicures add a bit of French dressing.) Mrs. G. U. Rehfuss MACKEREL IN WINE SAUCE Connoisseurs differ upon the method of serving. Some insist upon its service with French dressing on lettuce, others claim the 27 THE MODERN CLUB dressing is impossible with the delicate flavor of the wine sauce, and still others insist that it be served on toast points with oil and paprika. However it is served it will be found most appetizing. Miss Dorothy Martin DIABOLO is another assortment of carefully selected items for the delecta- tion of one's palate. Usually served in a manner similar to antipasto, on lettuce hearts with French dressing. Contributed PATE DE FOIE GRAS A few of the smallest leaves of a lettuce heart, a small mound of foie gras and a bit of mayonnaise. Mrs, Norman S. Essig 28 SOUP Pour out the broth. — Judges vi, 20. SOUP CLEAR SOUP (Drexel Institute) 4 lbs. meat and bone 6 cloves 2 qts, cold water 10 peppercorns 1 large onion Bunch of herbs y^ small carrot 1 tbsp. salt Va turnip Whites of eggs Soy or caramel Cut the meat into small pieces, soak in cold water. Cook 6 hours, allowing it to bubble gently; then add the vegetables, finely chopped, the seasoning and the soy. Cook 1 hour longer. Strain and cool. When ready to use it, remove the cake of fat. To 1 quart stock add white of 1 egg, % lb. meat chopped fine; mix these ingredients. Heat slowly, stirring all the time until hot. Keep hot for 18 minutes, not stirring, then strain. Several pieces of lemon rind may be added to the cold stock if desired. If the soup has not enough taste of meat, add some of Armour's extract. Contributed BEEF BROTH (Drexel Institute) 1 lb. lean beef 1 pt. cold water Scrape or cut the beef very fine and put into the cold water. Allow it to soak for 1 hour. Cook over hot water, stirring to pre- vent the meat in the lower part of the kettle from hardening too rapidly. When the temperature is 154° F., remove the broth and strain through a coarse sieve. Salt may be added before serving. If the kettle is surrounded by water, it cooks more evenly. A wire rest in the bottom of the pan may be used to hold the kettle. Contributed BEEF JUICE Take a slice of the round of beef and heat it a few seconds over a clear fire to start the juices. Cut the meat into small pieces and squeeze all the juice out, using a lemon squeezer or meat press. This is strong beef juice and is given cold to invalids. Mrs. Norman S. Essig 33 THE MODERN CLUB BEEF STOCK OR BOUILLON 1 lb. beef, or 2 lbs. meat and bone 2 qts. or 1 qt. or 1 pt. cold water Put the trimmings and bones of fresh meat, also bones and pieces from roasts and broils, cut into small pieces, into a soup pot. Soak 1 hour in cold water. Cook at a low temperature for several hours. Vegetables may be added during the last hour, also seasonings. Strain through a cloth placed in a sieve. The cake of fat on the top must be removed before it is used. This is economical, as the fat is a good foundation for gravies and soups. No smoked or charred pieces of meat or bone should be used. Mrs. Norman S. Essig BOUILLON 1 shin of veal (have bones cracked) 2 lbs. round steak (cut in little dice) Put all in a pot of cold water (about 5 qts. for this quantity of meat) and set it on the back of range and slowly bring to a boil. Let it boil slowly for 4 or 5 hours. Then strain through a fine sieve, and set away to cool, so that the fat can be removed easily. After removing fat, add 1 red onion, 1 egg, 2 or 3 stalks of celery; put all together over a very hot fire and let it come to a boil, removing the sciun as it rises. Set it back on the range and let it cool slowly until the flavor of the vegetables is all through the bouillon, continuing to remove the scum. One hour is long enough for this. Then strain it through a fine sieve and a piece of cheesecloth ; it is then ready for use either hot or cold. Miss Irene C. Eisenbrey CHICKEN BROTH IN CUPS 3-lb. chicken 1 bay leaf 2 slices carrot 2 stalks celery y^ tbsp. peppercorns Salt and pepper to taste 1 sliced onion 1 tbsp. beef extract Boil the fowl in 2 qts. of cold water with carrot, pepper- corns, onion, bay leaf, celery, salt and pepper, and beef extract. Bring quickly to boiling point, then let simmer until the meat is 34 SOUP tender. Remove the meat and strain stock. Chill, remove the fat, reheat and see that it is properly seasoned. Serve in cups. Mrs. Norman S. Essig JELLIED CHICKEN BROTH When the broth is taken from the fire, clear with the shell and white of 1 egg to each quart of stock, placing on the fire and letting come to a boil for 2 minutes, stirring all the time, then setting back for 20 minutes to simmer. Remove scum and strain through double thicknesses of cheesecloth placed over a fine strainer. Cool, then put in the ice-box to chill, and it should jelly without the addition of gelatine, if the broth is very strong. Serve in cups. Mrs. Norman S. Essig CLAM BROTH IN CUPS Wash and scrub with a stiff brush }4. peck of clams, changing the water several times. Put in a kettle with 3 cups of cold water and cover very tightly, and steam until the shells are well opened. Strain through cheesecloth and serve in cups, very hot, with a spoonful of salted whipped cream on each cup. The Epicure, Boston MUTTON BROTH 2 lbs. neck of mutton (Weak broth, 2 qts. cold water) 1 qt. cold water 1 slice onion may be used Cleanse the meat with a damp cloth. Remove the skin and fat. Cut the meat into small pieces. Break or separate the bones. Place in a stew-pan and add the cold water. Let them stand 1 hour if possible. If the onion is used, it may be added at the end of the hour. Heat gradually to 170° F., and keep it at that tem- perature 2 hours. Strain through a coarse sieve, that the reddish-brown particles of albuminous matter may not be lost. To make a delicate broth the mutton must be fresh. Contributed 135 THE MODERN CLUB MOCK TURTLE SOUP 1 calf's head 2 onions 4 qts. cold water 1 carrot 1 tbsp. salt 1 turnip 6 cloves Celery root 6 peppercorns 4 tbsp. butter 6 allspice V2 cup flour Vz-inch stick cinnamon 1 pt. brown stock 1 tbsp. sweet herbs V^ lemon Wash, scrape and clean the head, and soak it an hour in cold water. Remove the brains and tongue. Lay them in cold water in a separate dish. Cut the head in several pieces and place in a kettle with the skin side up to prevent sticking. Add 4 qts. of cold water. Heat slowly; when it boils, skim carefully. Cook slowly for 2 hours, or until the meat comes easily from the bone. Add the salt at the end of 1 hour. Remove the meat. When cold, cut in >^-inch dice. Put the bones on to boil again. Add the spices, herbs and vegetables and boil slowly until reduced to 2 qts. Strain and set away to cool. Half an hour before serving, remove the fat and put the stock on to boil. Add more seasoning, if desired. Make a brown sauce with the butter, flour and brown stock. Add this to the head stock. Add 1 cup of meat cut in dice. Use the remainder of the meat for force-meat balls. Slice the lemon and put it in the tureen with the force-meat; add the hot soup. The tongue may be cooked and used, if desired. Mrs. Norman S. Essig RICH BROWN SOUP 6 lbs. lean beef V2 doz. onions 4 doz. cloves 5 qts. water 1 tsp. salt, pepper, mace and grated 6 wineglasses claret or port nutmeg Cut beef from the bone, stick it over with the cloves, season with the salt, pepper, mace and nutmeg. Slice the onions, fry them in butter, chop and spread them over the meat. Put in pot, cover with the water and stew slowly 5 or 6 hours. When meat is dissolved into shreds, strain and return liquid to pot. Add claret or port. Simmer again slowly about yi hour. When soup is reduced to 3 qts. it is done. Mrs. a. Reed McIntire 36 SOUP TOMATO SOUP. No. 1 1 can tomatoes 2 tbsp. flour 1 onion 2 tbsp. butter 1 pt. milk 1 tsp. sugar Salt to taste Add onion to tomatoes. Cook for 15 minutes. Strain. Put milk into a double boiler, add flour and butter, and dissolve. Just before serving mix it with the tomato, adding salt and sugar. Miss Elisabeth Warren Green TOMATO SOUP, No. 2 1 cup strained tomatoes 1 tbsp. instantaneous tapioca 1 pt. chicken stock 1 cup scalded milk Salt and pepper Add tapioca to chicken stock while cold, then cook stock and tomatoes for yi hour. Just before serving add scalded milk. Add seasoning last. Mrs. Jonathan Jenks TOMATO SOUP, No. 3 1 can tomatoes 1 tsp. salt Va cup water 2 tbsp. butter 4 cloves 3 tbsp. flour 1 slice onion Cook tomatoes, water, cloves and onion 20 minutes. Strain, bind with butter and flour rubbed together and strain into tureen or plates. Mrs. Jonathan Jenks MOCK TOMATO BISQUE 2 cups milk 1 tsp. sugar 2 or 3 small slices onion 1/2 tsp. baking soda 2 buds of clove 1 tbsp. butter 4 tsp. flour 1 tsp. salt 1 cup canned tomatoes Pepper to taste Put milk, onion and cloves in boiler and scald. While scald- ing, mix flour smooth with cold water. Put the flour in the scalded milk and place on stove to cook for ten minutes, stirring constantly. Keep lid off boiler. While milk is cooking, put tomatoes on to 37 THE MODERN CLUB heat. When heated, add sugar and soda, remove from stove before adding soda ; add this gradually to the thickened milk, then add butter in small bits and salt and pepper. Put on stove for few minutes. (This quantity of soup will serve four persons.) Mrs. Godfrey N. Degerberg CLEAR TOMATO SOUP 1 qt. can tomatoes 6 peppercorns 3 cups water 1 bay leaf I onion 2 tsp. sugar 6 cloves 1 tsp. salt Boil 20 minutes. Strain and add white of egg and shell broken fine, and return to stove, stirring constantly until boiling point. Then cook hard 10 minutes, remove to back of stove to simmer for 20 minutes. Strain through double cheesecloth. Mrs. Harold DeLancey Downs BLACK BEAN SOUP 3 cups black beans 1 slice lemon 1 slice hard-boiled egg Soak the beans over night, and then cook all the following day. Mash through a colander, and then through a f ne strainer. Add lemon and hard-boiled egg. Miss Elisabeth Warren Green RICE BISQUE SOUP V2 cup rice V^ cup finely chopped celery 1 qt. boiling water 1 bay leaf 1 qt. milk 1 small onion 3 tbsp. butter Wash rice and put it into the boiling water, boil rapidly for 10 minutes, then drain and put it into a double boiler with milk, celery and bay leaf. Cover and cook slowly 30 minutes. While this is cooking cut a small onion into thin slices, put it with 2 tbsp. of butter into a small frying pan, cook slowly until onion is tender (not brown) ; add this to the mixture in the double 38 SOUP boiler and press the whole through a coarse sieve, return to boiler, add 1 tbsp. of butter and serve hot. Mrs. H. M. Langdon POTATO SOUP 2 cups hot riced or mashed potatoes 1 y^ tsp. salt 1 qt. milk Celery salt 2 slices onion Pepper 3 tbsp. butter Cayenne 2 tbsp. flour 1 tsp. chopped parsley Scald the milk with the onion ; remove the onion ; add the milk slowly to the potatoes. Melt the butter; add to it the dry- ingredients; stir the mixture until it is well blended. Add this to the liquid mixture, stirring it constantly, and boil the soup for 1 minute. Strain it if necessary, add the parsley, and serve it. "W ater saved from cooking celery is a good addition to potato soup. This recipe may be followed for onion, com, carrot, pea, bean or celery soup. Mrs. Harold DeL. Downs CREAM OF POTATO SOUP, No. 1 3 potatoes Yolks of 2 eggs 2 cups milk or white stock 1/2 cup cream Salt and pepper Cook the potatoes in boiling salted water until soft. Drain and mash them and add the stock or milk. Press the mixture through a sieve, add the beaten yolks, the cream and seasoning. Cook in a double boiler until the egg thickens, then serve imme- diately, as the soup curdles if allowed to stand. Mrs. Norman S. Essig CREAM OF POTATO SOUP, No. 2 1 cup left-over mashed potatoes 1 slice onion 3 cups milk Salt and pepper 1 tbsp. butter 1 tbsp. flour Heat milk and onion together, but do not boil, pour over cold mashed potatoes and press through a strainer, melt butter, stir in flour but do not brown, and add milk mixture slowly, stirring constantly until thickened. Add seasoning and a little grated cheese on each plate of soup. Miss Marie A. Jones 39 THE MODERN CLUB POTATO SOUP 3 potatoes IV2 tsp. salt 1 pt. milk, or 1 cup milk and 1 cup Yg tsp. white pepper water V2 tbsp. flour 1 tsp. chopped onion Yz tbsp. butter Wash, pare and cook the potatoes (without salt) until very- soft. Cook the milk and onion in a double boiler. When the potatoes are cooked and drained, mash them with a wire potato- masher, add the hot milk, and rub through a strainer. Return to the double boiler; add salt and pepper; melt the butter in a saucepan; add the flour and enough of the mixture of the milk and potato to pour it into the boiler. Cook 5 minutes. Add more seasoning, if needed, and 1 tsp. finely chopped parsley; serve very hot with croutons. Miss M. A. Leas SPINACH OR ASPARAGUS SOUP 1 cup cream or rich milk 2 cups water (asparagus or spinach 1 tbsp. flour has been boiled in) 1 tbsp. butter Salt and pepper Mix butter and flour together. Add slowly the asparagus or spinach water and boil. Add cream and season. Miss Marie A. Jones CREAM OF MUSHROOM SOUP Vi lb. mushrooms Vi cup flour 4 cups soup stock 1 cup cream 1 slice onion Salt V4 cup butter Pepper Chop mushrooms f nely (which have been peeled and cleaned), add to soup stock with onion. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Mrs. J. Howard Pew MUSHROOM SOUP 1 pt. cream Pepper and salt 1 pt. milk 1 doz. fresh mushrooms (1 pt. if 2 tbsp. flour canned) 2 tbsp. butter 40 SOUP Add the milk to the cream, let come to a boil, thicken with flour and butter which have been stirred until smooth, season with pepper and salt, add mushrooms which have been chopped not too fine. This will serve eight persons. Mrs. H. M. Langdon MUSHROOM SOUP Peelings, stems, etc., of 1 lb. mush- 2 tbsp. butter rooms 2 tbsp. fiour 1 pt. water 1 cup chicken stock Boil mushroom peelings, stems, etc., in the water; add a few mushrooms cut up. Season to taste. Cook butter and flour together a few minutes, stirring all the time. Add to the cooked butter and flour the strained mushroom liquor, then add 1 cup of chicken stock and cook for a few minutes. Serve with whipped cream on top. One cup of whipped cream may be used in place of chicken stock. Mrs. Jonathan Jenks CORN BISQUE 1 pt. water Pepper, salt, parsley 1 can corn 1 tbsp. butter 1 pt. milk 1 tbsp. flour Pour water on com, boil 20 minutes slowly; strain, put liquor back on stove, add milk; season with pepper, salt and a little parsley; rub butter and flour together with a little hot milk, stir into the soup. Mrs. L. H. Richards CREAM OF CHICKEN SOUP Break up the chicken left from previous day, add bits of skin and barley, cover with cold water, cook slowly on back of stove for an hour or more, then drain off liquor, add an equal amount of milk and thicken with flour and butter rubbed together. A little cooked rice improves the soup. Mrs. Godfrey N. Degerberg BISQUE OF OYSTERS 1 qt. oysters 31/2 tbsp. flour 1 qt. liquid (liquor or water) Salt, paprika and celery salt to taste 3 tbsp. butter (browned) 1 cup cream 41 THE MODERN CLUB Clean, pick over, chop and parboil oysters, strain and add to the liquor enough water to make 1 qt. of liquid. Brown the butter, add flour and gradually pour in the oyster liquor, stirring constantly. Let simmer for one-half hour. Season with salt, paprika and celery salt, and just before serving add the cream. Mrs. Godfrey N. Degerberg ONION SOUP 2 large onions 1 qt. scalded milk 2 tbsp. butter Beaten yolks of 2 eggs, or 1 tbsp. flour 1 cup chicken stock Salt to taste Cook onions and butter in double boiler for 2 hours, then add flour and cook for another hour, then add the scalded milk. Just before serving add the beaten egg yolks. Salt is put in last to avoid curdling. Mrs. Jonathan Jenks GREEN PEA SOUP (Drexel Institute) 1 qt. or 1 can green peas V2 tsp. salt 1 qt. water ^ tsp. pepper 1 tbsp. butter V2 tsp. sugar 1 tbsp. flour 1 pt. milk or cream Cook the peas in 1 pt. of the boiling water until soft. Mash them in the water in which they were boiled and rub through a strainer, gradually adding the remainder of the water. Put them where they will keep hot. Melt the butter, add the seasoning, sugar and flour. Add gradually the mixture of water and peas, then milk or cream to make the soup of the right consistency. If the pods are fresh, more water may be used, and some of them may be cooked with the peas. Contributed CREAM OF ASPARAGUS SOUP 1 qt. white stock or milk 1 tbsp. flour IS stalks asparagus V2 cup cream 1 tbsp. butter Salt and pepper Cook the asparagus in the stock or milk, saving the heads and cooking them separately to serve in the soup. When soft press 42 SOUP the asparagus and milk through a sieve. Heat the butter and add the flour and seasoning, then gradually add the milk and asparagus mixture. Add the cream and beat with an egg-beater. Place the cooked tips of asparagus in a tureen and pour the soup over them. Contributed CREAM OF SPINACH SOUP 1 cup spinach 2 cups white broth 1 pt. hot white sauce Salt and pepper Press cooked and chopped spinach through a sieve; add hot white sauce, white broth and salt and pepper as needed; strain and serve. Mrs. Norman S. Essig CLAM SOUP 1 tbsp. butter Celery salt 2 tbsp. flour Cayenne 1 qt. milk 1 cup minced clams Rub butter and flour to a cream, melt in a saucepan over fire and add milk slowly, stirring constantly; when it thickens add celery salt, cayenne and minced clams with their juice; let it boil up once and serve very hot. Mrs. Norman S. Essig NOODLES 2 eggs Flour Beat the eggs until light, then add as much flour as they will absorb. Knead the dough until smooth, then divide it into two parts and roll each portion very thin. When partially dry cut into 3-in. strips. Place several of these pieces together and cut very fine, shake the pieces apart and when dry place in a closely covered jar. Noodles will keep for several weeks. They may be used in the same way as macaroni. Contributed NOODLE PUFFS In making noodles, if the paste is rolled thin and then doubled, small circles may be cut out, which, when dropped into hot fat, will make little brown balloons which are exceedingly good in clear soup. Mrs. Norman S. Essig 43 THE MODERN CLUB RICE BALLS 1 cup cold boiled rice 1 tbsp. flour 1 egg Vi tsp. salt Dash of cayenne Mix rice with egg, slightly beaten, flour, salt and cayenne. Form into very small balls and drop into hot soup. Mrs. Norman S. Essig CANDY CARAMEL Melt 1 cup of granulated or brown sugar with 1 tbsp. water. Stir steadily over the fire until it becomes a deep brown in color. Add 1 cup boiling water. Cook a few minutes longer. Bottle and keep tightly corked. It may be used to color gravies, soups, sauces and custards. The boiling water must be added gradually. Mrs. Norman S. Essig 44 FISH, OYSTERS, LOBSTER, TERRAPIN AND CRABS Jesus . . . taketh bread, and giveth theyn, and fish likewise. — ^John xxi, 13. FISH BROILED FISH To broil small fish, also all thin fish, split them down the back, remove head and tail; the backbone is also sometimes removed. Large fish are cut in slices for steaks. Dry fish need butter rubbed over them before broiling. Oily fish need only salt and pepper. Grease the broiler with fat. Cook the flesh side first. The time for broiling depends upon the thickness of the fish. If cooked, the flesh separates easily from the bone. Slices of any white fish may be placed in melted butter for yi hour before cooking; then seasoned, rolled in flour, and broiled about 12 minutes. Mrs. Norman S. Essig FISH COOKED IN FAT Large fish may be skinned, boned and cut in slices. Small fish may be cooked whole. Season them with salt and pepper and cover with Indian meal, flour or crumbs and ^g^. One-half Indian meal and ^ flour may be used. Cook in deep hot fat or in a small amount of hot salt pork fat. Drain on paper. A wire basket is used to cook in deep fat. Contributed BAKED FISH Rub the fish with salt, fill it with stuffing and sew the edges together. Cut gashes on each side across the fish and put strips of salt pork into them. Grease the fish sheet and place the fish on it; put the sheet into a baking pan with pieces of pork fat. Baste it often. It is cooked when the fish separates from the bone. Serve with sauce. Contributed STUFFING FOR FISH 1 cup cracker or bread-crumbs 1 tsp. onion juice Vi tsp. salt 1 tsp. chopped parsley Vg tsp. white pepper 1 tsp. capers or pickles Cayenne Vi cup melted butter Moisten with cold water, butter or an egg if a moist stuffing is desired. Mrs. Norman S. Essig 49 THE MODERN CLUB FISH COOKED IN WATER Boiling salted water must be used; 1 tbsp. vinegar may be added to the water. Place the fish in a wire basket or sew it in a muslin bag. Put it into the boiling water, which will harden the albimien, then push the kettle to the back of the range and cook it at a lower temperature. It is cooked when it flakes or separates from the bone. Contributed SCALLOPED FISH V2 cup crumbs for bottom of dish lYz cups sauce 2 cups fish 1 cup crumbs 1 tbsp. butter for the top Take any white fish, chop or shred it, season with salt, and cover with milk sauce. Sprinkle crumbs (stale bread) over a shal- low baking-dish; add the fish and sauce, and cover the top with crumbs which have been added to the melted butter. Mrs. Norman S. Essig HALIBUT One slice of halibut 2 inches thick, weighing about 2 lbs. Rub with garlic and cover the slice with }4 cup of butter broken in small pieces. Cook 15 minutes, basting twice. Then cover top with 1 lb. fresh mushrooms broken in half. Add 1 cup cream; cook 25 minutes or longer, basting 3 times. Thicken sauce in pan and pour over fish. Contributed BROILED HALIBUT, MAiTRE D'HOTEL Broil as many fillets of halibut as there are people, first rub- bing them over with olive oil and dusting with salt and pepper, and arrange on a hot platter garnished with cress. Make maitre d'hdtel sauce by creaming 4 tbsp. of butter and mixing thor- oughly with 2 tbsp. of lemon juice and 1 tbsp. of minced parsley, salt and pepper to taste and a dash of cayenne. Spread this over the fillets just before sending them to the table. The Epicure, Boston 50 FISH DEVILED HALIBUT Mince a pound of cold boiled or baked halibut, or the frag- ments of halibut steak, and make for it the following dressing: Yolks of 3 hard-boiled eggs 1 tsp, salt 1 tbsp. salad oil 1 tsp. Worcestershire sauce 2 tsp. white sugar A little anchovy paste 1 tsp. made mustard 1 small teacup of vinegar in which Pinch of cayenne celery seed have been steeped Rub the yolks of the hard-boiled eggs smooth with the back of a silver spoon, or in a Wedgewood mortar, and when there remain no lumps work into a soft paste with the salad oil. Next beat in the white sugar, mustard, cayenne, salt, Worcestershire sauce, a little anchovy paste if you wish, and finally, a little at a time to prevent lumping, the vinegar. (It is easy to keep a bottle of this on hand for salads and sauces.) Stir all thoroughly into the minced fish, garnish with a chain of the whites of the eggs cut into rings, with a small roimd slice of pickled beet laid within each link, and you have a piquant and pretty salad for the supper- table. Miss Alice L, Van Lennep PARSLEY BUTTER 3 tbsp. butter 1 tbsp. chopped parsley 1 tbsp. lemon juice y^ tsp. salt Vs tsp. pepper Beat these ingredients into the butter and it is ready for use. To be used on fried or broiled fish and potato balls. Mrs. Norman S. Essig FRIED HALIBUT WITH CREOLE SAUCE From 3^-pound pieces divide into fillets. Wipe with damp cloth. Prepare and cook as cod fillets. CREOLE SAUCE Vz cup stewed tomatoes 2 green peppers 2 onions, finely chopped V^ cup water Contributed BAKED SHAD Clean, wash and wipe the fish. Make a stuffing of grated bread crumbs, butter, salt, pepper and sweet herbs. After stuffing 51 THE MODERN CLUB lay it in the baking-pan, with a cupful of water to keep it from burning, and bake an hour, basting with butter and water, until it is tender throughout and well browned. Take it up, put in a hot dish and cover tightly, while you boil up the gravy with a tbsp. of catsup, a tbsp. of flour which has been wet with cold water and the juice of a lemon. Garnish with sliced lemon and water-cresses. You may pour the gravy around the fish, or serve in a sauce-boat. Miss Violette T. Haines SOUTHERN FRIED SHAD Clean, wash and wipe a fine roe-shad; split and cut each side into four pieces. Sprinkle with salt and p^epper, and dredge with flour. Have ready a frying-pan of boiling hot lard or drippings; put in the fish and fry brown, turning at the end of 5 minutes to cook the other side. Fry the roe in the same way; lay the fish in the middle of the dish and the roe outside of it; garnish with water-cresses and sprigs of pickled cauliflower, and eat with catsup or plain dressing of butter, melted, pepper and salt, or pars- ley butter, whichever desired. Mrs. Joseph T. Richards BOILED SHAD (Fresh) Clean, wash and wipe the fish. A roe-shad is best for this purpose. Cleanse the roes thoroughly, and having sprinkled both with salt, wrap in separate cloths and put into a fish-kettle, side by side. Cover with salted water and boil >^ to ^ hour, in proportion to the size. Experience is the best rule as to the time. When you have once cooked fish to a turn, note the weight and time, and you will be at no loss thereafter. A good rule is to make a penciled memorandum in the margin of the recipe-book opposite certain recipes. Serve the shad upon a hot dish, with a boat of drawn butter mingled with chopped eggs and parsley, or egg sauce. Lay the roes about the body of the fish. Garnish with capers and slices of hard-boiled eggs. Contributed BROILED SALT SHAD Soak over night in lukewarm water. Take out in the morning and transfer to ice-cold water for half an hour. Wipe very dry, and broil as you do fresh shad. Contributed 52 FISH BOILED SALT SHAD Soak the fish 6 or 7 hours in warm water, changing it several times ; wipe off all the salt and immerse in ice-cold water. When it has lain in this an hour, put into a fish-kettle with enough fresh water to cover it and boil from 15 to 20 minutes, in proportion to the size. Serve in a hot dish, with a large lump of butter spread over the fish. Contributed BROILED FRESH SHAD Wash, wipe and split the fish. Sprinkle with salt and pepper, and lay it upon a buttered gridiron, inside downward. When the lower side is browned, turn the fish. One of medium size will be done in about 20 minutes. Serve on a hot dish, and lay a good piece of butter upon the fish. Mrs. Joseph T. Richards BROILED MACKEREL (Fresh) Clean the mackerel, wash and wipe dry. Split it open, so that when laid flat the backbone will be in the middle. Sprinkle lightly with salt and lay on a buttered gridiron over a clear fire, with the inside downward, until it begins to brown; then turn the other. When quite done lay on a hot dish and butter it plentifully. Turn another hot dish over the lower one and let it stand two or three minutes before sending to table. Contributed FRIED PERCH AND OTHER PAN FISH Clean, wash and dry the fish. Lay them in a large flat dish, salt and dredge with flour. Have ready a frying-pan of hot dripping, lard or butter; put in as many fish as the pan will hold without crowding, and fry to a light brown. Serve hot in a chafing- dish. The many varieties of pan fish — porgies, flounders, river bass, weak-fish, white-fish, etc., may be cooked in like manner. Mrs. Norman S. Essig 53 THE MODERN CLUB RHODE ISLAND CODFISH CAKES Boneless codfish 1 tbsp. butter Boiled potatoes 1 egg Mash twice as much potato as you have codfish (1 cup of boneless fish to 2 cups potatoes) ; will require 1 tbsp. butter added to hot potatoes. Beat the egg well before adding and then beat all thoroughly before dropping into deep hot fat. If old-fashioned codfish is used, soak over night, pull to pieces and boil with pota- toes in morning and proceed as above. Mrs. Harold B. Beitler CODFISH CAKES, No. 1 1 cup codfish (cooked) 1 egg 2 potatoes 1/2 cup cream 1 tbsp. butter Little red pepper Cut potatoes fine, boil, drain and mash, then add butter. Beat the egg till light; add to fish and potato. To this add >^ to 1 cup cream according to consistency. Drop from spoon into boiling lard. Mrs. Aubrey J. Dando CODFISH CAKES, No. 2 IV2 cups picked fish 3 cups mashed potatoes Yolks of 3 eggs Beat whites of eggs to a stiff froth and add minced parsley (if you like it). Season highly. Drop by spoonfuls into boiling lard, very hot. Mrs. James A. Campbell SAUCE FOR FISH 1 pt. boiling water Vi tsp. salt Vs or V^ cup butter 1 tbsp. lemon juice or vinegar 2 tbsp. flour Cayenne Prepare in the same way as white sauce. Hard-boiled eggs may be chopped or sliced and added to the sauce. Mrs. James A. Campbell 54 FISH LEFT-OVER FISH Prepare white sauce as follows : 2 tbsp. butter Vi tsp. salt 2 tbsp. flour 14 tsp. white pepper 2 cups milk Add about a cup of cold left-over fish such as halibut, trout, whitefish, pickerel, etc. Put in buttered baking-dish, sprinkle top with bread crumbs and brown in oven. Miss Marie A. Jones SALMON LOAF V2 cup cream V2 cup milk 1 cup salmon Salt, pepper 1 cup soft bread crumbs (picked up) Whites of 5 eggs, beaten stiff Boil bread crumbs and milk; into this put salmon and then remove from stove. Add the beaten whites of eggs, butter cups and sprinkle with hard bread crumbs, fill with paste and bake ■ 20 minutes in pan of hot water. Miss Marie A. Jones SAUCE FOR SALMON 1 cup milk heated to boiling Oil from the can of salmon 1 tbsp. cornstarch 3 or 4 tbsp. catsup 1 tbsp. butter Salt and pepper COLD FISH FOR LUNCHEON Cold cooked halibut steak is very nice served for luncheon with a garnish of tartar sauce served in lemon shells. Save the ends of lemons and dip the edges in chopped parsley and fill with tartar sauce. Contributed TARTAR SAUCE Add to oil mayonnaise dressing, chopped capers, olives, pickles and parsley. Miss Marie A. Jones 55 THE MODERN CLUB SOLE FLORENTINE While sole will probably not be available, flounder is the best substitute this country affords. Cook a flounder of medium size in fish stock to which a piece of butter has been added. Have ready some shredded spinach which has been cooked tender and warmed in melted butter; place this in the bottom of a baking- dish and arrange the fish upon it. Cover it with Mornay sauce, sprinkle over a little grated cheese, remembering that equal parts of Gruyere and Parmesan mixed give best results, and set it in a hot oven to glaze and brown the cheese. Mornay sauce is made from 1 pt. of bechamel sauce combined with % pt. of fish stock or court bouillon; cook briskly to reduce one-quarter and add 2 oz. of grated Gruyere and 2 oz. of grated Parmesan, and after adding 2 oz. of butter stir until the cheese is melted. The Epicure, Boston BROILED SPANISH MACKEREL, FLORIDA Select a good-sized Spanish mackerel. Clean, split, rub over with melted butter, dust with salt and pepper and broil under a clear flame or over the coals until nicely done, and brown. Cut a basket from a round-shaped lemon for each person to be served, remove the pulp and fill with cucumber salad and have a boat of maitre d'hdtel butter to pass with the fish. The cucumber salad should be made from cuctimbers with the large seeds removed, cut in very tiny cubes, and a slice of red pepper, also minced very fine, and tossed together in some mayonnaise colored green, also known as "sauce verte." Serve the lemon baskets around the fish on the platter, putting on at the last moment, that the hot dish may not warm the lemon baskets. The Epicure, Boston OYSTER COCKTAIL 6 oysters V2 tsp. Worcestershire sauce 1 tbsp. tomato catsup 1 tsp. finely chopped celery 1/2 tbsp. lemon juice 2 drops tabasco Salt to taste Mix, chill and serve in glasses or cases made of green peppers on crushed ice. Mrs. Norman S. Essig 56 OYSTERS FRIED OYSTERS Select large oysters, put them into a colander and pour cold water over them to wash them, or cleanse by wiping with a cloth. Remove carefully small pieces of shell. Season with salt and pepper. Roll in fine bread crumbs (which have been dried and sifted), then in beaten egg, and again in crumbs. The beaten egg may have water or the juice of the oysters added to it, 1 tbsp. water to each egg. When the fat is at the right temperature, put several oysters in and cook until browned. Drain on paper. Garnish with parsley and pieces of lemon. Mrs. Charles G. Hodge OYSTER STEW 1 cup milk Salt and pepper 1 pt., or 30 oysters V2 tbsp. butter Scald the milk. Cook and strain the oyster juice, then add the oysters and cook until the edges curl. Add the seasoning, butter and hot milk. Serve at once. Mrs. Norman S. Essig FRICASSEED OYSTERS 1 tbsp. butter 1 tsp. salt Vs tsp. white pepper Cayenne 1 pt., or 30 oysters Place all the ingredients except the oysters in a chafing-dish or covered saucepan. When hot add the oysters, cover and shake the pan occasionally. When the oysters are plimip drain them and place them where they will be kept hot. Add enough cream to the liquid in the pan to make 1 cup. Miss Violette T. Haines SCALLOPED OYSTERS The oysters are prepared by wiping them, or pouring cold water over them in a colander. The juice may be strained through a cloth. The oysters are in layers, with seasoned crumbs between 57 THE MODERN CLUB each layer. The oysters, if used in shells, are cut with a silver knife into small pieces. 30 oysters, or 1 pt. 2 cups crumbs 3 tbsp. butter Salt and pepper Oyster juice or milk Prepare the melted butter and crumbs. Place half of them in layers between the oysters and reserve the other half for the top of the dish. Add oyster juice or milk if desired. Cayenne is a good seasoning used with the black pepper. Miss Mabel A. Leas OYSTER PIE (Very Old Recipe) Make a rich puff paste; roll out twice as thick as for a fruit pie for the top crust — about the ordinary thickness for the lower. Line a pudding dish with the thinner, and fill with crusts of dry bread or light crackers. Butter the edges of the dish, that you may be able to lift the upper crust without breaking. Cover the empty pie with the thick crust, ornamented heavily at the edge, that it may lie the more quietly, to bake. Cook the oj^sters as for a stew, only beating into them at the last 2 eggs, and thickening with a spoonful of fine cracker-cnmibs. They should stew but 5 minutes; time them so that the paste will be baked just in season to receive them. Lift the top crust, pour in the smoking hot oysters and send in hot. I know that many consider it unnecessary to prepare the oysters and crust separately; but my experience and observation go to prove that if this precaution be omitted, the oysters are apt to be wofully overdone. Mrs. Norman S. Essig STEAMED OYSTERS If you have no steamer, improvise one with the help of a colander and a pot-lid fitting closely into it, at a little distance from the top. Wash some shell oysters and lay them in such a position in the bottom of the colander that the liquor will not escape from them when the shell opens (that is, with the upper shell down). Cover with a cloth thrown over the top of the colandef, and press the lid hard down upon this to exclude the air. Set 58 OYSTERS over a pot of boiling water so deep that the colander, which should fit into the mouth, does not touch the water. Boil hard for 20 minutes, then make an examination of the oysters. If they are open, you are safe in removing the cover. Serve on the half- shell, or upon a hot chafing-dish. Sprinkle a little salt over them and a few bits of butter; but be quick in whatever you do, for the glory of the steamed oyster is to be eaten hot. Mrs. Norman S. Essig BAKED OYSTERS 12 large oysters 1 little grated lemon rind 2 lbs. butter 1 tbsp. grated Parmesan cheese Vi gill cream Salt, pepper, grate of nutmeg and 1 tbsp. anchovy essence few bread crumbs Put the butter in a saucepan, add the cream, stir till hot, add the anchovy essence and lemon rind. Pour half of this mixture into a buttered pudding-dish and lay the oysters on it. Sprinkle over the cheese and bread crumbs. Pour over the remainder of the sauce, season and sprinkle over more bread crumbs and bake in hot oven until nice and brown. Serve in same dish. Mrs. a. Reed McIntire STUFFED TOMATOES WITH OYSTERS 12 ripe and roimd tomatoes 6 bulbs garlic, peeled and pressed 2 doz. oysters without shells 1 bunch parsley 3 or 4 medium dry onions 5 or 6 finely crushed crackers Salt and pepper to taste Cut the tops of the tomatoes in such a way as to leave them partly attached to the whole ones, in order to act as lids; then, after digging out the inside of each tomato with the aid of either a spoon or a sharp knife, fill lightly with the stuffing made of the ingredients listed above and prepared in the following manner: Cut the oysters into halves, thirds or quarters, adding the finely chopped onions, the juice of the garlic, the finely cut parsley and the well-crushed crackers. Season to taste and mix well. The stuffed tomatoes should then be arranged in a suitable pan, side by side, and after covering the whole with a little more crushed crackers, bake in a moderately hot oven until well cooked. Serve hot. Mrs. Gustave A. Van Lennep 59 THE MODERN CLUB OYSTER BROTH IN CUPS The oyster broth is made with 1 qt. of hot milk and >^ pt. of oysters in their Hquor, exactly as for oyster stew, or in this proportion if a large quantity is required. It is seasoned with celery salt, butter and black pepper, strained, and served in cups with or without whipped cream, and small oyster crackers passed with it. Mrs. Norman S. Essig CLAM AND OYSTER JUICE Cut clams or oysters into several pieces, and heat for a few minutes in their juice. Strain through muslin and serve hot. Great care must be taken in straining that sand does not pass through the muslin. If the juice is too strong, water may be added. This broth may be frozen for those who cannot take it hot. Mrs. Norman S. Essig CLAM FRITTERS 1 cup flour 1 egg 1 tsp. salt y-i cup milk 1 tsp. baking powder 1 tsp. butter (melted) 1 cup chopped clams Sift the dry ingredients together. Beat the eggs and add the milk to it. Add this mixture to the dry ingredients, then add the melted butter and the clams. Drop by tablespoonfuls into hot fat and cook until the batter is done and the fritters are brown. Miss Mabel A. Leas CLAM BROTH (Clams in shell) 6 large clams 1 cup water Scrub the clams thoroughly and place them in a saucepan with water. Cook until the shells open, then strain the broht through muslin. Serve hot. Mrs. Norman S. Essig CLAM PUREE 1 pt. boiled clams 1 tbsp. flour 1 pt. hot milk iy2 tbsp. butter Salt and pepper 60 LOBSTERS Remove the dark substance from the soft part of the clams and chop the hard part very fine. Melt the butter, add the salt and pepper and the milk gradually. Add the clams, and when hot strain and serve. Mrs. F. M. Mitchell CLAM CHOWDER Vz lb. salt pork 2 onions 6 ripe tomatoes or iVz qts. canned 6 potatoes (ordinary size) tomatoes 60 clams (chopped) Cayenne pepper Cut salt pork into cubes about >^ inch square. Chop onions fine. Place pork and onions into a frying-pan and brown together. Peel and chop ripe tomatoes. Put pork and onions with the toma- toes in the soup-pot. Add 1 pt. of water to the above. Let this cook a while. Peel and cut potatoes into small cubes, add to the above when potatoes are well cooked. Add chopped clams and juice, straining juice 3 times. Season with cayenne pepper to suit taste and allow the chowder to cook slowly and well. Serve with pilot crackers. Mrs. K. S. Leuders CLAM PUREE 30 clams 1 tbsp. flour 1 qt. milk 1 tbsp. butter Vi cup cream 1 tsp. salt Dash of paprika Wash clams through colander and heat in saucepan. Mix flour and butter, then the cream, and stir into the milk already heated in double boiler. Stir the dressing into the hot clams, but do not cook the clams. This will serve 6 people. Mrs. Harold DeLancey Downs LOBSTERS Lobsters should be put into boiling salted water and cooked for 20 minutes; 3 tbsp. salt may be used with 4 qts. boiling water. Mrs. Norman S. Essig CLAMS AND LOBSTER IN SHELLS Have three small, cold, boiled lobsters. Remove the meat from the shells and retain the shells for use later. Chop the lobster 61 THE MODERN CLUB coarsely, and add to the meat half the quantity of chopped clams. Sprinkle with minced parsley and season with melted butter to taste, sprinkle with salt and pepper, and fill some of the deepest clam shells and the empty lobster shells with the mixture, sprinkle over thickly with buttered bread cnmibs, and brown in a hot oven. The Epicure, Boston COLD CHICKEN LOBSTER WITH MAYONNAISE Remove the lobster meat from the shells and garnish with the small claws and tails. It is best served in the shell, being put back in the shell after trimming the latter and removing tail and claws, and serving on a very large platter in a bed of cress, garnished with quartered lemons. Pass mayonnaise in a sauce-boat separately. The Epicure, Boston LOBSTER CROQUETTES 2 cups lobster meat 1 cup thick white sauce V2 tsp. salt Dash of cayenne pepper Vi tsp. mustard Bread crumbs 1 tsp. lemon juice 1 egg Add to chopped lobster meat the salt, mustard and cayenne pepper. Add white sauce and cool. Shape in round croquettes, dip in crumbs, then in beaten egg, and again in crumbs, and fry in deep fat. Serve with tomato cream sauce made this way: ^2 can tomatoes Onion Bay leaf Salt and pepper Thyme Vi tsp. soda Celery 1 cup white sauce Cook tomatoes for 20 minutes with a bit of bay leaf, a sprig of thyme, a stalk of celery and a slice of onion. Rub through a strainer, add salt and pepper to taste, and then white sauce. Stir thoroughly together and serve with the croquettes. This is also good with baked halibut or other white fish. The Epicure, Boston 62 TERRAPIN LOBSTER A LA NEWBURG (Delmonico's) 2 lobsters (freshly boiled) 1 tbsp. butter y^ pt. rich cream Pinch of salt 1 cup milk Pinch of pepper 1 tbsp. cornstarch Yolks of 3 eggs 2 wineglasses cider Split 2 freshly boiled lobsters, pick and cut into 1-inch pieces. Place in saucepan with butter, salt and red pepper. Cook 5 minutes. Add cider. Boil 3 minutes. Beat yolks of eggs very light, add to them milk and cream. Put the whole in another saucepan and heat very hot. Dissolve cornstarch in cold water and add the lobster mixture to cornstarch. Stir 1 minute longer, then turn in chafing-dish and serve on hot plates. Mrs. Norman S. Essig TERRAPIN Preparation for Stewing Place the terrapin in cold water for 10 minutes, then in boiling water. Boil for 10 minutes, then put into fresh boiling water with 1 tbsp. salt, and cook slowly until the legs are tender and the claws can be removed. Take the terrapin from the water, remove the claws and the under shell. When cool remove the body from the upper shell. Remove the legs, skin them, and break them into small pieces. Remove the gall carefully, also the hard intestines. The gall will be found imbedded in one of the lobes of the liver and must not be broken. Break the meat in small pieces. Put the eggs and liver in a dish by themselves. If there are no eggs, or only a few, the yolks of 3 hen's eggs, which have been cooked hard, may be substituted. Contributed STEWED TERRAPIN 1 terrapin 1/2 tsp, salt y-i cup cream Vs tsp. white pepper 4 tbsp. butter Cayenne 1 tbsp. flour Yf, cup cider Stew all of the tough meat for 10 minutes in some of the water in which the terrapin was cooked. Heat 1 tbsp. of the butter in a saucepan or chafing-dish. When hot add the flour. Add the 63 THE MODERN CLUB terrapin and seasoning. Cook until the first tablespoon of butter is nearly absorbed, then add the remainder of the butter. When again hot, add the cream slowly. Stir constantly. Taste the mixture at this point and add more seasoning if needed. Add the cider and cook until hot. If preferred, the eggs may be mashed and mixed with the second tablespoon of butter before adding it to the terrapin. If the terrapin is small, the full measure of cream and cider will not be required. Mrs. Charles G. Hodge DEVILED CRABS, No. 1 6 crabs Vi tsp. salt 2 tbsp. butter Cayenne 2 tbsp. flour iVi cups cream Vi tsp. Worcestershire sauce BUTTERED CRUMBS FOR CRABS 3 tbsp. butter Pepper y\ tsp. salt 2 cups bread crumbs Cook the crabs in boiling salted water for 30 minutes. Place in cold water for 5 minutes. Remove the claws and the apron found on the under shell. Remove the shells. The stomach should be left under the head. Remove the gills and intestines. Break the body in half and remove the meat from the bones. Make a sauce of the above ingredients, season highly and add the crab meat to this. If the mixture is too stiff, add milk or cream to make it the right consistency. Wash and scrub the upper shell and fill it with the mixture. Cover with buttered crumbs and bake 20 minutes, or until brown. If desired, 1 tbsp. chopped parsley and the yolks of 2 hard-boiled eggs may be added to the crab mixture. Mrs. Norman S. Essig DEVILED CRABS, No. 2 1 pt. crab meat, or 1 doz. crabs 1 tbsp. parsley, cut fine V^ pt. milk 1 onion, grated 1 heaping tbsp. flour Salt and cayenne to taste Butter size of an egg Nearly a whole nutmeg 1 small carrot 1 tbsp. mustard 64 CRABS Boil crabs ^ hour. Boil the milk. Rub together flour, but- ter and mustard, mix with the boihng milk, let boil and stir until thick. Mix all together very well. This will make nine well-filled shells. They are better fried than baked. Miss Marian L. Haines CRAB RAVIGOTE, No. 1 1 pt. crab meat 1 large green pepper 2 large fresh ripe tomatoes 1 red pepper 1 tsp. chopped parsley Chop tomatoes and peppers fine (removing seeds from pep- pers) . Mix all together with mayonnaise enough to have wet and moist; season. Fill crab shells or eggs with mixture and garnish top with 2 anchovies and a small piece of cut pickle and lemon. Mrs. a. Reed McIntire CRAB FLAKES RAVIGOTE, No. 2 The desired quantity of crab flakes are marinated in sauce Ravigote, which is made from oil and vinegar in the proportion of 1 tbsp. of vinegar to 3 of oil, salt, pepper, 2 tbps. of small capers, some very finely minced onion and parsley mixed with half as much minced chervil, tarragon and chives, and thoroughly mixed. Drain and fill scallop shells with the crab flakes and mask with mayonnaise. Decorate with capers and tiny strips of red and green peppers, and serve as a first course with some tiny sandwiches of whole wheat bread. Miss Marian L. Haines 65 ENTREES Beside harts, . . . and fatted fowl.— I Kings iv, 23. ENTRIES SWEETBREAD PATTIES 1 pair sweetbreads Vi tsp. salt 2 tbsp. butter White pepper 2 tbsp. flour Cayenne 1 cup cream Sweetbreads spoil very quickly. Remove from paper at once, soak in cold water 10 minutes and parboil 15 minutes. Add salt 5 minutes before they are done. Put them in cold water for 15 minutes, then remove the tough portions. Cut the sweetbreads into small pieces and chop the mushrooms fine. Make a white sauce of the butter, flour, seasoning and cream. Add the sweet- breads and the mushrooms and, when hot, serve in patty dishes or timbales. If desired, the mushrooms may be omitted and twice as many sweetbreads used. Mrs. Norman S. Essig METHOD OF PREPARING MUSHROOMS FOR COOKING Scrape the stems, cut off the ends. Peel the caps of the mush- rooms. Wash them in salted water to remove the insects from the gills. Soak a few minutes in fresh cold water. Mrs. Norman S. Essig ENGLISH MONKEY 1 cup stale bread crumbs V2 cup soft cheese 1 cup milk 1 egg 1 tbsp. butter Va tsp. salt Cayenne This is fine to make in a chafing-dish if one is nervous about making a rarebit, as this cannot go wrong. Soak stale bread crumbs in milk for 15 minutes. Melt butter, add cheese cut in small pieces and stir until cheese is melted ; then add bread crumbs and just before serving add egg slightly beaten, salt and a few grains of cayenne. Serve on crackers or toast. Mrs. Mason Thomson CHEESE FONDU 1 tbsp. butter 1 cup bread crumbs 2 cups grated cheese Salt 34 tsp. mustard Paprika 1 cup milk 2 eggs 71 THE MODERN CLUB Melt butter, cheese and mustard; add milk and bread crumbs, and stir over boiling water. Add salt and paprika. Beat 2 eggs separately. Add yolks, cook until hot, fold in whites. Serve on crackers. Nice for chafing dish. Mrs. Arthur Bunting SCALLOPED CHEESE 1 cup dried bread crumbs V^ lb. grated cheese 2 cups milk Pepper and salt 3 eggs 1 tbsp. butter Soak bread crumbs in milk for >^ hour. Beat eggs light and stir in grated cheese, pepper and salt to taste, and butter cut into small pieces. Mix all thoroughly together. Butter a pudding- dish, pour mixture in, sprinkle top with bread crumbs and bake for 15 minutes in a hot oven. Mrs. H. T. Siddons CHEESE DREAMS Between two slices of bread put a piece of cheese as for a sandwich. Cut off the crusts and butter the outside of each slice of bread. Fry in butter and when the sandwich is browned the cheese will have partially melted. Mrs. Mason Thomson CHEESE "DELUSIONS" Cream cheese Vi cup nut meats V2 tsp. salt and cayenne Work a cream cheese until smooth, add finely chopped nut meats, salt and cayenne. Shape in balls the size of an English walnut, roll in finely chopped nut meats, flatten and place halves of English walnuts on opposite sides of each piece. Arrange on a doily-covered plate in a pyramid. Mrs. Martha Austin McDowell CHEESE SOUFFLE, No. 1 2 tbsp. butter 1 cup grated cheese 3 tbsp. flour 3 eggs y^ cup milk V2 tsp. salt Pinch of cayenne 72 ENTRIES Put the butter into a saucepan, and when hot add the flour and stir until smooth. Add the milk and seasoning. Remove to the back of the stove and add the well-beaten yolks and cheese. Set away to cool. When cool add the whites of the eggs beaten to a stiff froth. Turn into a buttered dish and bake about 25 minutes. Serve the moment it comes from the oven. Mrs. Charles S. Barnes CHEESE SOUFFLE, No. 2 2 tbsp. butter 3 eggs IV2 tbsp. flotir yz tsp. salt V2 cup milk Cayenne 1 cup grated cheese Soda Put the butter into a saucepan, and when hot add the flour and stir until smooth; add the milk and seasoning. Cook 2 minutes. Remove to the back of the stove and add the well- beaten yolks and the cheese. Set away to cool. When cold add the whites of the eggs beaten to a stiff froth. Turn into a buttered dish and bake for 20 or 25 minutes. Serve the moment it comes from the oven. Mrs. Norman S. Essig CHEESE SOUFFLE, No. 3 Vi cup American cheese (grated) V2 pt- niilk 2 tbsp. flour V2 doz. eggs V4 cup butter (scant) V2 tsp. baking powder Melt cheese and butter together. While hot, stir in flour, then milk. Cool. Then add baking powder. Beat eggs separately, stir all together and bake 20 minutes. Mrs. Harold B. Beitler CHEESE SOUFFLE, No. 4 2 eggs xy-i cups white sauce Vi lb. grated cheese To the beaten yolks of eggs add white sauce, middling thick, and cheese. Put the cheese into the warm white sauce, let cool, add stiffly beaten whites of eggs ; fold them in lightly but do not beat again. Bake in a moderate oven 45 minutes. Serve at once. Mrs. H. M. Langdon 73 THE MODERN CLUB TOMATO AND CHEESE TOAST 8 slices thin brown toast 2 cups strained and seasoned toma- 1 tbsp. grated cheese toes, not thickened 1 tsp. chopped parsley Put the toast on platter that can be put in oven; pour over the hot tomato sauce and sprinkle with the cheese (cheese is a matter of taste) ; put into hot oven 10 minutes, or until the bread has absorbed the tomato and the top is crisp. Sprinkle with parsley. Mrs. George Fetteroff CHEESE DISH 4 slices bread Salt Vi lb. American cheese Paprika 11/2 cups milk Baking soda Butter well a pudding-dish, put in small, very thin slices of bread and butter to cover the bottom and thin slices of American cheese to cover this. Sprinkle with a generous pinch of salt, paprika and baking soda. Repeat this until dish is full. Pour on milk to barely cover and set in hot oven for ]/2 hour, when it will be brown and puffy. Serve at once. For 2 or 3 persons. Mrs. F, Dinwiddie Walker CHEESE CROQUETTES 3 tbsp. flour Vz cup American cheese Vs cup milk Salt 1 egg Pepper 1/2 cup Gruyere cheese Cayenne Bread crumbs Wet flour, stir till smooth, add milk gradually. When this is boiling add the yolk of 1 egg unbeaten. When well mixed add grated cheese. Add salt, pepper and cayenne. Spread this in a shallow buttered pan, when cold turn it out on a board, cut and mold into shape. Dip in crumbs, then in beaten egg, then in crumbs again, fry in hot fat, drain on paper. Mrs. a. Reed McIntire CHEESE BALLS 1 cup grated cheese (dry) Whites of 3 eggs 10 drops Worcestershire sauce Cracker crumbs 74 ENTRIES Mix lightly the cheese, Worcestershire sauce and whites of eggs beaten stiff. Shape into small balls, roll in cracker crumbs and fry in deep fat until brown. Drain and serve hot. Contributed RED DEVIL Green peppers 1 tsp. salt 1 tbsp, butter 2 cups chopped cheese V2 cup milk 3 eggs 1 can Campbell's tomato soup Fry green peppers well chopped in butter. Add milk, salt and cheese. Stir continually until cheese is melted. Add eggs well beaten. Add tomato soup. When hot, serve on hot buttered toast. Mrs. D. H. Cantrell CHEESE CROQUETTES 1 cup grated cheese Whites of 2 eggs beaten to a stiff 6 drops Worcestershire sauce froth A slight shake of red pepper Beat the cheese into the whites with a fork. Add the Wor- cestershire sauce and pepper and pour into the shape of a butter ball. Have a little shake of cracker dust in the hand while forming. Fry 3 minutes in boiling fat; serve at once. Miss M. W. Lovell CHEESE PUDDING 1 pt. milk IV^ cups grated cheese 2 eggs y^ tsp. salt 1 pt. bread crumbs Soda Put the milk in a buttered baking-dish, add the beaten eggs, the crumbs, salt and soda which have been mixed. Bake in moderate heat until browned on top. Mrs. Norman S. Essig ESCALLOPED CHEESE 1 cup bread crumbs soaked in milk 1 tbsp. butter 2 eggs 1/2 lb. grated cheese 75 THE MODERN CLUB To bread crumbs soaked in milk add well-beaten eggs, butter and grated cheese. Strew bread crumbs on the top and bake in the oven a delicate brown. This is an excellent dish for supper with thin slices of bread and butter. Mrs. Aubrey J. Dando WELSH RAREBIT, No. 1 Vi lb. grated cheese Cayenne V4 cup cream or milk 1 egg Vi or 1 tsp. mustard 1 tsp. butter V2 tsp. salt Dry toast Soda (just a tip) Put the cheese and milk or cream into a double boiler. Mix the mustard, salt and cayenne. Add the egg and beat well. When the cheese is melted, stir in the mixture of dry ingredients and egg, then the butter, and cook until it thickens. Stir it constantly and pour it over toast. Mrs. Norman S. Essig WELSH RAREBIT, No. 2 1 tbsp. butter Vz lb. soft mild cheese 1 tsp. cornstarch Vi tsp. salt V2 cup thin cream yz tsp. mustard Cayenne Melt butter, add cornstarch and stir until well mixed; then add thin cream and cook 2 minutes. Add cheese cut in small pieces, salt, mustard and a few grains of cayenne. Stir until cheese has melted and mixture is of a creamy consistency. Serve on toast. Mrs. Mason Thomson CHEESE RICE 2 cups cold boiled rice V2 cup grated cheese Vz scant cup hot milk A few shreds of pimento Heat rice and milk thoroughly over water, sprinkle lightly over it grated cheese and pimento. Cover lightly and let stand over the hot water until cheese is melted. This is acceptable for Sunday night tea. Miss Marie A. Jones 76 ENTREES POTATOES WITH CHEESE Dice cold potatoes and season well with salt, pepper and melted butter. In a buttered baking-dish arrange alternate layers of potatoes, grated cheese and white sauce and bake. WHITE SAUCE 2 tbsp. butter 1 cup milk 2 tbsp. flour Salt and pepper Miss Marie A, Jones ENTREE OF APPLES AND PORK Cut sour apples (pippins) into slices without skinning them; fry or saute them with small strips of pork. Serve both, tastefully arranged, on the same dish. Mrs. Norman S. Essig FORCE-MEAT BALLS 1 cup cooked meat (chopped fine) 1 tsp. parsley V4 tsp. salt Yolk of 1 raw egg Vi tsp. thyme Onion juice Pepper 2 tbsp. flour 1 tsp. lemon juice 2 tbsp. butter Add the seasoning to the meat. Beat the eggs and add enough to moisten the meat. Make the mixture into balls the size of a nutmeg. Roll them in flour and brown them in butter. Contributed NOODLES WITH CHEESE Cook yi cup of noodles in boiling salted water for 20 minutes, or until soft. Drain them in a colander. SAUCE 2V2 tbsp. butter White pepper IV2 tbsp. flour IV2 cups milk 3^ tsp. salt % cup grated cheese Make a white sauce of the above ingredients, adding the cheese last. Butter 6 pattie dishes and fill them two-thirds full of the cooked noodles. Cover with sauce, and then with buttered crumbs. Place the dishes in a pan of hot water and bake until the crumbs are brown. About 2 cups of crumbs will be required for six dishes. Mrs. Norman S. Essig 77 /^ MEATS, POULTRY, GAME AND EGGS I smell the smell of roasting meat, I hear the hissing fry. — O. W. Holmes. And the same John had his raiment of camel's hair, . . . and his meat was locusts and wild honey. — Matthew iii, 4. MEATS ROAST BEEF Wipe the meat with a damp cloth. Trim and skewer into shape. Weigh it. Lay the meat on a rack in a meat pan, and place 2 tbsp. dripping, or some pieces of fat from the beef, in the bottom of the pan. Place it in a hot oven, on the grate, to sear the meat; this will keep the juices in and take about 10 minutes. The fat side of the meat may be placed down until it sears, that it may not bum, then turned that it may become crisp. Lower the temperature after searing by removing the meat to the floor of the oven. For a small roast allow about 10 minutes for each pound; for a large one, about 15 minutes for each pound. When the meat is seared it may be dredged with salt and pepper, and must be basted often. Mrs. Norman S. Essig ROAST BEEF WITH GARNISH JARDINIERE Roast the beef in the usual way, and when done carve in the kitchen, placing thick, rare slices overlapping on a hot platter with a wide edge. For the garnish, which is typical of the foreign fashion of serving the piece de resistance at a meal, there should be a variety of vegetables, boiled in salted water until tender and then heated in a little melted butter and well seasoned. A good combination is cauliflower, string beans, carrots and peas, and another may be artichoke bottoms filled with French peas, braised celery in three-inch lengths, and bouquets of cauliflower. Or green peppers stuffed and baked and served with green string beans and carrots and cooked yellow turnip cut in fancy shapes. There is infinite variety in the combinations, and the vegetables should be placed in little groups around the platter, one for each portion, and separated by a sprig of water-cress or parsley. The cauliflower should be separated in small bouquets, the string beans saute in butter, the carrots cut in small, cork-shaped pieces and also saute, and the peas may be cooked with a little onion and bacon. Small onions boiled are always a satisfactory addition to any of these garnishes. Contributed ROAST BEEF A LA ARMENIA 4 to 5 lbs. filet of beef, mutton or 3 or 4 ripe tomatoes Iamb, in one piece or 2 or 3 dry onions 5 or 6 tbsp. canned tomatoes 1 tbsp. butter 6 or 7 medium-sized potatoes 1 cup water Salt and pepper to taste 83 THE MODERN CLUB Put the meat in a large roasting-pan and, with the aid of a sharp-pointed knife, pierce it deeply from all sides. Then slice over this the onions, pour the water in, season to taste and boil over a moderate fire until all the water evaporates. This done, rub over it the butter, adding also the tomatoes, which must be cut in small pieces, and the skinned potatoes cut into halves. Place the pan in a moderately hot oven until well done. Serve this roast in slices with its own gravy and with a vege- table salad. Madame Mathilde R. Van Lennep BROILING OR GRILLING BEEFSTEAK Wipe, trim ofE extra fat. Grease the gridiron with some of the fat. Broil over a clear fire, turning every 10 seconds. Cook 3 or 4 minutes if liked rare, longer if well done. Serve on a hot platter. Mrs. Norman S. Essig CELERY SAVORY 2 large stalks celery 2 green peppers 1 large onion 2 tbsp. butter Chop all rather coarsely and fry in butter slowly until tender. Serve with steak. Mrs. George Fetteroff FILET OF BEEF WITH MUSHROOM SAUCE 1 filet of beef 1 stalk of celery 1 small onion 4 cloves 1 small carrot 2 bay leaves Remove all the membrane and excess of fat. Cut strips of larding pork 3 inches long, }i inch wide, and yi inch thick. Chill the strips in ice water. Lard the upper side of the filet. Slice the onion, carrot and celery. Place them with the cloves and bay leaves in the bottom of the baking-pan. Place the filet on the vegetables; season with salt and pepper and cover with bits of butter. Dissolve 1 tsp. salt in >^ cup boiling water and pour it into the pan. Bake in a hot oven for 30 minutes. Baste frequently. Serve Vith mushroom sauce. 84 MEATS SAUCE Drippings from filet of beef 1 pt. stock 2 tbsp. butter 1 pt. cooked mushrooms 4 tbsp. flour 1 tsp. Worcestershire sauce 14 tsp. salt (May use Armour's extract and water, Va tsp. to 1 cup water) Heat the butter and drippings until brown. Add the flour and then the stock gradually. Strain, add the mushrooms. Cook 5 minutes, add the Worcestershire sauce and salt to taste. Mrs. Norman S. Essig FILET OF BEEF MIGNONNE This is a favorite Parisian recipe. The filets are cut thick and broiled rare, first dusting with pepper and salt, and dipping in olive oil seasoned with a little onion juice. When brown they are removed to a hot platter, garnished with broiled bananas, half a banana being placed on each filet, and the following sauce poured around: One-half cup cream, salted and whipped stiff, with 2 tbsp. grated horseradish, salt and paprika. The Epicure, Boston BEEFSTEAK PUDDING IV2 lbs. beefsteak 2 cups flour Yz lb. kidney Pepper V4 lb. suet Salt Make a soft dough with the suet and flour and line a deep pudding bowl. Cut up meat and kidney in small pieces, flour, pepper and salt it well, put into the dough, add half a cup of water, cover the top with more dough, pinch together well, cover with a greased paper and tie on a cloth. Put into boiling water and boil 3 or 4 hours. The kidney can be omitted if not liked. Mrs. C. a. Phelps BEEF STEW (Drexel Institute) 1 lb. beef 4 potatoes 1 onion Salt and pepper V2 cup turnip Flour V2 cup carrot Water 85 THE MODERN CLUB Cut the muscle into 1-inch pieces. Put the bone (which has been cracked) and any scraps of any tough meat into a kettle of cold water (enough to cover them). Melt the fat from the meat in a frying-pan ; remove the scraps. Prepare the tender meat by seasoning it with salt and pepper and by covering it with flour. Brown the onion (which must be sliced) and the meat in the hot fat. Brown a small quantity at one time, as the onion cools the fat. Add the meat and onions to the bones and water; add enough hot water to cover. Cook on the back of the range until the meat is tender, from 2 to 3 hours. Half an hour before serving remove the fat and bones and add the other vegetables. The potatoes must be parboiled for 5 minutes and added to the stew. When the vegetables are cooked, put them with the meat on a platter. Thicken the gravy if needed. Season and pour over the meat and vegetables. Contributed HAMBURG LOAF IV2 lbs. Hamburg steak 2 sweet peppers, cut fine 4 slices bacon Vi cup bread crumbs 1 egg To the Hamburg steak add 2 slices of bacon cut fine, sweet peppers, bread crtimbs and egg. Work all together with the beef and mold in roasting-pan, lay 2 more slices of bacon over the top and bake slowly, basting as you would a roast. Mrs. H. M. Langdon WAKEFIELD STEAK Steak 4 tbsp. hot cider 4 tsp. mushroom catsup 1 tsp. chopped parsley 2 tsp. brown sugar 2 oz. hot butter Vi tsp. salt Potato chips Have a piece of filet steak cut l}i inches thick. An hour before cooking place the steak, turning it four or five times, in the mushroom catsup, brown sugar, salt, hot cider and chopped parsley. After being in the above mixture an hour drain, dredge with flour and pan broil with the hot butter for 20 minutes, turning frequently. Dish filet, drain fat from pan and mix with the pre- vious mixture, heat thoroughly and pour over the steak. Potato chips garnish the dish. Mrs. H. T. Siddons 86 MEATS BEEF A LA DUTCH 1 onion 6 mushrooms 1 or 2 tomatoes 2 lamb kidneys 1 oz. butter y^ lb. beef chipped from tender 1 green pepper part of round Mince onion and fry with the butter. Mince the other vegetables and let cook 10 minutes. Cut beef into 1-inch strips and kidneys into cubes and saute with vegetables for 5 minutes. Add Yi cup of stock or water and let cook 10 or 15 minutes longer and serve. Season well, a pinch of cayenne. Mrs. H. T. Siddons PHILIPPINE ROLL 2 lb. chopped beef 1 cup milk 2 pork chops Salt and pepper 2 small peppers 3 strips salt pork 1 cup bread crumbs 1 pt. stewed tomatoes Grind all together except the tomatoes and salt pork, make into a roll, put 3 strips of salt pork. Bake in slow oven 2 hours; yi hour before it is finished pour stewed tomatoes over it. Mrs. F. R. Savidge COLD MEAT ROLL 1 lb. boiled ham A few cloves 1 lb. raw beef y^ cup water 2 cups bread crumbs V^ cup gelatin 3 eggs, well beaten 1/4 tsp. kitchen bouquet 1 small onion, chopped 1 tbsp. parsley, chopped fine Put the ham and beef through a meat chopper. To this add bread cnunbs, eggs and onions. Mix well and fold into a cloth the desired length, making a roll tied at each end. Boil this lyi hours, dropping a few cloves into the water. When ready to serve cold, heat together the water, gelatin, kitchen bouquet and parsley. Pour this over the roll ^ hour before serving. Mrs. Norman S. Essig 87 THE MODERN CLUB "TASTIES" 1 lb. round beef V2 cup water 1 onion Dash of pepper V2 green pepper Salt 1 can tomato soup Butter Slice the onion over the beef; slice pepper over onion; pour tomato soup and water over all. Season with dash of pepper, salt and butter. Bake ^ hour. Keep lid on while baking. Mrs. John S. Elliott BAKED PEACHES Use unripe peaches ; halve them and add a few drops of lemon juice and brown sugar. Bake. To serve around meat. Miss Alice L. Van Lennep POT ROAST WITH VEGETABLES 2 lbs. meat 2 cups turnips or cabbage 2 cups carrots 2 cups parsnips 2 cups rutabagas 1 onion Choose a piece of meat with some bone and a little fat, such as pork or beef shoulder, or brisket. Brown the meat well on all sides in a hot kettle, with a bit of fat. Add 2 cups of water, cover closely and cook slowly for about 4 hours, adding water as neces- sary. The last three-quarters of an hour add the vegetables, pared and cut in pieces. Serve the meat whole on the platter with vegetables arranged around it. Miss Marie A. Jones TONGUE, WITH MUSTARD PICKLE SAUCE Cut boiled tongue into slices ; fry them in a little hot butter, with a sprinkle of minced onion thrown in. Then, for the sauce, take out the slices of tongue; put in 1 tsp. of flour, and when brown, a teacup of hot water. When done, strain and season with salt and pepper ; add 1 tbsp. of chopped pickles ; or the sauce may be flavored with capers, or with both capers and pickles. Let the slices of tongue soak in the sauce until ready to serve, then arrange the slices of tongue on a platter, one lapped over the other, and pour over the sauce. Mrs. Norman S. Essig TONGUE TONGUE The tip of the tongue may be fastened by a skewer. A fresh tongue is put into boiling water and cooked in the same manner as mutton. It takes several hours to cook it; when cooked throw it into cold water to remove the skin. A salted tongue may be put into cold water and heated slowly, and then cooked at a low temperature until tender. Contributed BRAISED TONGUE 1 fresh beef tongue 1 pt. stewed and strained tomatoes 3 tbsp. butter 1 onion, chopped 3 heaping tbsp. flour y^ tbsp. Worcestershire sauce 1 pt. water in which tongue was Pepper cooked Boil a fresh beef tongue slowly for 2 hours, then skin it and put it in a casserole ; melt butter and flour and brown ; add water in which the tongue was cooked and tomatoes ; beat until smooth and thick; add onion, Worcestershire sauce and pepper; pour over tongue, cover and simmer in the oven for 2 hours: Serve on platter with the sauce poured over it. Mrs. Norman S. Essig STUFFED TONGUE 6 tongues of sheep or lamb V4 cup seedless black raisins Vz cup well-washed rice V4 cup shelled and chopped pis- 1 tbsp. butter tachio nuts 2 or 3 medium dry onions 1 pinch spice Salt and pepper to taste Leave the tongues in cold water for 1 or 2 hours, then wash well, skin and cut open on the one side, lengthwise, but not to the outermost ends. Then make the mixture of the ingredients listed above in the following manner : Fry well in the butter the well-washed rice and the finely chopped onions, and after 5 to 10 minutes add the raisins and the pistachio nuts, well chopped, also the spice and salt and pepper to taste. With this mixture fill the openings of the tongues with the aid of a spoon, and either tie or sew them with white thread to 89 THE MODERN CLUB prevent scattering the ingredients. Then arrange the stuffed tongues side by side in a suitable pan, and after covering them with plain water, boil over a moderate fire. Serve hot and use the broth as soup, if desired. Mrs. G. A. Van Lennep HAM Put into cold water and heat gradually. Cook at low tempera- ture until tender. Cool in the water in which it was cooked. When cold take it out and draw off the skin. It may be covered with fine crumbs and 3 tbsp. sugar, and placed in the oven for yi hour. Contributed OLD VIRGINIA SMITHFIELD HAM 1 tbsp. soda 2 tbsp. red pepper yi cup sugar 1 bay leaf 2 tbsp. mustard Bread crumbs Soak in cold water to which has been added the soda for 24 hours. Put on to cook in fresh cold water at breakfast time. Simmer slowly until half done. Pour off the water and fill the kettle with boiling water to which has been added sugar, mustard mixed smooth, red pepper and bay leaf. Boil slowly until done. Set aside until quite cold, remove skin, cover with fine bread cnmibs, add a little sugar. Bake in hot oven until brown. It is better eaten cold, cut thin as possible. The R. H. Jones ham and Dodd hams are good substitutes. This is a genuine Virginia recipe. Mrs. John Wood, Jr. BAKED HAM Onion Cloves Parsley Brown sugar Bay leaf Lemon juice After scrubbing and soaking ham over night put on to boil in cold water until tender (3 hours or more). Add onion, bay leaf and parsley to cold water. Allow ham to cool in own water, after which remove the skin, score the fat into squares, inserting a clove to a square scored. Cover with brown sugar and bake an hour or until brown and tender. Baste with lemon juice. Mrs. Norman S. Essig 90 HAM BAKED HAM Select your ham, about 15 lb. ham if possible with 1 inch of fat. Use one-half or more for baking, large end. Make a thick dough of flour and water, cover ham, cut side up. Take one quart of vinegar, one cup of sugar and three bay leaves, heat on stove and baste ham very often. (Use more vinegar and sugar if neces- sary.) Bake 3 hours. Remove crust of dough and serve. Evelyn Merwin BAKED HAM When boiling ham put in 1 cup of black molasses, 1 onion, a few cloves and a very small handful of peppercorns. Let the ham cool in the water in which it has been boiled. Skim. Rub brown sugar over the ham and brown in a slow oven for 1 hour, basting every 15 minutes with the liquor in which it has been cooked. " Mrs. Ernest T. Trigg FRIED HAM After the ham has been slightly browned pour over >^ cup of sweet pickle juice to each slice, and simmer slowly for 10 minutes. Miss Marie A. Jones BAKED SMITHFIELD HAM (Recipe from Richmond, Va.) Soak over night, after thoroughly scrubbing the ham with a stiff hand brush. Boil it, 25 minutes to the pound, in the same water in which it soaked over night. When done let it partly cool and then peel the skin off, sprinkle it well with brown sugar and stick the fatty side with cloves. Place it in the baking-pan and brown in the oven. Miss Violette T. Haines ROYAL SCALLOP Cold ham Macaroni 6 eggs, hard boiled White sauce Bread crumbs Chop cold pieces of ham very fine, chop eggs fine. Into a buttered baking-dish put a layer of chopped cooked macaroni, 91 THE MODERN CLUB then a layer of ham, then a layer of egg. Over all pour a medium white sauce. Sprinkle the top with bread crumbs and bake >^ hour. Mrs. Walter Wilhelm HAM TIMBALES 2 cups ground ham Little chopped parsley, salt and 1 cup bread crumbs pepper 1 egg, well beaten Make a cream dressing of butter, milk and flour, and stir into it the above ingredients. Grease little cups and fill with mixture and cook in oven a half hour. Mrs. Richard H. Blythe "TASTIES" 1 lb. slice ham 2 tbsp. vinegar 2 tsp. brown sugar Yz cup water 1 tsp. mustard Pepper Rub sugar and mustard on both sides of ham. Pour vinegar and water over ham ; add a little pepper. Bake ^4 hour. Keep lid on while baking. Mrs. John S. Elliott FRIED BACON WITH EGG Fry the bacon. Break eggs and drop them whole into the hot fat. Cook on low fire without turning. SAUSAGE IN BLANKET Take about 1 lb. of sausage meat, cover with soda biscuit dough ^ of an inch thick. Bake until sausage is well cooked, basting constantly and until crust is brown. Mrs. Norman S. Essig PORK AND BEANS Parboil a piece of the middling of salt pork, and score the skin. Allow a pound to a quart of dried beans, which must be soaked over night in lukewarm water. Change this twice for more and warmer water, and in the morning put them on to boil in 92 PORK cold. When they are soft, drain off the liquor, put the beans in a deep dish, and half bury the pork in the middle, adding a very little warm water. Bake a nice brown. Miss Violette J. Haines ROAST YOUNG PIG, SOUTHERN STYLE Take a medium roasting piece of young pork, wash, wipe dry, dust with salt and pepper, dredge with flour, and put in a roasting-pan with a little sage sprinkled over and yi cup of hot water. Arrange around the roast white and sweet potatoes, fairly small and peeled, and have ready some small red apples, cored. Roast the pork until two-thirds done, then place the apples, which cook very quickly, in the pan with the potatoes and finish the cooking. The apples may have the cavity where the core was removed stuffed with butter which has been rolled in granu- lated sugar and cinnamon. When the apples are tender the potatoes should be well browned and the pork should be done. It should be basted several times. The Epicure, Boston ROAST PORK WITH APPLE SAUCE Wipe the pork, sprinkle with salt, pepper and a little powdered sage, dredge with flour, place on a rack in a roasting-pan, after stuffing with the following stuffing: Chop 1 onion fine and cook until light brown and tender in a little dripping or butter. Make a stuffing of bread crumbs and crusts over which cold water is poured to moisten, then squeezed out and the onion added. Season with salt, pepper, sage, summer savory and th3Tne and a little minced parsley, add 3 tsp. of melted butter and bind together with 1 egg stirred thoroughly through the stuffing. Roast the pork until tender and the stuffing brown, basting frequently with the fat in the pan. Remove the pork and stuffing and, to the fat in the pan, add \yi cups of hot water and a little kitchen bouquet or caramel sauce. Season with salt and pepper and, when hot, thicken with a roux of flour and water, stirred smooth ; stir until thick and brown, strain through a wire sieve and serve with the pork and stuffing. Also serve with this, baked apple sauce made in a stone crock and baked tightly covered, which should give the sauce a beautiful red color. Mrs. Norman S. Essig 93 THE MODERN CLUB TO BROIL VENISON STEAKS Have the gridiron hot ; broil and put in a hot dish ; rub over them butter, pepper, salt and a little melted currant jelly. If one does not wish to serve the jelly, simply garnish the dish with slices of lemon. Mrs. Norman S. Essig MOCK VENISON Cut cold mutton into thin slices and heat in a brown sauce made according to the following proportions : 2 tbsp. butter 1 tbsp. red-ciurant jelly 2 tbsp. flour 1 cup water or stock 1 tbsp. bottled meat sauce (whichever is pi ef erred) Brown the flour in the butter, add the water or stock slowly, and keep stirring. Then add the jelly and meat sauce and let the mixture boil up well. Contributed PAN-BROILING Remove from the steak or chop extra fat, and wipe with a damp cloth. Heat a frying-pan very hot without any fat. Put in the meat and cook 1 minute; turn and sear on the other side; then cook more slowly until done; 5 minutes if liked rare. Stand chops up on the edge to brown the fat. Keep the pan free from fat. Contributed MUTTON COOKED IN WATER (Drexel Institute) Cleanse, remove the pink skin and extra fat, and put into boiling salted water; 1 tbsp. salt to 4 qts. water. At the end of 15 minutes' cooking in this temperature, it has become hardened on the outside, and the juices cannot escape. Push the kettle to the back of the stove, and let it cook until it is tender in a tem- perature about 180° F. If the water bubbles it is too hot. All kinds of meat may be cooked by the same rules, except those which have been salted. Contributed 94 LAMB SCALLOPED MUTTON Cut cold mutton into small pieces. Put a layer of bread crumbs on the bottom of a shallow baking-dish, then the mutton, and over that pour a sauce made in the following manner : 1 tbsp. fat 1 cup liquid in which the mutton 1 tbsp, flour (browned) was cooked Seasoning It may be seasoned with salt, pepper and onion juice and chopped parsley or 2 tsp. Worcestershire sauce may be used. Cover with crumbs before baking. Cold roast beef may be used instead of mutton. The sauce for the beef may be prepared by using hot water and milk or water and stock. Mrs. Walter Wilhelm BROILED LAMB CUTLETS WITH STRING BEANS Wipe some lamb cutlets, season with salt and white pepper, rub over with a little soft butter and broil under a clear flame or, if in the country, pan-fry them in a very hot sheet-iron spider, which gives the same effect as broiling. Cook the desired quantity of string beans in salted water tmtil tender, and drain. Have a liberal quantity of butter in an enamel saucepan and toss the beans in this, seasoning with salt and pepper, and when they are very hot, garnish the platter of lamb with them. The Epicure, Boston LAMB STEW WITH RICE iy2 lbs. lamb or mutton 2 cups carrots Use lamb or mutton from shoulder, cut into small pieces. Cover with cold water and cook slowly without boiling for 4 to 6 hours. Three-quarters of an hour before meal time add carrots, pared and cut into ^-inch pieces. When done thicken the gravy with 2 tbsp. flour. Serve on large platter with a border of boiled or steamed rice. Contributed 95 THE MODERN CLUB LAMB CHOPS WITH SAUCE 4 to 6 chops Pinch of thyme 1/2 tbsp. butter 2 ripe tomatoes " 1 medium green pepper or 1 medium dry onion 3 to 4 tbsp. canned tomatoes Salt and pepper to taste Fry the chops in their own fat. When done, take them in a separate dish, and add to the fat the butter and about >^ cup plain water — or broth if preferred — and bring to a boil. Then chop the green pepper, the onion and the tomatoes, and after seasoning to taste, also sifting in the thyme, add them to the boiling mixture. When this is nearly done, add the chops, and place the entire com- bination in a moderately hot oven for 10 to 15 minutes. Mrs. G. a. Van Lennep LAMB CHOPS A LA CASTELLANE Broil six thick slices of eggplant ^ of an inch thick. When tender, brush over with melted butter and arrange upon a platter. Upon each place a broiled lamb chop and pour around the sauce made as follows: Brown 3 tbsp. of butter, add Zyi tbsp. of flour and stir until well browned, then add, gradually, 1 cup of rich, brown stock. Cut into tiny cubes sufficient to make 3 tbsp. of raw, lean ham and cook this for 3 minutes in a little butter, moisten with 2 tbsp. of cider and add 2 tbsp. of finely shredded green pepper. Add this to the sauce and blend thoroughly before pouring around the chops. The Epicure, Boston MASHED POTATOES WITH MINCED MEAT 1/2 lb. mutton or lamb meat 2 tbsp. butter 1 qt. potatoes 1 cup broth, or plain water 2 medium dry onions Salt and pepper to taste Mince the meat and fry in one-half portion of the butter with the finely cut onions. Season to taste. Then prepare the mashed potatoes and put in a suitable vessel with the fried meat in alternate layers, and after pouring over the broth, boil the whole 96 MEATS on a moderate fire for 15 to 20 minutes. Then add the remainder of the butter on the surface, and place the vessel in a hot oven for 10 to 12 minutes. Mrs. G. A, Van Lennep DEVILED MUTTON Cut the cold mutton in rather thick slices, dip each in a "deviled" mixture of vinegar, French mustard, salt, pepper and a dash of sugar. Turn over the slices in the sauce several times; dip in a rather thick batter, and fry as you would fritters. Drain off the fat and serve hot. Mrs. Walter Wilhelm MINCE MEAT FRITTERS Yz lb. mutton or lamb 3 or 4 tbsp. butter 3 medium dry onions 2 cups flour Salt and pepper to taste Make a stiff batter of the flour and lukewarm water, roll out very thin, and cut into 4-inch squares. Then fry well the minced meat with the finely chopped onions, seasoned with salt and pepper, in part of the butter. Place this, in tablespoonful quanti- ties, between the thin batter sheets, pressing down the edges and notching at regular intervals. When all are thus made ready, arrange in a suitable fiat pan, and after pouring over the remainder of the butter, melted, bake it in a moderately hot oven until the batter is well done. Serve hot. Mrs. G. A. Van Lennep BREADED MUTTON CUTLETS 8 French chops, cut thin V2 tsp. salt 1 tbsp. butter Vs tsp. pepper 4 tbsp. flour 1 cup cream V2 cup chopped ham Make a white sauce of the above ingredients ; when thoroughly cooked, add the finely chopped ham, mix thoroughly and set aside to cool. Broil the chops. Season each chop with salt and pepper and cover on both sides with a layer of the sauce. Allow them to stand on a buttered plate until firm, then dip in egg and crumbs and cook in deep fat until brown. Serve with Cuban or tomato sauce. 97 THE MODERN CLUB CUBAN SAUCE 2 tbsp. ham (chopped) iVz cups stock V4 cup flour 1 cup tomato ketchup Vi cup butter V2 tsp. salt Cook ham and butter until the butter is well browned, add the flour and salt, the stock slowly, and then the ketchup. Cook 10 minutes. Strain and serve with mutton cutlets. Mrs. Norman S. Essig LAMB ROLL 1/2 cup boiled rice Little onion, green pepper and sea- 2 cups groimd lamb soning White of 1 egg Pack into covered mold and boil ^ hour. Serve on platter with brown gravy. Mrs. F. R. Savidge SWEETBREADS (Fried) Wash very carefully, and dry. Lard with narrow strips of fat salt pork, set closely together. Use for this purpose a larding- needle. Lay the sweetbreads in a hot frying-pan, which has been well buttered or greased, and cook to a fine brown, turning fre- quently until the pork is crisp. Mrs. Norman S. Essig SWEDISH TIMBALES (Drexel Institute) 3/4 cup flour 1 tsp. sugar V2 tsp. salt V2 cup milk 1 egg Sift the dry ingredients. Add the milk gradually, then the beaten egg. Stir, but do not beat. Put the mixture into a cup. Heat the timbale-iron in fat which is hot enough to brown a cube of bread in 1 minute. The fat should be deep enough to cover the iron. When hot, dip the iron three-fourths into the batter and then into the hot fat. Cook until a delicate brown ; remove from the iron and drain on brown paper. Contributed 98 MEATS CALF'S LIVER (Fried) Slice the liver smoothly, and lay in salt and water to draw- out the blood. Lard each sHce, when you have wiped it dry, with slices of fat salt pork, drawn through at regular distances, and projecting slightly on each side. Lay in a frying-pan and fry brown. When done, take out the slices, arrange on a hot dish, and set aside to keep warm. Add to the gravy in the frying-pan a chopped onion, ]/2 cup of hot water, pepper, the juice of a lemon, and thicken with brown flour. Boil up well, run through a colander to remove the onion and the bits of crisped pork that may have been broken off in cooking, pour over the liver, and serve hot. Mrs. Herbert Painter TO COOK LIVER Fry in a saute pan some thin slices of breakfast bacon, and when done put them on a hot dish ; fry then thin slices of liver, in the same fat, which have previously been thrown into boiling water for only a moment, and then been sprinkled with flour. When well done on both sides, serve them and the bacon on the same dish, and garnish with slices of lemon. Mrs. Herbert Painter CANNED GREEN PEAS WITH MEAT V2 lb. lamb 3 or 4 tbsp. canned tomatoes 2 medium dry onions 1 can peas Salt and pepper to taste Cut the meat into walnut-sized pieces, and fry for 20 minutes; then slice in the onions and put in the tomatoes, and continue frying 8 or 10 minutes longer. Then put in the contents of the can of green peas, season to taste and boil over a medium fire until done. Mrs. G. A. Van Lennep MEAT CROQUETTES 1 lb. meat for hash 2 eggs 3 medium onions Bread crumbs 3 or 4 medium potatoes A little grated cheese Salt and pepper to taste 99 THE MODERN CLUB Boil the onions and potatoes in water; when done, pass them along with the meat through the grinding machine, put in a vessel and add the grated cheese, bread crumbs, pepper and salt. Break the eggs in a little water and add them, mixing well. Form into small round cakes, flour lightly on both sides and fry in butter or fat. Serve with salad. Equally good hot or cold. Mrs. G. a. Van Lennep VEAL CUTLETS A slice of veal from the leg. Wipe and remove the bone, skin and tough membranes. Cut into pieces for serving. Small pieces may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in fine bread or cracker crumbs, dip in beaten egg, then in crumbs again. Melt 1 tbsp. of dripping or butter in a French pan, and brown the cutlets in the hot fat. When browned put the cutlets into a stewpan. While the cutlets are being prepared the bone and tough pieces may be cooking, at low temperature, covered with water. This water may be used for the sauce. SAUCE FOR CUTLETS 1 tbsp. dripping 1 tsp. or more of Worcestershire 2 tbsp. flour sauce 1 pt. stock or water and stock 1 tbsp. chopped parsley Salt and pepper Prepare this as a brown sauce. Caramel or soy may be used to color it. Pour this sauce over the cutlets, and cook at a tempera- ture of 180° F. for 1 hour. Mrs. Norman S. Essig VEAL LOAF, No. 1 21/2 lbs. veal 2 eggs 1/2 lb. pork 1 tsp. onion juice 1 cup bread crumbs 1 tsp. salt Vz tsp. pepper Mrs. Brooke M. Anspach 100 I MEATS RED SAUCE FOR VEAL LOAF 30 large tomatoes 1 qt. cider vinegar 10 large sweet red peppers 1 cup sugar 8 large onions V2 cup salt Cook together lyi hours. Mrs. Brooke M. Anspach VEAL LOAF, No. 2 3 lbs. veal, chopped fine 1 tsp. thyme 1 tbsp. salt 1 nutmeg 1 tsp. pepper 6 soda crackers, rolled fine 3 eggs Mix the ingredients well together, make into a loaf and sprinkle with flour. Bake 3 hours and baste with butter and water. Mrs. A. Reed McIntire VEAL LOAF, No. 3 1 lb. veal, ground fine 1 beaten egg 1/2 lb. salt pork, ground fine 1 tbsp. melted butter 1 cup bread crumbs Salt, pepper, sage to taste 1/2 cup top milk Make into a long loaf, put a piece of bacon on the bottom and top. Add 1 cup water and roast 1 hour. Delicious sliced cold. Mrs. L. K. Holder MOCK BIRDS Cut veal cutlet in squares. Stuff with poultry filling. Roll. Fasten with a toothpick or some such device. Serve with brown gravy. Mrs. Frank A, Craig HASH 1 cup meat, chopped fine 2 tbsp. butter or beef fat 2 cups hot mashed potatoes Salt and pepper Vs cup boiling water or more Onion juice Put the mixture in a French pan, in which yi tbsp. of beef dripping or butter has been heated. Spread smoothly. Cook over a moderate heat, and it will brown slowly, and not bum. Cook 101 THE MODERN CLUB about yz hour and do not stir the hash. Fold it like an omelet. The onion juice may be omitted and chopped parsley or capers used. Contributed Legation of the Kingdom OF THE Serbs, Croats and Slovenes Washington, D. C. 2148 Wyoming Avenue, Washington, D. C. February 19, 1921 My Dear Mrs. Essig: It is with much pleasure that I enclose the following recipe for a Serbian dish to be added to the others which comprise your Book of Cookery for the Modern Club. SERBIAN "JUVETCH" (How to Make a Tasty Luncheon Dish from Soup Meat and Left-over Vegetables) Shred coarsely pieces of soup meat just removed from bouillon. Place a layer in baking-dish with plenty of fat and small pieces of thinly sliced bacon and onions. To this add cooked sliced toma- toes and potatoes, rice, peas, and any other left-over vegetables. Add several tablespoons of cream, season with salt and pepper, bake in hot oven 10 minutes, and serve in dish. Mabel S. Grouitch (Madame Slavko Grouitch) Mrs. Norman S. Essig, Chairman Home Economics Modem Club of Philadelphia, Merion, Pa. ORIENTAL RECIPE PILAF, PLAIN (Luncheon Dish) 5 cups stock 2 tbsp. butter 2 cups rice Salt and pepper to taste Bring the broth to a boil first, then put the rice into it. Season to taste, and continue boiling until all the water is evaporated. This done, take the vessel off the fire and heat the butter well in a frying-pan; then pour over the boiled rice; cover with white muslin under the lid and place in hot oven for 15 to 20 minutes. Madame Mathilde R. Van Lennep 102 EGGS CROQUETTES Chop meat into small pieces, or very fine; add seasoning to taste — salt, pepper, cayenne, chopped parsley, or Worcestershire sauce; add a thick milk or cream sauce, and cool on a shallow plate; when cold shape into cones or oblong shapes and cover with crumbs, egg, and again with crumbs to cook in deep fat. The temperature of the fat is the same as for oysters. Mrs. Norman S. Essig EGGS AU BEURRE NOIR Melt 1 tbsp. butter and slip in carefully 4 eggs, one at a time. Sprinkle with salt and pepper and cook until whites are firm, adding more butter if needed. Turn once during the cooking. Brown 2 tbsp. butter, add yi tbsp. vinegar and strain over eggs. Mrs. Mason Thomson OMELET 2 eggs Vs tsp. salt 2 tbsp. milk Pinch of red or black pepper Beat the yolks of the eggs until light and creamy. Add the milk and seasoning. Beat the whites until stiff. Cut them into the yolks. Heat an omelet pan, and rub it all over with 1 tsp. butter, using a knife to do it. Turn in the omelet, spread it evenly on the pan. When the omelet is set, put it into the oven to dry slightly on the top for a few minutes. Fold it and turn it upon a heated dish. Serve immediately. Chopped parsley, cheese, meat or jelly may be placed in the center before it is folded or before the whites are cut in. An omelet must be cooked by moderate heat. Contributed RICE OMELET 1 cup boiled rice, mashed 1 tbsp. flour 2 tbsp. mUk Pinch of salt 4 eggs, beaten separately Mix rice, milk, flour and pinch of salt. Then add yolks of eggs beaten light. Drop in large spoonfuls on buttered frying- pan. Fold over as is usual with omelets. Miss Alice L. Van Lennep 103 THE MODERN CLUB OX EYES Take slices 1 inch thick from good light bread, and cut round with a 3-inch cutter, cut a small ring \}4 inches and scoop out enough to take in an egg, brush with butter and brown in a hot oven. Break a fresh egg in each, season with salt and paprika, moisten with cream and put in a moderately heated oven until set. Contributed DROPPED EGGS Fill a pan with boiling water, and put it where it cannot reach boiling point again. Break each egg into a saucer and slip it into the water. Dip the water over the egg with a spoon. When the white is firm and a film has formed over the yolk, they are cooked. Take up with a skimmer, drain, trim off all the rough edges and serve on slices of toast. Season each egg with salt. Mrs. Norman S. Essig EGG TIMBALES V/z cups milk 1 tsp. salt 6 eggs Vi tsp. onion juice V4 tsp. pepper 1 tsp. chopped parsley Butter molds. Cook in pan with water in moderate oven until firm. Serve with cream sauce, celery sauce or cheese or mushrooms. Miss Marie A. Jones CHOCOLATE OMELET Dissolve 1 square of chocolate in a stewpan with a little water and leave it to cool. Beat the yolks of 4 eggs with a dessertspoon- ful of thick cream and add the chocolate to this, with the whites of the eggs beaten to a stiff froth. Better results are obtained if the chocolate is first mixed with the whites, then added very gradually to the yolks. Melt in a rather large frying-pan \}i tbsp. of butter and when it is hot, pour in the omelet mixture, stirring with a spoon. Let it set over a slow fire, taking color on one side only. When ready to serve, roll it up and arrange on a large hot platter, pouring hot chocolate sauce around it. The Epicure, Boston 104 EGGS EGG BALLS Yolks of 3 hard-cooked eggs White pepper ^^ tsp. salt 2 tsp. melted butter Press the eggs through a strainer ; add the seasoning and the butter and enough raw egg, either white or yolk, to form a paste. Shape in small balls, roll them in flour, and brown in hot butter. Contributed EGG CUTLETS Boil 6 eggs 20 minutes. Chop very fine. Thicken a little milk with flour. Make very stiff. Add this to the chopped eggs with chopped parsley, onion juice, salt and pepper. Mix and turn out to cool. When cold, form into croquettes, roll in egg and bread crumbs; fry in deep fat. Serve with creamed peas. Mrs. F. Dinwiddie Walker EGG AU GRATIN Break an egg into individual ramekin, pour over it a thick cream sauce and grate cheese on top. Brown in gas oven not over 3 minutes. Miss Marie A. Jones CREAMED TOAST WITH EGG Make cream sauce as follows: 1 tbsp. butter 2 cups milk 1 tbsp. (small) flour Salt and pepper Pour this over 3 or 4 slices of toast and grate hard-boiled eggs over it. CREAMED EGG Pour the above cream sauce over several hard-boiled eggs, cut once lengthwise, garnish with parsley and serve. Miss Marie A. Jones 105 THE MODERN CLUB ROAST CHICKENS Having picked and drawn them, wash out well in two or three waters. Prepare a stuffing of bread crumbs, butter, pepper, salt, etc. Fill the bodies and crops of the chickens, which should be young and plump; sew them up, and roast an hour or more, in proportion to their size. Baste two or three times with butter and water, afterward with their own gravy. If laid flat within the dripping-pan, put in at the first a little hot water to prevent burning. Stew the giblets and necks in enough water to cover them, and, when you have removed the fowls to a hot dish, pour this into the drippings; boil up once; add the giblets, chopped fine; thicken with browned flour; boil again, and send to table in a gravy-boat. Serve with crabapple jelly. Contributed CHICKEN FRANCHARD You may have eaten chicken as cooked by Franchard at the Restaurant of the Hermitage on the edge of the Forest of Fontaine- bleau in France, but it can be done equally well at home, given a nice fat chicken and a large earthen casserole. The chicken is cut into pieces as for a fricassee, and put in the casserole with a large piece of butter, the size of a duck's egg, and let fry in this, turning frequently. The fresh herbs used can be bought in almost any good market — chervil, tarragon, thyme, and a clove of garlic. The herbs are chopped fine, say a teaspoonful each of parsley, thyme, and chervil and double the quantity of tarragon and one clove of garlic. These are sprinkled over the chicken, which is then seasoned with salt and pepper and then a cup of cut-up mush- rooms which have been marinated in vinegar for a few moments. Then a large spoonful of flour is sprinkled over the chicken and sifted first, that it may not lump, and enough good chicken stock to moisten it well is added and the cover put on the casserole. The chicken is cooked 50 minutes in this, with frequent turning that it may all cook equally, and at the end of this time the sauce should be golden brown and well reduced. Two cups of the stock should be ample and reduced about half. When serving, little triangles of fried bread are placed on the platter and the chicken 106 POULTRY is dished up on these and the sauce poured over. The garlic may be omitted or a Httle minced onion may be substituted, but it is really the garlic flavor with the herbs which gives character to the dish. Mrs. Norman S. Essig BOILED CHICKENS Clean, wash and stuff as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once, and pre- vents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water, but this is a proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg or bread sauce. Contributed BROILED CHICKENS It is possible to render a tough fowl eatable by boiling or stewing it with care. And even when assured that your "broiler" is young, it is wise to make this doubly sure by laying it upon sticks extending from side to side of a dripping-pan full of boiling water. Set this in the oven, invert a tin pan over the chicken, and let it steam for half an hour. This process relaxes the muscles, and renders supple the joints, besides preserving the juices that would be lost in parboiling. The chicken should be split down the back, and wiped perfectly dry before it is steamed. Transfer from the vapor bath to a buttered gridiron, inside downward. Cover and broil until tender and brown, turning several times; from yi to y^ hour will be sufficient. Put into a hot chafing-dish and butter very well. Send to table smoking hot. Contributed PAN-BROILED CHICKEN AND GUINEA HEN Use the frying or broiling chicken. Split down the back. Rub with plenty of shortening and dust with flour and bake in a hot oven until tender. Baste with ^ cup of boiling water. When nearly cooked spread over the chicken thin slices of bacon. Prepare the guinea hen in the same manner as the pan- broiled chicken. Mrs. Norman S. Essig 107 THE MODERNICLUB FRIED CHICKEN Clean, wash and cut to pieces spring chicken. Have ready in a frying-pan enough boiHng lard or dripping to cover them well. Dip each piece in beaten egg when you have salted it, then in cracker crumbs, and fry until brown. If the chicken is large, steam it before frying. When you have taken out the meat, throw into the hot fat a dozen sprigs of parsley, and let them remain a minute — just long enough to crisp, but not to dry them. Garnish the chicken by strewing these over it. Miss Mabel A. Leas PRESSED CHICKEN Cut up 1 chicken, cover well with water and boil until the meat will drop from the bones. After removing the chicken from the kettle there must be 1 pint of liquor. Separate the meat from the bones, taking care to remove the skin, gristle and little pieces of bone. Chop fine while warm, season with salt, pepper and a small piece of butter, then return to the kettle with the liquor. When hot, pack in a mold and set it aside to cool. Mrs. Aubrey J. Dando CHICKEN A LA KING, No. 1 4 tbsp. butter V2 cup button mushrooms V2 green pepper 21/2 cups cooked chicken 2 level tbsp. flour Salt, paprika 1 pt. cream or rich milk Cayenne pepper if desired Melt butter in a chafing-dish or saucepan, but don't let it brown; add green pepper, minced fine, and cook 3 or 4 minutes without allowing it to brown; add flour and cook until frothy, then add cream or rich milk and stir until the sauce thickens. Set in a double boiler over hot water. Add mushrooms cut in half and cooked chicken cut in cubes about an inch in size. Season with salt, paprika, and a pinch of cayenne pepper if desired. Mrs. H. T. Siddons CHICKEN A LA KING, No. 2 1 chicken (5 lbs.) 2 tbsp. flour 2 green peppers y2 pt. fresh cream 1/2 lb. mushrooms 1 tbsp. chopped parsley 108 POULTRY Boil chicken tender, cut meat into desired pieces, boil broth down to 1 qt. Boil peppers and mushrooms 10 minutes in broth. Thicken broth with flour, add first cream, then chopped parsley. Serve hot in chafing-dish. Contributed JELLIED CHICKEN Boil chicken thoroughly tender, chop fine, season very highly, chop and add parsley. Have 2 boiled eggs in mold, pack chicken in tightly, add 1 teacup of chicken juice in which has been soaked 1 tbsp. of gelatin. Set to cool. Fine for luncheon or tea. Miss Alice L. Van Lennep CHICKEN JELLY 1 chicken iy2 qts. water Cut chicken into small pieces, pound bones with hammer until they are crushed, put m I'jA qts. cold water. Allow to boil until chicken falls to shreds. Skim while it boils. Strain and put on ice to jell. Cut off and warm or eat cold as desired. Miss Mabel A. Leas CHICKEN STEWS Clean the chicken and cut into pieces. Cover in boiling water and cook at that temperature for 15 minutes. This hardens the albumen, and the juices are kept in. Push the kettle to the back of the range and cook at a temperature of about 180° F. Serve with sauce, Mrs. Norman S. Essig CHICKEN SOUFFLE Make 2 cups of cream sauce and season with chopped parsley and onion juice. Stir 2 cups of chopped chicken into the sauce. When hot, add the beaten yolks of 4 eggs; cook 1 minute and set away to cool; when cool, stir in the whites, beaten stiff. Bake in a buttered dish about 20 minutes and serve immediately. Any meat may be substituted for chicken. Miss Mabel A. Leas 109 THE MODERN CLUB FRICASSEE OF CHICKEN 1 chicken 1 tbsp. vinegar 1 tbsp. flour 1 tsp. Worcestershire sauce W2 pts. boiling water or stock Salt and pepper Yolk of 1 egg Saute a chicken (cut into pieces) with a little minced onion, in hot lard. When the pieces are brown, add flour, and let it cook 1 minute, stirring it constantly. Add then the boiling water or stock, vinegar, Worcestershire sauce, salt and pepper. When it is taken off the fire, strain the sauce, taking off any par- ticles of fat; mix in the yolk of an egg. Pour it over the chicken, and serve. Miss Dorothy Martin CHICKEN WITH ELBOW MACARONI Chicken 1 small onion V2 pkg. elbow macaroni 1 large sweet green pepper Pepper and salt Butter Boil macaroni in salt water. Put the breast, upper joints and drumsticks in a casserole. Add pepper and salt, onion chopped fine, and sweet green pepper chopped fine. Cover with the boiled macaroni. Put little pieces of butter on top and cook in an oven about 1 hour. Take neck, wings, back and the bones from drumsticks; make a chicken broth of the following ingredients; pour about }4 cup of this stock over the chicken and macaroni before putting the casserole in the oven. 1 onion 2 cloves 1 carrot 1 bay leaf This is enough for 6 people. Miss Dorothy Martin CHICKEN CURRY 1 chicken Salt 3 or 4 onions, according to size Yz cup grated cocoanut Fat salt pork Milk of 1 cocoanut with enough 2 tbsp. flour water to make 1 pt. 2 tsp. Crosse & Blackwell's curry Boiled rice powder Major Gray chutney 110 POULTRY Cut up onions and fry with fat salt pork, cut in small pieces. Put your chicken in that mixture and fry slowly, being careful not to burn. When the chicken is cooked take out the pieces and put in another kettle. Mix flour and curry powder, some salt, with milk from cocoanut. Pour this mixture in frying-pan of fat and onions, and boil, then strain, and pour over chicken and simmer (not boil). Take ^ cup grated cocoanut, pour a little boiling water on it, let it stand, then add to curry. Serve with boiled rice and Major Gray chutney. Mrs. Louis F. J. Hepburn SCALLOPED CHICKEN 2 chickens A little cayenne 2 sets of brains Celery salt 1 can mushrooms Cloves 2 hard-boiled eggs Allspice 2 tbsp. butter 1 small onion, minced 4 crackers Vi teacup cream Vz teacup lemon juice Chickens boiled and minced fine, brains parboiled in milk and all used, eggs beaten, crackers grated, butter melted, mush- rooms parboiled and chopped and seasoning added. All stirred together and cooked in porcelain vessel. Serve in patties, grated crumbs over and bro\vned. Mrs. L. H. Richards MEAT OR CHICKEN SOUFFLE 1 cup ground meat 1 soupspoon butter 1 cup milk 1 soupspoon fresh bread crumbs 1 soupspoon flour 2 eggs Make a sauce of butter, flour and milk. Add bread crumbs. Cook a few minutes. Add to meat. Beat yolks. Add to mixture. Add seasoning to taste. Just before putting into buttered dish fold in stififly beaten whites. Bake 25 minutes in a moderate oven. Mrs. Frank A. Craig CHICKEN LIVERS Clean livers, separate into 6 pieces and sprinkle with salt and pepper. Wrap each piece separately in a slice of bacon and fasten with small wooden skewer. Put in hot saucepan and cook until bacon is brown. Mrs. Mason Thomson 111 THE MODERN CLUB CHICKEN CROQUETTES V^ lb. chicken Vi tsp. white pepper y-i tsp. salt Onion juice Vi tsp. celery salt 1 tsp. parsley Cayenne 1 tsp. lemon jiuce Make 1 pt. of very thick cream as follows : 1 pt. hot cream 1/2 tsp. salt 2 tbsp. butter V& tsp. white pepper 4 tbsp. flour V2 tsp. celery salt Cayenne These ingredients should be cooked as a white sauce, using enough of the cream to make it of the right consistency. Chop the chicken very fine, and add sauce to make it as soft as can be handled. Cool as in rice croquettes, and shape and cook in the same way. Sometimes a beaten egg is added to the sauce before mixing it with the meat. Mrs. Norman S. Essig ROAST DUCK Select a young, fat duck. The lower part of the legs and web- bing of the feet should be soft. Singe and draw the duck in the same manner as a chicken. Wipe it inside and out with a damp cloth. Weigh and fill with potato or bread stuffing. Truss in the same way as a chicken. Place on a rack in a baking-pan, cover the breast with slices of bacon, and put yi cup water and ^ tsp. salt in the pan. Bake in a hot oven, allowing 20 minutes for every pound and 20 minutes over. Serve with giblet sauce. POTATO STUFFING 4 cups hot mashed potato 2 tbsp. butter 2 tsp. onion juice Yolks of 2 eggs V2 tsp. pepper V^ cup cream 2 tsp. salt 1 tbsp. parsley Mix the onion juice, pepper, salt and butter with the potato. Add the cream to the beaten yolks and mix them with the potato. Add the parsley. 112 POULTRY GIBLET SAUCE Put the giblets (with the exception of the liver) in a sauce- pan and cover with cold water. Cook slowly until nearly tender, then add the liver. When tender, drain and chop fine. SAUCE 2 tbsp. fat from baking pan 2 cups giblet stock 4 tbsp. flour Vi tsp. salt Pepper Make a brown sauce, add the giblets, and when hot, serve with the duck. Mrs. Norman S. Essig REDHEAD DUCK, ROASTED Stuff the birds as full as possible with celery tops, tie thin slices of fat salt pork over their breasts and roast them until they are quite tender and brown, 14 to 18 minutes sufficing if the oven be very hot. Remove the celery and serve on slices of fried bread with black currant jelly and orange salad. THE ORANGE SALAD, TREMONT STYLE Take large, luscious seedless oranges, peel as you would an apple, then slice with a sharp knife, removing all pith and white skin. Put a layer of them in the salad bowl with a slight sprinkling of powdered sugar and a few drops of orange curagao. Another layer of oranges, another of sugar and curagao, and so on until you have sufficient. Set on ice and serve very cold. Mrs. Norman S. Essig STUFFING FOR GEESE AND DUCKS 2 level cups mashed potato y-i level tsp. salt 1 level cup soft bread crumbs y-i level tsp. pepper V2 cup butter 2 level tbsp. scraped onion pulp V2 level tsp. poultry seasoning Mix thoroughly. Contributed STUFFING FOR TURKEYS AND CHICKENS 2 level cups soft, fine bread crumbs Va level tsp. pepper Vz to Va cup melted butter ^z level tsp. powdered thyme or 1/3 level tsp. salt poultry seasoning 113 THE MODERN CLUB Mix all the ingredients together thoroughly. The bread should have been baked 24 hours. The quantity given is enough for 1 chicken. Double the quantities for a 10-lb. turkey. Contributed TO COOK CRANBERRIES Add one teacup of water to a quart of cranberries, and put them over the fire. After cooking 10 minutes, add 2 heaping cups of sugar, and cook about 10 minutes longer, stirring them often. Pour them into a bowl or mold, and when cold they can be removed as a jelly. The berries will seem very dry before the sugar is added, but if more water is used they will not form a jelly. Mrs. Norman S. Essig ROASTED GOOSE, APPLE STUFFING Parboil a large goose for 1 hour, then stuff with a sage stuflBng in which 1 cup of chopped, raw apple has been mixed, basting it frequently with 1 cup of hot water in which 2 tbsp. of melted butter has been put. Serve with cider apple sauce and gravy made in the pan. Mrs. Norman S. Essig ROAST TURKEY, CHICKEN, GOOSE OR DUCK Cut off the neck, inside the skin, on a line with the top of the wing bones. Wash and scrub inside and out and dry with a cloth. Fill with dressing. Run a trussing needle, threaded with white twine, through the legs pressed close against the body, lifted as high as possible; take a stitch on the further side and return to within an inch of the place where the needle entered, tie the twine in a knot. Turn the neck-skin over the end of the neck on the back and run the threaded needle through the wing over the skin turned over the back and through the second wing; return the needle to the first side Yz inch below each place of entrance and tie in a knot. To remove after cooking, cut the stitches on wing and leg and draw out by the knots on the other side. Spread thin slices of salt pork over the breast and set to cook in a hot oven. After 20 minutes reduce the heat; turn the fowl during this time to sear the whole outside. Cook from 2 to 3 hours. Cook at a temperature that will not burn or overcook the fat in 114 POULTRY the pan. Baste with the hot fat each 15 minutes; dredge with flour after basting. Tender, juicy roasts can not be had if the oven be too hot. Baste a goose with salted water rather than with fat. In cooking goose if there is an excessive accumulation of fat in the pan, pour it off when partially cooked. A goose, or any fowl of uncertain age, should be parboiled before setting to roast. Mrs. Norman S. Essig ROAST GOOSE Singe. Wash well. Add 1 tbsp. of baking soda to the water. Draw the goose and parboil for 30 minutes. Drain, rinse under cold water and pat dry. Fill with sage dressing and bake in a moderate oven from 2>^ to 3 hours, or until tender. Baste every 20 minutes. The age and size will determine the time required to cook the goose. Turn the goose breast down while cooking, after the first 30 minutes; this will keep the breast moist. Later turn on the back to brown the breast. SAGE DRESSING 1 pt. sliced onions 1 bunch potherbs 1 pt. diced celery, using the green leaves and stalks Put the onions, celery and potherbs through the meat-chopper, adding sufficient stale bread. Add : 1 tbsp. powdered sage 1 tsp. pepper 1 tbsp. salt 1 tsp. poultry seasoning Mix thoroughly, moisten with 1 cup of stock and then fill into the goose. Sew the opening with a stout string. Contributed ROAST PIGEONS Clean, wash and stuff as you would chickens. Lay them in rows, if roasted in the oven, with a little water in the pan to prevent scorching. Unless they are very fat, baste with butter until they are half done, afterwards with their own gravy. Thicken the gravy that drips from them, and boil up once; then pour into a gravy boat. The pigeons should lie close together in the dish. Mrs. Norman S. Essig 115 THE MODERN CLUB TO COOK SQUABS Clean the birds as for stuffing, put 2 ounces of butter for each bird into a saucepan with a tight Hd; when boiling, put in birds, breasts down; first season them with salt and pepper, cover tightly and cook slowly 1 hour, turning twice. Mrs. Horatio C. Wood, Jr. SQUABS ON CANAPES Split squabs, season with salt and pepper, spread with soft butter rubbed until creamy and mixed with flour — 3 tbsp. of the latter to 4 of the former — and bake in a hot oven until well browned, basting every 4 minutes with 2 tbsp. butter melted in % cup of water. Chop 6 boiled chicken livers, season with salt, pepper and onion juice, moisten with melted butter, and add 1 tsp. chopped parsley. Spread mixture on canapes and arrange a squab on each one. The Epicure, Boston REED BIRDS Pick, singe, and draw the birds. Remove the head, tips of the wings and the feet ; then wipe the birds with a wet cloth. REED BIRDS COOKED IN CHAFING-DISH 1/2 tsp. butter 6 reed birds Put the butter into a chafing-dish and, when hot, add the birds. Turn frequently and cook until brown. Serve on toast or canapes and garnish with cress or celery tips. BAKED REED BIRDS Place prepared reed birds closely together in a baking-pan. Bake in a hot oven for 10 or 15 minutes, or until brown. Baste with the drippings in the pan. REED BIRDS WITH BACON Wrap prepared reed birds in very thin slices of bacon. Fasten the bacon with small skewers. Bake in a hot oven for 15 minutes. Remove the bacon before serving. Contributed 116 GAME QUAILS BROILED Split them at the back. Broil, basting them often with butter, over a hot fire. As soon as the quails are done, add a little more butter, with pepper and salt, and place them for a moment into the oven to soak the butter. Serve them on thin slices of buttered toast, with a little currant jelly on top of each quail. Mrs. Norman S. Essig "DRIPPINGS" By drippings is meant the fat from roasting, frying or boiling meat, fat trimmings, etc. Every bit of fat coming into the house should be saved and used. When more fat is needed the soft flank of beef or pork, which sells for about 10 cents a pound, may be used. Cut the fat into small pieces, removing any skin and bits of meat. Cover with cold salted water and let stand for 4 or 5 hours or over night. This improves keeping qualities and flavor. Soak again if there is time. Now melt the fat slowly in the oven or over boiling water and cook until the scraps are crisp but not brown. Strain into clean pails, cans or jars which can be covered. Keep in a cool place. Use like lard, Crisco, etc., which costs about 5 cents a pound more. When using in recipes calling for butter, add more salt and take a little less because butter contains salt and is one-eighth water. Strongly flavored fats from bacon, ham and sausage should be kept separate and used for hashes or warming over potatoes. Contributed TRYING OUT FAT A double boiler is the best utensil to use in trying out small portions of fat. There is no danger of burning the fat and the odor is much less noticeable than if it is heated in a dish set directly over the fire. CLARIFYING FAT Excepting where the purpose of clarifying fat is to remove flavors, a good method to follow is to pour boiling water over the fat, to boil thoroughly, and then to set it away to cool. The cold fat may be removed in a solid cake and any impurities clinging to 117 THE MODERN CLUB it may be scraped off, as they will be found at the bottom of the layer. By repeating this process two or three times a cake of clean, white fat may be obtained. A slight burned taste or similar objectionable flavors often can be removed from fat by means of potatoes. After melting the fat, put into it thick slices of raw potato ; heat gradually. When the fat ceases to bubble and the potatoes are brown, strain through a cloth placed in a wire strainer. SAVORY DRIPPINGS When rendering the drippings of fat meat, add a small onion (do not cut it), a few leaves of summer savory and th3nTie, a tea- spoonful of salt, and a little pepper. This is enough for a pint of fat. Keep the drippings covered and in a cool place. Contributed 118 VEGETABLES (They) brought . . . parched corn, and beans. — II Samuel xvii, 28. Sowthistle, dandelion, and lettuce are their vegetables, especially the last. — Cowper. VEGETABLES BOILED POTATOES Pare and cover with cold water, if they are not to be cooked immediately. Cook in boiling salted water. When tender, drain thoroughly. Shake gently and dry at the back of the stove with the saucepan uncovered, or with a cloth folded over the top to absorb the moisture. Sprinkle well with salt. Contributed MASHED POTATOES Mash in the saucepan in which they are cooked. Use a wire potato-masher or a silver fork. Beat until light and creamy. Add a little hot milk in which a small piece of butter has been melted, season with salt and beat again. Pour out lightly on a hot dish. Mashed turnips are prepared in the same manner without the milk. Contributed BAKED POTATOES Select potatoes of uniform size. Bake in a hot oven from >^ to 1 hour. They should be broken so that the steam may escape. Serve uncovered. Contributed BAKED POTATO WITH CHEESE Remove the potato from the skin and sprinkle grated cheese over it, or mix the potato and cheese and return to the skins, cutting off the ends to brown the top. Put a small piece of butter on each top. Contributed POTATOES FOR GARNISHING 2 cups hot potato y^ tsp. salt 3 tbsp. butter Yolks of 3 eggs Press the potatoes through a vegetable press, add the softened butter, the salt and the yolks of the eggs, slightly beaten. Put the mixture into a pastry bag and press out in the desired shape on a buttered pan. Brown in the oven. Remove with a spatula or broad-bladed knife and use as a garnish for meat or fish. Contributed 123 THE MODERN CLUB POTATO CURLS Cut the potatoes with a potato curler. Parboil them in boiling salt water, then brown in hot butter, and season with salt and pepper. Contributed SAUTE POTATOES In making saute potatoes, olive oil is far better than butter, because it attains a higher degree of heat without burning, and the cold, sliced potatoes, well seasoned, sauted in this until well browned on both sides, have a delicious flavor. A little onion fried in the oil before the potatoes are put in will impart a slight flavor if this is desired, and onions and finely minced red pep- pers are also a favorite addition. Mrs. Norman S. Essig POTATO DUMPLINGS (For 6 people) 6 good-sized potatoes y^ eggshell of milk A pinch of salt 2 tbsp. fine bread crumbs fried in 1 tsp. baking powder 2 tbsp. butter (do not brown). 1 egg, beaten Mix well with hands. 1 cup flour Boil potatoes with skins on, allow to cool, peel and mash through press. Make a long roll and cut about Xyi ins. thick. Have a deep pan of boiling salt water, drop dumplings into water and when they come to the top take out. Pour over dumplings yi cup of butter melted with bread crumbs (1 slice) browned in butter. Very good served with baked ham. Mrs. Amelia Albrecht SARATOGA CHIPS Wash and pare several potatoes, and cut them into very thin slices. Soak them in ice water until crisp, drain them, and dry between towels. Cook in smoking hot fat until a delicate brown. Sprinkle with salt while still warm. The potatoes should be re- heated in the oven before using. Contributed 124 VEGETABLES LYONNAISE POTATOES 1 qt. cold boiled potatoes, cut into 3 tbsp. butter dice 1 chopped onion 1 tsp. Colbum's poultry seasoning Fry the onion in the butter and when it turns yellow add the potatoes, salt and poultry seasoning. Stir with a fork, cook for 2 minutes, or longer if you wish them brown. Serve on a hot dish with parsley. Contributed POTATOES AU GRATIN Plain boiled potatoes chopped very fine. Mix with a thick cream sauce. Season all with salt and pepper to taste. Put in shallow dish and cover thickly with grated cheese. Bake until golden brown. Contributed POTATO PUFF 2 cups cold mashed potatoes, beaten 1 tbsp. melted butter well 1 cup milk 2 eggs, beaten well Salt to taste Beat all well, put into a greased baking-dish, bake quickly to a light brown. Mrs. Norman S. Essig SHOESTRING POTATOES Wash, peel and cut potatoes in ^-inch slices, and soak for 1 hour in cold water. Remove, dry between towels, and cut each slice in the tiniest possible strips. Fry these in deep fat, remove when brown to drain on paper, and dust with salt and serve very hot. Contributed GRATED SWEET POTATO PUDDING 4 medium-size potatoes 1 pt. milk 1 cup sugar 1 tbsp. melted butter 2 eggs Vanilla Grate the potatoes in the milk (so as not to turn potato dark). Beat eggs and sugar together until light, then add melted butter, and season with vanilla. Put in baking-dish and bake until thoroughly done. To be eaten either with liquid or hard sauce. Miss Mary W. Lowell 125 THE MODERN CLUB BAKED SWEET POTATOES AND APPLES Select large sweet potatoes (the red ones are better because of their size). Boil, skin and cut them to fit under the apples. Make a syrup of butter and sugar and pour over potatoes ; brown in oven. Pare, core and bake enough apples needed for sweet potatoes. Serve apples on top of pieces of sweet potato. Mrs. E. Pusey Passmore SWEET POTATO CROQUETTES 2 cups hot, riced sweet potato Dash of pepper 3 tbsp. butter 1 egg V2 tsp. salt Flour or crumbs Add to the sweet potato, the butter, salt, pepper and beaten egg. Shape in croquettes, roll in beaten egg, flour or crumbs, egg and crumbs again, and fry in deep fat until brown, draining on paper. Contributed SWEET POTATOES, VIRGINIA STYLE Sweet potatoes are boiled, cooled and their skins removed, then cut in rather thick slices and arranged in layers in a buttered baking-dish from which they are to be served. Salt, brown sugar, pepper and melted butter are used on each layer and a thick layer of sugar on top. They are baked in a hot oven until the sugar melts and candies into syrup. Contributed SWEET POTATO SHELLS Boil 6 even good-sized sweet potatoes and mash while hot; season well with salt and pepper and moisten with cream till they are like pastry; then line buttered tin patty pans and bake till firm; have ready some creamed peas; remove shells from pans and fill with peas. Cojsttributed TURNIPS SOUFFLl; 2 cups mashed turnips Buttet , salt and pepper to taste 1 gill cream Papiika 126 VEGETABLES To the mashed turnips, add the cream, butter, salt and pepper to taste, and beat until light. Put in a buttered baking-dish, dot with bits of butter and season with paprika and bake until hot, and serve in a baking-dish. Contributed SCALLOPED CABBAGE OR CAULIFLOWER Season more highly 2 cups left-over cooked cabbage or cauli- flower, mix with white sauce made as follows: iVi tbsp. butter Salt and pepper IV2 tbsp. flour 1 cup milk Put in buttered ramekins and sprinkle with buttered bread crumbs and bake until brown. NEW PEAS AND STRING BEANS IN CREAM 1 cup string beans 1 cup thin cream 2 cups green peas 2 oz. sweet butter 1 tsp. sugar Salt A few lettuce leaves Pepper Cut fine string beans sufficient to make 1 cup, and cook, with 2 cups of green peas, in boiling water, to which a little salt, 1 tsp. sugar and a few lettuce leaves have been added. Remove the lettuce leaves when the vegetables are tender, drain, and re-heat in the cream and butter, seasoned with salt and pepper. Mrs. Norman S. Essig BUTTERED OYSTER PLANT Wash the salsify, or oyster plant, scrape, cut in 1-inch lengths and throw immediately in cold acidulated water to prevent dis- coloration. Cook in boiling water, liberally salted, until tender. Drain through a colander and put in a saucepan with some fresh butter and a little sweet cream; season with salt, pepper and a dash of nutmeg if the latter flavor is liked, and heat well before serving. The cream may be omitted. Celery may be cooked in the same fashion. Contributed STEWED CELERY 1 bunch celery 1 pt. sauce 127 THE MODERN CLUB Wash and scrape the celery. Cut into 1-inch pieces. Keep under cold water until ready to cook. Put into boiling salted water, and when tender drain and serve with the sauce. SAUCE 1 cup milk (hot) 2 tbsp. butter 1 cup water in which celery was IV2 tbsp. flour cooked Salt and pepper MILK SAUCE 2 tbsp. butter 1 tsp. salt 2 tbsp. flour 1 pt. milk (hot) i/g tsp. pepper Heat the butter until it bubbles ; add the flour and salt, and gradually the hot milk. If used for vegetables, add the pepper. If it lumps, cook until it thickens, then beat until it is smooth. It may be beaten off the stove. A thinner sauce may be made by adding more milk; a thicker sauce by using less milk; a richer sauce by using cream or white stock ; a brown sauce by browning the butter and flour. Contributed NEW LIMA BEANS, NORMANDE 1 pt. new lima beans 1 tbsp. flour White stock Yolks of 2 eggs 2 oz. butter A little sweet cream Soak lima beans in cold water for 2 hours, then cook in white stock gently until tender. Drain and keep hot. Melt butter allow it to cool and add flour and moisten with 1 gill of stock. Boil for 10 minutes, then strain and add the yolks of eggs and a little sweet cream. Stir the sauce briskly over the fire until slightly thickened, and pour over the beans. Contributed MACARONI 12 sticks macaroni y-i cup stale bread crumbs with V2 IV2 cups thin white sauce tbsp. butter 1 cup grated cheese Break the macaroni into 2-inch pieces. Cook in boiling salted water about 20 minutes, or until soft. Pour into a colander and 128 VEGETABLES run cold water through it. Place in a buttered cooking-dish, and add the sauce with one-half the cheese in it. Put the crumbs into the melted butter, add the remaining cheese to them, and spread over the top. Second Method Put the macaroni into the baking-dish; add 1 tbsp. butter in small pieces, and ^ cup. grated cheese. Pour milk over it and season with salt and white pepper. Put >^ cup grated cheese over the top. Mrs. Norman S. Essig SAVORY BANANA FRITTERS 6 large ripe bananas 1 tbsp. milk Seasoned flour Nuts (chopped fine) Salt, pepper, paprika Butter 1 egg Bread toasted or fried Peel bananas and cut each in halves, lengthwise, and dip lightly in seasoned flour, which is made by seasoning a little flour on a large plate with salt, pepper and paprika, tossing it well together. Beat egg and add milk, dip a piece of banana in this and then roll in finely chopped nuts, and fry in clarified butter to a golden brown. Dish up each slice on a neat oblong slice of fried or toasted bread, and serve hot. Mrs. Norman S. Essig BAKED EGGPLANT Pare eggplant. Cut in slices and soak in cold water 2 hours. Drain, cook in boiling salted water until soft. Again drain, mash, add — V4 cup butter 2 beaten eggs Vz cup stale bread crumbs Juice of onion — few drops Salt and pepper to taste Line molds with canned pimentoes, fill with eggplant, cover with buttered crumbs and bake 15 minutes. Remove from molds for serving. Mrs. Willoughby F. Richardson 129 THE MODERN CLUB ARTICHOKES (From book over 100 years old) Soak them in cold water, wash them well; put them into plenty of boiling water, with a handful of salt, and let them boil gently for 1^ or 2 hours; trim them and drain in a sieve; send up melted butter with them, which some put into small cups, one for each guest. Madame Mathilde Van Lennep ASPARAGUS (From book over 100 years old) Scrape the stalks until they are clean, throw them into pan of cold water, tie them up in bundles of about 25 each; cut off stalks at bottom all of one length, leaving enough to serve as a handle for the green part; put them into a stewpan of boiling water, with a handful of salt in it. Let it boil and skim it. When they are tender at the stalk, which will be in from 20 to 30 minutes, they are done enough. Watch the exact time of their becoming tender, take them up that instant. While the asparagus is boiling, toast a round of a quartern loaf about yi inch thick; brown it delicately on both sides. Dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish; melt some butter, but do not put it over them. Serve butter in a boat. Madame Mathilde Van Lennep GREEN CORN FRITTERS 12 ears grated corn 1 tsp. sugar 4 eggs V^ cup flour 1 tbsp. butter A little pepper "^h tsp. salt 1 tsp. baking powder Fry in hot fat. May be served alone; or with fried chicken and cream sauce, and is most delicious. Miss M. W. Lovell SCALLOPED CORNLETS 1 can comlet 2 or 3 tbsp. butter % cup milk Salt and pepper 2 cups bread crumbs Mix the cornlet and milk, season with salt and pepper, and put into a buttered baking-dish. One tbsp. of butter is cut in small 130 VEGETABLES pieces and placed in the dish ; the remaining butter is to be melted and the crumbs added to it for the top. Brown in a hot oven 20 or 30 minutes. Cooked onion or cabbage which has been chopped may be used in the same manner. Contributed CORN OYSTERS Grate raw corn from cobs. To 1 cup of pulp add 1 egg well beaten and yi cup of flour. Season highly with salt and pepper. Drop by spoonful on a hot, well-greased griddle. Mrs. Harold B. Beitler CORN PUDDING 1 can com Pepper to taste 2 eggs, well beaten ly-i tsp. melted butter 1 tsp. salt 1 pt. scalded milk To the corn add eggs, salt, pepper, butter and milk. Turn in a buttered pudding-dish and bake in a hot oven until firm. Mrs. Norman S. Essig SCALLOPED TOMATOES AND CORN Bread criimbs Onion Tomatoes (peeled and sliced) Green peppers Com (canned or green) Salt Butter Butter a baking-dish and in it arrange alternate layers of soft bread crumbs, tomatoes and com. Season each layer with scraped onion and a light sprinkle of finely-chopped green peppers, salt, drops of butter, allowing 1 tsp. for each layer. Have top layer tomatoes. Cover with 1 cup of bread crumbs mixed with % cup of melted butter. Bake in a hot oven 35 minutes. Let crumbs brown last 5 minutes of baking. Serve in baking-dish. Miss Martha Austin McDowell PEPPERS STUFFED WITH GREEN CORN 6 green peppers 12 ears sweet corn Salt, pepper 3 tbsp*. butter 3/4 cup milk 1 tbsp. grated onion 1 tsp. sugar Paprika Parsley 131 THE MODERN CLUB Cut thick slices from the ends of peppers; remove seeds and white portion; parboil 15 minutes in boiling salted water to which soda has been added. Drain. Score the kernels of com lengthwise, scrape out pulp. There should be 3 cups. Put pulp in saucepan, add milk and cook slowly over a low fire for 20 minutes, stirring often. Season with grated onion, salt, pepper, butter and sugar. Fill the pepper slices with the mixture. Dispose on hot serving- platter, sprinkle tops generously with paprika and garnish with sprigs of parsley. Miss Martha Austin McDowell STUFFED PEPPERS 6 green peppers iy2 cups cream 2 cups cooked veal or chicken Onion juice (chopped) Va tsp. salt 2 tbsp. butter 1 cup bread crumbs 3 tbsp. flour 1 tbsp. butter Salt and pepper Cut the tops from the peppers and keep them for lids. Remove the seeds. Make a white sauce of the butter, flour, onion juice, salt and cream. Add the veal and fill the peppers with the mixture. Cover with buttered crumbs. Place the peppers in a baking-pan and cover the bottom of the pan with boiling water. Bake in a moderate oven ]/2 hour. Mrs. Norman S. Essig FRIED GREEN PEPPERS Remove the stem end of the peppers, allowing 2 or 3 peppers for each person to be served. Remove the seeds and cut each in 8 slices. Wash, drip in a towel and fry in olive oil, seasoning with salt and pepper to taste and cooking tightly covered until tender, adding a little hot water when first put in. Take up carefully and drain off the oil and serve in a hot dish. The Epicure, Boston ONIONS There is no better rhanner of cooking onions than as follows : Put them into salted boiling water, with a little milk added, and boil them until tender (no longer). Then place them in a baking- 132 VEGETABLES pan with a little pepper, salt and butter over the top of each, and a very little of the water in which they were boiled in the bottom of the pan. Brown them quickly in the oven, and serve very hot. They may be served alone in a vegetable dish, or as a garnish around beef, calf's heart, etc. Contributed ONION SOUFFLE 6 large onions 1 cup rich white sauce 3 eggs Cook onions in salted water until very tender, drain and press through a colander. To 1 cup of onion pulp add white sauce, season to taste. Separate eggs and to the lightly beaten yolks add the above mixture, stirring all the while. Then pour this into the stiffly beaten whites of eggs, pour into buttered dish, set in a pan of boiling hot water, and bake in not too hot an oven for about 25 minutes, or until firm and a delicate brown. Mrs. Robert E. Kline, Boston STEWED ONIONS Peel under cold water. Cook in boiling water, changing water at the end of 5 minutes and again in 10 minutes. Then cook until tender. Drain off all the water. Serve with hot milk, butter, salt and pepper. The milk may be omitted. Sometimes a milk or cream sauce is used. Contributed BOILED ONIONS, BUTTER SAUCE Boil the onions in the usual fashion, adding >^ tsp. of sugar and a little salt to the water in which they are boiled. When tender, drain off the water, add 3 tbsp. of melted butter and thicken ever so slightly with a little flour and water or a roux of flour and butter, pour over the onions and serve. Mrs. Norman S. Essig ITALIAN FRIED ONIONS Take large Spanish onions and, with a very sharp knife, slice crosswise very thin, allowing at least 1 to each person to be served. Dredge with flour, salt and pepper and fry in a frying- 133 THE MODERNfCLUB basket in deep fat, drain on paper and serve very hot. These are also delicious with beefsteak and more easily digested than the onions fried in butter, as they are quite dry. Mrs. Norman S. Essig EGGPLANT, ORIENTAL STYLE 1 eggplant 2 onions 1 cup canned tomatoes Salt and pepper Butter Remove the seeds and peel from eggplant, cut in small pieces and put in a saucepan with tomatoes, using the pulp, and onions cut fine and first cooked in a little butter until tender. Sprinkle with salt and pepper, add a lump of butter, and, if necessary, a very little water. However, the tomatoes and eggplant should furnish sufficient liquor. Cover tightly and simmer on the back of the range until the eggplant is tender, when it will be ready to serve. Miss Violette T. Haines STEWED TOMATOES Plunge them into boiling water to remove the skins. Drain and peel. Cut into small pieces and cook over moderate heat for at least 1 hour. Unless the quantity is very small, a long slow cooking improves the flavor. Just before removing from the stove, season with butter, salt and pepper. They may be thickened with bread or cracker crumbs, or sweetened with sugar. Contributed SCALLOPED TOMATOES Remove the top of fresh tomatoes, also a little of the inside. Prepare buttered crumbs. Season with salt, pepper and powdered sage. Onion juice or other seasoning may be used in place of sage. Fill the cavities and cover the top with crumbs. Bake in a hot oven until the crumbs are a delicate brown. Mrs. Norman S. Essig WHITE SAUCE FOR VEGETABLES 1 tsp. butter White pepper 1 tsp. flour Vs cup milk (heated) V^ tsp. salt Vi cup stock 134 VEGETABLES Heat the butter until melted and bubbling, add the flour mixed with the seasoning and stir until thoroughly blended ; add the hot liquid gradually, stirring each portion until well mixed and perfectly smooth. Remove from the fire as soon as the boiling point is again reached. Contributed BAKED BANANAS 4 bananas W2 tbsp. melted butter Vi cup sugar (brown or white) 2 tbsp. boiling water Juice of 1 lemon Peel the bananas, cut into halves lengthwise, and lay them on an old platter. Mix the melted butter, sugar, water and lemon juice together. Pour half of the mixture over the bananas and put them into a slow oven. Bake 15 to 20 minutes, using remaining mixture for basting. Miss Alice L. Van Lennep CABBAGE AND CAULIFLOWER Cut a cabbage in quarters, and soak it in cold water for }4 hour. Chop the leaves and cook in boiling water until tender — about 25 minutes. To avoid the odor the kettle must not be cov- ered while the cabbage is cooking. Cabbage may be served with vinegar, salt and pepper or with a milk sauce. Cauliflower is usually cooked whole, and in a large bag to keep its shape, and served with a cream or milk sauce. The best sauce is made with white stock. Contributed SPINACH Pick the spinach leaves from the stems, and wash the leaves several times. The leaves may be placed in a colander, and must be carefully washed to remove the sand and earth. Put the spinach in only a cup of boiHng salted water. If young and tender it will cook in about 10 minutes. Drain in a colander. Press it through the colander with a wooden potato-masher. Heat it in a pan which has had 1 tbsp. of butter melted in it, add salt and pepper. Cream may be used instead of butter. The color may be kept in green vegetables, as spinach, by pouring cold water through them after draining. Mrs. Norman S. Essig 135 THE MODERN CLUB Here is our P. R. R. Private Car Porter, Fletcher's way of cooking spinach. Dictated by him for the Modem Club Book of Recipes First, to get all earth and grit out, wash well through several waters. Begin by spigot water running from the leaves out through the roots, in order to carry away the sand or soil, then cut off roots and continue to wash until you can see there is no sediment at the bottom of the pan. It is clean then. Cold water, of course, is used in washing. Now for the cooking. There is nearly enough water in the vegetable leaves to cook it, but a little may be added if necessary, and it is put in a covered pot where it will steam and cook for about 20 minutes, not over half an hour. Drain out the water and put in a colander. Mash it through the holes to take out all the woody substance. (Some people cut or chop it, but it is not so pleasant to eat with the short stems left in.) Finally it is put in a pan or bowl and seasoned with salt, pepper, plenty of butter and a little mite of cream (or no cream if desired). Some add a little ground mace or anything of the kind to the taste of the connoisseur. Mr. Joseph T. Richards RICE First Method 1 cup rice 2 cups boiling water 1 tsp. salt Put the rice, water and salt into a bowl; cover it and place the bowl in a steamer (one having holes in the bottom) over boiling water. Cook until the rice is soft. Second Method 1 qt. boiling water 1 cup rice 2 tsp. salt Put the water, rice and salt in the upper part of the double boiler. Place it over the lower kettle and steam 15 minutes. Pour off all the water, return to the boiler, and cook 25 minutes longer. Third Method 3 qts. boiling water 2 tsp. salt 1 cup rice J36 VEGETABLES Add the rice gradually to the boiling water. Cover and cook 20 minutes, or until the grains show that they are cooked. Press them on the side of the kettle to see if they are soft. Turn into a colander to drain. Allow it to dry for 5 minutes in the oven with the door open. Mrs. Norman S. Essig STEAMED RICE 1 cup rice 3 cups boiling water IV2 tsp. salt Wash rice by placing in a strainer and allowing the water from the faucet to run through until it is clean. Add rice to boiling water and boil for 5 minutes. Place stewpan, closely covered, in larger kettle of boiling water and steam for 50 minutes. Contributed LUNCHEON RICE 1 cup rice Salt if necessary 1 cup white sauce Dash of paprika 1 cup grated cheese 1 egg Sliced bacon Wash rice and boil briskly in plenty of salted water till tender. Drain, being careful not to mash the grains of rice. Add white sauce, grated cheese, salt if necessary and a dash of paprika; last add well-beaten egg. Pour into a buttered dish, dot the top with squares of thinly sliced bacon and bake in a moderate oven till a delicate brown. Mrs. Robert E. Kline, Boston RICE FRITTERS 1 cup boiled rice Pinch of salt 1 tbsp. flour 1 egg 1 tsp. baking powder Mix all ingredients together and make into little cakes. Fry in hot lard. DRESSING FOR RICE FRITTERS 1 lb. brown sugar Butter size of a walnut Vz cup water 1 tsp. vinegar 137 THE MODERN CLUB Boil all ingredients together until thick, pour over fritters and serve. Mrs. Godfrey N. Degerberg RICE CASSEROLE 1 cup rice, uncooked 1 tbsp. sugar 3 cups water 1 tsp. salt 1 cup tomatoes 2 tbsp. butter Vi green pepper 1 small onion Bake 1 hour in moderate oven. Mrs. John G. Pew SPANISH RICE 1 can tomatoes 1 tbsp. sugar 5 tbsp. rice 1 tbsp. butter 1 onion, chopped fine Salt V2 green pepper, chopped fine Pepper Cook tomatoes, rice, onion and green pepper together- in double boiler 2 hours; yi hour before it is cooked add sugar, butter, salt and pepper. Mrs. George U. Rehfuss PEANUT BUTTER CHOPS V2 cup peanut butter Vz cup bread crumbs V2 cup hot rice Mix until rice is cool. Add 1 beaten egg and 1 tsp. salt. Shape into cakes and bake in oven 15 minutes. Mrs. Richard H. Blythe PILAF y-i lb. cooked rice 1 can tomatoes 1 lb. sausage meat, cooked V4 lb. butter Salt to taste When rice is parboiled add tomatoes and cook until done; add butter, salt to taste; mix together, put in baking-dish, and brown in oven. Serve for breakfast. Mrs. Harold Lewis 138 VEGETABLES RICE CASSEROLE 1 cup rice 1 can tomatoes 1 cup water 2 peppers 1 tsp. salt 1 onion Mix and bake in moderate oven 1 hour. Mrs. George U. Rehfuss RICE CROQUETTES 1 pt. cooked rice 1 tsp. salt 2 or 3 tbsp. milk rg tsp. white pepper 1 egg Cayenne 1 tbsp. butter 1 tbsp. chopped parsley Bread crumbs Warm the rice in a double boiler with enough of the milk to soften it. Add the beaten egg, butter and seasoning. Spread the mixture on a shallow plate to cool, then shape into rolls. Rolt in fine bread crumbs which have been seasoned with salt and pepper; dip in beaten egg and roll in crumbs again. Cook in smoking fat until brown. Mrs. Norman S. Essig HOMINY CRESCENTS Vz cup hominy Vi tsp. paprika IV2 cups milk Nutmeg 1/2 tsp. salt Yolks of 2 eggs Soak hominy in ^ cup of water 15 minutes; put on to cook in double boiler with milk; when done, add salt, paprika, a grating of nutmeg and egg yolks, spread in a shallow pan J/^ inch deep to cool; when cold, cut in crescents, crumb, egg and crumb and fry in deep fat. Contributed HOMINY WITH BACON Mold 2 cups of cooked hominy in a low dish of suitable size, first rinsing the dish with cold water. When ready to use turn it out on a baking dish that can be sent to the table. Cover the hominy with thin slices of bacon and cook in a very hot oven until the bacon is crisp. Pour off the superfluous fat, surround with a border of poached eggs, and serve at once. Mrs. George U. Rehfuss 139 THE MODERN CLUB APPLE FRITTERS 4 apples (tart) 2 tbsp. lemon juice Powdered sugar Cinnamon or nutmeg Batter Pare and core the apples. Cut into >^-inch slices across the apple, leaving the hole in the center. Spread on a plate and sprinkle with lemon juice, sugar and cinnamon or nutmeg. Let the above stand while preparing the batter. FRITTER BATTER 1 cup flour 2 eggs y^ tsp. salt y^ cup milk 1 tbsp. melted butter or olive oil Sift the dry ingredients. Beat the eggs separately. Add the milk to the yolks, and pour into the flour, making a smooth batter ; then add the oil or butter and beat well. Fold in the whites of the eggs. When the batter is used for meat or fish add 1 tbsp. lemon juice or vinegar; if for fruit, use 1 tsp. of sugar. Mrs. Norman S. Essig LENTEN FRITTERS 2 cups milk Vz tsp. salt V2 cup fine corn meal V4 cup sugar Yolks of 2 eggs Scald the milk over boiling water; stir vigorously while gradually sprinkling in a generous ^ cup of fine corn meal, sifted with salt and sugar; continue to stir until the mixture is smooth and thick, then cover and let cook 1 hour longer. Beat the yolks of eggs; add a little of the mush and mix thoroughly, then stir into the rest of the mush with such flavoring as is desired; turn into a shallow pan to make a sheet not more than )/2 inch thick. When cold cut into rings (a doughnut cutter may be used) ; dip the rings in flour and fry in deep fat ; drain on soft paper, sprinkle with powdered sugar and serve at once. Mrs. Norman S. Essig 140 VEGETABLES HOT SLAW Shred a head of cabbage fine and place in water to crisp. Now place in a saucepan — Vz cup vinegar V2 cup water 4 tbsp. cornstarch Stir to dissolve the starch and bring to a boil, and then add — IV^ tsp. mustard 1 tsp. paprika 1 tsp. salt 1 tbsp. sugar 6 tbsp. oil Beat hard and then heat to the boiling point. Then drain the slaw well. Place in a bowl and pour over dressing. Serve hot. Mrs. George Dunbar Shewell COMPOSITION AND DIETETIC VALUE OF VEGETABLES A generous supply of vegetables and fruit in the dietary is a necessity. Vegetables and fruit furnish iron in larger proportions in com- parison with their food value than do most animal foods. Vary the kind of vegetables and fruit often, as the ash con- stituents change with each variety and all are needed. Potatoes contain calcium and phosphorus, a relatively high percentage of iron and a very high percentage of potassium. The custom of serving potatoes with meat is founded on physiological or healthful reasons. Potassium yields base-forming qualities that neutralize the acids formed from meat. One medium-sized potato will neutralize the acids of two average slices of roast beef. Rice is a substitute for the starch in potatoes but does not neutralize acid ; on the contrary, it is acid-forming. When substituting rice for potatoes, add also either celery, cabbage, milk, beans, apples or prunes, all of which contain potassium. HI SAUCES Right cosily cates, made both for stew and taste. But sauc'd with wine. — Haywood. Avoid curiosities, and provocation, let your chiefest sauce be a good stomach, which temperance will help to get you. — Penn. SAUCES PUDDING SAUCE 1 cup sugar 1 egg V2 cup butter 1 wineglass wine 1 tsp. flour 1 pt. boiling milk Mix together sugar, butter, flour, egg and wine. When ready- to serve add boiling milk. COLD SAUCE 1 pt. whipped cream V2 cup powdered sugar 1 tbsp. melted butter Beat together whipped cream, powdered sugar, melted butter and flavoring desired. Mrs. Norman S. Essig VANILLA SAUCE 2 tbsp. butter 1 cup boiling water 1 tbsp. flour 14 cup sugar 1 tsp. vanilla Mix the butter and flour, add the boiling water. After cooking a few minutes add the sugar. When the sugar is dissolved flavor with vanilla and serve. Contributed SAUCE FOR FROZEN PUDDING Yolks of 3 eggs V2 cup milk 1 tbsp. sugar Vanilla to taste Whipped cream Beat eggs well, add milk, sugar and vanilla. Simmer slowly but do not allow to boil. When cooled, add whipped cream. Mrs. Norman S. Essig SAUCE FOR PUDDING 1 tbsp. butter V2 cup sugar White of 1 egg 1 wineglass boiling water Beat the butter, add sugar; beat well. Add well-beaten white of egg, also boiling water. Put bowl in boiling water, stir until it thickens like cream and serve. Miss Irene C. Eisenbrey H7 THE MODERN CLUB PLUM PUDDING SAUCE 1 cup fine white sugar 1 egg V2 cup butter 1 wineglass wine Beat thoroughly together. Scald (not boil) in double boiler. Mrs. William H. Tenbrook ANOTHER PLUM PUDDING SAUCE 4 whole eggs, beaten light, add 1 cup pulverized sugar V4 cup melted butter Mrs. William H. Tenbrook HOT CHOCOLATE SAUCE 1 lb. brown sugar 1 oz. butter 2 oz. bitter chocolate, grated V4 pt. cream or rich milk 1 tsp. vanilla Boil together until it forms a soft ball when dropped in cold water. Miss Marie A. Jones CREAMY SAUCE Vz cup butter V4 cup cream or rich milk 1 cup powdered sugar 1 tsp. vanilla Beat butter to a cream, add sugar gradually, beating all the time. When light and creamy, gradually add flavoring, and then the cream. When all is beaten smooth, place in bowl in basin of hot water and stir until the sauce is smooth and creamy. Miss Marie A. Jones APPLE SAUCE Wash and quarter 6 summer apples and remove cores. Cover with hot water and cook slowly until apples are tender, but do not lose shape. Add }4 cup sugar just before removing from fire. Contributed RHUBARB SAUCE Wash and peel 8 large stalks of rhubarb. Cut into >^-inch pieces, and add almost enough cold water to cover. Boil gently 148 SAUCES until the pieces are tender but still whole. Add sugar to taste and set aside to cool. Part of this juice may be poured off to make a fruit drink and the remainder served with the sauce. Contributed HARD SAUCE, No. 1 1 cup butter 1 cup pulverized sugar 2 eggs Beat the butter to a cream. Add sugar gradually. Drop in 1 egg, then the white of another egg. Beat hard for 25 minutes. Mrs. Penrose Robinson HARD SAUCE, No. 2 V2 cup butter 1/2 tsp. lemon or vanilla 1 cup powdered sugar or % tsp. nutmeg Cream the butter, add the sugar gradually, beating until it is light and creamy. Add the flavoring and beat again. Mrs. Norman S. Essig CHOCOLATE SAUCE FOR ICE CREAM Vi cake chocolate 2 small cups sugar 34 cup milk Yolk of 1 egg Mix chocolate with half of milk. Cook 10 minutes. Add sugar. Mix yolk beaten with rest of milk, add to rest and cook 10 minutes. Mrs. E. Pusey Passmore LEMON SAUCE 2 cups boiling water 3 tsp. cornstarch 1 cup sugar 1 tbsp. butter Grated rind and juice of 1 lemon Mix the sugar and cornstarch thoroughly, then add the boiling water. Cook 8 or 10 minutes, stirring constantly. Add the lemon rind and juice, then the butter. Stir until the butter has melted, then serve at once. Contributed 149 THE MODERN CLUB PEACH OR APRICOT SAUCE 1 tsp. cornstarch IV2 cups peach or apricot juice V2 cup sugar (heated) Lemon juice if needed Mix the cornstarch and sugar, add the heated fruit juice and cook 8 or 10 minutes. If not acid, add a small quantity of lemon juice. If too thick, add hot water. If not thick enough, cook a few minutes longer. Serve with peach or apricot pudding. Contributed CARAMEL SAUCE 1 cup granulated sugar V2 cup hoiling water Melt the sugar in a French pan. Stir it until it is a light brown liquid. Pour boiling water into it and cook until the hard- ened sugar is melted. Serve hot with griddle cakes. Mrs. Norman S. Essig STRAWBERRY SAUCE 1 cup sugar y-i cup butter 2 cups ripe strawberries, crushed When butter and sugar are thoroughly creamed, add straw- berries. Mrs. Thomas S. Dando PLAIN SAUCE 1 dry onion, medium size 1 lemon yz cup broth Salt and pepper to taste Take the remaining fat of any fried meat or fowl, or the drip- pings of broiled meat or fowl, and in it fry the finely chopped onion. Season to taste and after adding the broth, boil it until one-half of its former quantity remains. Squeeze the lemon in before serving. Mrs. G. A. Van Lennep CREAM SAUCE 2 tbsp. butter 4 or 5 green onions 1 tbsp. flour 1 cup milk 1 small bunch parsley ' Salt and pepper to taste 150 SAUCES Chop fine the parsley and the green onions, and place into a suitable vessel with the milk, the butter and the flour. Season the whole to taste and boil until well cooked. If the mixture becomes very thick — before all the ingredients are fully cooked — add a little more milk to it. Mrs. G. A. Van Lennep TOMATO SAUCE, No. 1 V2 can tomatoes 2 sprays parsley 1 cup water 1 tbsp. chopped onion 2 cloves 1 tbsp. butter 2 allspice berries 2 tbsp. flour 2 peppercorns V2 tsp. salt 1 tsp. mixed herbs Vs tsp. pepper Put the tomatoes, water, spices, parsley and herbs into a granite saucepan, and cook until the tomatoes are soft. Fry the onion in the butter until light brown, add the flour, then the toma- toes gradually, and cook slowly until the sauce thickens. Add the salt, pepper and cayenne and strain. Mrs. Norman S. Essig TOMATO SAUCE, No. 2 4 qts. cut tomatoes V2 cup salt 34 cup chopped red peppers 3^ pt. vinegar 2Vi cups sugar 1 tsp. ground cloves IV2 cups chopped onions 1 tsp. ground cinnamon Boil all together slowly about 6 hours, except the vinegar, which is added 14. hour before taking from the fire. If the peppers are not hot, add cayenne pepper to taste. This sauce does not need to be in airtight jars. Mrs. L. F. J. Hepburn TOMATO SAUCE, No. 3 1 cup broth 2 tbsp. butter 3 or 4 ripe tomatoes 1 tbsp. flour Salt and pepper to taste Cut the tomatoes in the broth, season it to taste and boil well; after this is taken from fire, stir it for 5 to 10 minutes with the aid of a wooden spoon; then pass the whole through a metal sieve. 151 THE MODERN CLUB Again fry the flour in the butter and mix it with the strained tomatoes, add a Httle more broth and continue boiHng for 20 minutes, or until it becomes fairly thick. Mrs. G. a. Van Lennep OYSTER COCKTAIL SAUCE 6 tbsp. catsup 1 tbsp. Worcestershire sauce 6 tbsp. lemon juice V2 tbsp. grated horseradish 6 tbsp. oyster juice 3 tbsp. vinegar Salt to taste Will serve 10 or 12 cocktails. at t^ o t-» Mrs. Thomas S. Dando COLD MEAT SAUCE AND GOOD SALAD DRESSING Bit of garlic V2 tsp. pepper 1 green pepper, minced fine Pinch of thyme 3 tbsp. finely minced parsley Juice and pulp of 1 lemon 2 tbsp. finely minced onion Juice and pulp of Vz orange 1/2 tsp. mustard V2 cup tarragon vinegar V2 tsp. paprika % cup salad oil 1 tsp. powdered sugar Place in a Mason jar and shake the mixture until rich and creamy. Serve very cold. Contributed RANGELEY DRESSING Vi cup catsup V2 cup vinegar 2 pimentos, chopped fine % cup salad oil 2 onions, minced fine 1 tsp. sugar A bit of garlic 1 tsp. mustard Pulp of 1 lemon V2 tsp. paprika 1 tsp. salt Place in a Mason jar and shake until creamy. Mrs. Joseph T. Richards TARTAR SAUCE y-i pt. mayonnaise dressing 1 tbsp. minced parsley 1 tsp. mustard 1 tsp. chopped pickles 1 tsp. minced capers A little onion juice Beat for a few minutes. Mrs. Harold B. Beitler 152 SAUCES HOLLANDAISE SAUCE V2 cup butter 1 tsp. salt Yolks of 2 eggs ^ tsp. cayenne Juice of Yz lemon V2 cup boiling water Cream the butter, add the yolks one at a time, and beat well; then add the lemon juice, salt and pepper. A short time before serving add the hot water. Place the bowl over boiling water, and stir until the mixture is the consistency^ of custard. Serve at once. Mrs. Norman S. Essig TARTARE SAUCE 1 cup mayonnaise dressing 4 olives 1 tbsp. chopped pickle Stone the olives and chop them fine. Add both the olives and pickles to the dressing, and beat thoroughly. If desired, 1 tbsp. tarragon vinegar may be added. Serve with smelts, lobster cutlets or cold meats. Mrs. Norman S. Essig SAUCE FOR FISH 1 pt. hot water Vz tsp. salt V2 cup butter Lemon juice or vinegar 2 tbsp. flour Cayenne Chopped parsley Prepare in the same manner as white sauce. Hard-cooked eggs may be chopped or sliced and added to the same. Mrs. Norman S. Essig HOT SAUCE 1 egg 2 tsp. mustard V2 pt. vinegar and water, mixed Butter size of egg equal parts 2 or 3 tbsp. sugar Beat the egg, then warm the butter, vinegar and water to the scalding point. To this add mustard, stirring all the time; now add sugar. Serve hot. Mrs. Joseph T. Richards 153 THE MODERN CLUB MINT SAUCE 1 cup fresh mint (chopped) Vi cup sugar V2 cup vinegar Use only the leaves and tender tips of the mint. Dissolve the sugar in the vinegar and add the mixture to the mint. The sauce should stand 1 hour and should be heated over hot water just before serving. If the vinegar is very strong, more sugar may be added. Mrs. Norman S. Essig SAUCE FOR CHICKEN 1 tbsp. butter or clarified chicken 1 pt. liquor in which chicken was fat cooked 2 tbsp. flour Salt and pepper Yolks of 2 eggs 1 tbsp. chopped parsley Prepare the sauce in the usual manner, and pour it over the well-beaten yolks of the eggs. Contributed CAPER SAUCE FOR BOILED MUTTON Vz cup butter V^ tsp. pepper 2 tbsp. flour 1 pt. water in which mutton was y^ tsp. salt cooked Prepare in the same way as white sauce, and add 2 tbsp. of capers or more if desired. Contributed MAITRE D'HOTEL BUTTER l^ cup butter Va tsp. salt Va saltspoon pepper 1 tbsp. chopped parsley 1 tbsp. lemon juice Mrs. Norman S. Essig HOLLANDAISE SAUCE V2 cup butter 1 saltspoon salt Yolks of 2 eggs Vi saltspoon cayenne pepper Juice of V2 lemon V2 cup boiling water Contributed 154 SAUCES SAUCES The art of preparing savory gravies and sauces is more impor- tant in connection with the serving of the cheaper meats than in connection with the cooking of the more expensive. There are a few general principles underlying the making of all sauces or gravies, whether the liquid used is water, milk, stock, tomato juice, or some combination of these. For ordinary gravy 2 level tablespoonfuls of flour or 2^ tablespoonfuls of cornstarch or arrowroot is sufficient to thicken a cupful of liquid. This is true excepting when the flour is browned. In this case about one-half tablespoonful more should be allowed, for browned flour does not thicken so well as unbrowned. The fat used may be butter or the drippings from the meat, the allowance being 2 tablespoonfuls to a cup of liquid. The easiest way to mix the ingredients is to heat the fat, add the flour, and cook until the mixture ceases to bubble, and then to add the liquid. This is a quick method and by using it there is little danger of getting a lumpy gravy. Many persons, however, think it is not a wholesome method and prefer the old-fashioned one of thickening the gravy by means of flour mixed with a little cold water. The latter method is, of course, not practicable for brown gravies. Considering the large amount of discussion about the digesti- bility of fried food and of gravies made by heating flour in fat, a few words on the subject may not be out of order. It is difficult to see how heating the fat before adding the flour can be unwhole- some, unless the cook is unskilful enough to heat the fat so high that it begins to scorch. Overheated fat contains an acrid irri- tating substance called "acrolein," which may be readily considered unwholesome. It is without doubt the production of this body by overheating which has given fried food its bad name. The Flavor of Browned Flour. — The good flavor of browned flour is often overlooked. If flour is cooked in fat until it is a dark brown color a distinctive and very agreeable flavor is obtained. This flavor combines very well with that of currant jelly, and a little jelly added to a brown gravy is a great improve- ment. The flavor of this should not be combined with that of onions or other highly flavored vegetables. Contributed 155 PICKLES AND RELISHES / could pick a little bit of pickled salmon, with a little sprig of fennel and a sprinkling of white pepper. — Dickens. PICKLES BORDEAUX SAUCE 1 gal. chopped green tomatoes 1 oz. turmeric 1 gal. cabbage 1 oz. ginger 1 oz. black pepper 1 oz. celery seed 34 lb. brown sugar V4 lb. mustard seed 1 gill salt 1 gal. vinegar Mix spices together, add vinegar and pour this over the tomatoes and cabbage. Put in kettle and simmer gently for 25 minutes. Put in glass jars. When cool put on tops. Mrs. John Wood, Jr. MUSTARD PICKLE 3 qts. green tomatoes, coarsely cut 1 qt. small cucumbers 3 green peppers 1 pt. string beans and cut celery 3 red peppers 1 pt. lima beans 1 qt. small onions 1 head cauliflower 15oak all vegetables except peppers in brine over night — 1 cup (large) salt to as much water as covers vegetables. Next boil in brine till tender. Boil peppers separately till tender. Drain all and mix together. Mrs. George R. Sullivan DRESSING Boil 2 qts. cider vinegar and 1 pt. water, add paste made of the following : 6 tbsp. mustard 3 cups brown sugar 1 tbsp. turmeric 1 cup flour Mix all with a little warm water and boil to a custard. Pour over vegetables and cook about 2 or 3 minutes, then put in jars. Mrs. George R. Sullivan INDIAN RELISH V^ peck green tomatoes 1 lb. granulated sugar 1 large head cabbage Vi pt. horseradish 6 peppers (3 red, 3 green) 1 oz. mustard 8 large onions 1 oz. celery seed V2 cup salt (vegetables hot- -stand 1 tsp. black pepper 5 hours) 1/2 oz. turmeric 2 qts. vinegar 161 THE MODERN CLUB Boil yi hour. All must be cut very fine. Miss Irene C. Eisenbrey BEET RELISH 1 qt. boiled beets, chopped fine 1 tbsp. salt 1 pt. raw cabbage, chopped fine 1 tsp. black pepper 1 pt. raw celery, chopped fine y^ tsp. red pepper 2 cups sugar 1 cup grated horseradish Cover with vinegar (cold) and keep airtight. Mrs. William E. Danner CORN CHOWDER 1 doz. ears corn cut off 1 head cabbage 6 sweet peppers (3 red, 3 green) 2 stalks celery 6 onions Chop this fine, add — 1 qt. vinegar Vz cup salt Little celery salt Boil 15 minutes. Take 1 qt. vinegar 2 tbsp. mustard V2 cup sugar 1 tsp. turmeric powder y-i cup flour Add to first part and boil 15 minutes more. Seal hot. Mrs. F. R. Savidge CUCUMBER RELISH 1 qt. cucumbers, sliced fine (do not 1 onion, sliced fine pare them) 1 sweet green peppei, chopped fine Sprinkle a small handful of salt in them and let stand 3 hours. Drain well and add — 1 cup brown sugar 1 tsp. mustard seed 1 very scant tsp. turmeric powder Use vinegar enough to cover. Heat all together and cook 15 minutes. Seal while hot. Mrs. L. F. J. Hepburn 162 PICKLES CUCUMBER PICKLES 1 gal. cider vinegar (if sharp, dilute y^ cup Coleman's mustard with water) 1 cup horseradish (grated or put 1 cup salt through the meat-grinder) 1 cup sugar 15 cents worth of saccharine This quantity of liquid will cover 100 pickles. Wash pickles and pour boiling water over them and let stand over night. Then put them in a large crock and add yi doz. hot peppers (the small red ones) and 1 qt. of small silver-skinned onions, peeled, then add liquid. Cover the crock with heavy lid and let stand 2 months before using. Mrs. F. R. Savidge FRENCH PICKLE 1/2 pk. green tomatoes 6 green peppers 6 onions 1 large head cabbage Chop all together. Add — y^, oz. grotmd mace V2 oz. allspice yz oz. cloves 1 tbsp. salt Put all in a kettle and cover with vinegar. Boil slowly for 2 hours. Mrs. L. H. Richards SPANISH PICKLE 14 pk. green tomatoes % qt. celery Vi pk. ripe tomatoes 2 tsp. each of allspice, cloves, cin- 6 green peppers namon and black pepper 6 large onions 1 lb. sugar 3V2 cups vinegar Chop the vegetables and salt over night, in the morning drain, add the vinegar and other ingredients and cook all together until celery is tender (about 1 hour), then add a little turmeric powder, and bottle. Mrs. L. F. J. Hepburn CHILI SAUCE, No. 1 1 doz. tomatoes 1 cup sugar 1 cup vinegar 2 onions, chopped fine 2 tbsp. salt 2 green peppers Cook until thick. Mrs. A. Reed McIntire 163 THE MODERN CLUB CHILI SAUCE, No. 2 18 large ripe tomatoes 10 tbsp. brown sugar 6 green or red peppers 1 or more tbsp. salt 6 onions or apples 4 cups strong vinegar If spices are desired, season to taste. Boil. Mrs. a. a. O'Daniel CHILI SAUCE, No. 3 25 large tomatoes 1 tbsp. mustard 5 onions 2 tbsp. celery seed 2 green peppers 3 cups vinegar 2 tbsp. each of cloves, allspice, cin- lYz lbs. brown sugar namon, tied in a bag Salt to taste Scald and chop tomatoes. Chop onions and peppers sepa- rately. Boil l}4 hours. Mrs. Penrose Robinson TOMATO SAUCE 36 ripe tomatoes 2 tsp. mixed spices 1 cup sugar 6 cloves of garlic or more, cut in 4 onions fine slices 2 tsp. mace 4 tbsp. salt 1 qt. vinegar, or more if needed Chop all very fine and boil slowly for 4 hours. This should make 4 quarts and 1 pint. Helen M. Wright GREEN TOMATO PICKLE 1 pk. green tomatoes 1 pt. vinegar 1 lb. seeded raisins, chopped 3 pts. sugar 1 lb. figs, chopped 1 tsp. cinnamon 1 tsp. ginger Slice tomatoes thin, cover over night in brine (1 cup of salt and 4 quarts of water). Drain and rinse. Put on vinegar, sugar and spices. When they boil put in the tomatoes, raisins and figs. Simmer for 1 hour. Drain. After which boil down the syrup until thick. Then add the rest to heat and place in small jars. Mrs. Charles D. Hodge 164 PICKLES TOMATO KETCHUP 12 ripe tomatoes 2 tbsp. ginger 2 large onions 1 tbsp. cinnamon 4 green peppers 1 tbsp. mustard 2 tbsp. salt 1 nutmeg (grated) 4 tbsp. brown sugar 1 qt. vinegar Peel the tomatoes and onions. Chop the onions and peppers fine. Boil all the ingredients together for 3 hours, or until soft and broken. Stir frequently. Strain, heat again and bottle and seal while hot. Contributed SfflRLEY SAUCE 2 doz. large ripe tomatoes 4 cups vinegar 2 onions 3 tbsp. sugar 8 red peppers 1 tbsp. salt Chop tomatoes, onions and peppers very fine. Add vinegar, sugar and salt. Boil for 3 hours. Mrs. Norman S. Essig GREEN TOMATO PICKLE Cut in very thin slices 1 pk. green tomatoes, 2 doz. large onions; mix with them >^ pt. salt and let stand 24 hours. Squeeze dry and add — 1 oz. allspice 2 oz, white mustard seed 1 oz. ginger 2 oz. groimd mustard seed 1 oz. turmeric 2 lbs. sugar Cover with strong vinegar and let boil 20 minutes (spices ground and put in muslin bag). Two tbsp. equal 1 oz. Mrs. A. Reed McIntire GREEN TOMATO MINCE MEAT 1 pk. green tomatoes Vz tsp. cinnamon 4 lbs. sugar Vz tsp. ground nutmeg 1 lb. seeded raisins 2 tbsp. vinegar 1 lb. currants 2 oranges Vi tsp. cloves Juice of 1 lemon 165 THE MODERNfCLUB Wash, pick over and chop the green tomatoes fine, place in colander and pour boiling water over 3 times, drain well each time. Place in preserving-kettle, add sugar, seeded raisins, currants, cloves, cinnamon, ground nutmeg. Bring to boiling point, cook till tender, add vinegar, oranges, juice and rind chopped fine, juice of lemon. Cook up once. Seal hot. Mrs. F. R. Savidge GREEN TOMATO PICKLE 1 pk. green tomatoes 8 onions, sliced thin Put in water with 1 cup of salt and let stand yi hour. Then drain and shop. 3 pts. vinegar Vz lb. mustard seed 2 lbs. sugar 4 green peppers, chopped Put in bag: 2 tsp. ground allspice 2 tsp. ground cinnamon 2 tsp. ground ginger 2 tsp. groimd cloves Boil all together 30 minutes. Put in jars hot and seal. Mrs. Herbert Fox MUSTARD PICKLE 2 qts. small onions 2 qts. small green tomatoes 2 qts. small cucumbers 2 small or 1 large cauliflower Salt cucumbers and green tomatoes over night. Cook cauli- flower and onions separately in salted water until tender, then drain. Dressing: . 1 gal. vinegar 1 cup flour 2 lbs. brown sugar V^ lb. ground yellow mustard 1 tbsp. turmeric Add brown sugar to vinegar — if too strong, dilute. Stir in a separate dish the flour, mustard and turmeric. Stir smooth with some of the cold vinegar. Add the pickles to the vinegar, and when it comes to a boil, stir in the mixture and let it boil up good. Mrs. F. Dinwiddie Walker 166 PICKLES SPICED PEACHES 1 pt. vinegar 3 lbs. granulated sugar 7 lbs. pared fruit V2 oz. whole cloves V^ oz. stick cinnamon Tie cloves and cinnamon in bags; boil sugar, vinegar and spice for a few minutes ; pour over fruit ; let stand until next day. Pour off all juice and spice bags; let come to a boil; pour again over peaches. The third day cook peaches and juice until peaches are tender; if necessary, take peaches out of the juice and allow that to boil longer. Put in jars or crocks and serve with meats. Mrs. William E. Hetzell SWEET PICKLE SOUR CHERRIES Stone cherries, put in stone crock, cover with vinegar, let stand 24 hours. Drain. Have equal weight of sugar and cherries, arrange in layers. Stir for 9 daj'-s. Put in jars with rubbers. No cooking. Use wooden spoon. Keep well covered while making to avoid flies. Mrs. F. R. Savidge 167 SALADS AND DRESSINGS They haue also a Sellet of haerbes and a sawcer of vineger set on the Table. Purchas, Pilgrimage. SALADS SALAD COMBINATIONS Mrs. p. Brooke Bland AIGLON. (Bowl.) Lettuce in chiffondale, tomatoes, French string beans, and truffles in julienne, light cream mayonnaise with anchovy sauce. ALBERT. Romaine escarole and chicory cut in half lengths, fine herbs, grilled bacon. ALBERT 1. Heart of endive, alternate slice of alligator pear and orange, thin slices of truffles. ALBERTA. Slices of pineapple, hearts of cream cheese, red and green peppers, paprika. ALBERTINE. Heart of romaine, alligator pear, oranges, grapes (pitted and skinned). ALEXANDRA. Heart of romaine, julienne of celery, grape-fruit in slices, red peppers, chopped nuts, mayonnaise. ALICE. Heart of romaine, slices of grape-fruit and orange, chopped green peppers and walnuts, French dressing. ALMA. Heart of romaine, grape-fruit, orange and alligator pear, julienne of pimentos. AMELIA. Heart of endive, slices of apple, Russian dressing. AMERICAINE. (Bowl.) Chicory, potatoes, tomatoes, celery, fine herbs, French dressing. ANNA. Heart of lettuce, sliced tomatoes, celery and apples in julienne. APPLE. Apple, orange, chestnut, celery, lemon juice, sugar. ASPARAGUS. 1 can, yi cup cheese; mix; 1 cup cream. BASTO. (Bowl.) Escarole celery, apples and green peppers, in julienne in vingrette. BEAN. 2 cups lima beans, 1 cup peanuts, celery salt. BEATRICE. Heart of lettuce, string beans in center, sliced beets en dordure, French dressing. BEET. Cut out centers; mix with chopped celer}^ nuts, salt, lemon juice, dressing. Refill. BELVEDERE. (Bowl.) Chicory escarole, sliced apples and beets, mayonnaise with chili sauce. BONTON. Heart of lettuce, asparagus tips, sliced tomatoes, French dressing. 173 THE MODERN CLUB CABBAGE. Shredded cabbage, walnut pieces, salt, 1 sweet pepper. CARDOM ROUGE. Heart of lettuce, celery knobs in slices, border of diced beets. CAROLINA. Heart of endive, julienne of apples, French string beans, light mayonnaise. CATRICE. Heart of lettuce, alternate sections of orange and tomato. CELERY. Equal parts celery hearts, apples, walnuts, lemon juice, cream. CHATELAINE. Romaine and water-cress, asparagus tips and beets. CHERRY. 2 cups red cherries, exchange pits for cracked hazel nuts. Serve in cups made from orange skins. COMTESSA. (Bowl.) Chicory and romaine, artichokes, cu- cumbers, tomatoes in quarters. CRANBERRY. Cut jelly into cubes; sprinkle with chopped pecans. CREOLE. Heart of lettuce, Y^ tomato, timbale of rice in center, decorate with fancy cut green peppers, Russian dressing. CUCUMBER. Cut up cucumbers, tomatoes, celery, nuts and green pepper. DATE. Dates, apple and pecan nuts, mayonnaise. DEJANIRE. Heart of lettuce, pineapple, orange and tomatoes in dice, red dressing. DERNIDOFF. Leaf of lettuce, slice of pineapple, apples, celery and endive in julienne, truffles in dices. DIPLOMATE. Heart of lettuce, pineapple, apples and celery in julienne, chopped walnuts. DUCHESSE. Leaves of lettuce, asparagus tips, slices of apple, celery in julienne, finely chopped truffles. EVA. Heart of romaine, sliced artichoke bottoms, asparagus tips, chopped truffles. EXCELSIOR. Apples scooped out filled with chopped celery and nuts, serve in slice of pineapple, mayonnaise, with paprika. FAVORITA. Lettuce, slices of aUigator pear, small diced celery, pimentos, ripe olives. FIG. Equal parts figs, dates, nuts, pineapple, lemon juice, sugar, whipped cream. 174 SALADS FLORIDA. Shell of banana, celery in julienne, bananas in dice, slice of grape-fruit, mayonnaise with cream and paprika. FROU FROU. (Bowl.) Chicory escarole, celery, beets, tnifHes, and white of eggs all in julienne chervil. GERTRUDE. Heart of endive, water-cress, julienne of mush- rooms, red dressing. GOUMAND. Heart of lettuce, orange, apple and pears. GRAPE. 2 cups white grapes, skins and seeds removed; 1 cup pecans. GRAPE-FRUIT. Remove pulp with sharp knife from oranges and grape-fruit. GUILLAUME. (Bowl.) Water-cress, potatoes and artichokes in dice, slices of hard-boiled eggs, radishes, French dressing with paprika. GULCISE. Heart of romaine, asparagus tips, celery, mushroom truffles in julienne. GWENDOLINE. (Bowl.) Leaves of chicory and lettuce, celery in julienne, apples, red and green peppers, mayonnaise thinned with tarragon vinegar. HERMON SEMN. Half a grape-fruit scooped out, line with lettuce, pieces of orange and grape-fruit, artichoke bottom, cut in 8 pieces. Decorate with star of red pepper, truffles. HORTENSE. Heart of romaine, julienne of celery, apples and carrots, French dressing. IMPERIAL. Heart of romaine, asparagus tips, filet of anchovies, truffles in julienne. JAPONAISE. Heart of romaine, slices oranges, red peppers, light cream mayonnaise. JOCKEY CLUB. Heart of romaine, celery knobs, truffles and artichoke bottoms in julienne. JOSEPHINE. (Bowl.) Lettuce, slices of beets, potatoes and celery knobs. JULIENNE. (Bowl.) Chicory escarole, carrots, celery knobs, haricots verts, green peas, all mixed with French dressing. Serve mayonnaise separate. JULIETTE. Leaves of lettuce, French string beans, celery in julienne, celery knobs, artichokes, truffles, KUROKI. Heart of romaine, oranges and grape-fruit and apples. Decorate with red peppers. 175 THE MODERN CLUB LILY. Hollow out yi lettuce, small|balls of cream cheese, red Bar le Due jelly, cream dressing. LORENZO. (Bowl.) Lettuce and water-cress, pears in quarters, chopped English walnuts. LORETTE. Fetticus, sHced beets, sliced celery knobs. LORRAINE. Chopped pears and beets. Serve on lettuce leaves. LOUISE. Heart of lettuce scooped out, celery and apples chopped, 4 hothouse grapes, cherry in center. MARGUERITE. (Bowl.) Chicory with endive, radiating from center, chopped yolk of eggs. MARIE. (Bowl.) Lettuce, asparagus from center in julienne of celery, pickled walnuts. MARIE JOSE. Heart of lettuce, asparagus tips, French string beans, French dressing. MARQUISE. Tomatoes scooped out filled with pearl onions, and small diced celery on lettuce leaves, red dressing. MATHILDE. Romaine, sliced alligator pear, apples and cucum- bers, chopped walnuts. MELBA. (Bowl.) Endive, finely cut apples, French dressing with currant jelly. MERCEDES. Heart of lettuce, celery, beets and truffles, light cream mayonnaise. MERRY WIDOW. Heart of romaine, alternate slices of alligator pears, strips of red and green peppers. MY LADY. Lettuce, slices of pineapple, orange, grape-fruit, and slices of apple upright. Decorate with cherries, mayon- naise with whipped cream. NICAISE. (Bowl.) Lettuce, potatoes in dice, three pieces of tomatoes, string beans, pimolas. ORANGE. Remove pulp and cut with boiled chestnuts. ORIENTAL. Endive, lettuce, tomatoes, red peppers and pine- apple, light mayonnaise with paprika. PEACH. 5 large peaches, 1 orange, 1 cup white grapes seeded and skinned, yi cup cherries, 1 cup powdered sugar. PINEAPPLE. 1 cup pineapple, 3 oranges, 3 bananas, 2 cups celery, 1 cup cream. POMMESDEN. Apple hollowed out. Make a macedoine of asparagus tips, French string beans, green peas, red and green peppers, mayonnaise. Sprinkle with chopped truffles. 176 SALADS PLAZA. Heart of endive, pears and grape-fruit, plaza dressing. POTATO. Potato cubes, chopped celery, apple, parsley, cream. POTATO. Small slices potato, cucimiber, onion, beet, sift yolk. PRILO. (Bowl.) Chicory, tomatoes, celery, artichoke bottoms, potatoes all in dice, chopped truffles. PURITEMPS. Romaine escarole, tomatoes and asparagus tips. ROYAL. Romaine, water-cress, thick slice of tomato, celery in julienne, French dressing. ST. GEORGE. (Bowl.) Chicory and apple in julienne, dressing of whipped cream with horseradish and lemon juice. SARATOGA. Heart of romaine, slices of grape-fruit, and bananas, cherries in half, diced green peppers. SERENA. Romaine, alligator pear, tomato and celery, light cream mayonnaise. SERVILLANE. Scooped orange filled with diced apples, celery and pineapple, chopped nuts and mayonnaise with cream and paprika. Decorate with truffles and pimentos. SICILIENNE. Scooped orange, diced apples, celery and pine- apple, chopped nuts mixed with mayonnaise with paprika, Decorate top with truffles and pimentos. TERESA. (Bowl.) Romaine, celery, apple and potatoes in juHenne, light cream mayonnaise. TOMATO. Alternate sliced tomato and cucumber. French dressing. TOMATO. Remove inner portion. Refill with equal parts celery, apple, nuts, all chopped fine. TRIANON. Tomato hollowed out, julienne of celery with lettuce. Serve on lettuce leaves. TURQUOISE. Escarole, celery, pineapple, and pimentos in julienne, mayonnaise. VALENCIENNES. Heart of lettuce hollowed out, celery in dice, slices of hard-boiled eggs, strips of truffles. VENITIENNE. (Bowl.) Lettuce, beets, celery knobs, French string beans, apples in julienne, French dressing with paprika. VERA. Heart of lettuce or romaine, small quartered tomato, artichoke bottoms, red and green peppers, cream dressing with lemon juice. VIENNOISE. Heart of lettuce scooped out, celery in dice, slices of hard-boiled eggs, truffles in julienne, French dressing. 177 THE MODERN CLUB ZEPHYR. Heart of endive, grape-fruit, julienne of pickled wal- nuts, cream mayonnaise with paprika. SALAD LILLIAN Have half a heart of crisp, white lettuce for each person, and, with a sharp knife, scoop a little depression in the cut side of each heart and slice a bit from the other side that it may stand firm on the salad plate. Make four tiny oval balls of cream cheese for each nest of lettuce, and dust with paprika. Place in the "nest" and pour some red currant Bar le Due around each one, and serve with French dressing seasoned with paprika and some tiny toasted saltines. The Epicure, Boston FROZEN SALAD, No. 1 1 pkg. cream cheese 10 marshmallows (diced) 1/2 cup mayonnaise Vi lb. pecans or walnuts 1 small can pineapple 1 qt. whipped cream (unsweetened) Vi can white cherries Lettuce Cream the cheese with mayonnaise. Cut up pineapple and cherries and let drain well. Add marslimallows, pecans or walnuts, and whipped cream. Pour into mold and freeze. Mrs. Willis F. Manges FROZEN SALAD, No. 2 1 cup fruit: oranges, pineapples, 1 cup whipped cream bananas and cherries % cup dressing Dressing 1 tbsp. butter 1 tsp. salt Yolks of 2 eggs V2 tsp. paprika 314 tbsp. flour Vi cup vinegar (teacup) 3V2 tbsp. sugar Dash cayenne pepper (Level measuring) Cook in double boiler. Place in mold; cover with waxed paper. Pack for 2 hours in equal parts of chopped ice and ice cream salt. Serve with juice left from fruit. This will make enough for 8 persons. Mrs. Edward Cadwallader 178 SALADS FROZEN FRUIT SALAD, No. 3 1 can white cherries, stoned 1 lemon (imless oranges are very 1 can pears sour) 3 oranges 1 pt. oil mayonnaise 4 grape-fruit 1 pt. cream, whipped Cut fruit the size of cherries and mix with mayonnaise and cream (1 can of peaches and 1 of pineapple may be added if desired) . Pack in a freezer and turn very slowly until frozen. No longer. Serve on crisp lettuce. Evelyn Merwin FROZEN FRUIT SALAD, No, 4 1 cup mayonnaise 1 tsp. gelatin dissolved in 1 tbsp. 1 cup whipped cream hot water 1 cup mixed fruits Whip cream first, then add the mayonnaise, then gelatin (cooled), and then fruit. Pack in 1-lb. baking-powder boxes and pack in ice and salt and let stand 3 hours. Slice and serve on lettuce with a fruit garnish. This is a nice summer salad. Mrs. Harold DeLancey Downs FROZEN PEAR SALAD, No. 5 One can of pears frozen in can without unsealing. Freeze 5 hours, remove from can and cut in JE^-inch slices across the mold and serve with mayonnaise dressing with chopped olives (mix them in it), arrange on a nest of lettuce leaves, Mrs. Harold DeLancey Downs EGG SALAD Cook 6 eggs until hard. Cut the whites in rings, and arrange them on crisp lettuce leaves, sifting over them the yolks of 4 of the eggs. It may be done by pressing them through a fine wire sieve. Serve the mayonnaise in a bowl for this salad. A second method is to put the mayonnaise over the lettuce leaves, and over that the white rings and the sifted yolks. Contributed SPINACH AND CREAM CHEESE SALAD Vz of a 10-cent cream cheese Little salt and cayenne pepper Vz cup cooked spinach (sifted) 1 tsp. salad oil 179 THE MODERN CLUB Put all in with the cheese, mixing well, and form in small balls, putting 3 in a nest of lettuce (for each person), and cover with French dressing. This will serve 3 or 4 persons. Mrs. Edward S. Crocker TOMATO SALAD Stuff a ripe tomato with cream cheese, arrange on lettuce, and serve with dressing made of — 3 tbsp. vinegar 1 tsp. powdered mustard 4 tbsp. olive oil 1 tsp. salt 1 tsp. granulated sugar 1 tsp. paprika Piece of onion Miss M. W. Lovell TOMATO JELLY 1 can tomatoes 1 piece bay leaf y-i box Nelson's, or 2 tbsp. granu- 3 peppercorns lated gelatin 1 tsp. sugar Vi cup cold water 1 slice onion 2 tsp. salt 3 cloves Soak the gelatin in the cold water until soft. Cook the tomatoes and seasoning (except salt) for 20 minutes. Strain and add salt. Pour the hot liquid over the softened gelatin, stir until it is dissolved. Then pour into custard cups, which have been wet with cold water. Serve very cold on lettuce leaves with mayon- naise dressing. Mrs. Norman S. Essig JELLIED CHICKEN 1 cup diced chicken A little pimento 1 cup celery 1 pt. chicken stock 1 envelope Knox's gelatin Heat stock and dissolve gelatin. Put salad in mold and pour stock over. When cool, serve on lettuce leaves with mayonnaise. WHIPPED CREAM DRESSING 2 tbsp. sugar V2 tsp. salt 2V^ tbsp. milk ly^ tbsp. vinegar 2 eggs 180 SALADS Mix sugar and salt with milk; add well-beaten eggs; then add vinegar slowly, beating constantly. Cook until it thickens. Let cool, then fold in 1 pint of whipped cream. Helen M. Wright CHICKEN SALAD (Careme's Recipe) Take some tender pullets; fry them in the saute pan, or roast them ; when cold, cut them up, skinning and trimming them neatly. Put the pieces into a tureen, with some salt, pepper, oil, vinegar, some sprigs of parsley, and an onion cut into slices; mix all well together; cover, and let stand for some hours; then, just before serving, drain the salad, taking care to remove all bits of onion, etc., and place it tastefully on lettuce leaves, with the hearts of the lettuce on top, and cover with a mayonnaise dressing. Contributed GINGER ALE SALAD iVz tbsp. gelatin 1 cup ginger ale 2 tbsp. cold water Vs cup preserved ginger, cut fine Vs cup boiling water Va cup celery, cut fine 2 tbsp. sugar Va cup white grapes, skinned and Juice of 1 lemon halved Salt Yi cup shredded pineapple Soak gelatin in the cold water for 5 or 10 minutes. Then add the boiling water and stir well. Add sugar, lemon juice, the tiniest pinch of salt and the ginger ale. Set aside to cool and when it just begins to jell, but before it becomes set, add celery, ginger, white grapes, pineapple. This makes 5 or 6 individual molds. Serve with any good maj^onnaise into which has been beaten 1 cup of whipped cream. Or make into 1 ring mold and fill center with the cream mayonnaise. Can be made the day before using. Mrs. Robert E. Kline, Boston PALM BEACH SALAD Arrange on individual salad plates a ring of small white heart lettuce leaves and place a ring of preserved pineapple in the center. Arrange on this a star of alternate slices of grape-fruit and orange, nicely peeled, and serve with French dressing. Mrs. Norman S. Essig 181 THE MODERN CLUB RUSSIAN SALAD 1 can French peas 1 doz. olives, chopped 1 can French beans 1 tbsp. capers and chopped pickles 1 cup celery (cut not too fine) Wipe the vegetables dry before mixing with a mayonnaise dressing made with gelatin. It can be made in 1 mold or is nicer in individual molds, cups >^ full. Served on lettuce leaf. Oil the mold. Mrs. A. Reed McIntire ORANGE SALAD Peel and slice thin oranges, arrange on water-cress, over them sprinkle the meat of chopped walnuts. Make French dressing, using lemon juice instead of vinegar ; pour over the whole. Mrs. Horatio C. Wood, Jr. INDIVIDUAL PRUNE AND KUMQUAT SALAD 6 prunes 3 marshmallows 2 kumquats Boiled salad dressing Lettuce Soak the prunes for a few hours, then carefully remove the pits. Drain well. Fill the seed-cavities with a mixture of marsh- mallows and kumquats cut in small pieces with sharp scissors. For serving arrange in a nest of lettuce and pass the dressing. Mrs. George Fetteroff GRAPE AND STRAWBERRY SALAD Seed sufficient quantity of white grapes. Mix with mayon- naise and serve on lettuce leaves. Garnish with strawberries. Mrs. Norman S. Essig FRUIT SALAD Malaga grapes Pineapple Oranges Grape-fruit Marshmallows After removing seeds and skins of equal portions of pineapple, oranges, Malaga grapes and grape-fruit, add marshmallows mixed with mayonnaise and whipped cream. Serve on lettuce leaves. Miss M. W. Lovell 182 SALADS MELON SALAD Pare and slice lengthwise a small melon, cut in narrow pieces and place on lettuce leaves in the form of petals of a flower. Fill the center with small cream cheese balls that have bits of pimentos in. Use plain French dressing. Miss M. W. Lovell GRAPE SALAD 2 eggs 1 tbsp. butter V4 cup vinegar 1/2 cup milk V4 tsp. mustard 1/2 pt. thick cream 3 tsp. soft sugar 2 lbs. Malaga grapes Pinch of salt and pepper 1 cup nuts Mix eggs, vinegar, mustard, sugar, salt, pepper and butter. Heat and add milk. Stir until it thickens. When cold and shortly before serving stir cream, beaten stiff, into the dressing. Mix dressing over 2 lbs. Malaga grapes, seeded, and one cup of nuts (pecans, English walnuts or hickory). Serve on lettuce leaves. Mrs. George Dunbar Shewell PEACH SALAD If you have a few pieces of canned peaches or pears in the ice chest, serve on lettuce and fill the center with mayonnaise with a little cut-up celery in it. Miss Marie A. Jones APPLE SALAD Cut 3 apples in small square pieces, add a few stalks of celery cut in small pieces and 10 cents' worth shelled walnuts or pecans, mix with mayonnaise and serve on lettuce. Miss Marie A. Jones VEGETABLE SALAD Two cups boiled potatoes, diced and marinated with French dressing. Let this stand several hours if possible. Add 1 onion sliced thick, and any vegetable that may be in ice box, such as cabbage, cucumbers, string beans, or celery, pour on a mayonnaise and cream dressing and garnish with beets or tomatoes. Miss Marie A. Jones 183 THE MODERN CLUB PRUNE SALAD Take cooked prunes and remove the stones, stuff with pecan meats and serve on lettuce with French dressing. Miss Marie A. Jones CARROT SALAD When carrots are left from a stew wash them and serve on lettuce with French or oil mayonnaise dressing. Carrots are better flavored cooked this way. Miss Marie A. Jones BOILED SALAD DRESSING, No. 1 1 cup milk V4 tsp. mustard 2 tsp. flour Butter size of a walnut Yolks of 3 eggs Vinegar, salt, pepper Blend flour and mustard with a little of the milk. Beat up eggs and add to the flour and mustard, then put in the remainder of the milk. Cook in a double boiler until thick. Take from the fire and add butter, some vinegar, salt and pepper to taste, beating it in well. Set it aside to cool and then pour into a pint jar ready to be placed in the ice box. In cool weather this will keep several days. This is a delicious dressing when olive oil cannot be used. Miss Violette T. Haines BOILED SALAD DRESSING, No. 2 2 tbsp. butter 1 cup sour cream 1 tbsp. flour 1 cup vinegar (half water) 1 tbsp. sugar 3 eggs 1 tsp. salt Little mustard Dash of red pepper Cook in double boiler until creamy, Mrs. T. S. Dando BOILED SALAD DRESSING, No. 3 2 tsp. mustard 1 egg 2 tsp. sugar 1 cup milk 1 tsp. flour 1 tbsp. vinegar y^ tsp. salt 184 SALAD DRESSINGS Let milk come to boil, add egg into which the mustard and sugar and flour have been well beaten. Stir over fire until mixture thickens; add vinegar, take from fire, add salt. Mrs. G. a. Van Lennep SALAD DRESSING 1 tbsp. oil 1 tbsp. sugar 1 tbsp. mustard 3 eggs 1 tbsp. salt % cup vinegar % cup milk or cream Mix oil and mustard until smooth, add to this salt and sugar. Mix all thoroughly. Now add eggs (well beaten), vinegar and milk or cream. Cook like custard. The above salt and sugar must be used according to taste. Contributed FRUIT SALAD DRESSING 2 baked potatoes 1 tbsp. sugar 1 tbsp. butter Juice of 1 lemon Yolk of 1 egg 2 tbsp. pineapple juice y-i cup whipped cream Skin the baked potatoes and heat in butter. Add the egg yolk, sugar, lemon juice and pineapple juice. Just before serving add whipped cream. White grapes and pineapple on lettuce leaves make a splendid combination for the above dressing. Mrs. A. Reed McIntire CHEESE To a cake of pimento cheese add mayonnaise, chopped olives and onion juice to taste. Mold into balls to serve with salads. Mrs. a. Reed McIntire WHIPPED CREAM DRESSING FOR FRUIT SALAD 2 tbsp. sugar V2 tsp. salt lyz tbsp. milk ly^ tbsp. vinegar 2 eggs Mix sugar and salt with milk, add eggs well beaten. Add vinegar slowly, beating constantly to prevent curdling. Then 185 THE MODERN CLUB cook in double boiler until it thickens, stir until smooth, let cool. Then fold in cream whipped stiff. Mrs. John Wood, Jr. CREAM MAYONNAISE DRESSING Yolk of 1 egg (beaten) y2 tsp. salt 1 cup oil added drop by drop while Paprika being beaten 1 tbsp. lemon juice 1 pt. whipped cream Mrs. Norman S. Essig DRESSING FOR FRUIT SALAD Vz cup sugar V2 cup water 1 tbsp. flour or Juice of 2 oranges 1/2 cup pineapple juice Juice of 1 lemon 1 tsp. butter 1 egg 1 cup whipped cream Blend sugar and flour together; add juice of oranges and lemon ; well-beaten egg, water, or better, use instead yi cup juice from a can of pineapple ; add butter. Cook over low blaze, stirring constantly until thick. Let cool and place on ice until ready to serve, then add whipped cream. This dressing is good served with a salad of white lettuce hearts on which are placed whole cooked prunes which have been carefully pitted and stuffed with walnuts and cream cheese. Mrs. Robert Kline, Boston SWEET BOILED DRESSING 1 tbsp. cornstarch 1 egg 3 tbsp. sugar 1 cup cream y-i tsp. mustard Vs cup vinegar V2 tsp. salt 2 tbsp. butter Dash of pepper 1/2 cup thick whipped cream Rub cornstarch, sugar, mustard, salt and pepper all together in a saucepan until well mixed, then add egg; beat until smooth and light. Then add cream and when thoroughly blended beat in vinegar that has been heated to the scalding point, with butter. Stir constantly until it begins to thicken, remove from fire and 186 SALAD DRESSINGS beat 5 minutes and set away to cool. If desired, stir in whipped cream before serving. This is for fruit salad. Mrs. a. Reed McIntire BOILED DRESSING Shaved cabbage 1 tsp. sugar 1 tsp. salt 1 egg V2 tsp. mustard 1/2 cup milk (heated) Cayeime 1 tsp. butter V4 cup vinegar (heated) Shave the cabbage very fine, using about 2 cups. Mix the salt, mustard, cayenne and sugar together until perfectly blended; add the egg (unbeaten), and pour the heated milk on this mixture. Return to the double boiler, add the vinegar and butter. Cook until it thickens. If it curdles, place the upper part of the boiler in a pan of cold water and beat the custard with an egg-beater until it is smooth. Strain it and pour it over the shaved cabbage. Contributed MAYONNAISE SALAD DRESSING WITH GELATIN 3 gills olive oil i/g oz. gelatin Yolks of 4 eggs 4 oz. cream V2 oz. powdered mustard 1 saltspoon salt 3 oz. vinegar Cayenne Put the yolks of eggs in china bowl and rub the mustard into them until smooth, then drop in oil slowly and stir briskly with wooden spoon. Dissolve the gelatin in a little water gently warmed and when cool beat it well with the cream (which should be rich). Add salt and pepper, stir the whole into the sauce and work all thoroughly into a thick, creamy paste. Keep in a cool place till needed for use. Mrs. A. Reed McIntire MAYONNAISE DRESSING 1 tsp. mustard Yolks of 2 eggs 1 tsp. sugar 1 cup olive oil Vi tsp. salt 2 tbsp. vinegar Cayenne 2 tbsp. lemon juice 187 THE MODERN CLUB Mix the mustard, sugar, salt and cayenne until well blended. Add this mixture to the yolks ; then add a few drops of oil until Yz cup has been used, beating with an egg-beater or wooden spoon; then add alternately the vinegar, lemon juice and remainder of oil. It should be a thick dressing, and not put upon the meat until ready to serve. Cover the meat or lobster first with French dressing, allowing sufficient time to season thoroughly. The mayonnaise may be served separately. If the dressing curdles, take the yolk of an q,%% and add gradually the dressing to it, and it will become smooth. Mrs. Norman S. Essig MAYONNAISE 1 egg Pinch of paprika 1 tsp. sugar y-i tbsp. lemon 1/2 tsp. salt Vz tbsp. vinegar V2 tsp. mustard 1 cup Wesson oil Mix whole egg, salt, mustard, sugar, paprika, lemon and vinegar together iti a large bowl, using a Dover beater. Pour oil in, full tablespoon at a time. This dressing should be made in 5 minutes. Mrs. S. Blair Luckie, . Vice-President, Eastern District MAYONNAISE DRESSING Yolks of 2 eggs V^ tsp. mustard y2 tsp. salt 4 tbsp. vinegar or lemon juice V2 tsp. pepper 2 cups olive oil 4 tbsp. boiling water Beat the yolks, add the seasonings and beat again; then beat in the vinegar or lemon juice, using an egg-beater; add 1 tsp. of the oil and continue beating; add oil, teaspoon at a time, 4 or 5 times, beating vigorously meanwhile, then add the oil by the tablespoon until all has been used. Finish with the boiling water, beating it in in the same manner as the oil. Mrs. G. U. Rehfuss FRENCH DRESSING V4 tsp. salt 3 tbsp. oil y% tsp. pepper 1 tbsp. vinegar 188 SALAD DRESSINGS Mix in order given, adding the oil slowly. This dressing may- be used with vegetables, also over veal, chicken or lobster to season the meat before putting on the mayonnaise dressing. Mrs. Norman S. Essig FRENCH DRESSING 1/2 tsp. salt 6 tbsp. olive oil 14 tsp. white paprika and dark 2 tbsp. vinegar paprika Vi tsp. onion juice Beat all together. Miss M. W. Lovell 189 CAKES If sweet milk is used take 2 tsp. cream of tartar and 1 tsp. of soda. Bake as a loaf or in 2 layers. MOCHA ICING 1 tbsp. melted butter 1 dessertspoon ground coffee 2 cups pulverized sugar 2 tsp. cocoa Vanilla Mix melted butter and sugar together. Boil ground coffee in }4. cup of water 15 or 20 minutes. Then take 2 tbsp. of the coffee and cream all three together. Then add cocoa and vanilla. Mrs. William E. Banner CHOCOLATE CAKE, No. 1 4 eggs Vi cup butter (well creamed with 2 squares chocolate (dissolved in sugar) 3 tbsp. hot water) 1% cups flour IV2 cups sugar 1 tsp. vanilla 14 cup milk 1 heaping tsp. baking powder Bake 45 minutes. FILLING 2 cups powdered sugar 2 tbsp. cocoa Butter (size of a walnut) 1 tbsp. vanilla Dissolve in coffee (about % cup). Mrs. Arthur L. Bunting CHOCOLATE CAKE, No. 2 2 cups sugar 3 eggs V^ cup butter 3 cups flour 1 cup milk 3 tsp. baking powder Bake in 3 or 4 layers. FROSTING AND FILLING Vi cake (full) Baker's chocolate 5 tbsp. milk 1 cup pulverized sugar Scrape the chocolate and put it on the back of the range to melt. When melted, stir in the milk and sugar, and let it boil 5 minutes, stirring constantly to keep from burning. Spread on top and between layers. It does not thicken until cold. Mrs. a. a. O'Daniel 209 THE MODERN CLUB CHOCOLATE CAKE, No. 3 V2 lb. butter 2 cups flour 6 eggs 1 heaping tsp. baking powder 2 cups granulated sugar 1 tsp. vanilla y2 lb. Baker's chocolate (melted) Beat butter and sugar to a cream, add yolks of eggs well beaten, keep beating and add milk slowly, then the flour. Beat very light. Beat whites of eggs stiff, add gradually to the mixture. Stir in the chocolate after melting. Beat thoroughly, add baking powder and vanilla. Mrs. George R. Sullivan CHOCOLATE CAKE, No. 4 1 cup sugar 1 small tsp. soda 1 egg V4 cup grated chocolate 1 heaping tbsp. butter IV2 cups flour V2 cup sour milk (or sweet) 1 tsp. vanilla Cream the sugar, egg and butter. Add sour milk (or sweet milk), soda, chocolate melted in a little hot water, flour and vanilla. Bake as loaf or in 2 layers. If sweet milk is used, then use both soda and cream of tartar — one tsp. soda, 2 tsp. cream of tartar. Mrs. G. C. Chance CHOCOLATE CAKE, No. 5 iVz cups sugar 2 tsp. baking powder V2 cup butter 3 eggs yi cup milk Vi lb. grated chocolate l3^ cups flour 5 tbsp. sugar Add boiling milk until a thick paste and add to the batter. Bake in small pans. Mrs. Herbert Fox CHOCOLATE CAKE, No. 6 2 oz. chocolate Va cup milk V3 cup butter 3 tsp. baking powder iVa cups sugar 1 tsp. vanilla 4 eggs 2 cups flour Dissolve the chocolate in 5 tbsp. of boiling water. Cream the butter, add the sugar gradually, beating all the while. Separate the eggs and beat the yolks and add them to the butter and sugar; 210 ^ CAKES then add the milk, then the melted chocolate, cooled vanilla, and the flour, which has been sifted with the baking powder; give all a vigorous beating. Beat the whites of the eggs to a stiff froth and stir them into the mixture quickly and lightly. Turn into 2 greased jelly-cake pans and bake in a moderate oven. FILLING FOR CHOCOLATE CAKE 3 tbsp. flour Yolk of 1 egg 11/4 cups milk V2 cup sugar 1 oz. chocolate 1 tsp. vanilla Moisten the flour with yi cup cold milk and cook in the hot milk 20 minutes. Add 1 tbsp. hot water to the chocolate and beat until it is smooth. Beat the yolk of the egg and add the sugar to it, then the chocolate, then gradually the hot milk and flour. Return to double boiler and cook over hot water for 5 minutes, stirring it constantly. Remove from the fire and, when cool, add the vanilla. The white may be used for boiled frosting. Drexel Institute CHOCOLATE BROWNIES 2 eggs 1 cup butter 1 cup sugar 1 cup nuts J/2 cup flour V2 tsp. vanilla Bake in a square pan and cut in squares. N. M. Johnson (Through Mrs. Edward E. Montgomery) BOSTON LAYER CAKE 1 lb. pulverized sugar 1 cup milk 1/2 lb. butter 1 lb- flour 4 eggs 2 tsp. baking soda 1 tsp. vanilla Cream the butter and sugar together, add slightly beaten yolks of eggs, then the milk; flour mixed and sifted with baking powder, the stiffly beaten whites of eggs and the vanilla. Bake in layers in moderate oven. ICING 1 lb. sugar ^4 cup water Whites of 3 eggs 211 THE MODERN CLUB Boil until stringy, add whites of eggs well beaten. Spread on cake. Mrs. Godfrey N. Degerberg GINGERBREAD, No. 1 2l^ cups flour 1 cup sour milk Vz cup sugar iVi tsp. soda bicarbonate 2 tsp. ginger 1 cup molasses 1 tsp. cinnamon 1 egg, beaten light 3 tbsp. melted drippings Mix and sift dry materials, beaten egg, pour wet mixture into dry and mix and. beat it thoroughly. Bake it in greased muffin tins or shallow pan for about 25 minutes in a moderate oven. Mrs. Norman S. Essig GINGERBREAD, No. 2 V4 cup butter 1% cups flour Vz cup sugar 1 tsp. ginger 1 egg V2 tsp. cinnamon ^2 cup molasses Salt 1/2 cup milk (sour if possible) Vz tsp. soda Sift the flour, spice, salt and soda together. Mix in the order given. Bake in a pan where the dough will be about 1 inch thick. It will take about 30 minutes in a moderate oven. Contributed SOFT GINGERBREAD, No. 3 1 cup milk 4 cups flour 1 cup butter 1 tsp. soda 1 cup molasses 5 eggs Beat eggs separately. A little lard mixed with the butter will make it lighter. Then bake. Elisabeth Warren Green GINGERBREAD, No. 4 1 cup lard and butter (mixed and V2 cup brown sugar mixed with melted) molasses 2 eggs 1 cup seeded raisins (chopped) 1 big cup sour milk V2 tsp. ginger V2 cup molasses (Porto Rico mo- A little nutmeg lasses if possible) Flour to make batter not too stiff Mrs. a. A. O'Daniel 212 CAKES AN INEXPENSIVE GINGERBREAD, No. 5 (Use level measurements only for success) 34 cup New Orleans molasses 1 level tsp. cinnamon 6 tbsp. shortening 1 level tsp. ginger 2 cups flour 1/2 level tsp. allspice 2 level tbsp. baking powder I/4 level tsp. cloves Vz cup water Beat to mix. Bake in shallow oblong pan, well-greased and floured, in moderate oven, 35 minutes. Mrs. M. a. Wilson GINGERBREAD, No. 6 1 cup shortening (half lard and 2 eggs butter) 3 cups flour 1 cup New Orleans molasses 1 tsp. soda 1 cup brown sugar (dark) 1 tbsp. ginger 1 cup sweet milk y^ tbsp. cinnamon Sift flour and spices together. Mix eggs, sugar and shortening, and beat well. Add molasses, then milk, then flour. Scald soda and stir lightly. Mrs. Brooke M, Anspach MARKET GINGERBREAD, No. 7 y^ lb. butter 1 cup sugar 2 eggs 2V2 cups flour 1 cup molasses . V^ cup milk (scant) Cinnamon and ginger to taste For a change in flavoring use part of grated lemon and juice. Contributed SOFT GINGER CAKE, No. 1 1 egg V2 tsp. baking soda 1/2 cup sugar V-/^ cups flour 1/2 cup butter 1 tsp. ginger 1 cup molasses 1 tsp. cinnamon Vi cup boiling water 1 tsp. nutmeg Mrs. William E. Hetzell 213 THE MODERN CLUB SPICE CAKES, No. 2 SjBggs 1 cup milk 2 cups flour y2 tsp. baking soda 1*4 cups sugar 1 cup raisins, chopped 1 cup butter 1 tbsp. cinnamon A little nutmeg To mix, separate eggs, cream sugar and butter, then add yolks ; add yi cup of milk, then flour, fold in whites, then rest of milk with baking soda in it, then cinnamon and raisins last. Mrs. George U. Rehfuss DELICIOUS GINGER CAKE, No. 3 1 cup butter 1/2 cup milk 1 cup molasses 3 eggs 1 cup sugar 2 tsp. ginger 3 cups flour V4 cup cinnamon 3 level tsp. baking powder Put all in a bowl and beat hard for 3 minutes. Bake in moder- ate oven % hour. Mrs. Herbert Fox DROP GINGER COOKIES, No. 4 1 cup shortening 4 tbsp. lukewarm water 1 cup molasses 1 tsp. soda 1 cup sugar 2 tsp. ginger 2 eggs 4 cups flour Mrs. James A. Campbell GINGER SNAPS, No. 1 1 cup sugar 1 tsp. soda 1 cup molasses 1 tbsp. cinnamon 1 cup butter 1 tbsp. ginger Flour enough to stiffen Roll out as thin as possible. Mrs. Harold B. Beitler GINGER SNAPS, No. 2 1 cup sugar 2 tbsp. ginger 2 cups molasses 1 tsp. cinnamon 1 cup butter 3 pts. flour 2 tsp. soda Pinch of salt 214 CAKES Roll as thin as possible. Bake quickly. Mrs. Marie A. Jones GINGER SNAPS, No. 3 2 coffee cups molasses 1 tsp. salt 1 cup butter 2 tsp. ginger 1 cup brown sugar Grated rind of 1 orange 2 tsp. white sugar Flour Put on the stove till it comes to a boil, then add enough flour to make a stiff dough, roll and cut into snaps. Mrs. Jos. M. Peale POUND CAKE OR LIGHT CHRISTMAS CAKE y-i lb. butter 6 oz. seedless or sultanas V2 lb. white sugar 1/2 lb. citron 5 eggs (add one at a time, beaten 1 tsp. baking powder slightly) 1 tbsp. milk 6 oz. seeded raisins, or ly^ cups flour Flavor with vanilla, line tin with paper and bake in slow oven 2 hours. Dates and blanched almonds may be used if desired, but the cake as it stands is good. Mrs. Edwin Wilson OATMEAL CAKES 1 cup pulverized sugar V2 tsp. salt 2 large tbsp. butter 2^/2 cups rolled Quaker oats 2 eggs, beaten separately 1 tsp. baking powder 1 tsp. vanilla Cream butter and sugar together; then add other ingredients. Drop from spoon far apart. When done sprinkle with pulverized sugar and cinnamon. Mrs. J. Clifford Jones POUND CAKE V^ cup butter Vi level tsp. mace or Va cup sliced 1 level cup fine granulated sugar citron 4 egg-yolks, beaten light 1 level cup and 2 level tbsp. flour 4 egg-whites, beaten dry 2 level tsp. baking powder 215 THE MODERN CLUB Mix as a butter cake, sifting the mace, flour and baking powder together. No Hquid being used, add part of the whites before the flour, etc. Bake in a pan 8}4 x 6}4 inches about 35 minutes. When citron is used push the slices into the mixture lengthwise after the mixture is in the pan. Cover with a plain boiled frosting or omit the frosting. Contributed SPICE CAKE, No. 1 1 cup butter 3 eggs 2 cups brown sugar 2 tsp. cinnamon 3V2 cups flour Va tsp. cloves 1 cup cold water V^ tsp. nutmeg 2 tsp. baking powder 1 large cup raisins and currants Half of this makes a nice-sized cake. Mrs. William E. Banner SPICE CAKE, No. 2 1 cup granulated sugar 1 tsp. lemon extract 34 cup butter V2 cup sour milk 4 eggs 1 tsp. soda 1 tsp. cinnamon 2 cups flour 1 tsp. cloves 1 cup jelly Beat whites of eggs separately and add the beaten jelly and mix in last. Bake in layers. Mrs. John G. Pew FRUIT CAKE MADE WITH YEAST, No. 1 3 cups milk ^2 cup butter 3 pts. flour 1 egg 1 tsp. salt 1 cup dried, preserved or candied V2 cup sugar fruit 1 cake yeast Make a drop batter of 1 cup of milk (heated and cooled until lukewarm) and a part of the flour; add the yeast cake dissolved in }4 cup of lukewarm water. Let it rise in a warm place until double. Add the rest of the milk and flour enough to make the same sort of a batter. Again keep it warm and let it rise until double. Now cream the butter and sugar and combine with the egg, well beaten. Add this mixture to the light batter with the 216 CAKES fruit and salt. It may be necessary to add a little more flour. The batter should be thin enough to take the form of the mold easily. Fill the molds }i f^H of batter and let it rise a little more than double. Bake 30 minutes, in a moderate oven. When done, prepare a sauce with 1 pt. sugar, 1 pt. water, and flavoring, boiling together 5 minutes. Pour over the cakes and serve hot or cold. Sauce must be poured over while warm. Mrs. Norman S. Essig FRUIT CAKE, No. 2 V2 lb. walnuts 2 tbsp. butter Vi lb. almonds 2 eggs Vi lb. candied cherries V4 cup milk 1 lb. dates 2 tsp. baking powder 1 cup sugar IV2 cups flour A pinch of salt Put walnuts, almonds, cherries and dates in whole; blanch almonds, rinse cherries in water, flour dates. Bake 1 hour and 20 minutes. Mrs. William E. Banner FRUIT LAYER CAKE, No. 3 11/2 cups sugar Yolks of 4 eggs 1 cup butter 2 cups flour % cup milk 2 tsp. vanilla Whites of 4 eggs Bake 2 layers, and in remaining batter stir: 1 cup raisins 1 tsp. cinnamon 1 cup currants Vi tsp. cloves Mrs. Harold B. Beitler WHITE FRUIT CAKE Whites of 10 eggs 1 lb. citron 1 lb. granulated sugar 1 lb. paper-shell almonds V2 lb. flour 1 cocoanut, grated ^2 lb. butter Cream butter and sugar, then stir in cocoanut, then flour, nuts, citron and last white of eggs. Miss Eva Hoover 217 THE MODERN CLUB FRUIT OR BLACK CAKE (Mary D. W. Randolph) IV4 lbs. butter 2 tsp. cinnamon 1 lb. sugar 1 tsp. mace and cloves mixed 1 lb. flour 13 eggs 1 lb. citron 3 lbs. raisins, seeded and chopped 1 grated nutmeg 2 lbs. currants Beat butter and sugar thoroughly, then stir in ^ lb. flour, beat the eggs very light, which add gradually, then the remainder of the flour, half at a time. After beating well, add spices. Mix all the fruit together and add one-third of it at a time. Beat well. Bake in a moderate oven. Mrs. L. H. Richards FRUIT LAYER CAKE 1 V2 cups sugar Yolks of 4 eggs 1 cup butter 2 cups flour 2/3 cup milk 2 tsp. vanilla Whites of 4 eggs Bake two layers, and in remaining batter stir 1 cup raisins 1 tsp. cinnamon 1 cup currants Vi tsp. cloves Mrs. Edward Cadwallader GRANDMOTHER LEVIS' FRUIT CAKE V2 lb. butter 1/2 lb. raisins 1/2 lb. flour 1/2 lb. currants 1 tsp. baking powder 1 tsp. spices (nutmeg and cinnamon) 1 tbsp. finely cut orange peel y2 lb. sugar 1 tbsp. finely cut lemon peel 5 eggs Cream butter and sugar. Add eggs, well beaten. Add flour with baking powder mixed in. Add orange and lemon peels, then raisins and currants (previously rubbed inflour to clean them). Add spices. Cover with brown paper and bake in a slow oven for 3 hours. Mrs. Arthur L. Bunting 218 CAKES STRAWBERRY SHORTCAKE 2 cups pastry flour V4 cup shortening V2 cup cornstarch 1 cup milk 4 level tsp. baking powder 2 baskets strawberries 1/2 tsp. salt 2 cups sugar Sift together the dry ingredients ; with two knives cut in the shortening, use the milk in mixing to a soft dough; the dough should be too moist to knead. Press the dough into two well- buttered layer-cake pans. Bake about 15 minutes. Hull, wash and drain the berries, reserve a few choice berries for a garnish, cut the others in halves, mix with the sugar and let stand until the cake is ready. Spread the cakes with butter. Put the cakes together with the prepared berries between and above. Mrs. Norman S. Essig STRAWBERRY SHORTCAKE A LA MODE Make a strawberry shortcake with biscuit crust. Make a sauce of 1 cup strawberry juice, K cup melted butter, and pow- dered sugar to taste. Serve this with the shortcake, passing it to each person. Alice L. Van Lennep CHOCOLATE ECLAIRS With two teaspoons shape chou paste on a buttered baking- dish in strips 4 inches long and 1 inch wide. Bake in an oven, hot on the bottom, about 25 minutes. When cold, slit each c^ke on one side and put in a spoonful of EngHsh cream. Cover the smooth side of each cake with confectioners' frosting made with chocolate and flavored with >< tsp. of vanilla. CHOU PASTE 1 cup boiling water 1 level cup flour V2 cup butter or other shortening 3 large eggs Heat the water and shortening to the boiling point, sift in the flour, stir and cook until the mixture forms a smooth mass that does not stick to the pan. Turn into an earthen bowl; break in one of the eggs and beat until smooth; beat in the other eggs, one at a time, beating each time until smooth and light. 219 THE MODERN CLUB ENGLISH CREAM FILLING y2 cup flour IV2 cups hot milk Va level tsp. salt 2 eggs or 1 whole egg and 2 yolks y^ cup cold milk 3^ cup sugar Vi tsp. vanilla extract Mix the flour, salt and cold milk to a smooth paste and stir into the hot milk in a double boiler; continue to stir until the mix- ture thickens; cover and let cook 10 minutes, stirring occasionally. Beat the eggs, beat in the sugar, and stir into the hot mixture; cover and let cook 5 minutes or until the egg is set, stirring once or twice. When cold, add the extract and use. Mrs. Norman S. Essig DOUGHNUTS 1 cup sugar 3 eggs 1 cup milk 5 tbsp. butter 3 tsp. baking powder 1 small nutmeg, grated Flour enough to roll as soft as possible Cook in boiling lard. POINTS ON FRYING DOUGHNUTS To prevent large cracks in doughnuts when frying, have the dough soft, turn the cakes as soon as they come to the top of the fat and often during the cooking. Too much flour makes dry, hard doughnuts. The choicest results in color and texture of doughnuts are secured with fat that has not been previously used for frying. After repeated fryings, fat should be discarded for all cooking purposes. The life of fat is lengthened by passing it through a nap- kin laid over a strainer after each use; by this means flour and other foreign substances that burn and become black at a much lower degree of heat than fat, are removed. An extra yolk of egg will furnish fat enough to do away with the addition of butter or other form of fat to a doughnut mixture. Contributed SALVATION ARMY DOUGHNUTS 5 cups flour (more if necessary) 1 tsp. salt 2 cups sugar 2 eggs 5 level tsp. baking powder \y^ cups milk 1 tbsp. lard 220 CAKES These ingredients are sufficient to make 4 dozen doughnuts. Captains V. Booth and A. McAllister CRULLERS 1I^ cups sugar 5 tbsp. butter 1 cup milk 4 tsp. baking powder 1 tsp. salt Flour enough to make dough easy 2 eggs to handle Roll out y2 inch thick and fry in deep fat. Mrs. Herbert Fox FROSTING, No. 1 White of 1 egg 1 tbsp. lemon juice 1 cup powdered sugar Put the unbeaten white of the egg into a bowl, add the sugar in small quantities, beating with a spoon. When all has been added, stir in the lemon juice. For chocolate frosting, omit the lemon and add melted chocolate and ^4. tsp. vanilla. Contributed FROSTING, No. 2 1 cup powdered sugar 1 tbsp. boiling water 1 tbsp. lemon juice vStir the boiling water into the sugar and add the lemon juice. If too stiff, add a little more boiling water. Melted chocolate may be added to it instead of the lemon. Chocolate may be melted in a bowl over steam. Contributed ORNAMENTAL FROSTING Whites of 3 eggs 3 cups confectioners' sugar 3 tsp. lemon juice Put the eggs in a large bowl. Add 1 tbsp. sugar and beat 5 minutes. Repeat until the mixture begins to thicken, then add the lemon juice. Continue to add sugar until the frosting will not run together when cut with a knife. Spread a thin layer of frosting on the cake and, when dry, cover with a layer y^ inch thick. When 221 THE MODERN CLUB firm, mark it for cutting. Add sugar more rapidly to the remainder of the frosting until it begins to harden on the spoon and bowl. Put a confectioners' tube into the end of a pastry bag. Partially fill the bag with frosting, twist the end tightly, and press the frost- ing through in the desired design. Mrs. Norman S. Essig BOILED FROSTING 1 cup sugar Vs cup boiling water White of 1 egg Boil the sugar and water together until the syrup threads. Cool slightly and pour gradually on the beaten white. Beat until cold, then spread on cake. Cooked frostings may be spread on hot or cold cakes, and uncooked frostings on cakes slightly warm. Frostings made with boiling water should be used on cold cakes. Mrs. Norman S. Essig ICING FOR A CAKE 2 squares of chocolate y^ cup milk 1 cup brown sugar Small piece of butter Let boil for 10 minutes. Miss M. A. Leas CAKE ICING 1 cup brown sugar 1 cup cream 1 cup white sugar Piece of butter size of egg Boil all together until it spins a thread, then beat until ready to go on cake. Mrs. C. H. Landenberger, Jr. CHOCOLATE ROCKS % cup butter 2 tbsp. milk Va cup Crisco 1 tsp. soda 11/2 cups brown sugar 1 tsp. cream of tartar 2 eggs 1 tsp. cinnamon 1/2 cup English walnuts (ground) 2 tsp. cocoa 34 cup dates 1 tsp. vanilla 34 cup raisins 2^/2 cups flour Bake in hot oven. Miss Alice L. Van Lennep 222 CAKES CONDES Whites of 2 eggs 2 oz. almonds 34 cup powdered sugar Fhiff paste Beat the eggs until stiff; add the sugar gradually, then the almonds, which have been blanched and chopped fine. Roll the paste yi inch thick. Cut in strips 3>^ inches long and 1 inch wide. Spread the mixture on each strip to within }i inch of the edge. Sprinkle with powdered sugar and bake 15 minutes in a moderate oven. Mrs. Norman S. Essig COOKIES 1^4 lbs. butter 1 lb. sugar 1 lb. flour 2 eggs Pinch of salt Cream butter and sugar, add egg, salt and flour. Make in long rolls on floured platter and stand in ice-box over night. In the morning cut very thin with a knife and brush with egg white and dust with sugar. Mrs. Herbert Fox COOKIES 5 oz. butter 1 egg 7 oz. pulverized sugar ^2 nutmeg grated, or cinnamon if 8 oz. flour preferred Vi tsp. salt Beat the egg without separating and stir it into the creamed butter and sugar, add the nutmeg and salt, then the flour. Turn into a small bowl and stand in the refrigerator for 3 or 4 hours, or until the next day if more convenient, when they will roll out very thin. Bake in a quick oven imtil a light brown. Mrs. James F. Magee, Jr. COOKIES 2 cups granulated sugar Nutmeg 1 cup shortening (lard and butter 1 tsp. lemon extract or all lard) 5 cups flour 3 eggs 1 tsp. soda (in sour cream) 1 cup sour cream or sour milk 1 tsp. baking powder (in flour) Salt Dropped with a teaspoon on floured tins. Makes 5 dozen. Mrs. Walter Wilhelm. 223 THE MODERN CLUB KARRIE'S KOOKIES Sold by American Red Cross Auxiliary 84. V2 cup melted lard V^ cup raisins 1 cup brown sugar 1/2 cup nuts V2 cup milk V2 tsp. salt 1 egg Vanilla V/z cups flour or substitute 1^/2 tsp. baking powder 2 squares melted chocolate Drop on buttered tins. Mrs. E. Pusey Passmore OATMEAL COOKIES 1 cup sugar lYz tsp. baking powder 1 tbsp. butter IV2 tsp. almond extract 2 eggs 21/2 cups rolled oats Cream butter and sugar, add well-beaten eggs and almond extract. Then add rolled oats and baking powder. Drop on greased pans about ^ tsp. of mixture far enough apart so cakes do not run together. Bake in rather quick oven. Mrs. D. H. Cantrell SUGAR COOKIES 2 cups sugar . 1 cup butter 2 eggs Yz cup cornstarch 1 tsp. soda Mrs. A. Reed McIntire SUGAR COOKIES V2 cup butter 1 egg 1 cup sugar i/^ tsp. baking powder V4 cup milk Flour to roll thin Flavoring Roll a little at a time. Cut out. Bake about 10 minutes. They may be flavored with vanilla, lemon or cinnamon, using 1 tsp. Any cake recipe with butter may be used for cookies, adding flour to it so as to roll thin. Contributed JUMBLES, No. 1 1 cup sugar 1 egg, beaten whole 1 cup butter iy2 cups sifted flour Cream sugar and butter, add egg, then slowly add sifted flour. Flavor and drop from teaspoon on baking-tins. Bake in quick oven. Contributed 224 CAKES If sweet milk is used take 2 tsp. cream of tartar and 1 tsp. of soda. Bake as a loaf or in 2 layers. MOCHA ICING 1 tbsp. melted butter 1 dessertspoon ground coffee 2 cups pulverized sugar 2 tsp. cocoa Vanilla Mix melted butter and sugar together. Boil ground coffee in yi cup of water 15 or 20 minutes. Then take 2 tbsp. of the coffee and cream all three together. Then add cocoa and vanilla, Mrs. William E. Banner CHOCOLATE CAKE, No. 1 4 eggs 1/2 cup butter (well creamed with 2 squares chocolate (dissolved in sugar) 3 tbsp. hot water) 1% cups flour xy^ cups sugar 1 tsp. vanilla Vi cup milk 1 heaping tsp, baking powder Bake 45 minutes. FILLING 2 cups powdered sugar 2 tbsp. cocoa Butter (size of a walnut) 1 tbsp. vanilla Dissolve in coffee (about % cup), Mrs. Arthur L. Bunting CHOCOLATE CAKE, No. 2 2 cups sugar 3 eggs V2 cup butter 3 cups flour 1 cup milk 3 tsp. baking powder Bake in 3 or 4 layers. FROSTING AND FILLING V4 cake (full) Baker's chocolate 5 tbsp, milk 1 cup pulverized sugar Scrape the chocolate and put it on the back of the range to melt. When melted, stir in the milk and sugar, and let it boil 5 minutes, stirring constantly to keep from burning. Spread on top and between layers. It does not thicken until cold. Mrs. a. a. O'Daniel 209 THE MODERN CLUB CHOCOLATE CAKE, No. 3 V2 lb- butter 2 cups flour 6 eggs 1 heaping tsp. baking powder 2 cups granulated sugar 1 tsp. vanilla 1/2 lb. Baker's chocolate (melted) Beat butter and sugar to a cream, add yolks of eggs well beaten, keep beating and add milk slowly, then the flour. Beat very light. Beat whites of eggs stiff, add gradually to the mixture. Stir in the chocolate after melting. Beat thoroughly, add baking powder and vanilla. Mrs. George R. Sullivan CHOCOLATE CAKE, No. 4 1 cup sugar 1 small tsp. soda 1 egg V4 cup grated chocolate 1 heaping tbsp. butter V/z cups flour V2 cup sour milk (or sweet) 1 tsp. vanilla Cream the sugar, egg and butter. Add sour milk (or sweet milk), soda, chocolate melted in a little hot water, flour and vanilla. Bake as loaf or in 2 layers. If sweet milk is used, then use both soda and cream of tartar — one tsp. soda, 2 tsp. cream of tartar. Mrs. G. C. Chance CHOCOLATE CAKE, No. 5 IV2 cups sugar 2 tsp. baking powder 1/2 cup butter 3 eggs Yz cup milk 14 lb. grated chocolate 1% cups flour 5 tbsp. sugar Add boiling milk until a thick paste and add to the batter. Bake in small pans. Mrs. Herbert Fox CHOCOLATE CAKE, No. 6 2 oz. chocolate 1/2 cup milk Va cup butter 3 tsp. baking powder IV2 cups sugar 1 tsp. vanilla 4 eggs 2 cups flour Dissolve the chocolate in 5 tbsp. of boiling water. Cream the butter, add the sugar gradually, beating all the while. Separate the eggs and beat the yolks and add them to the butter and sugar; 210 CAKES then add the milk, then the melted chocolate, cooled vanilla, and the flour, which has been sifted with the baking powder; give all a vigorous beating. Beat the whites of the eggs to a stiff froth and stir them into the mixture quickly and lightly. Turn into 2 greased jelly-cake pans and bake in a moderate oven. FILLING FOR CHOCOLATE CAKE 3 tbsp. flour Yolk of 1 egg 1 V4 cups milk V2 cup sugar 1 oz. chocolate 1 tsp. vanilla Moisten the flour with % cup cold milk and cook in the hot milk 20 minutes. Add 1 tbsp. hot water to the chocolate and beat until it is smooth. Beat the yolk of the egg and add the sugar to it, then the chocolate, then gradually the hot milk and flour. Return to double boiler and cook over hot water for 5 minutes, stirring it constantly. Remove from the fire and, when cool, add the vanilla. The white may be used for boiled frosting. Drexel Institute CHOCOLATE BROWNIES 2 eggs 1 cup butter 1 cup sugar 1 cup nuts Vi cup flour yz tsp. vanilla Bake in a square pan and cut in squares. N. M. Johnson (Through Mrs. Edward E. Montgomery) BOSTON LAYER CAKE 1 lb. pulverized sugar 1 cup milk 1/2 lb. butter 1 lb. flour 4 eggs 2 tsp. baking soda 1 tsp. vanilla Cream the butter and sugar together, add slightly beaten yolks of eggs, then the milk; flour mixed and sifted with baking powder, the stiffly beaten whites of eggs and the vanilla. Bake in layers in moderate oven. ICING 1 lb. sugar y^ cup water Whites of 3 eggs 211 THE MODERN CLUB Boil until stringy, add whites of eggs well beaten. Spread on cake. Mrs. Godfrey N. Degerberg GINGERBREAD, No. 1 2Vi cups flour 1 cup sour milk y2, cup sugar IV2 tsp. soda bicarbonate 2 tsp. ginger 1 cup molasses 1 tsp. cinnamon 1 egg, beaten light 3 tbsp. melted drippings Mix and sift dry materials, beaten egg, pour wet mixture into dry and mix and beat it thoroughly. Bake it in greased muffin tins or shallow pan for about 25 minutes in a moderate oven. Mrs. Norman S. Essig GINGERBREAD, No. 2 V4 cup butter 13/4 cups flour V2 cup sugar 1 tsp. ginger 1 egg V2 tsp. cinnamon Vz cup molasses Salt Vz cup milk (sour if possible) V2 tsp. soda Sift the flour, spice, salt and soda together. Mix in the order given. Bake in a pan where the dough will be about 1 inch thick. It will take about 30 minutes in a moderate oven. Contributed SOFT GINGERBREAD, No. 3 1 cup milk 4 cups flour 1 cup butter 1 tsp. soda 1 cup molasses 5 eggs Beat eggs separately. A little lard mixed with the butter will make it lighter. Then bake. Elisabeth Warren Green GINGERBREAD, No. 4 1 cup lard and butter (mixed and 1/2 cup brown sugar mixed with melted) molasses 2 eggs 1 cup seeded raisins (chopped) 1 big cup sour milk V2 tsp. ginger V2 cup molasses (Porto Rico mo- A little nutmeg lasses if possible) Flour to make batter not too stiff Mrs. a. A. O'Daniel 212 CAKES AN INEXPENSIVE GINGERBREAD, No. 5 (Use level measurements only for success) Va cup New Orleans molasses 1 level tsp. cinnamon 6 tbsp. shortening 1 level tsp. ginger 2 cups flour 1/2 level tsp. allspice 2 level tbsp. baking powder Vi level tsp. cloves V2 cup water Beat to mix. Bake in shallow oblong pan, well-greased and floured, in moderate oven, 35 minutes. Mrs. M. a. Wilson GINGERBREAD, No. 6 1 cup shortening (half lard and 2 eggs butter) 3 cups flour 1 cup New Orleans molasses 1 tsp. soda 1 cup brown sugar (dark) 1 tbsp. ginger 1 cup sweet milk V2 tbsp. cinnamon Sift flour and spices together. Mix eggs, sugar and shortening, and beat well. Add molasses, then milk, then flour. Scald soda and stir lightly. Mrs. Brooke M. Anspach MARKET GINGERBREAD, No. 7 Vi lb. butter 1 cup sugar 2 eggs 21/2 cups flour 1 cup molasses V^ cup milk (scant) Cinnamon and ginger to taste For a change in flavoring use part of grated lemon and juice. Contributed SOFT GINGER CAKE, No. 1 1 egg yz tsp. baking soda ^2. cup sugar IV2 cups flour 1/2 cup butter 1 tsp. ginger 1 cup molasses 1 tsp. cinnamon V2 cup boiling water 1 tsp. nutmeg Mrs. William E. Hetzell 213 THE MODERN CLUB SPICE CAKES, No. 2 3 eggs 1 cup milk 2 cups flour Vz tsp. baking soda iy2 cups sugar 1 cup raisins, chopped 1 cup butter 1 tbsp. cinnamon A little nutmeg To mix, separate eggs, cream sugar and butter, then add yolks; add ^ cup of milk, then flour, fold in whites, then rest of milk with baking soda in it, then cinnamon and raisins last. Mrs. George U. Rehfuss DELICIOUS GINGER CAKE, No. 3 1 cup butter V2 cup milk 1 cup molasses 3 eggs 1 cup sugar 2 tsp. ginger 3 cups flour V4 cup cinnamon 3 level tsp. baking powder Put all in a bowl and beat hard for 3 minutes. Bake in moder- ate oven ^ hour. Mrs. Herbert Fox DROP GINGER COOKIES, No. 4 1 cup shortening 4 tbsp. lukewarm water 1 cup molasses 1 tsp. soda 1 cup sugar 2 tsp. ginger 2 eggs 4 cups flour Mrs. James A. Campbell GINGER SNAPS, No. 1 1 cup sugar 1 tsp. soda 1 cup molasses 1 tbsp. ciimamon 1 cup butter 1 tbsp. ginger Flour enough to stiffen Roll out as thin as possible. Mrs. Harold B. Beitler GINGER SNAPS, No. 2 1 cup sugar 2 tbsp. ginger 2 cups molasses 1 tsp. cinnamon 1 cup butter 3 pts. flour 2 tsp. soda Pinch of salt 214 CAKES Roll as thin as possible. Bake quickly. Mrs. Marie A. Jones GINGER SNAPS, No. 3 2 coffee cups molasses 1 tsp. salt 1 cup butter 2 tsp. ginger 1 cup brown sugar Grated rind of 1 orange 2 tsp. white sugar Flour Put on the stove till it comes to a boil, then add enough flour to make a stiff dough, roll and cut into snaps. Mrs. Jos. M. Peale POUND CAKE OR LIGHT CHRISTMAS CAKE V2 lb. butter 6 oz. seedless or sultanas 1/2 lb. white sugar V^ lb. citron 5 eggs (add one at a time, beaten 1 tsp, baking powder slightly) 1 tbsp. milk 6 oz. seeded raisins, or 2V^ cups flour Flavor with vanilla, line tin with paper and bake in slow oven 2 hours. Dates and blanched almonds may be used if desired, but the cake as it stands is good. Mrs. Edwin Wilson OATMEAL CAKES 1 cup pulverized sugar V2 tsp. salt 2 large tbsp. butter 2V2 cups rolled Quaker oats 2 eggs, beaten separately 1 tsp. baking powder 1 tsp. vanilla Cream butter and sugar together ; then add other ingredients. Drop from spoon far apart. When done sprinkle with pulverized sugar and cinnamon. Mrs. J. Clifford Jones POUND CAKE 1/2 cup butter Vi level tsp. mace or Vs cup sliced 1 level cup fine granulated sugar citron 4 egg-yolks, beaten light 1 level cup and 2 level tbsp. flour 4 egg-whites, beaten dry 2 level tsp. baking powder 215 THE MODERN CLUB Mix as a butter cake, sifting the mace, flour and baking powder together. No liquid being used, add part of the whites before the flour, etc. Bake in a pan 8)4 x 6}^ inches about 35 minutes. When citron is used push the slices into the mixture lengthwise after the mixture is in the pan. Cover with a plain boiled frosting or omit the frosting. Contributed SPICE CAKE, No. 1 1 cup butter 3 eggs 2 cups brown sugar 2 tsp. cinnamon 3V2 cups flour V2 tsp. cloves 1 cup cold water Vi tsp. nutmeg 2 tsp. baking powder 1 large cup raisins and currants Half of this makes a nice-sized cake. Mrs. William E. Banner SPICE CAKE, No. 2 1 cup granulated sugar 1 tsp. lemon extract 3/4 cup butter V2 cup sour milk 4 eggs 1 tsp. soda 1 tsp. cinnamon 2 cups flour 1 tsp. cloves 1 cup jelly Beat whites of eggs separately and add the beaten jelly and mix in last. Bake in layers. Mrs. John G. Pew FRUIT CAKE MADE WITH YEAST, No. 1 3 cups milk V2 cup butter 3 pts. flour 1 egg 1 tsp. salt 1 cup dried, preserved or candied V2 cup sugar fruit 1 cake yeast Make a drop batter of 1 cup of milk (heated and cooled until lukewarm) and a part of the flour; add the yeast cake dissolved in }^ cup of lukewarm water. Let it rise in a warm place until double. Add the rest of the milk and flour enough to make the same sort of a batter. Again keep it warm and let it rise until double. Now cream the butter and sugar and combine with the egg, well beaten. Add this mixture to the light batter with the 216 CAKES fruit and salt. It may be necessary to add a little more flour. The batter should be thin enough to take the form of the mold easily. Fill the molds yi full of batter and let it rise a little more than double. Bake 30 minutes, in a moderate oven. When done, prepare a sauce with 1 pt. sugar, 1 pt. water, and flavoring, boiling together 5 minutes. Pour over the cakes and serve hot or cold. Sauce must be poured over while warm. Mrs. Norman S. Essig FRUIT CAKE, No. 2 V2 lb. walnuts 2 tbsp. butter Vi lb. almonds 2 eggs Vi lb. candied cherries V^ cup milk 1 lb. dates 2 tsp, baking powder 1 cup sugar IV2 cups flour A pinch of salt Put walnuts, almonds, cherries and dates in whole; blanch almonds, rinse cherries in water, flour dates. Bake 1 hour and 20 minutes. Mrs. William E. Banner FRUIT LAYER CAKE, No. 3 IV^ cups sugar Yolks of 4 eggs 1 cup butter 2 cups flour % cup milk 2 tsp. vanilla Whites of 4 eggs Bake 2 layers, and in remaining batter stir: 1 cup raisins 1 tsp. cinnamon 1 cup currants V4 tsp. cloves Mrs. Harold B. Beitler WHITE FRUIT CAKE Whites of 10 eggs 1 lb. citron 1 lb. granulated sugar 1 lb. paper-shell almonds V2 lb. flour 1 cocoanut, grated 1/2 lb. butter Cream butter and sugar, then stir in cocoanut, then flour, nuts, citron and last white of eggs. Miss Eva Hoover 217 THE MODERN CLUB FRUIT OR BLACK CAKE (Mary D. W. Randolph) 1 Vi lbs. butter 2 tsp. cinnamon 1 lb. sugar 1 tsp. mace and cloves mixed 1 lb. flour 13 eggs 1 lb. citron 3 lbs. raisins, seeded and chopped 1 grated nutmeg 2 lbs. currants Beat butter and sugar thoroughly, then stir in ^ lb. flour, beat the eggs very light, which add gradually, then the remainder of the flour, half at a time. After beating well, add spices. Mix all the fruit together and add one-third of it at a time. Beat well. Bake in a moderate oven. Mrs. L. H. Richards FRUIT LAYER CAKE 1 y-i cups sugar Yolks of 4 eggs 1 cup butter 2 cups flour % cup milk 2 tsp. vanilla Whites of 4 eggs Bake two layers, and in remaining batter stir 1 cup raisins 1 tsp. cinnamon 1 cup currants 14 tsp. cloves Mrs. Edward Cadwallader GRANDMOTHER LEVIS' FRUIT CAKE V2 lb. butter V2 lb. raisins V2 lb. flour V2 lb. currants 1 tsp. baking powder 1 tsp. spices (nutmeg and cinnamon) 1 tbsp. finely cut orange peel V2 lb. sugar 1 tbsp. finely cut lemon peel 5 eggs Cream butter and sugar. Add eggs, well beaten. Add flour with baking powder mixed in. Add orange and lemon peels, then raisins and currants (previously rubbed in flour to clean them). Add spices. Cover with brown paper and bake in a slow oven for 3 hours. Mrs. Arthur L. Bunting 218 CAKES STRAWBERRY SHORTCAKE 2 cups pastry flour Vi cup shortening V2 cup cornstarch 1 cup milk 4 level tsp. baking powder 2 baskets strawberries yz tsp. salt 2 cups sugar Sift together the dry ingredients ; with two knives cut in the shortening, use the milk in mixing to a soft dough; the dough should be too moist to knead. Press the dough into two well- buttered layer-cake pans. Bake about 15 minutes. Hull, wash and drain the berries, reserve a few choice berries for a garnish, cut the others in halves, mix with the sugar and let stand tmtil the cake is ready. Spread the cakes with butter. Put the cakes together with the prepared berries between and above. Mrs. Norman S. Essig STRAWBERRY SHORTCAKE A LA MODE Make a strawberry shortcake with biscuit crust. Make a sauce of 1 cup strawberry juice, ^ cup melted butter, and pow- dered sugar to taste. Serve this with the shortcake, passing it to each person. Alice L. Van Lennep CHOCOLATE ECLAIRS With two teaspoons shape chou paste on a buttered baking- dish in strips 4 inches long and 1 inch wide. Bake in an oven, hot on the bottom, about 25 minutes. When cold, slit each cake on one side and put in a spoonful of English cream. Cover the smooth side of each cake with confectioners' frosting made with chocolate and flavored with y^ tsp. of vanilla. CHOU PASTE 1 cup boiling water 1 level cup flour yi cup butter or other shortening 3 large eggs Heat the water and shortening to the boiling point, sift in the flour, stir and cook until the mixture forms a smooth mass that does not stick to the pan. Turn into an earthen bowl; break in one of the eggs and beat until smooth; beat in the other eggs, one at a time, beating each time until smooth and light. 219 THE MODERN CLUB ENGLISH CREAM FILLING V2 cup flour IV^ cups hot milk y^ level tsp. salt 2 eggs or 1 whole egg and 2 yolks V2 cup cold milk y^ cup sugar 1/2 tsp. vanilla extract Mix the flour, salt and cold milk to a smooth paste and stir into the hot milk in a double boiler; continue to stir until the mix- ture thickens; cover and let cook 10 minutes, stirring occasionally. Beat the eggs, beat in the sugar, and stir into the hot mixture; cover and let cook 5 minutes or until the egg is set, stirring once or twice. When cold, add the extract and use. Mrs. Norman S. Essig DOUGHNUTS 1 cup sugar 3 eggs 1 cup milk 5 tbsp. butter 3 tsp. baking powder 1 small nutmeg, grated Flour enough to roll as soft as possible Cook in boiling lard. POINTS ON FRYING DOUGHNUTS To prevent large cracks in doughnuts when frying, have the dough soft, turn the cakes as soon as they come to the top of the fat and often during the cooking. Too much flour makes dry, hard doughnuts. The choicest results in color and texture of doughnuts are secured with fat that has not been previously used for frying. After repeated fryings, fat should be discarded for all cooking purposes. The life of fat is lengthened by passing it through a nap- kin laid over a strainer after each use; by this means flour and other foreign substances that bum and become black at a much lower degree of heat than fat, are removed. An extra yolk of egg will furnish fat enough to do away with the addition of butter or other form of fat to a doughnut mixture. Contributed SALVATION ARMY DOUGHNUTS 5 cups flour (more if necessary) 1 tsp. salt 2 cups sugar 2 eggs 5 level tsp. baking powder xy^ cups milk 1 tbsp. lard 220 ^ CAKES These ingredients are sufficient to make 4 dozen doughnuts. Captains V. Booth and A. McAllister CRULLERS IV4 cups sugar 5 tbsp. butter 1 cup milk 4 tsp. baking powder 1 tsp. salt Flour enough to make dough easy 2 eggs ^^ handle Roll out y^ inch thick and fry in deep fat. Mrs. Herbert Fox FROSTING, No. 1 White of 1 egg 1 tbsp. lemon juice 1 cup powdered sugar Put the unbeaten white of the egg into a bowl, add the sugar in small quantities, beating with a spoon. When all has been added, stir in the lemon juice. For chocolate frosting, omit the lemon and add melted chocolate and }4 tsp. vanilla. Contributed FROSTING, No. 2 1 cup powdered sugar 1 tbsp. boiling water 1 tbsp. lemon juice Stir the boiling water into the sugar and add the lemon juice. If too stiff, add a little more boiling water. Melted chocolate may be added to it instead of the lemon. Chocolate may be melted in a bowl over steam. Contributed ORNAMENTAL FROSTING Whites of 3 eggs 3 cups confectioners' sugar 3 tsp. lemon juice Put the eggs in a large bowl. Add 1 tbsp. sugar and beat 5 minutes. Repeat until the mixture begins to thicken, then add the lemon juice. Continue to add sugar until the frosting will not run together when cut with a knife. Spread a thin layer of frosting on the cake and, when dry, cover with a layer J4 inch thick. When 221 THE MODERN CLUB firm, mark it for cutting. Add sugar more rapidly to the remainder of the frosting until it begins to harden on the spoon and bowl. Put a confectioners' tube into the end of a pastry bag. Partially fill the bag with frosting, twist the end tightly, and press the frost- ing through in the desired design. Mrs. Norman S. Essig BOILED FROSTING 1 cup sugar Vs cup boiling water White of 1 egg Boil the sugar and water together until the syrup threads. Cool slightly and pour gradually on the beaten white. Beat until cold, then spread on cake. Cooked frostings may be spread on hot or cold cakes, and uncooked frostings on cakes slightly warm. Frostings made with boiling water should be used on cold cakes. Mrs. Norman S. Essig ICING FOR A CAKE 2 squares of chocolate y^ cup milk 1 cup brown sugar Small piece of butter Let boil for 10 minutes. Miss M. A. Leas CAKE ICING 1 cup brown sugar 1 cup cream 1 cup white sugar Piece of butter size of egg Boil all together until it spins a thread, then beat until ready to go on cake. Mrs. C. H. Landenberger, Jr. CHOCOLATE ROCKS % cup butter 2 tbsp. milk Va cup Crisco 1 tsp. soda 11/2 cups brown sugar 1 tsp. cream of tartar 2 eggs 1 tsp. cinnamon V2 cup English walnuts (grotmd) 2 tsp. cocoa % cup dates 1 tsp. vanilla 34 cup raisins 2V2 cups flour Bake in hot oven. Miss Alice L. Van Lennep 222 CAKES CONDES Whites of 2 eggs 2 oz. almonds % cup powdered sugar Puff paste Beat the eggs until stiff; add the sugar gradually, then the ahnonds, which have been blanched and chopped fine. Roll the paste }4 inch thick. Cut in strips 3}4 inches long and 1 inch wide. Spread the mixture on each strip to within ^ inch of the edge. Sprinkle with powdered sugar and bake 15 minutes in a moderate oven. Mrs. Norman S. Essig COOKIES lYs lbs. butter 1 lb. sugar 1 lb. flour 2 eggs Pinch of salt Cream butter and sugar, add egg, salt and flour. Make in long, rolls on floured platter and stand in ice-box over night. In the morning cut very thin with a knife and brush with egg white and dust with sugar. Mrs. Herbert Fox COOKIES 5 oz. butter 1 egg 7 oz. pulverized sugar 14 nutmeg grated, or cinnamon if 8 oz. flour preferred V4 tsp. salt Beat the egg without separating and stir it into the creamed butter and sugar, add the nutmeg and salt, then the flour. Turn into a small bowl and stand in the refrigerator for 3 or 4 hours, or until the next day if more convenient, when they will roll out very thin. Bake in a quick oven until a light brown. Mrs. James F. Magee, Jr. COOKIES 2 cups granulated sugar Nutmeg 1 cup shortening (lard and butter 1 tsp. lemon ejrtract or all lard) 5 cups flour 3 eggs 1 tsp. soda (in sour cream) 1 cup sour cream or sour milk 1 tsp. baking powder (in flour) Salt Dropped with a teaspoon on floured tins. Makes 5 dozen. Mrs. Walter Wilhelm. 223 THE MODERN CLUB KARRIE'S KOOKIES Sold by American Red Cross Auxiliary 84. 1/2 cup melted lard y-i c«p raisins 1 cup brown sugar V2 cup nuts V2 cup milk y-i tsp. salt 1 egg Vanilla IV2 cups flour or substitute ly-i tsp. baking powder ' 2 squares melted chocolate Drop on buttered tins. Mrs. E. Pusey Passmore OATMEAL COOKIES 1 cup sugar xy^ tsp. baking powder 1 tbsp. butter \yi tsp. almond extract 2 eggs 2 1/2 cups rolled oats Cream butter and sugar, add well-beaten eggs and almond extract. Then add rolled oats and baking powder. Drop on greased pans about ^ tsp. of mixture far enough apart so cakes do not run together. Bake in rather quick oven. Mrs. D. H. Cantrell SUGAR COOKIES 2 cups sugar 1 cup butter 2 eggs 1/2 cup cornstarch 1 tsp. soda Mrs. a. Reed McIntire SUGAR COOKIES y^ cup butter 1 egg 1 cup sugar V2 tsp. baking powder V^ cup milk Flour to roll thin Flavoring Roll a little at a time. Cut out. Bake about 10 minutes. They may be flavored with vanilla, lemon or cinnamon, using 1 tsp. Any cake recipe with butter may be used for cookies, adding flour to it so as to roll thin. Contributed JUMBLES, No. 1 1 cup sugar 1 egg, beaten whole 1 cup butter iy2 cups sifted flour Cream sugar and butter, add egg, then slowly add sifted flour. Flavor and drop from teaspoon on baking-tins. Bake in quick oven. Contributed 224 CAKES JUMBLES, No. 2 y-i lb. butter 2 eggs 14 lb. sugar Vs nutmeg 1/2 lb. flour Sift the spice with the flour. Cream the butter ; add the sugar gradually. Add the eggs unbeaten and stir until light. Add the flour slowly and mix well. Place the dough on a smooth baking sheet, using 1 tsp. for each jumble. Bake in a moderate oven until the edges are a delicate brown. Remove from the sheet as soon as they are taken from the oven. Contributed MERINGUE GLACE Whites of 4 eggs iVi cups powdered sugar or 1 cup Vi tsp. vanilla fine granulated sugar Beat the whites until stiff, add gradually two-thirds of sugar, and continue beating until the mixture will hold its shape; fold in remaining sugar and add flavoring. Shape with a spoon or pastry bag and tube on wet board covered with letter paper. Bake 30 minutes in slow oven, remove from paper, and put in pairs together, or if intending to fill with whipped cream or ice cream, remove soft part with spoon and place meringues in oven to dxy. Mrs. Norman S. Essig COCOANUT MACAROONS Whites of 2 eggs 1/2 cup pulverized sugar 2 cups shredded cocoanut Beat the sugar slowly into the stiffly beaten whites of eggs. Drop from teaspoon in buttered tins. Bake about 30 minutes in a moderate Oven. Mrs. Harold DeLancey Downs MACAROONS Whites of 2 eggs iVi cups almond powder Mix the almond powder gradually with unbeaten whites of the eggs. The mixture should be stiff enough to look somewhat rough. If not sufficiently thick, more powder must be added. Cover baking-sheets with unbuttered paper. Drop the macaroon mixture on the paper, allowing 1 tsp. for each macaroon. Bake 225 THE MODERN CLUB in a very slow oven for 15 minutes, or until a delicate brown. The time should not exceed 20 minutes. When done, remove the sheet of paper and turn it upside down on a cake-cooler. Moisten the paper on the under side and remove the macaroons, or the paper may be laid on a wet board and allowed to stand until they can be removed. When cool, place in a tin box or a Mason jar. Contributed SPONGE FINGERS Whites of 3 eggs Vs cup flour Va cup powdered sugar -^ tsp. salt Yolks of 2 eggs Vi tsp. vanilla Beat the whites of the eggs until stiff and dry, add sugar gradually, and continue beating; add yolks of eggs, beaten until thick and lemon colored, then the vanilla. Fold in the flour, which has been sifted with the salt. Put mixture into a pastry- bag and shape 4}4 inches long and 1 inch wide on a tin sheet, covered with unbuffered paper. Sprinkle with powdered sugar and bake 8 minutes in a moderate oven. Remove from the paper with a knife. Contributed FILLING FOR CHARLOTTE RUSSE 1 tsp. granulated gelatin Vs cup powdered sugar Vi cup cold water 11/2 tsp. vanilla Va cup scalded cream 3y2 cups whipped cream Soak gelatin in the cold water, dissolve in the cream, strain into a bowl ; add sugar and vanilla. Place bowl in iced water and stir constantly and as it thickens fold in whipped cream, not all at once but one-third at a time. Should the mixture harden too quickly, melt over hot water, and again cool by stirring, then add the remaining whipped cream. Serve in center of one large dish lined with lady fingers or individual dishes lined with lady fingers. Mrs. Norman S. Essig ROLLED ALMOND WAFERS Vi cup butter V2 tsp. vanilla Vz cup powdered sugar Vi cup milk >i cup bread flour ^ cup finely chopped almonds Cream the butter, add the sugar graduall}^; then the milk, little by little. Add the flour and flavoring. Spread the mixture 226 CAKES very thinly on buttered baking-sheets. Use a spatula or thin knife for the purpose. Sprinkle well with chopped almonds. Mark in 3 -inch squares and bake very slowly until a delicate brown. Draw the pan to the door of the oven, separate the squares, turn them upside down, and roll them quickly in cylinder or cornucopia form. If in cornucopia form, they may be filled with sweetened and flavored whipped cream. Contributed CREAM PUFFS 1 cup hot water lYz cups pastry flour 1/2 cup butter 5 eggs Heat the butter and water until the water boils. Add the flour all at once and mix thoroughly. Cook 5 minutes, and when cool add the eggs unbeaten and one at a time. Beat until thor- oughly mixed. Drop by tablespoon on buttered baking-sheets and bake in a moderate oven 25 or 30 minutes. When cold make an opening with a round pastry tube and fill with cream. CREAM FILLING V3 cup flour }4 cup sugar 2 cups scalded milk V^ tsp. salt 2 eggs 1 tsp. vanilla iVz tsp. butter Moisten the flour with a little cold milk, add this to the hot milk. Cook 15 minutes in double boiler. Beat the eggs, sugar and salt together. Add to them the hot liquid and butter, return to double boiler and cook until the egg thickens. Remove from the fire; when cool add flavoring. Mrs. Norman S. Essig PLUNKETS 5 oz. butter 4^/2 oz. cornstarch 6 oz. pulverized sugar 1 oz. flour 3 eggs Pinch of mace Beat butter and eggs until light, add sugar, beat to cream; put eggs in separately, beating a few minutes between each one, then flour, cornstarch and mace. Bake in quick oven in small tins. Miss Marian L. Haines 227 THE MODERN CLUB HERMITS 2 cups sugar y^ lb. English walnuts 1 cup butter 1 teacup seedless raisins 3 eggs, well beaten 2 tsp. cinnamon y-i cup sour milk Vi tsp. cloves 1 level tsp. soda 3 cups flour Vz lb. figs 3 tsp. vanilla Cream sugar and butter, add eggs. Add soda to sour milk. Now chop figs, walnuts and raisins, mix cinnamon, cloves, flour and vanilla with this. Drop this batter, using a teaspoonful at a time, on well-larded baking-tins, 2 inches or so apart, and bake until light brown only. Mrs. Norman S. Essig SAND TARTS 1 lb. sugar V2 lb. butter Yolks of 3 eggs Whites of 2 eggs Flour enough for thick paste Roll thin and cut. Bake, sprinkle with sugar and cinnamon while hot. Mrs. F. R. Savidge ROCKS 1 scant cup butter Vz tsp. soda IV2 cups white sugar 1 lb. English walnuts, broken up 3 eggs IV2 cups seeded raisins, cut up 1 tsp. cinnamon 3 cups sifted flour Cream butter and sugar, then well-beaten yolks of eggs, cinnamon, then soda mixed in a little hot water, then add flour and well-beaten whites; last, nuts and raisins well floured with a portion of the 3 cups. Drop from teaspoon on greased pan a dis- tance apart and bake in a brisk oven. Mrs. William E. Banner CINNAMON BUN Butter size of egg 2 cups flour before sifting 1 cup sugar 1 cup milk 1 egg Cinnamon 3 tsp. baking powder Brown sugar 228 CAKES Cream butter and sugar, then drop in egg and beat well; add baking powder, flour and milk. Put in pan. Put melted butter on top and then cinnamon and brown sugar mixed, and bake. Mrs. William E. Banner CINNAMON BUNS 1 cup warm milk 4 egg yolks or 2 whole eggs 1 tsp. salt y^ cup butter Vi cup sugar 4 tbsp. cinnamon 1 tbsp. butter 2V^ cups brown sugar 1 cake compressed yeast 1 cup currants (if desired) Flour to make a soft dough Molasses Beat the milk, salt, sugar, butter, yeast and flour thoroughly. When the dough has risen add the beaten yolks of 4 eggs or 2 whole eggs, and flour enough to roll the mixture into a sheet % in. thick. Spread with >^ cup butter, and sprinkle thickly with cinnamon, brown sugar and currants if desired. Roll the dough as in making jelly roll, and cut it into slices 2 inches deep. Place the slices close together in a baking-pan with the cut surfaces up and down. When risen to twice their former size, bake in a moderate oven; just before putting into the oven brush the tops with molasses. Mrs. Norman vS. Essig VERY SIMPLE DUTCH CAKE Butter size of an egg 1 cup milk 1 egg 2 tsp. baking powder Vi cup sugar 2 cups flour Spread sugar and cinnamon on top and sprinkle lightly with water. This quantity fills two round cake-tins. Cut like a pie and serve hot. Mrs. Charles G. Hodge OATMEAL COOKIES 2 cups dry oatmeal 2 tsp. ground ciimamon 2 cups sifted flour 2 tsp. ground nutmeg 1 cup milk Vi tsp. ground cloves 1 cup butter and lard (equal parts) Vi tsp. salt 1 lb. brown sugar 2 tsp. baking powder 2 eggs 1 pkg. seeded raisins Mix together the oatmeal, flour, spices, raisins, salt and baking powder. Cream the butter, lard and sugar. Add the eggs (un- 229 THE MODERN CLUB beaten). Beat this well and add milk and stir mixture into dry ingredients. Drop into pans and smooth out to about % inch thick. Bake from 10 to 20 minutes in moderate oven. Leave in whole sheet or cut as little as possible before putting away. Place wax paper between layers if necessary to cut. Cut in small squares to serve. Mrs. Charles G. Hodge MERINGUES y-i lb. granulated sugar Whites of 4 eggs Beat the whites stiff, add the sugar a little at a time. Bake 45 minutes in a moderate oven on lard-prepared fiat pans. About a tablespoonful of the mixture for each meringue. Miss Irene C. Eisenbrey WALNUT KISSES 1 lb. sugar Pinch of cream of tartar 6 eggs (whites only) 1 pt. walnuts (chopped fine) 1 tbsp. flour (more if needed) Drop from teaspoon on wax papers. They are very hard to lift from the pans if not on paper. Bake in moderate oven until golden brown. Mrs. Harold B. Beitler BROWN SUGAR HERMITS 1 cup brown sugar V2 tsp. cinnamon Vz cup shortening V4 tsp. clove 1 egg creamed all together Little salt Va cup sour milk V2 cup raisins, chopped V2 tsp. soda Flour to roll not very stiff Cream sugar, shortening and egg together. Add other ingre- dients. Shape in small cookies and bake. Mrs. G. a. Van Lennep HERMITS xy-i cups brown sugar 1 tsp. soda dissolved in boiling 1 scant cup butter water 2V2 cups flour 1 cup seeded raisins (chopped) 3 well-beaten eggs 1 cup walnuts (chopped and salted) Drop in small spoonfuls on buttered tins and bake in a moderate oven. Mrs. Harold B. Beitler 230 PASTRY, PIES AND PUDDINGS The pie is an English institution, which, planted on American soil, forthwith ran rampant, and burst forth into an untold variety of genera and species. — H. B. Stowe. I PASTRY GENERAL RULES FOR PASTRY All the materials must be as cool as possible. Pastry flour should be used. The following fats may be used alone or in combi- nation of two: butter, butterine, lard, cottolene, beef drippings. The fat should not be cut very fine if a flaky crust is desired. Bak- ing powder is sometimes used. The dough should be mixed with a knife and not touched with the hands. It should be rolled in one direction only, and on one side, using but little flour. The dough is rolled thin and baked until brown. All pies made with fresh fruit should be made without an under crust. If sugar is used with fruit it should be placed on the bottom of the pie-plate. The crust should be cut in several places to allo\t the steam to escape. If an undercrust is used, this crust should be baked on the outside of a tin plate, then filled. In this case the crust must be pricked all over so as to keep its shape. If two crusts are ased, the lower one should be moistened around the edge with cold water, then a half-inch strip of paste should be placed around the edge of the under crust. This strip should be moistened, and the upper crust placed over the pie and pressed slightly around the edge. The paste may be made the day before using, then covered and placed on ice. It rolls more easily if placed on ice after mixing. Contributed PLAIN PASTRY IV4 cup pastry flour Vi tsp. salt \4 tsp. baking powder (if used) Va or V2 cup fat Ice water Mix in order given. Contributed PATTY SHELLS Roll puff paste y^, inch thick. Cut with a patty cutter and remove the centers from one-half the round with a small cutter Dampen the rounds near the edges and fit a ring on each, pressing lightly. Place in a towel between two pans of ice and chill the paste until stiff. In cold weather it may be chilled out of doors. Place the patties on a baking-sheet covered with two thick- nesses of brown paper and bake in a hot oven for about 25 minutes, 235 THE MODERN CLUB They should rise to full height and begin to brown in 12 or 15 minutes. The pieces cut from the rings may be baked and used for patty covers. When the patty shells are baked, remove the soft inside with a fork. Contributed CREAM HORNS Roll puff paste in a long narrow strip }i inch thick. Cut in strips 1 inch wide and 15 inches long. Roll the strips over wooden or metal cones, beginning at the top and having the edges overlap. Bake in a hot oven until a delicate brown. Remove from the oven and brush over with white of egg, slightly beaten, and mixed with 1 tsp. cold water. Sprinkle with sugar, return to the oven, and brown. Loosen at the end and slip the cones from the forms. When cold, fill with whipped cream, sweetened and flavored. Contributed SPANISH QUINCE PIE Line a deep plate with puff paste and bake until brown. Fill with a layer of quince marmalade, quite thick, cover with whipped cream that has been flavored with a little and sweetened with powdered sugar, and decorate the top with preserved cherries, angelica or citron. Serve very cold, Mrs. Norman S. Essig APPLE PIE Wipe and cut tart apples into eighths; remove the core and skins. Vary the amount of sugar according to the acidity of the apples, using from 1 to 3 tbsp. for 1 apple. If the apples are not juicy, add from >^ to 1 tbsp. water according to the size of the apple. The apples may be flavored with lemon juice and lemon rind, cinnamon or nutmeg, and should be covered with bits of butter. Place a narrow strip of paste around the edge of the plate, add the fruit and flavoring, and place the upper crust over all. Bake in a hot oven until the apples are soft and crust is brown, Mrs. Charles G. Hodge 236 PIES LEMON PIE, No. 1 1 large or 2 small lemons (remove Yolks of 3 eggs, well beaten seeds, squeeze out contents, 1 teacup sugar grate one-half rind) Vs teacup milk or cream Yz tbsp. butter Mix well, put in pastry and bake; when done take out and cool a little. Whites of 3 eggs beaten to a froth, then beat in 3 heaping tbsp. of sugar until stiff; spread on top of pie. Put in oven for a minute or so until brown. PASTRY FOR ABOVE PIE 1 pt. flour Pinch of salt, and mix with a little 2 tbsp. lard ice water Miss Dorothy Helm Martin LEMON PIE, No. 2 1 egg 2 tbsp. flour 1 cup sugar Juice and rind of 1 lemon 1 cup cold water Beat the yolk of the egg until light, add the sugar and flour gradually, then the juice and rind of the lemon. Mix thoroughly and add the cold water. Cook until like a thick custard, stirring constantly. When the mixture is cool, place it in a crust which has been baked. Cover it with a meringue made by beating the white of the egg and adding 1 tbsp. powdered sugar to it. Bake until a delicate brown. Contributed LEMON PIE, No. 3 3 cups boiling water Juice and rind of 1 lemon 1 tbsp, butter 1 tbsp, cornstarch 1 cup sugar 4 eggs V2 cup sugar Put the boiling water, butter, sugar, juice and rind of lemon in a double boiler. Mix in a bowl the cornstarch and yolks of eggs. Add to first mixture and stir until it thickens. Let cool, and put into a baked pie crust. Beat the whites of eggs with the sugar, very stiff, and cover pie. Brown in the oven. Miss|M. W. Lovell 237 THE MODERN CLUB LEMON MERINGUE PIE, No. 4 1 cup sugar V2 cup milk 1 tsp. butter 2 tsp. cornstarch 3 eggs 2 lemons Beat together the sugar, butter and yolks of 3 eggs and white of 1. Let the milk boil, then add cornstarch, boil a minute or two. When cool put with the other mixture, add juice of 2 lemons and rind of 1. This makes one pie. Miss Marian L. Haines PASTRY 1 cup flour 1 tsp. salt V2 cup lard Ice water to make a paste Mix in a cool place with a knife and roll quickly. LEMON PIE, No. 5 Grated rind of 1 lemon V2 cup sugar Yolks of 3 eggs Pinch of salt 4 tbsp. boiling water Beat together and cook to a thin custard. Beat white of eggs to a stiff froth, adding sugar gradually. Pour custard into this and beat well. Bake crust, then add filling and put in oven to set and lightly brown. Mrs. Willoughby F. Richardson MERINGUE Beat the whites of two eggs until stiff, add pulverized sugar until sweet enough. When the pie is cool, spread this on the top and brown (slightly) in a quick oven. Miss Marian L. Haines WASHINGTON PIE 1 tbsp. butter Va cup milk 1 cup sugar IV2 cups sifted flour 3 eggs (beaten separately) 1 large tsp. baking powder This will make 2 pies. When cold, split with sharp knife and spread with the following cream : 238 PIES 1 pt. milk 1 cup sugar Vz cup flour Vi lb. Baker's chocolate 2 eggs Vanilla Heat milk in double boiler, add well-beaten eggs to which have been added flour and sugar. Stir until it thickens, then add melted chocolate and flavor with vanilla. Mrs. E. G. Piper RAISIN PIE 1 cup sugar 1 cup chopped nuts y-i cup butter 3 eggs (reserve whites of 2 for top) 1 cup chopped raisins Pinch of salt Juice of 1 lemon Line mufiin tins with pie crust, fill, add beaten whites on top and bake. Evelyn Merwin NUT MINCE PIE Make the pastry for mince pie in the usual fashion, line the plates with it and fill with nut mincemeat, which is made thus: 1 cup chopped walnut meats V^ cup molasses 1 cup dark corn syrup 1/2 cup fruit juice 1/2 cup vinegar 1 tsp. allspice 1 cup seeded raisins 1 tsp. cinnamon 2 cups chopped apples 1 tsp. cloves 1 tsp. salt Mix in the order named. This quantity will make 2 large pies. The Epicure, Boston ENGLISH MINCE MEAT 5 lbs. currants Vz tsp. cinnamon 2 lbs. seedless raisins 5 lbs. suet 3 lbs. raisins, seeded 5 lbs. apples 5 lbs. brown sugar 4 lbs. citron y^ tsp. mace IV2 lbs. blanched almonds Have the suet, apples, citron and almonds chopped finely. Mix suet, apples, raisins, currants, citron and sugar and cook slowly for xyi hours. Then add the spices and almonds. Mince pies are always baked with both top and bottom crusts. Mrs. Norman S. Essig 239 THE MODERN CLUB PUMPKIN PIE Slowly bake the pumpkin in oven, then scrape out soft pumpkin ready for mixture. IV2 cups pumpkin V2 tsp. salt % cup brown sugar 2 eggs 1 tsp. cinnamon V/z cups milk V2 tsp. ginger IV2 cups cream Mix pumpkin, sugar, cinnamon, ginger and salt in the order given. Then add well-beaten eggs, milk and cream. Bake in 1 crust. Mrs. Norman S. Essig TARTS Roll puff paste ys inch thick and cut in 3-inch squares. Moisten each comer and fold it nearly to the center, pressing lightly. Bake on a sheet covered with paper. When cold, press down the centers and fill with jelly or jam. Mrs. Norman S. Essig DATE TARTE 4 eggs 4 tbsp. milk 1 cup powdered sugar 2 tsp. baking powder 4 tbsp. flour 1 lb. chopped dates 1 cup chopped nuts Bake in muffin-tins. Mixture will be very thin before baking. Evelyn Merwin KRUMMEL TART 3 eggs 4 large tbsp. fine soft bread crumbs V2 cup sugar 1 cup dates 1 tsp. baking powder 1 cup walnut or pecan meats Whipped cream Separate the eggs, beat the yolks and sugar to a cream ; add baking powder and beat again; add bread crumbs, dates cut in small pieces and walnut or pecan meats. Last fold in stiffly beaten whites of the eggs. Pour this into well-buttered pudding- dish and bake in a slow oven about 20 minutes. Let cool to one side until cold and serve in glasses, broken up in pieces, with 240 PIES whipped cream flavored with a dash of grated orange rind, a cherry or two on top. Mrs. Robert Kline APPLE ROLL Make a syrup of y^ cup sugar and 1 cup water. Dice 2 medium-size apples and cook in syrup. Make rich biscuit dough. 2 cups flour 1 tbsp. butter 2 tsp. baking powder Milk enough to make moderately 1 tbsp. sugar stiff dough Roll out and spread with apple, cinnamon and sugar. Roll up and cut. Sprinkle top with more sugar, cinnamon and butter. Bake brown and serve with cream. Mrs. Willis F. Manges CHERRY TART Have a large, round scalloped "flan" tin, which is a large, deep pie-plate of tin with a fluted edge. Line this with good pastry, fill with rice or beans, and bake until the crust is done. Have a pint of thick sugar syrup, and cook ripe cherries in this until tender. Remove the filling from the pastry and line the mold with a layer of cream filling such as that used in Boston cream cakes. Arrange a layer of cherries over this, and boil down the syrup until it will spin a thread, then pour over just enough to coat the cherries, and let it cool. Serve very cold, with or without whipped cream. Strawberry flan is made in the same fashion. The English gooseberry tart is made in exactly the same way, and the dishes are the same save for the name — flan being used by the French and tart by the English. The Epicure, Boston FRENCH PORCUPINE 1/2 lb. butter 6 tbsp. powdered sugar 5 yolks eggs 4 tbsp. strong cold coffee 24 lady fingers About a handful of almonds Beat butter to a cream, add yolks of eggs, sugar and cold coffee, a few drops at a time. Blanch the almonds and cut like toothpicks, roast the pieces in 2 tbsp. sugar. Spread cream on a 241 THE MODERN CLUB dish, then layer of lady fingers, layer of cream, etc. Cover outside with cream and stick in almonds as closely as possible. Mrs. Harold B. Beitler PEACH RINGS (Pudding) 2 cups flour 2 tsp. baking powder 1/2 tsp. salt 2 tbsp. shortening Milk Make a dough of the flour, salt and baking powder; sift together and work in shortening, moisten with milk enough to hold together. Then roll out about y^ inch thick and cut into strips about 6 inches long and 1 inch wide. Place these belts of dough around very mellow whole peaches, which have been peeled, and press together the ends. Now make a sauce of : 1 cup sugar Grating of nutmeg 1 heaping tbsp. flour 2V2 cups boiling water Bring to a boil. Pour this sauce into a pudding-dish and into it place the peach rings. Bake until dough is well done and peaches softened. Serve with this same sauce and add as a finish either a hard sauce or whipped cream. Mrs. Robert E. Kline, Boston APPLES A LA BARONNE Peel and core well-shaped apples. Fill cavity with equal parts of grated lemon peel and granulated sugar. Bake, being careful to retain their shape. When ready to serve, fill core with jelly. Serve hot or cold and with or without sauce. Mrs. H. T. Siddons SIMPLE BAKED RICE PUDDING Vz cup rice V4 cup sugar 14 tsp. salt Sprinkling grated nutmeg 1 qt. or 4 cups hot milk Scald the milk. Wash the rice and put it with salt, sugar and nutmeg into a buttered baking-dish, and pour on the hot milk. Bake it in a moderate oven from 3 to 4 hours, or until the rice is 242 PUDDINGS thoroughly soft and the pudding is creamy. Stir it with a fork every 5 minutes until the last half hour. Then allow the pudding to brown. One cup scalded raisins added to the above recipe improves the pudding. Miss Mabel A. Leas RICE PUDDING 1/2 cup rice, boiled soft Va box gelatin, soaked in cold water I pt. milk uititil dissolved 4 tbsp. sugar Cool in a pan of water. Beat with egg-beater I qt. of cream, and stir into it when cool. Add a little chopped cherries and raisins and nuts. Serve with rich custard made only with yolks of eggs and milk and flavoring to taste. Miss M. W. Lovell ST. JAMES PUDDING 1 cup chopped raisins Vz cup shortening (half butter and 1 cup molasses half lard) 1 cup sweet milk 1 tsp. soda 2 tsp. spices Flour to stir to as stiff a batter as common cake. Steam 2 hours. ' SAUCE FOR ABOVE 1 tsp. cornstarch 1 cup sugar 1/2 cup butter 2 eggs Wet cornstarch with water; add ^ cup water and cook until thick. Cream together butter and sugar; beat in eggs, whites and yolks separately, and add to the cornstarch. Cook 1 minute, flavor. Mrs. A. Reed McIntire STOCKHOLM PUDDING 1 lb. almonds 1 lb. macaroons 11/2 lbs. primes 1 egg 6 oz. sugar 1 giW miU^ 34 cup water Whipped cream Cook the prunes in a double boiler 3 or 4 hours, then remove the stones and cut with knife into small pieces. Wet a pudding mold with cold water and put in a layer of prunes, then a layer of 243 THE MODERN CLUB finely chopped almonds; then a layer of stale macaroon crumbs. Repeat until the prunes are used up, having a layer of them to finish with. Mix 1 egg with 1 gill of milk and any left-over juice, pouring this Hquid over the contents of the mold, using a knife-blade to separate the prunes so that the liquid goes all through. Cover with greased paper and steam 40 minutes. Serve cold, turned out on plate and use whipped cream .sweetened. This will serve 10 people and is very rich. Mrs. Martin J. Mulkin CHOCOLATE PUDDING 1 pt. milk V2 tbsp. cornstarch IV2 cups sugar 3 eggs 2 oz. chocolate 1 tsp. vanilla Little salt Put milk in double boiler, add sugar and chocolate. After these dissolve stir in cornstarch. When it has cooked about 5 minutes, or until it has thickened, pour in the beaten eggs. SAUCE 1 cup whipped cream 1 tsp. vanilla y2 cup powdered sugar Serve in glasses with cream on top. Mrs. Thomas S. Dando GRANDMA'S PUDDING 1 34 cups bread crumbs Salt and nutmeg to taste IV2 cups flour 1V4 cups seedless raisins, chopped % cup chopped suet 3^ cup currants 1 cup milk 1 egg 1% cups brown sugar 1 tsp. baking powder 1 tsp. black molasses Steam 2 hours and serve with a hard sauce. Mrs. K. S. Lueders SOFT GINGER PUDDING V2 cup brown sugar 1 level tsp. cinnamon 1 cup New Orleans molasses V4 level tsp. cloves 34 cup shortening (half butter and Salt, nutmeg half lard) 1 level tsp. soda dissolved in 1 cup Vz level tsp. ginger hot water 244 PUDDINGS Sift in slowly 2 cups of sifted flour — add 1 beaten egg, bake and serve hot with marshmallow whip. Mrs. L. K. Holder CHRISTMAS PLUM PUDDING 1 lb. currants V4 lb. flour 1 lb. raisins Vi lb. brown sugar V4 lb. candied orange peel 1 grated nutmeg Vi lb. citron V4 tsp. allspice V2 lb. finely chopped suet 1 tbsp. cinnamon Yz lb. stale bread crumbs 8 eggs V2 Pt. grape juice Wash and dry currants, stone raisins, cut very fine candied orange peel and citron and mix together with finely chopped suet, bread crumbs, flour, brown sugar, nutmeg, allspice and cinnamon. Beat eggs and pour over the dry ingredients, add grape juice, mix thoroughly and pack into one large or several small, individual molds and steam 6 hours and set away. When wanted to serve, steam 2 hours longer and serve with hard sauce. Sprigs of holly should be used for the decoration. Mrs. Norman S. Essig ENGLISH PLUM PUDDING 1/^ lb. suet 1 nutmeg 2V^ lbs. raisins 1 tsp. cloves 2V2 lbs. currants 1 tsp. cinnamon 1 lb. sugar 6 eggs V4 lb. citron 1 qt. milk 3 pts. flour Salt to taste Boil in bag for 6 hours. Mrs. A. Reed McIntire PLUM PUDDING 1 lb. raisins V4 lb. flour 1 lb. currants Vz lb. brown sugar Vi lb. candied orange peel 1 nutmeg, grated V4 lb. citron 1 tbsp. cinnamon V2 lb. chopped suet Vi tsp. allspice Yz lb. stale bread crumbs 8 eggs Wash and dry currants. Cut citron and orange peel very fine. Stone raisins. Mix all dry ingredients together. Beat eggs. 245 THE MODERN CLUB Pour them over the dry ingredients and mix thoroughly. Pack into greased molds, and boil 6 hours at time of making and 3 hours when wanted for use. Serve with sauce. SAUCE Vi cup butter Yolks of 2 eggs 1 cup sugar V^ cup milk or cream Whites of 2 eggs Cream butter, add sugar gradually, then well-beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on the beaten whites. Mrs. Norman S. Essig BOILED PLUM PUDDING 1 lb. raisins y^ lb. flour 1 lb. currants y-i lb. dried bread crumbs y^ lb. suet, chopped fine 8 eggs 1 lb. sugar Nutmeg and allspice to taste Milk enough to make a batter Steam or boil for 6 hours. When ready to use, steam 4 hours longer. This is an old English recipe and very fine. Miss Marian L. Haines FRUIT PUDDING 1 pt. flour y\ cup sugar or molasses 2 tsp. baking powder Vz tsp. nutmeg 1 tsp. salt V2 cup currants 4 tbsp. beef suet (finely chopped) 1/2 cup raisins If molasses is used, yi cup milk; if sugar is used, ^ cup. Put into a well-greased mold or into small molds. If in small molds, cook over boiling water for 1^ hours; if in a larger mold, cook for 2y2 hours. Contributed ENGLISH PLUM PUDDING 1 lb. raisins 5 eggs 1 lb. suet, chopped fine V2 lb. minced candied orange peel 34 lb. stale bread crumbs y2 lb. minced candied citron 1 lb. brown sugar 1 lemon rind, grated 1 lb. currants 1 lb. grated carrots Vi lb. flour V2 tsp. grated nutmeg Salt to taste 246 PUDDINGS Mix all dry ingredients together. Beat eggs and pour over dry ingredients, then mix very thoroughly. Pack into 4 bowls or molds and boil for 6 hours. When ready to serve, boil another 6 hours. SAUCE FOR PLUM PUDDING 4 eggs 1 cup pulverized sugcu- Vi cup melted butter Add sugar to eggs beaten light; melted butter to taste. Just heat a long time and it is ready to serve. Mrs. Norman S. Essig DELICIOUS SAUCE FOR FIG PUDDING (Canned Fig Pudding is splendid) 1 egg Whipped cream Vz cup powdered sugar Vanilla Beat white of egg, add powdered sugar and stir, add yolk of egg and b^at until light. Add whipped cream. Flavor with vanilla. Serve sauce cold. Evelyn Merwin CANARY PUDDING (English) Flour 2 eggs Butter 1 gill milk Sugar 1 tsp. baking powder Vanilla The weight of 2 eggs in flour, butter and sugar. Beat butter and sugar to a cream, add the yolks of the eggs and beat well; then beat in the flour in which the baking powder and milk have been well mixed, beat whites of eggs to a stiff froth and add to the mixture. Flavor with vanilla. Steam 2 hours. SAUCE Butter ^2 grated nutmeg 1 tbsp. flour V^ pt. boiling milk 1 tbsp. sugar 1 egg 247 THE MODERN CLUB Put in a small saucepan a piece of butter the size of an egg and when melted stir in flour, sugar and grated nutmeg. Add boiling milk and stir until thick, then add the yolk of egg and before sending to table beat the white of egg to a stiff froth and stir well in. Mrs. Charles W. Phelps BLUEBERRY MUFFINS Flour 1 cup sugar 2 eggs 2 level tsp. baking powder 1 large tbsp. Crisco V^ cup milk Sift in enough flour to make a stiff dough. Flour 1 cup of berries and work in with dough. Bake about 20 minutes. This makes 18 muffins. SAUCE FOR MUFFINS One cup sugar to 2 cups of berries. Stew down and thicken with 1 tsp. cornstarch. This makes enough sauce for the 18 mufflns and served this way it makes a most delicious pudding dessert. Miss Violette T. Haines HUCKLEBERRY PUDDING, No. 1 2 cups flour 2 tsp. baking powder 1 cup milk 1 egg 2 cups huckleberries V2 cup sugar Pinch of salt Bake 1 hour or boil 2 hours. Serve with hard sauce. Mrs. H. T. Siddons HUCKLEBERRY PUDDING, No. 2 1/2 oz. butter 1 pt. flour 2V^ cups brown sugar y^ tsp. cinnamon and cloves 3 eggs, whites and yolks beaten yz tsp. soda, dissolved in hot water separately 1 qt. berries Bake ^ hour. SAUCE Butter the size of an egg, beaten together with confectioners' sugar. Miss Violette T. Haines 248 PUDDINGS HUCKLEBERRY PUDDING, No. 3 2 boxes huckleberries 2 tbsp. baking powder 5 cups flour 3 eggs yz lb. butter 1 cup sugar 2 cups milk Beat eggs and butter to a cream, then add alternately the milk and 3 cups of the flour. Now add 2 cups flour to the berries, adding baking powder. Grease pan and bake 25 minutes. SAUCE Vz lb. butter 2 cups powdered sugar Whites of 2 eggs Stir all to a light cream, flavor to taste with vanilla. This will serve 10 people. Mrs. Norman S. Essig DATE PUDDING, No. 1 2 cups water 1 cup sliced dates 1 cup brown or white sugar Whipped cream 3 tbsp. cornstarch Chopped nuts Boil sugar and water 10 minutes, add cornstarch and cook till clear, add dates and mold in cups. Serve ice cold with whipped cream and chopped nuts. Mrs. Edward E. Montgomery DATE PUDDING, No. 2 1 tbsp. butter, beaten with 2 tbsp. sifted flour 3/4 cup sugar 1 tsp. baking powder 3 eggs (well beaten) 1 cup chopped dates 1 cup pecans or walnuts Bake 45 minutes in slow oven and serve with whipped cream. When baking, place pan in another pan of water. Contributed DATE AND NUT SOUFFLE 1 heaping cup dates 1 cup sugar 1 cup chopped EngUsh walnuts 2 tbsp. flour 4 eggs 1 tbsp. baking powder Salt 249 THE MODERN CLUB Cut dates fine (with scissors) , flour dates ; add English walnuts, yolks of eggs beaten light; beat in sugar, flour (baking powder in flour and salt). Fold in stiffly beaten whites of eggs and bake 45 minutes in moderate oven in open-center mold. Mrs. G. a. Van Lennep PEACH PUDDING IV2 measuring-cups flour 1 egg V2 cup butter Milk 1 tsp. baking powder Sugar Pinch of salt Cream Beat egg in measuring-cup, fill cup with milk to yi cup (egg and milk making yi cup). Fill buttered dish with dough, then add sliced ripe peaches until the dish is filled, add plenty of butter and 4 handfuls of sugar. Bake 1 hour, serve at once with cream. Mrs. Brooke M. Albrecht PRUNE WHIP Va lb. prunes Vz cup sugar Whites of 5 eggs V2 tsp. lemon juice Soak several hours in cold water, cook in same water until soft, stone and rub prunes through strainer, add sugar and cook 5 minutes. Mixture should be of consistency of marmalade. Beat whites of eggs until stiff, add prune mixture slowly when cold and lemon juice. Pile in buttered baking-dish and bake 20 minutes in slow oven. Serve cold with boiled custard sauce. Miss M. W. LOVELL PRUNE PUDDING % lb. prunes Whites of 4 eggs Stewed and sweetened prunes mashed through a colander. Whites of eggs beaten. Put in the prunes and beat together. Bake 20 minutes. Serve with whipped cream. Miss M. W. Lovell PRUNE OR PEACH PUDDING 1 cup prunes or fresh mashed 1 tbsp. gelatin peaches Vz cup sugar 4 eggs (whites) V2 cup cold water 1/2 cup boiling water 250 PUDDINGS Soak gelatin in cold water, then add boiling water and stir until dissolved. Beat whites of eggs stiff. Add sugar, prunes or peaches, then stir in slowly the gelatin, beating constantly. Chill and serve with cream. Mrs. Norman S, Essig CARROT PUDDING y-i lb. beef suet V2 tsp. cream of tartar in flour y^ lb. grated carrots y-i cup milk V^ lb. flour y-2, lb. raisins Pinch of salt V2 lb. currants y^ tsp. soda Spice to taste Boil for 3 hours. Mrs. F. R. Savidge PINEAPPLE SPONGE 1 tbsp. Knox's gelatin V^ cup water V2 pt. canned pineapple V2 cup sugar 2 eggs Scald pineapple and sugar to dissolve sugar. Add gelatin dissolved in ^ pt. of water. When cool, add well-beaten whites of two eggs. Beat until stiff. Use yolks of eggs for rich custard for sauce or whipped cream. Mrs. James A. Campbell KENSINGTON PUDDING \yi cups flour 2 tbsp. jam (strawberry or rasp- y\ cup brown sugar berry is best) 2 tbsp. butter 1 tsp. soda 1 cup sweet milk Steam 1 hour. Mrs. William E. Banner APPLE MfiRINGUE PUDDING 1 pt. stewed apples 1 tbsp. butter 3 eggs 2 tbsp. powdered sugar 1 tsp. nutmeg 1 tsp. almond flavoring While the stewed apples are still hot add the spices, which have been thoroughly mixed, the butter and well-beaten yolks of the eggs. Beat until light and put into a buttered baking-dish 251 THE MODERN CLUB and cook 10 minutes in a hot oven. Draw from the oven and cover with a meringue made with the whites, sugar and flavoring. Brown and cool to a moderate heat before serving. Serve with cream. Contributed APPLE DUMPLINGS Prepare the dough for baking-powder biscuits. Roll it out with a rolling-pin and cut in squares. Fill the center of each square with slices of apple or an apple pared and cored. Very hard apples must not be used. Fold the dough over the apples. Mrs. Norman S. Essig APPLE PUDDING, No. 1 1 cup suet, chopped fine 2 cups apples, chopped fine 3 cups grated bread 3 eggs 1 cup brown sugar 1 tsp. cinnamon 1 cup molasses Vi tsp. allspice 1 cup raisins Vz tsp. cloves 1 cup currants 1 tsp. salt 1 tsp. soda (in hot water) Steam 3 hours. Mrs. Aubrey J. Dando STEAMED APPLE PUDDING, No. 2 2 cups pastry flour ^^ cup sweet milk 4 tbsp. baking powder 4 apples Vz tsp. salt 1 tbsp. sugar 2 tbsp. butter Grated nutmeg Sift pastry flour with baking powder and salt; work butter in with the tips of the fingers, and add sweet milk gradually to this, mixed in with a knife. It is tossed on a floured board, rolled out, and in the center are put 4 apples which have been peeled and cut in eighths. Mix sugar with % tsp. each of salt and grated nutmeg and sprinkle over the apples, bring the dough up around the fruit, and lift the whole carefully into a buttered pudding-mold, cover closely and steam for 1 hour and 20 minutes. This may be served with vinegar sauce, but better still is thick sweet cream, sweetened with scraped maple sugar and flavored with nutmeg or whipped cream. Mrs. Norman S. Essig 252 PUDDINGS APPLE SNOW 2 small apples White of 1 egg 1 tbsp. sugar Cream Cut apples into quarters and remove the cores. Cook them with a small amount of water until soft. Drain and rub through a fine sieve. Beat the white of the egg, add the sugar gradually, and slowly beat in the strained apple. Serve with cream. Contributed LEMON PUDDING 3 tbsp. cornstarch 2 lemons (rind and juice) Sugar to taste 2 eggs Mix cornstarch with cold water, then pour sufficient boiling water to turn it and boil for a few minutes; it does not require to be very thick. Add sugar to taste, grated rind and juice of lemons and eggs (yolks) well beaten. Pour the mixture into a glass dish when cool enough. Before sending to table, beat up the whites to a stiff froth and spread on top. Mrs. C. M. Phelps MANHATTAN PUDDING 4 oranges 1 pt. heavy cream 2 lemons 1 cup chopped walnut meats Mix juice of oranges and lemons and sweeten to taste. Whip heavy cream, add walnut meats, sweeten and flavor to taste. Fill mold with mixture. Pack in ice and salt and let stand 3 hours. Miss M. W. Lovell BISCUIT TORTONI 34 cup granulated sugar 3 eggs 34 cup water 1 pt. whipping cream 1 doz. stale macaroons Boil sugar and water until it spins a hair. Beat the whites of eggs to a stiff froth. Beat yolks and add to whites. Pour the syrup slowly into the beaten eggs and beat until cold. Whip cream stiff. Add to mixture when sufficiently cold. Be sure to add cream slowly so as not to curdle. Roll macaroons to a 253 THE MODERN CLUB paste, and sprinkle thickly on bottom of greased mold. Put a layer of waxed paper; then cover. Bury in salt and ice for 4 hours. Mrs. Walter D. Banes CUSTARD SOUFFLl: 2 scant tbsp. butter 2 tbsp. sugar 2 tbsp. flour 1 cup milk 4 eggs Let milk come to a boil. Melt the butter and stir in the flour. Add gradually the boiling milk to it. Cook 8 minutes, stirring very often. Beat the sugar and yolks of eggs, add and set to cool. When cool beat whites of eggs to stiff froth and add. Bake 20 minutes in a moderate oven and serve immediately with Fairy sauce. Mrs. James A. Campbell MARSHMALLOW PUDDING 1 pt. cream V2 lb. marshmallows y-i lb. English walnuts 2 tbsp. maraschino 2 tbsp. sugar Cut marshmallows in quarters with a wet knife, and roll in powdered sugar. Chop nuts a little. Whip the cream and mix all together. Garnish with maraschino cherries. Miss M. W. Lovell CARAMEL CREAM 4 oz. sugar 4 eggs 1 qt. milk 1 tsp. vanilla Put sugar and >^ cup of water in a saucepan and cook until it becomes a dark amber color and has the consistency of treacle, then pour into a dry charlotte mold; turn the mold round and round until it gets completely lined with the caramel. Beat the eggs and sugar well and then add the vanilla, add to the boiling milk and then pour in the prepared mold. Cover with a buttered paper and steam until firm (about 1 hour) , then unmold on a dish. Can be served hot or cold. Mrs. Walter E. Rahte 254 PUDDINGS MARMALADE PUDDING V4 lb. bread crumbs Vi lb. sugar 1/4 lb. suet V4 lb. marmalade 1 egg Put the bread crumbs into a basin. Mix them with the finely minced suet, add marmalade and sugar. Stir to mix thoroughly. Beat the egg to a froth and add to other ingredients. When mixed, put pudding in mold or buttered basin; tie down with a floured cloth and boil or steam for 2 hours. Mrs. a. J. Dando COTTAGE PUDDING 2 cups suet Cimiamon to taste 2 cups bread crumbs Pinch of cloves % cup sugar Pinch of allspice 1 cup currants 1 heaping tsp. baking powder 1 cup yellow raisins 3 eggs Milk Mix well together with small quantity milk, eggs well beaten and added last. Butter mold and boil 1 hour. Serve hot with hard sauce. Mrs. Thomas P. Hunter CHOCOLATE ROLL 5 eggs V2 cup powdered sugar 2 tbsp. Baker's cocoa Separate yolks and beat until very light, add sugar slowly, then cocoa. Beat whites, then add to yolks and beat 15 minutes. Turn into a greased pan and bake in a hot oven 20 minutes. When baked, turn out or roll in a pan. Wrap in a damp cloth. Just a few minutes before serving, unroll and spread thick with vanilla ice cream or whipped cream, then roll. Cover with hot chocolate sauce, and serve. Mrs. L. P. Leas BREAD PUDDING iVz cups stale bread 1 egg (beaten light) 1/4 tsp. salt 1 tsp. vanilla 1/2 cup sugar or 2 cups milk Vs tsp. nutmeg 255 THE MODERN CLUB Put the bread into a buttered baking-dish. Pour on the milk and let the bread soak in the milk yi hour; add the sugar, salt, beaten egg and flavoring. Set the dish into a pan of hot water and cook in a moderate oven until the pudding is firm and brown on top (about 35 minutes) ; ]/2 cup of small seedless raisins may be added. Serve the pudding plain or with hard sauce. Miss Mabel A. Leas CHOCOLATE BREAD PUDDING, No. 1 Add to the recipe given above 2 tbsp. cocoa and omit the flavoring. Serve the pudding plain or with hard sauce. Miss Mabel A. Leas CHOCOLATE BREAD PUDDING, No. 2 2 tbsp. Baker's cocoa 2 eggs, beaten separately y2 cup sugar 2 cups milk V2 cup water Vi cup sugar Bread cnrnibs Flavoring Make a sauce of the first three ingredients. Fill greased pudding-dish half full of bread cnmibs. Mix yolks of eggs, milk, sugar and flavoring to chocolate sauce, pour on bread crumbs, add bits of butter on top, bake in a pan with water around pudding- dish about ^ hour. Add meringue, made from whites, put in oven to brown, eat warm. Mrs. Robert Kline, Boston BREAD PUDDING 1 pt. prepared crumbs 3 eggs Vi tsp. salt 1 pt. milk Soak stale bread in cold water 1 hour. Remove the thin brown crust and wring the bread in a napkin, then pulverize it with a fork. Measure 1 pt. without packing it. Add the salt to the cnraibs. Beat the eggs and add them to the milk. Then add the crumbs. Mix all with a fork. Bake 1 hour in a well-buttered dish. If a sweet liquid sauce is not used, sugar must be added to the pudding. Contributed 256 PUDDINGS SNOW PUDDING Vs box gelatin Yolks of 3 eggs Vi cup cold water 3 tbsp. sugar 1 cup boiling water Vs tsp. salt 1 cup sugar 1 pt. hot milk Vi cup lemon juice Va tsp. vanilla Whites of 3 eggs One-half the quantity can be used as well. Soak the gelatin in cold water until soft. Add the boiling water, sugar and lemon juice. When the gelatin is dissolved, strain into a large bowl and place in ice water to cool. Stir occasionally. Beat the whites of the eggs until light, and when the jelly begins to thicken add them to it. Beat until smooth and nearly hard, then pour into a mold or glass dish. Make a soft custard of the remaining ingredients, and when cold serve it with the pudding. Contributed INDIAN TAPIOCA PUDDING 4 tbsp. tapioca iVi cups cold milk 2 tbsp. com meal 1 tsp. butter 1 tsp. salt' 1 qt. boiling milk % cup molasses Soak the tapioca until soft in enough warm water to cover it. Mix the salt and meal with % cup cold milk, add the butter and pour the boiling milk over this mixture ; add the molasses. Pour into a buttered baking-dish, place it in the oven and pour 1 cup of cold milk over it without stirring. Cover tightly until the last hour. Bake 3 hours if possible in moderate heat. Contributed INDIAN PUDDING, No. 1 11/2 qts. milk A little salt Vi cup granulated cornmeal Molasses 2 tbsp. molasses Cinnamon Heat 1 pt. of milk to boiling point and pour slowly over the cornmeal. Add molasses, salt and a little cinnamon. Then add 1 qt, of cold milk. Pour into buttered baking-dish and bake 2 hours in a slow oven. Soon after it begins to cook, stir once, but do not stir again. Mrs. A. J. Dando 257 THE MODERN CLUB INDIAN PUDDING, No. 2 1 qt. hot milk 1 cup molasses 1 cup com meal 3 tbsp. butter 1 tsp. salt 1 qt. cold milk y^ tsp. ginger Pour the hot milk over the meal and cook 10 minutes. Add the salt, molasses, butter, cold milk and ginger. A few pieces of finely chopped preserved ginger may be used instead of the pow- dered ginger. Place it in a buttered baking-dish, cover tightly and cook in a moderate oven several hours. Remove the cover for the last hour. Contributed STEAMED CAKE PUDDING Use the recipe for plain cake. Prepare in the same manner. Put in a carefully buttered mold and steam 1^ hours. Serve with sauce. Mrs. Norman S. Essig RENNET 1 qt. fresh milk 1 tbsp. sugar 1 tbsp. liquid rennet Warm the milk, add the sugar and rennet and stir until the sugar is dissolved. Pour the mixture into a glass dish and put it in a moderately warm place. Sprinkle with cinnamon and sugar, and serve with cream. Contributed CUP CUSTARDS 1 qt. milk 1 cup sugar 4 to 6 eggs Vz tsp. salt Nutmeg Heat the milk. Beat the eggs, add the sugar and salt. Pour on the milk very slowly, constantly stirring; strain. Bake in cups. Set the cups in a baking-pan and half fill it with boiling water. Bake in a moderate oven. Test with a knife-blade, and when the knife comes out smooth and clean they are done. Grate nutmeg over each. Contributed SOFT CUSTARD 1 pt. milk 2 tbsp. sugar 2 eggs Vs tsp. salt and flavoring 258 PUDDINGS Heat the milk in a double boiler. Beat the yolks of the eggs slightly; add to them the sugar and salt. Pour the heated milk over the mixture and return to the boiler; stir until it thickens. Strain and when cool flavor. This is a good sauce for rice. If a thicker custard is desired, use 3 or 4 eggs. The whites beaten to a stiff froth, and 2 tbsp. powdered sugar added may be served with the custard. If the custard curdles, place the upper part of the boiler in a pan of cold water and beat until smooth again, and then strain. Contributed CREAM TAPIOCA PUDDING 2 tbsp. pearl tapioca Va cup sugar 1 pt. milk Vs tsp. salt 2 eggs y-i tsp. vanilla Soak the tapioca in enough hot water to cover it, stirring until it absorbs some of the water, then allow it to stand until all the water is absorbed; add the milk and cook until the tapioca is soft and transparent. Beat the yolk of the eggs, add the sugar and salt. Pour the milk over them, cook 3 minutes and then add the whites of the eggs. Contributed BAVARIAN CREAM, No. 1 2 tsp. granulated gelatin V2 lemon (juice) 2 tbsp. cold water 1 cup sugar 1 cup orange juice 4 eggs Mix orange juice, lemon juice, sugar and yolks of eggs; stir over hot water until mixture thickens, then pour over the softened gelatin, cool and add whites of eggs, beaten stiff. Set in pan of ice water and beat until thick enough to hold its shape. Turn into a mold lined with sponge fingers, and chill. Contributed BAVARIAN CREAM, No. 2 1 pt. rich milk 1 cup sugar 1 pt. sweet cream 2 tsp. vanilla or other extract 4 eggs (yolks only) Vi oz. gelatin Soak the gelatin 2 hours in enough cold water to cover it. Heat the milk and stir in the gelatin, until melted. Pour this 259 THE MODERN CLUB upon the beaten yolks and sugar, and heat until it begins to thicken. It should not boil. Take from fire, flavor and let it cool somewhat. The cream should have been whipped stifif. Beat a spoonful at a time into the lukewarm custard until it is like sponge-cake batter. Pour into a wet mold and set on ice to form. It will be formed in a few hours if buried in ice. Miss Marie A. Jones CHARLOTTE RUSSE V4 box gelatin 6 sponge fingers Vi cup cold water Va cup powdered sugar % cup scalded cream 3 cups heavy cream (whipped) 11/2 tsp. vanilla Soak the gelatin in the cold water until soft. Add the hot cream, sugar and flavoring. Place the bowl in a pan of ice water and stir constantly. When it forms a thick syrup, add the whip from the cream, one-third at a time. Cut off the ends of the sponge fingers and place them yi inch apart around the sides of a mold. The crust side should be out. Fill with the cream. When thoroughly chilled, turn out in a glass dish. Mrs. Norman S. Essig CARAMEL CHARLOTTE V4 box gelatin V4 tsp. cream of tartar Vi cup cold water 1 cup cream 1 cup sugar 1 tsp. vanilla Vz cup boiling water Whites of 5 eggs Soak the gelatin in the cold water. Scald the cream. Cook the sugar, boiling water and cream of tartar in a saucepan until the liquid becomes a dark brown. Add 2 tbsp. boiling water and add the mixture to the hot cream. Pour this mixture over the gelatin. Add the vanilla and place the bowl in a pan of ice water. Stir constantly until the mixture is of the consistency of thick syrup, then add the beaten whites, and beat the mixture until the eggs do not separate. Pour into a wet mold and put in a cold place. Contributed COFFEE CREAM Vs box gelatin Vi cup sugar V4 cup cold water 1 V2 cups cream or 1 Vi cups rich Vz cup strong coffee (filtered) milk 260 PUDDINGS Soak the gelatin in cold water until soft, then add the hot coffee and the sugar. When the gelatin is dissolved, strain into an earthen or granite- ware dish. Place in cold water to cool. Stir occasionally. When it acquires the consistency of syrup, add the cream, either plain or whipped. Stir until it becomes thick, but not hard; then pour into a glass dish. Contributed EGG CREAM 2 eggs 2 tbsp. sugar y-i lemon (juice and rind) Separate the yolks and whites of eggs, and beat the sugar with the yolks until well mixed. Beat the whites of the eggs until light. Add the lemon to the yolks, and stir slowly over hot water until the mixture begins to thicken. Add the whites of the eggs and stir until it is like very thick cream. Stir occasionally until cool and then serve in a glass dish. Contributed CALF'S FOOT JELLY 4 calves* feet 2 lemons 4 qts. cold water 2-inch stick cinnamon 1 cup sugar 3 eggs Wash and split the feet, add the water and cook at a low tem- perature until the amount of liquid is reduced one-half. Strain through a flannel cloth or a napkin in a sieve. When cold remove the fat, add the whites and shells of the eggs, the cinnamon, sugar and juice of the lemons. Stir until warm. Cook slowly 15 minutes. Skim and strain through a napkin into tumblers. Mrs. Norman S. Essig COFFEE JELLY V2 pkg. gelatin 1% cups boiling water yi cup cold water 1/2 cup sugar 2 cups strong filtered coffee Soak the gelatin in cold water until soft. Add the boiling water, sugar and cofi;ee. When the sugar is dissolved, strain through a napkin into the molds or glasses which have been wet with cold water. Serve with cream or whipped cream. Contributed 261 THE MODERN CLUB COFFEE JELLY, No. 2 3 tbsp. freshly ground coffee 2 tbsp. sugar 1 pt. cold water Vi oz. gelatin Soak the gelatin in a little of the cold water. Make boiled coffee with the remainder of the water, allowing it to boil 3 minutes. Strain through muslin after it has settled, pour it, while hot, over the gelatin. Add the sugar. Strain again through muslin. This amount will fill 3 glasses. To be served with cream. Contributed LEMON JELLY 1 pkg. gelatin 1 pt. boiling water Va cup cold water 1 cup sugar % cup lemon juice Soak the gelatin in the cold water until soft. Add the boiling water, sugar and lemon juice. Strain through a napkin into molds or glasses which have been wet in cold water. For orange jelly- use the same recipe, using only 1 cup boiling water and 1 pt. orange juice with juice of 1 lemon. Contributed JELLIED APPLES Pare and slice the apples, and fill a quart bowl with alternated layers of apples and sugar. Add yi teacup water, and bake slowly for three hours. Let it stand until it is cold. It will then be a firm jelly. One cup of sugar is enough for 1 qt. of apples. Elisabeth Warren Green 262 ICES The Deacon, not being in the habit of taking his nourishment in the congealed state, had treated the ice cream as a pudding of a rare species. — O. W. Holmes. ICES ICE CREAM 1 qt. milk 1 level tbsp. flour j 2 eggs Va tsp. salt 2 cups sugar Put milk in double boiler; when boiling add flour and cook about yo hour. Then add this mixtiure to eggs and sugar beaten together. Put back in double boiler and cook till eggs coat spoon, no longer. A good base for any ice cream. Mrs. Aubrey J. Dando TO MAKE A SMOOTH ICE CREAM 1 pt. cream 1 cup sugar Boil 10 minutes in double boiler. Then add 1 pint cream, flavor, chill and freeze. Mrs. Norman S. Essig PEANUT BRITTLE ICE CREAM To 1 qt. of vanilla ice cream mixture add 1 cup of rolled peanut brittle and freeze. A good substitute for burnt almond ice cream. Mrs. Harold DeLancey Downs CHOCOLATE ICE CREAM 1 cup cream 4 tsp. sugar 1 tbsp. melted chocolate or caramel Mix the sugar and cream. Melt the chocolate, add some of the cream so that it may be poured into the remainder. Put this mixture into a small covered pail and set it inside a larger pail or. pan. Beat the cream with an egg-beater until foamy. Fill the space between the pails with ice and rock salt, using 3 cups of ice to 1 of salt. Turn the small pail until the cream is frozen; opening it occasionally to scrape the cream from the sides. It will take about 20 minutes to freeze. Mrs. Norman S. Essig STRAWBERRY ICE CREAM 1 qt. cream 1 or IV^ boxes strawberries 2 cups sugar 267 THE MODERN CLUB Mash the strawberries, add the sugar. Freeze the cream. When not quite hard add the strawberries and sugar. Pack until needed. Second Method. — Push the mashed strawberries through mus- lin, and use only the juice. The sugar may be added to the cream. Mrs. Norman S. Essig DELMONICO ICE CREAM 2 cups milk Vs tsp. salt 34 cup sugar 1 tbsp. vanilla extract Yolks of 7 eggs 2V2 cups thin cream Make a custard from milk, sugar, the yolks and salt. Cool, strain and flavor with vanilla. Whip cream and remove the whip. There should be 2 quarts. Add to the custard and freeze, and serve with angel cake. The Epicure, Boston CHERRY ICE CREAM 1^/2 lbs. cherries V2 cup cornstarch 2 lbs. sugar 3 eggs 3 pts. milk 1 cup whipped cream This recipe makes 1 gallon. Wash cherries and remove the stones. Place in a saucepan and add 1^ lbs. of sugar. Cook very slowly until the cherries are soft. Cool and then rub through a coarse sieve. Place milk in a saucepan and add cornstarch. Dissolve the starch and bring to a boil. Add yolks of eggs and }4 cup sugar. Beat and then beat in very slowly the prepared cherry pulp. Turn into the freezing-can and place in the freezer. When frozen to a soft mush, add stiffly beaten whites of eggs and whipped cream. Give a few turns to blend and then remove the dasher and pack. Allow to stand for 2 hours. Contributed MILK SHERBET 1 qt. milk Juice of 3 large lemons 2 cups sugar Freeze the milk and sugar, add the juice of the lemons and freeze again, or mix all the ingredients and freeze. Pack until needed. Contributed 268 * ICES LEMON SHERBET 2V2 cups sugar 5 lemons 1 qt. water White of 1 egg Boil the sugar and water 5 minutes, then cool. Add the juice of the lemons, strain and freeze. Add the beaten white of egg and pack until needed. Contributed PINEAPPLE SHERBET 1 tbsp. gelatin 1 pt. fresh fruit 1 pt. water 1 pt. sugar Soak the gelatin in enough of the pint of water to soften it. Heat the remainder of the water and pour it over the gelatin. The fruit should be grated and stand an hour or more with the sugar over it, then added to the dissolved gelatin and strained. Freeze and pack it. Mrs. Norman S. Essig PINEAPPLE MOUSSE Vs box gelatin 6 tbsp. flavoring V3 cup cold water 1 cup sugar Va cup warm water 1 qt. cream Soak gelatin in cold water and add the warm water. Whip cream until stiff ; add sugar, gelatin and flavoring, let stand a few minutes, then put in freezer with alternate layers of pineapple, cut fine. Pack with ice and let stand several hours. Mrs. L. H. Richards MAPLE MOUSSE, No. 1 1 large cup maple sugar Yolks of 4 eggs, beaten light 1 pt. cream Beat sugar and eggs into a syrup and place over fire in double boiler. Cook until eggs thicken syrup, stirring constantly. Take from fire and set into a dish of ice water. Beat until cool and of a light color. Beat cream until Hght and frothy, then gently stir into syrup. Put into a freezer and pack, using much salt. Mrs. Arthur L. Bunting 269 THE MODERN CLUB MAPLE MOUSSE, No. 2 1 pt. cream Yolks of 2 eggs 1 cup maple syrup Whip cream until stiff. Beat the yolks thoroughly in another bowl; add maple syrup. Mix well, then gradually add the whipped cream. Beat well together and pour into mold or freezer without dasher. Pack in ice and salt (using more salt than for ice cream). Let it stand for 4 hours. This is so rich that it will make enough for 6 persons. This recipe has been used many times by me and not found wanting. Mrs. E. E. Montgomery MAPLE PARFAIT 1 qt. cream 6 eggs 1 pt. milk 4 cups maple syrup Boil syrup until it threads. Beat eggs separately and put syrup in the yolks; add whites, cream and milk. Freeze. This will make 4 quarts. Mrs. Martin J. Mulkin COUPE EUGENIE Fill coupe glasses with vanilla ice cream and marrons in syrup, in equal parts. Cover the mixture with whipped cream flavored with vanilla, put on with a pastry bag in fancy rings and sprinkle over with crystallized violets. Mrs. Harold DeL. Downs LEMON ICE Juice of 6 lemons, strained 1 qt. cold water 3 cups sugar Whites of 4 eggs, beaten Freeze until very hard. This is enough for 16 people. Mrs. a. A. O'Daniel ORANGE WATER ICE 1 qt. water Juice of 1 doz. oranges 2 cups sugar 270 ICES Boil the water, sugar and rinds of 2 oranges for 5 minutes. Cool and add the juice of the oranges, strain through muslin and £j.gg2e Mrs. Norman S. Essig GINGER ICE CREAM 1 pt. cream Yolks of 3 eggs Va jar (small size) preserved gmger Scald the cream and pour it gradually over the beaten yolks. Return to double boiler and cook until thick. Chop the ginger fine. Add it and one-third of the syrup to the custard. Freeze the mix- ture, using 3 parts ice and 1 part salt. Contributed GRAPE FRAPPE 1 qt. water 3 cups grape juice 1 1/2 cups sugar Juice of 2 lemons Boil the water and sugar together for 10 minutes. Strain through cheesecloth into the can of the freezer. When cool, add the fruit juice. Pack with ice and salt, using equal proportions. When the mixture is half frozen, remove the dasher and pack until ready to serve. Scrape the frozen mixture from the side of the can and beat well before serving. Mrs. Norman S. Essig NESSELRODE PUDDING 1 cup sugar 1 cup almonds (shelled) 1 cup chestnuts 1 cup cream 1 cup boUing water V2 pineapple, or 1 cup canned pme- 1/2 lb. candied fruit appJe Yolks of 3 eggs Shell the chestnuts, remove the brown skin, and cook them in boiling water 20 minutes, or until soft. Press them through a colander. Blanch, dry and pound the almonds. Cut the fruit into small pieces. Put the sugar and water together and boil 15 minutes. Beat the yolks of the eggs until ver\' light and add the hot syrup gradually. Heat again over hot water and stir constantly until the eggs coagulate; then remove from the heat and beat constantly until cold. Add the cream, fruit, ahnonds-, chestnuts 271 THE MODERN CLUB and ^2 tbsp. vanilla or lemon and vanilla mixed. Freeze, pack and put away 4 or 5 hours to ripen. Mrs. Norman S. Essig CRANBERRY SHERBET 1 qt. cranberry sauce Juice of 1 lemon Add the lemon juice to the strained sweetened cranberry- sauce and freeze to a mush. Contributed BOMBE GLACE Line a mold with sherbet or water ice; fill with ice cream or charlotte russe mixture; cover, pack in salt and ice, and let stand 2 hours. The mold may be lined with ice cream. Mrs. Norman S. Essig PINEAPPLE WITH MINT 1 pineapple V2 cup sherry Shred a fresh pineapple, sweeten lightly, pour on cup Place on ice. Serve in glasses with very finely-chopped mint added just before serving, about ^ tsp. to each glass. Mrs. Norman S, Essig CAMOUFLAGE 1 pt. fresh strawberries (crushed 1/2 pt. water fine) 1 cup sugar Well-beaten white of 1 egg Add egg to other ingredients, and mix well just before freezing. Freeze like ice cream. Sufficient for 6 persons and greatly re- sembling a frozen cream. Mrs. H. K. Pancoast 272 CANDIES AND NUTS Now no more the frost Candies the grass. — Carew, "Spring". It is a cordial of candy taste. — Middleton. CANDIES SEA FOAM 2V2 cups brown sugar (or 2 cups y2 cup water brown and y-i cup white) White of 1 egg 2 cups chopped nuts Boil water and sugar without stirring until it forms a soft ball in cold water. Stir into beaten white of egg and beat the mixture until creamy. Mix in chopped nuts and drop on buttered tins. Mrs. Arthur L, Bunting CHOCOLATE CARAMELS, No. 1 1V4 lbs. brown sugar 1/2 pt. cream Vi lb, butter Vi lb. chocolate V4 lb. glucose 2 tbsp. vanilla Mrs. J. Clifford Jones CHOCOLATE CARAMELS, No. 2 1 lb. brown sugar V2 cup butter Vi lb. chocolate (4 oz.) V2 cup molasses y^ cup milk or cream 1 tsp. vanilla 1 cup chopped cream nuts Cook all the ingredients together, except the vanilla and the nuts. When the temperature is 254° F., remove from the range, add the nuts and vanilla, and pour immediately in a shallow pan 7 by 1 1 inches, which has been well buttered. If they are not soft, but sugared, add a little cream or milk, and cook again to the same temperature. English walnuts may be used. Mrs. Norman S. Essig OLD-FASHIONED CHOCOLATE CARAMELS, No. 3 1 cup molasses 1 cup chocolate (Baker's) 1 cup sugar Butter, V2 size of an egg 1 cup milk V2 tsp. vanilla Boil until mixture stirs away from kettle, and until a trial in cold water proves it to be brittle. Add vanilla. Pour into well- buttered pans and mark off in squares. Miss M. W. Lovell - 277 THE MODERN CLUB CHOCOLATE CARAMELS, No. 4 1 cup molasses 1 cup milk 1 cup sugar Butter, size of an egg 1 cup chocolate Vanilla Boil 20 minutes. When nearly done, add butter. Flavor with vanilla, stir briskly, pour into buttered tins. Contributed MOLASSES CANDY 1 cup molasses V4 cup vinegar 1 cup sugar Butter, size of a walnut 1 qt. peanuts Boil until it strings, add peanuts. Pour into buttered tins. Mrs. Norman S. Essig FUDGE, No. 1 (1 pan) 2 cups sugar Vi tsp. vanilla Butter, size of an egg % cup cocoa Y4 cup milk Boil all together 20 minutes, or until it strings from spoon, stirring all the while. Remove from fire and beat to a sugar almost. Pour into greased pan. FUDGE, No. 2 2 cups sugar 2 squares Baker's chocolate 1 cup milk 1 cup raisins (cut) Butter, size of a walnut 1 cup English walnuts (broken) Boil sugar and milk. Then add butter and melted chocolate. Allow to boil 20 minutes. Now beat about 10 minutes and add raisins and walnuts. Pour on buttered tin and allow to harden. Mrs. Norman S. Essig PEANUT BUTTER FUDGE, No. 1 2 tbsp. Peanut Butter Vi cup milk 1 cup gran, sugar After it comes to a boil continue boiling for 5 minutes then beat. Miss Mary Bamford. 278 CANDIES PEANUT BUTTER FUDGE, No. 2 2 cups brown sugar V2 cup milk 3 level tbsp. peanut butter Let sugar and milk boil until it forms a very soft ball when dropped into cold water. Remove from fire and add peanut butter. Beat hard and thoroughly to blend in the peanut butter. When thick, pour into buttered pan to cool. Cut into squares before quite hard. Mrs. Robert Kline, Boston PEANUT BUTTER FUDGE, No. 3 2 cups powdered sugar 2 tbsp. peanut butter Vz cup milk Boil exactly 5 minutes. Mrs. James H. Moffatt DIVINITY FUDGE, No. 1 2 large cups granulated sugar Pinch salt 34 cup Karo syrup Whites of 3 eggs V2 cup boiling water 1 cup English walnuts Boil sugar, syrup, water and salt until it cracks in cold water. Beat the whites of eggs and add very gradually, beating in con- stantly (after cooling, candy about 1 minute). Add walnuts last. Cut when cold. Mrs. Arthur L. Bunting DIVINITY FUDGE, No. 2 2 cups confectioners' sugar Whites of 2 eggs 1 cup clear syrup (Karo) 1 cup nuts 1 tsp. vanilla Boil sugar and syrup until it hairs. Remove from fire and quickly stir into this the whites of eggs (well beaten), nuts and vanilla and beat until it hardens. Mrs. Joseph M. Peale VINEGAR CANDY 3 cups sugar 1 cup vinegar Boil 20 minutes; may add, if desired, a cup of peanuts or when cool pull until white. Contributed 279 THE MODERN CLUB BUTTER TAFFY 1 cup molasses 1 cup sugar Vz cup butter Mix together. Boil until it hardens when dropped into cold water. Contributed TOFFEE 1 lb. brown sugar 1 lemon or 4 tbsp. vinegar Vz cup butter English walnuts Heat the butter, sugar and acid over a moderate heat. When it bubbles stop stirring and cook to 270° F. Pour it over the nuts, which have been put on well-buttered pans. It hardens in a few minutes. Contributed WALNUT CREAMS Mixture should not be so stiff. By adding different flavors to the creams a great variety may be obtained. Contributed FRENCH CREAMS White of 1 egg Equal quantity of cold water Stir in XXX confectioners' sugar stiff enough to shape, roll and drop into melted chocolate. Mrs. Norman S. Essig PUFFED RICE BRITTLE 1 cup granulated sugar 2 tbsp. molasses Va cup water Butter, size of a walnut 1 tsp. vinegar 1/2 tsp. salt V2 box pufied rice Boil together the sugar, water and vinegar for 5 minutes, then add molasses, butter and salt. Boil until a few drops in water becomes brittle. Take from fire, stir in puffed rice. Mrs. James H. Moffatt 280 CANDIES COCOANUT BAR 4 cups sugar y-i tsp. cream of tartar 1 cup water Vi lb. cocoanut Stir the sugar, water and cream of tartar together until the sugar is dissolved. As soon as bubbles are seen, cook without stirring until it reaches 238° F. Remove immediately from the range. Cool (but not in a very cold place), then beat until it thickens and add the cocoanut. Desiccated cocoanut may be used. Spread on buttered pans. Cool, but not in a cold place, as it hardens the top. It should be soft and creamy and may be cut into bars at any time. Contributed CHOCOLATE COCOANUT EASTER EGGS Whites of 2 eggs Confectioners' sugar Cold water Grated cocoanut Boiled sugar or French fondant is preferred for finest cream candies, as uncooked cream made in this way is quickly and easily prepared. Beat whites of eggs to froth, add equal quantity of cold water (measuring 2 half eggshellfuls) , then gradually stir into this confectioners' sugar until of a paste stiff enough to be melted with the fingers and retain its shape. Flavor with grated cocoanut, then mold in shape of Easter eggs and cover with melted choco- late. Lay in rows to harden. COATING FOR EASTER EGGS Melt 6 tbsp. grated chocolate over kettle of boiling water. Roll the big egg in the chocolate until you have an immense choco- late egg. Contributed CANDIED MINT LEAVES, No. 1 Large fresh mint leaves V2 cup sugar Vi cup water Wipe the mint leaves very dry. Cook sugar and water together until it spins a thread. Remove from the fire. Place a leaf on a fork and dip in syrup until covered, then remove and sprinkle thickly with coarse granulated sugar. Prepare the day before they are to be used. Mrs. James H. Moffett 281 THE MODERN CLUB PEPPERMINTS 1 cup sugar Vi cup boiling water 3 drops oil of peppermint Boil the sugar and water together slowly until the syrup threads from a fork. Pour it into a bowl and add the flavoring. Stir until it begins to thicken and look cloudy. Drop by the teas- poonful on paraffin paper. The best -looking mints are made liquid and molded in a granulated sugar mold prepared in the same way as that made of cornstarch, sugar also being sifted over the top. As this sugar can be used again and again or boiled down for candy, it is not extravagant. Contributed OLD-FASHIONED NUT CANDY 2 cups molasses Butter, V^ the size of an egg 1 cup white sugar 2 tsp. vinegar Boil until candy hardens in cold water. When cool, pull until white, twist and cut into small pieces with shears. Shell nuts, chop or simply mix with candy just before taking from stove. Contributed PEANUT CANDY 1 cup granulated sugar 1 cup rolled peanuts The peanuts are prepared by chopping or by rolling with a wooden pin. Heat the sugar in a hot closet. Put it in a heated French pan. When it has melted, remove to the back of the range and add the peanuts, mixing them thoroughly with the melted sugar. Spread on a tin and press into shape with knives. The tin does not need greasing. Cut in bars. It hardens immediately. Mrs. Norman S. Essig SALTED ALMONDS 1 pt. water 1 cup almonds Vz cup salt 1 tsp. butter Blanch the almonds. Heat the salt and water and, when boiling, add the nuts. Cook 8 minutes. Drain, place them in a baking-pan and put the butter over them in small pieces. Bake until a delicate brown. Stir frequently. All the butter should be absorbed. Mrs. Norman S. Essig 282 NUTS CANDIED ORANGE PEEL Peel of 1 orange Vi cup water in which the orange V2 cup sugar was cooked Wipe the orange and remove the peel in quarters. Cut it in narrow strips and remove the superfluous white. Cook in boiling water until tender. Drain; then make a syrup of the sugar and % cup of the water. When the sugar dissolves, add the orange rind and cook slowly until most of the water has evaporated. Drain the rind and roll each piece in coarse granulated sugar. Contributed GLACfe 1 lb. sugar 1 cup water y^ cup vinegar , Boil the water and sugar together until they thread from a fork, then add the vinegar. Continue to cook until it changes color (290° F.). Place pan in cold water to stop boiling. Place it over hot water while dipping. Drop the blanched nuts in, two or three at a time; remove them with a fork and place on buttered tins. Do not stir the candy. Warm nuts before dipping. If a heavier coating is desired, dip nuts twice. Grapes, oranges and boiled chestnuts make fine glaces. Contributed GLACE FRUITS AND NUTS Grapes Oranges Almonds Chestnuts Wahiuts Sugar Have the fruits perfectly dry and divided into sections, and the nuts shelled. In the instance of chestnuts, boil them in water until tender, then simmer for a little while in a thin sugar and water syrup so that they may be slightly sweetened. For the glac^ sugar, boil together y^ lb. cube sugar and yi cup water until a little dropped into cold water immediately becomes brittle. Pick up each piece of fruit or nut separately with candy dippers or long-handled sugar tongs. Dip very gently into the boiled sugar; then lay on waxed paper or on an 283 THE MODERN CLUB oiled platter, to set. Halves of nuts can be pressed into a small ball of almond paste or fondant and then dipped into the glace sugar. LEMON HARD CANDY 2 cups granulated sugar yz tsp. lemon juice V2 cup water 1 level tsp. cornstarch 4 level tsp. confectioners' sugar A clear, hard candy that is wholesome and liked by the children can be made by the following recipe, and it also makes a very good center for dipping. Time: Preparation and cooking, 15 to 20 minutes. Boil sugar and water until a light straw color (310° F.); add lemon juice and pour into a shallow, lightly greased taffy-pan. When cooling, mark into squares, using a dull knife-blade. If the markings are deep the candy will break evenly when hard. Sift cornstarch with confectioners' sugar, and dust the candies to prevent sticking. This is a pure, wholesome sweet, and may be kept indefinitely in a covered glass jar. Contributed MOLASSES CANDY 2 cups New Orleans molasses 3 tbsp. butter .^ 1 cup brown sugar 1 tbsp. vinegar 1 tbsp. vanilla Mix sugar, molasses and butter and boil slowly until it strings in iced water. Then add vanilla and vinegar and continue to boil until it becomes brittle when dropped into iced water. Remove at once, as it bums easily. Stir constantly and don't leave it a minutes from start to finish. Miss Alice L. Van Lennep 284 FRUITS AND VEGETABLES That is may please Thee to give and preserve to our use the kindly fruits of the earth, so that in due time we may enjoy them. — Book of Common Prayer, Litany. FRUITS PRESERVING AND CANNING Glass jars, both new and old, should be thoroughly washed, partly filled with water and turned upside down on a table, to determine that they do not leak. New rubbers should be used. CANNING Use one-third as much sugar as fruit. The fruit must be very hot. Strain the juice and allow it to overflow the jar before sealing. PRESERVING Use three-fourths or equal amount of sugar with fruit. Large fruit may be left whole or cut in halves. JELLIES Use equal amount of cooked fruit, juice and sugar. Fruit should be under-ripe for most jellies. No water should be added to currants, grapes, raspberries or blackberries, and the fruit should be heated slowly. When very soft remove from the fire and drain in a flannel bag. Heat the juice slowly and boil gently the required time. The sugar should be heated before add- ing it to the juice. CANNING BY THE COLD-PACK PROCESS In canning by the cold-pack process the food, uncooked or only slightly cooked, is packed at once into the cans, in which it is cooked until sterilized, either by boiling water or steam. For this cooking, a wash-boiler, steam cooker or patent canner may be used. In the canners the cooking is done by steam, under con- siderable pressure, which materially shortens the process. In many steam cookers the temperature is somewhat above that of boiling water and the time of sterilization is shortened somewhat. In using a wash-boiler, a cloth may be laid over the top and the cover pressed in place over it to keep in the steam. Weights set on the ends of the cover are also of advantage. The jars must be lifted from contact with the bottom of the boiler by means of a rack. Cloth pressed between the jars near the bottom will keep them from coming in contact and avoid breakage. 289 THE MODERN CLUB DRIED FRUITS AND VEGETABLES Drying fruits and vegetables is one of the simplest and cheap- est ways of preserving them for f utiire use. There are two methods : dried by sun or by artificial heat; the latter is better and cleaner, especially in cold climates. A patent drier can be purchased for small cost that will dry large amounts of food with the least expenditure of time. Wash, drain well, and thinly slice the fruit before placing it one layer deep on the drying rack. Turn the product occasionally to keep it from adhering to the pan and be sure that every piece is subjected to heat. Be sure that the heat make the outside feel dry, but leaves the inside of the piece slightly soft, for hard or crisp pieces could not be softened for use. In other words, ttu*n fruit frequently and remove to pasteboard container or glass jar before they are dry enough to crack. It is a good plan to look at the dried products weekly until the danger of mold is passed. Some pieces may need to go back on the racks for another period of drying. The following vegetables are dried: Brussels sprouts, beets (boil until done, then skin and cut) , beans (young string), cabbage, carrots, celery, cauliflower, leeks, lima beans, onions, peas, parsley, parsnips, peppers, rhubarb, spinach, salsify and turnip. Fruits: Apricots (allow to stand in boiling water 30 minutes before slicing), apples, cherries, ptmipkins, pears, peaches, quinces. Mrs. Norman S. Essig TOMATO SOUP 12 qts. or 11/2 pecks ripe tomatoes 7 large onions 14 stalks celery 12 tsp. salt 14 sprigs parsley IV2 cups sugar 14 bay leaves 6 saltspoons pepper 21 cloves y\ tsp. cayenne Cut up tomatoes without skinning. Put through grinder celery, parsley, bay leaves, onions. Mix all together, boil and strain. Then add >^ lb. butter and 2 cups flour. Put in sterilized can and seal at once. Mrs. Sinkler CANNED TOMATOES (Cold-Pack) Remove the skin from small ripe tomatoes and fill sterilized jars standing in a cooker or boiler. Have also boiling on the stove, 290 FRUITS tomatoes cooked ; use these to fill the spaces between the tomatoes in the jars, shaking the jars to fill all open spaces. Cover the large receptacle and let cook about 15 minutes; adjust the rubber rings, fill the jars to overflow with some of the boiling hot tomato, set the lids in place, let cook 10 minutes, then fasten securely. Contributed CORN CREOLE FOR SOUP 12 large tomatoes 2 onions 12 ears corn 2 green peppers 1 doz. okra pods Scald and cold dip tomatoes, cut in quarters, then cut the com off ears, slice onions and green peppers (remove seeds first) and cut okra pods in 1-inch lengths. Cook all for >^ hour. Put in sterile jars and fill to brim. Add 1 tsp. salt to each jar. Adjust iar tops and rubbers. Sterilize yi hour. Mrs. a. Reed McIntyre CANNED CORN Com enough to make 8 cups Vi cup salt 2 cups cold water . 1 cup granulated sugar Put com into a saucepan with cold water, salt and sugar. Boil 15 minutes. Put into jars, boiling hot, filling to top, and seal at once. When cold, dip tops in paraffin. When preparing for table, empty the com into a sieve, dram- ing off juice. Put com into a saucepan, cover with cold water and allow to stand awhile. Repeat this until salt is drawn out. Then cover with cold water, stand on stove, where it will just come to a boil. Then add a little milk, butter and salt, and serve. Mrs. F. Dinwiddie Walker canned peaches, No. 1 16 lbs. prepared peaches 1 Qt- 'water 6 lbs. sugar (or 3 lbs. if not desired so sweet) Select firm fmit. Pare the peaches or put them in a wire basket and plunge them into a pan of boiling water. In 2 minutes take them out and remove the skins. Make a syrup of sugar and 291 THE MODERN CLUB Traxer and when it boils add enough peaches to fill a jar. Wlien soft, put them in a sterilized jar. Seal at once. CoNTRIBrXED CAHHED PEACHES, No. 2 Prepare the peaches and pack closely in jars. Place the lids hghtty over the jars. Steam 15 -minutes; then add to each quart jar y^ cup sugar dissolved in 1 cup of hot water. Steam 10 or 15 minutes longer, or until the peaches are soft. Fill each jar to overflowing with boiling water and seal quickly. If several tiers of jars are to be steamed at once, the sjrup ma3^ be added before placing in the steamer. Contributed CANNED PEACHES, No. 3 6 lbs. peaches, sliced 2 lbs. sugar Cook 15 minutes after commencing to boil. T^Irs. Penrose Robinson CANNED PEACHES No. 4 fCold-Pack) Remove the skins from peaches according to directions given xmder No. 1 . Drop into cold water to keep from discoloring while all are being made ready; have the jars in boiling water to hasten the process. Pour out the water, fill with peaches and set into the receptacle in which the fruit is to be cooked. Fill the jars to over- flow with hot s^-rup. Cover the receptacle, and let cook imtil the peaches are hot throughout and tender. Fill again with S5Trup to overflow, adjust the sterilized rubber ring and cover, partially seal, cover and again cook until very hot, then finish sealing. To make the s}Tup. take 1>^ cups of sugar to each cup of water, and let boil 5 minutes. Contributed PRESERVED PEACHES Use clingstones or other peaches. Keep whole or cut in halves as desired. ]Make a sjTup, allowing y^ lb. sugar and Yz cup water to each pound of fruit. "V^rben s>TTip boils, put in the peaches about 10 jars full at a time. Boil until tender. Fill jars nearly yi fuD of peaches, then add the syrup — 1 qt. of s>Tup to 1 qt. of any flavoring well mixed. ]Mrs. Norman S. Essig 292 JAMS ojt^e: Cnfe a doKc- Zir: t:^ -.i:- '^ -is: ' v Tzsm. cm onebal: '--^ ''" - ' r^i. 1 ..-^^ i ^:~-; - - -^ ^^^ps of sngcT dee of 1 teEEcn: skin. -tiT :^ the pel' "- Witii a 51 ' " pe^- _: :._ - ' - ''"' poor in syrzi z : :i_ 5tc- C^ .._ .... ._... : ... : - GRAPE JAM. N 5 lbs- gri3«es 5 lbs- ssciT '-'. reE30ve seed?. ^OHT Sre- Adi GAAPS JAM, Ho. 2 ReiBovet2BepapesfiroE!:i>es:3=s- Wa^ tbeni snd press tfce pnl^ frcm :Jir ;V~~<- Bofl tJse ?t£p :n^ r: secararcs firo^ tiie seeds. ~ Aid the skins lo :2aepc3E^ and boQ wrtli cs. .iT i:^ 15 rnr":r:g&. Psit Btio jais or nmr'-T oooL co^rer with max and pap&^. CoXTKIBnED PEACH JAM Take ^4 ib. oc sag:ir rif rea. To eofdi poond o€ peac: - _ ker-icis o-f ihe resci: sccoes. ctn into small bits^ Ptit rrrrxrTr n rreserring krecije. a Isr^e .j ^ r- ^ r i t i t v at a time. Let boil 1 bc-_' ■ Z ~he s . jut fs a thick ctmssteacy. then bottle. Wbenccc. -ri.:=r irax ov^gr !±e jars. Mss- Walteji b. Bax^ 293 THE MODERN CLUB DATE AND PRUNE JAM 1 lb. prunes 1 lb. dates Wash prunes, soak over night. Cook in same water and remove stones. Remove stones from dates and cut in small pieces. Cook with prunes until mixture is thick. Add small amount of lemon juice. Contributed STRAWBERRIES PRESERVED Put 1 lb. of fruit to 1 lb. sugar and let stand until juice is made, then boil briskly 20 minutes. Take strawberries out and boil juice 10 or 15 minutes. Mrs. a. Reed McIntire YELLOW TOMATOES PRESERVED 10 lbs. fruit y\ lb. sugar to 1 lb. fruit (or if you 3 lemons, sliced like very thick, sweet syrup, 5 cents' worth of ginger root use pound for pound) Boil hard ^ hour. Have ginger cut in small pieces so there will be a piece in each glass. Mrs. Arthur L. Bunting PRESERVED WATERMELON RIND 1 large watermelon (rind) 2 tbsp. white mustard seed 10 cups sugar 3 tbsp. stick cinnamon 1 qt. vinegar 2 tbsp. cloves A few blades of mace Cut the watermelon rind into squares, add 5 cups of sugar. Put on to boil and when nearly evaporated add vinegar and 5 more cups of sugar, mustard seed, cinnamon, cloves and mace. Cook slowly until syrup is quite thick. Mrs. John S. Elliott QUINCE PRESERVES 6 lbs. prepared quinces 1 qt. water in which the quinces 5 lbs. sugar were cooked Wipe, quarter, pare and core the quinces and save the parings and cores for jelly. Cook the quinces in water until very tender. 294 JAMS Drain carefull5^ Make a syrup of the sugar and water and, when the sugar is dissolved, add the fruit and cook slowly for 3 hours, or until the quinces are dark red. Put immediately into jars. Mrs. E. O. Fitch, Jr. GREEN PEAR CONSERVE 7 lbs. green pears, diced 2 ozs. ground ginger root or pulver- 3 lemons, diced ized ginger 3 lbs. sugar Cook slowly until mahogany color, which will be in about 2 hours. Put in jars when cool and seal. Mrs. H. M. Langdon PLUM CONSERVE 3 qts. blue plums 4 oranges cut small and the rind of 1 lb. seedless raisins two of them 5 lbs. sugar Stone the plums only and place all together in a kettle, cook slowly until thick and pasty. One cup of English walnuts can be added if desired. Put in jars or jelly glasses when cool. Mrs. H. M. Langdon CRANBERRY CONSERVE 1 qt. cranberries 1/2 cup seeded raisins 1 orange Sugar 1 cup walnut meats (broken) Put cranberries, orange and raisins through the meat-grinder, add an equal amount of sugar and 1 cup of walnut meats; cook until it thickens. Glass and parafifin wax. Mrs. Norman S. Essig GRAPE CONSERVE, No. 1 6 lbs. grapes 1 lb. seeded raisins 5 lbs. sugar Pulp of 4 oranges and rind of 2 Pulp grapes. Cook pulps until seeds can be removed easily. Then add pulp to other ingredients and cook ^ hour. English walnuts may be chopped and added if desired. Mrs. F. Dinwiddie Walker 295 THE MODERN CLUB GRAPE CONSERVE, No. 2 6 lbs. grapes V2 lb. raisins 3 oranges V2 lb. English walnuts Squeeze oranges, remove pulp, put skin through meat-chopper, also raisins and nuts. Stem the grapes, boil till soft, strain. To every pint of juice allow 1 lb. sugar. Put juice in pot, boil with oranges, raisins, for 20 minutes, then add sugar. Boil up very hard, remove from fire and when almost cold add nuts, put in jelly glasses. Mrs. F. R. Savidge MARMALADES To produce the best marmalades choose ripe and luscious fruits. Cut them into pieces, put them in the preserving-kettle with layers of sugar, placing fruit at the bottom. Peach, pear, green grape, pineapple, quince or plum require ^ lb. of sugar to 1 lb. of fruit. If the juice is not very juicy, a little water may be added. Be careful that the marmalade does not burn. When the whole begins to look clear, and becomes thick by cooling a portion on a plate, it is done, and may be put into jars at once. Contributed ENGLISH ORANGE MARMALADE The sour orange which grows in Oregon or California is the best. Weigh 14 ounces of sugar to each pound of fruit. Peel the oranges and leave them whole. Put the peels in a preserving kettle with enough water to cover them, and let them boil until very tender; then drain off the water and, taking each piece of peel separately on a silver fork, scrape out the soft inside with the back of a silver knife. Then cut the yellow peel into thin shreds. While the peels are boiling cut the oranges into slices and press through a colander. This process will leave all the fiber in the colander and send the juice and pulp through. Mix this with the sugar and put in a preserving-kettle over the fire. Mix the shredded peel with the juice and pulp and let it boil until it jellies, then put it in glasses and seal. Mrs. James Mills, England (Through Mrs. C. J. Essig) 296 ' JELLIES GRAPE-FRUIT MARMALADE 1 grape-fruit 1 lemon 1 orange 1 small pineapple Chop pineapple, slice grape-fruit, orange and lemon very thin, using skin. One bowl of fruit to 3 of water and stand over night. Then boil 15 minutes hard. Let stand 24 hours. Then measure equal parts of fruit and sugar and boil 1>^ hours hard. Stir often. Fill warm, dry glasses. Mrs. Charles Hodge ORANGE MARMALADE 1 orange 1 grape-fruit 1 lemon Grind and measure. Add twice as much water. Let stand till next day. Boil until tender, measure and add equal quantity of sugar. Boil about 20 minutes. Miss Marie A. Jones ORANGE DELIGHT 3 large seedless oranges 11 glasses water 1 large lemon 4 lbs. granulated sugar Slice oranges and lemon very thin, rind and all. Pour water over the sliced fruit and set away 24 hours, then boil slowly 1 hour. After boiling, add sugar and set away 24 hours longer. Then boil 1 hour and 20 minutes. Pour into tumblers and cover with paraffin wax. Mrs. A. J. Dando ORANGE AND PEACH MARMALADE 1 orange 10 peaches Cut orange in convenient pieces to put through meat-grinder (take out seeds, grind up the orange skin and all). Scald peaches to remove skins, mash through colander. Place the ground orange and mashed peaches in a preserving-kettle and boil 10 minutes. To every cup of this pulp add K cup of sugar, boil hard for 20 minutes, skim and pour in jars. When cool, cover with paraffin wax. Miss Irene C. Eisenbrey 297 THE MODERN CLUB MARMALADE 1 grape-frmt 1 sweet orange 1 lemon Slice very thin. To every pound add 3^2 pints of water and let stand 24 hours. Boil between 2 and 3 hours slowly until rind is tender, then to every pound of liquid and pulp add 1 lb. 3 oz. of sugar and boil 30 to 45 minutes till it jellies. (This is fine.) Mrs. Harold S. Thorn MABEL'S MARMALADE 1 qt. peaches and juice, chopped 1 lb. raisins 6 oranges, chopped 4 lbs. granulated sugar Boil peaches, oranges and raisins yi hour, add sugar and boil another half hour. Mrs. James A. Campbell AMBER MARMALADE 1 grape-fruit 1 orange 1 lemon Slice all very thin and stand over night in equal amount of water. Next morning cook 15 minutes, stand until next day, then add equal amount of granulated sugar. Cook until it jellies, and seal while hot. After it is cool, put paraffin on top to exclude all air, or put in airtight jars. Mrs. L. H. Richards CARROT MARMALADE 3 lbs. carrots 1 lemon 2 oranges 3 lbs. sugar Vz pt- water Boil carrots until tender, then put through nut-grinder. Grate rind of oranges and lemon. Add pulp and juice. Cook together yi hour. Delicious. Mrs. F. Dinwiddie Walker LEMON HONEY 1 lb. sugar Juice of 3 lemons 6 eggs, saving whites of 2 V^ lb. butter Put all in double boiler, stir until it thickens. Mrs. Harold B. Beitler 298 JELLIES PEAR HONEY Use winter pears. Wash pears, cut in halves, put in kettle, add water to cover. Let boil till tender, then strain through cloth (do not squeeze). For every pint of juice add 1 pint of sugar. If pears have little taste add to every quart of juice the juice of 1 lemon. Boil sugar and juice till it does not run. If fruit is not over-ripe it is better. Mrs. F. R. Savidge SPICED PEARS 7 lbs. hard pears V2 lemon (rind) 3 lbs. sugar 1 oz. whole cloves 1 pt. vinegar y-i oz. whole allspice Vi oz. ginger root 1 oz. stick cinnamon Cut pears in halves, remove the seeds, and pare. Put the vinegar and sugar on to boil. Into each piece of the pear, stick three or four cloves. Divide the cinnamon, allspice, and ginger into two parts, put into small pieces of cheesecloth, tie tightly, and then throw them into the sugar and vinegar. When this mix- ture begins to simmer, add the pears and the lemon rind, bring all to boiling point, take from the fire, and turn carefully into a stone jar. Stand in a cool place over night. Next day drain all the syrup from the pears into a porcelain-lined or agate kettle, cook over a moderate fire, and, when boiling hot, pour it into the jar over the pears. Next day drain and heat again as before; do this for 5 consecutive days. The last day, boil the syrup down until there is just enough to cover the fruit. Add the fruit to the hot syrup, bring the whole to a boil, and put in stone or glass jars or tumblers. The pears may be finished in one day, by taking out the fruit and cooking the syrup slowly down to the right amount ; add the fruit to re-heat it and finish as above. The fruit is less rich if done in this way. Mrs. Norman S. Essig GINGERED PEARS 3 lbs. pears V^ lb. green ginger root iy2 cups cold water 3 lbs. white sugar IV2 lemons Pare and slice pears thin, put into preserving kettle with cold water and green ginger root which has been carefully scraped 299 THE MODERN CLUB clean. Simmer gently for 10 minutes, then add white sugar and lemons sliced very thin. Cook all together 20 minutes. Mrs. George R. Sullivan SPICED PEACHES 7 lbs. peaches 1/2 oz. ginger root 4 lbs. sugar 2 tsp. whole cloves 1 pt. vinegar 5 cents' worth stick cinnamon Put in bag: 1 tsp. ground cloves 2 tsp. ground cinnamon 2 tsp. ground allspice y-i tsp. ground mace Skin peaches, then cook in this mixture. Drain in colander before putting in jars. Then pack peaches in jars and let syrup cook down until thick. Pour over peaches in jars and seal. It takes about 12 lbs. sugar and 1% qts. vinegar for a basket of peaches. Mrs. Herbert Fox SPICED CURRANTS 5 lbs. currants 2 tsp. ground cloves 4 lbs. brown sugar 3 tsp. cinnamon 1 pt. vinegar 1 tsp. allspice Cook slowly 2 hours. If very ripe, 1 hour. Mrs. Herbert Fox SPICED WATERMELON RIND 1 large watermelon 2 tbsp. white mustard seed 10 cups sugar 2 tbsp. stick cinnamon 1 qt. vinegar 2 tbsp. cloves 2 blades mace Cut rind in squares. Add 5 cups of sugar and cover with water. Put on to boil. When nearly evaporated, add vinegar and 5 more cups of sugar, mustard seed, cinnamon, and mace. Cook slowly until syrup is quite heavy. Mrs. Brooke M. Anspach CURRANT JELLY Wash y2 crate of early July currants. (They are the best.) Remove the leaves and plice in a preserving-kettle. Mash them 300 JELLIES slightly to be sure they do not bum when first placed over the fire. Allow them to cook until they are well broken and ready to strain. To 14. crate of currants take 6 boxes of red raspberries and treat exactly as the above currants. Strain each through double cheesecloth bags into separate bowls. Now measure your juices with a cup, pouring it all together in one preserving kettle. Place kettle over fire. Now count out the same nimiber cups of sugar, placing on platters in the oven. While the juices are boiling hard for 25 or 30 minutes, see that your sugar is heated and that your jelly glasses are ready. Turn out the gas from under the kettle, or if coal fire is used, remove the kettle from the fire promptly, stirring in the hot sugar. Continue to stir until the sugar is dissolved. You will see at once that the juice is going to jell. Quickly pour into hot glasses. This never fails. Gooseberry jelly can be made in the same manner. Mrs. Norman S. Essig CRAB APPLE JELLY Remove the blossom and decayed portion from the fruit; if large, cut into pieces, but do not pare or remove seeds. Nearly cover with cold water. Cook the fruit until soft. Drain, first in a colander, then in a jelly bag. Use the juice only and do not press the bag except for a second grade jelly. To 1 cup juice, use 1 cup sugar. Boil the juice slowly for 15 minutes; add the sugar and boil for 5 minutes, skimming as often as necessary. Pour into jelly glasses and when hard cover v/ith wax and paper. Contributed CRAB APPLE JELLY One lb. granulated sugar to 1 pt. juice. Stew the fruit, put in a kettle and cover with water, then put on and boil, then strain through a bag. Then boil and skim for about 20 minutes, or until it becomes a thick jelly. A teaspoonful of isinglass will make it clear. Put in tumblers. Red crab apples are best. Mrs. A. Reed McIntire 301 THE MODERN CLUB GRAPE JELLY Wash the grapes in a kettle, put them over the fire and cook until thoroughly done, drain through a sieve but do not press. Boil rapidly for 5 minutes. Then add 1 lb. sugar to each pint of juice and boil rapidly 3 minutes more. Combine Concord, Dela- ware and Niagara grapes. Mrs. A. Reed McIntire 302 BEVERAGES We drunk our first New England water with as much delight as ever we drunk drink in all our lives. — Chron. Pilgrims. BEVERAGES TEA Heat the teapot. Place 1 tsp. tea in the teapot, pour 1 cup freshly boiled water over it, and steep a few minutes. It may be served hot or cooled and iced. A slice of lemon is sometimes served in each cup. Mrs. Norman S. Essig TEA Four oz. of China tea, 3 oz. of Ceylon tea and 1 oz. of India tea make a fine mixture. Mrs. Horatio C. Wood, Jr. BOILED COFFEE Grind the coffee, using Y^, Java, y^ Mocha. Use 1 heaping tbsp. of coffee to 1 cup of boiling water. Measure the coffee; mix with it a little cold water to moisten it, also the shell of an egg and a small quantity of the white. Put the mixture into a heated coffee pot and pour in the freshly boiled water. When it boils, remove to the back of the stove. It is sometimes allowed to boil for 5 minutes; X cup of cold water is added, and after stand- ing a few minutes it is ready to serve. Coffee is improved by heat- ing slightly just before using. It should be served with cut loaf sugar, hot milk and cream. Mrs. Norman S. Essig FILTERED COFFEE One heaping tbsp. coft'ee to 1 cup boiling water. The coffee, finely ground, is put into the upper part of a French coffee pot which has been heated, and the boiling water poured through it. The coffee pot must be kept in a warm place while the coffee is being made. Mrs. Norman wS. Essig ICE COFFEE Strain cold coffee off of grounds, add equal part milk and sugar to taste, and serve with chopped ice in high glasses with whipped cream. Contributed CHOCOLATE 2 cups milk (heated) 4 oz. (or squares) chocolate 2 cups water (heated) 3 tbsp. sugar 307 THE MODERN CLUB Cut the chocolate into small pieces, and put it with the sugar and 4 tbsp. of the water into a saucepan. Stir over the fire uiitil smooth and glossy. Add the remainder of the water gradually, then the milk. Serve at once. A thinner drink may be made by using 2 oz. of chocolate. If the chocolate is sweetened omit the sugar. Serve with whipped cream. Contributed WHIPPED CREAM Chill the cream. If the weather is warm put ice around the bowl in which you whip it. Season with 1 tbsp. powdered sugar to 1 pt. cream. Use more sugar if you wish it sweeter. Whip with a churn and skim the froth, placing it on a hair sieve over a bowl. If a thick cream is desired use a Dover egg-beater and do not skim it. The quantity will be less than by the first method. Double cream should have some milk added to it before it is whipped. Cream may be whipped in the upper part of a double agate boiler, the lower part being filled with broken ice. Mrs. Norman S. Essig PLAIN PUNCH 6 lemons ' 2V2 cups powdered sugar 5 oranges 1 small can crushed pineapple 2 qts. crushed ice or 3 qts. water 1 fresh pineapple 1 small bottle maraschino cherries After reaming out the juice of lemons and oranges, add crushed ice, water, sugar and pineapple. To this add maraschino cherries, cut into small bits. Contributed LEMONADE 6 lemons (juice and pulp) 1 cup sugar Add sugar to lemon juice and pulp. Stir well. Now add : 3 pts. water 1 cup finely crushed ice y^ cup finely chopped mint leaves Mrs. Norman S. Essig FRUIT PUNCH 6 oranges 1 grape-fruit 6 lemons 1 pineapple 308 BEVERAGES To the juices of the above fruit add sugar and water (White Rock if you wish) to the sweetness and strength desired. Then add the contents of a small bottle of maraschino cherries and garnish with slices of oranges and cubes of pineapple. This will serve 12 people. Miss Violette T. Haines TEA PUNCH Pour off any left-over tea from the leaves at once. To 1 qt. of liquid add >^ cup lemon juice and sugar to taste, stir until sugar is dissolved, remove the rind and bitter white portion from 1 orange, cut into thin slices and each slice into quarter sections. Add to tea and set away and chill. If you have raspberry or currant jelly, melt and add to lemon- ade. It makes a very refreshing drink. Contributed GRAPE JUICE (Drexel Institute) Pick Concord grapes from the stem. Wash the grapes and heat them, stirring them all the time. When broken, pour into a jelly bag and allow the juice to drip from the grapes. Measure it and add % the amount of sugar. Cook the juice and sugar until they reach the boiling point. Pour into hot bottles, cork and seal immediately. Less sugar may be used. BOTTLE WAX Melt together equal parts of shoemaker's wax and resin. When liquid, dip the corked bottles into it. PUNCH 6 oranges 1 bottle grape juice 2 lemons 2 bottles ginger ale 1 tsp. crushed mint Sugar to taste Mix juice of oranges and lemons in a bowl with crushed mint. Put in a punch bowl with a large piece of ice. Add grape juice. Just before serving add ginger ale. Cut small pieces of pineapple and strawberries into it also. As the ice melts add more ginger ale. Mrs. Norman S. Essig 309 COOKERY FOR THE CONVALESCENT (Individual Recipes) It means the knowledge of all herbs, and fruits, and balms and spices, and all that is healing and sweet in the fields and groves. . . . — Ruskin. What a searching preacher of self-command is the varying phenomenon of health ! — Emerson. CONVALESCENT GENERAL DIRECTIONS The food materials in these recipes are measured level. The cups used in measuring hold one-half pint. Flour should be sifted, before it is measured. In recipes where portion of an egg is required the egg should be first beaten. Dishes should be tasted before serving, and more seasoning added if desired. Many of these recipes may be cooked in a chafing-dish. The following list of utensils is suggested for the use of nurses : 1 double boiler (pint size) or 2 saucepans, Nos. 9 and 10, covers for both Strainer (bowl size) Small wooden spoon Measuring cup Egg whip Lemon squeezer Lemonade shaker Pieces of cheesecloth BEVERAGES LEMONADE Juice of 1 lemon, or 1 tbsp. sugar 3 tbsp. lemon juice 1 cup water Dissolve sugar in lemon juice; add ice water and shaved ice if desired. ORANGEADE Rind of 1 sour orange 1 tbsp. sugar 1 cup boiling water Juice of 1 orange Cut the yellow rind carefully from the orange and pour the boiling water over it. Add the sugar and juice, then strain. One teaspoonful of lemon juice may be added if desired. Chill before serving. 315 THE MODERN CLUB APPLE WATER 2 baked apples 1 cup boiling water Pour the boiling water over the apples; strain and sweeten. Serve cold. TAMARIND WATER 2 tbsp. preserved tamarinds 1 cup boiling water Pour the water over the tamarinds and let them stand one- half hour. Strain and serve cold. CURRANT JUICE V4 cup currant juice, or 1 cup cold water (or hot water if 1 tbsp. currant jelly jelly is used) Sugar to taste Mix the juice or jelly and water and add sugar to sweeten. GRAPE JUICE Va cup grapes 2 tsp. sugar Pick Concord grapes from the stem. Wash and heat them, stirring all the time. When broken, pour into a jelly bag and press slightly. Add sugar and cook the juice and sugar until they boil. Pour into a hot bottle, cork and seal with paraffin, or equal parts of shoemakers' wax and resin melted together. Less sugar may be used. Serve with shaved ice and a few drops of lemon juice if desired. CRANBERRY JUICE 1 cup cranberries 1 cup water Sugar Pick over and wash the cranberries; cook them with the water until soft, strain through cheesecloth; measure the juice and allow one-half as much sugar, add to juice and boil 1 minute, Pour into a hot bottle and seal immediately. 316 CONVALESCENT TEA Vi tsp. Ceylon or 1 tsp. Oolong tea 1 cup boiling water Heat a cup or small teapot. Place the tea in it and pour freshly boiled water over it; steep a few minutes and strain. It may be served hot or cooled and iced. A slice of lemon may be served in each cup. FILTERED COFFEE 2 tbsp. finely ground cofifee % cup boiling water Put a piece of filter paper in a strainer and place the coffee in it. Hold the strainer over a hot coffee cup and pour the boiling water slowly over the coffee. The cup must be kept in a hot place while the coffee is made. BOILED COFFEE 2 tbsp. coffee Small pieces of egg shell 1 tbsp. cold water % cup boiling water 1/2 tsp. white of egg 1 tsp. cold water Heat the coffee pot Mix the coffee with the cold water, white of egg and shell. Add the boiling water. Boil three minutes, remove to the back of the stove. Pour out a small quantity of the coffee and return it to the pot. Add the teaspoonful of cold water and settle 2 minutes. CEREAL COFFEE 3 tbsp. cereal coffee 1 tbsp. cold water 1 cup boiling water Mix the coffee with the cold water, add the boiling water; boil 20 minutes; settle 5 minutes and serve very hot. CHOCOLATE Vi oz. chocolate V2 cup hot milk or half milk and 1/2 tbsp. sugar half water Melt the chocolate over hot water, add the sugar and the milk gradually. Bring to the boiling point and beat well; then serve. 317 THE MODERN CLUB COCOA 3/4 tbsp. cocoa V4 cup water 1 tsp. sugar 3/4 cup milk Mix the cocoa and sugar, add the cold water and boil directly- over the fire 3 minutes. Then stir into the hot milk and cook 5 minutes over hot water. PASTEURIZED MILK Fill sterile bottles or jars nearly full of milk, cork them with baked cotton, place on rings in a deep pan and fill with cold water so that the water may be as high outside the jars as the milk is inside, place the pan over the fire and heat until small bubbles appear around the top of the milk (about 155° F.), remove to the back of the fire and allow the bottles to stand there 15 minutes, then displace the hot water with cold water to reduce the tem- perature as quickly as possible, and when milk is cold remove the bottles from the water and keep in a cold place. PLAIN ALBUMEN White of 1 egg Beat the white of the egg until slightly foamy, allow it to stand in a cold place until the liquid separates from the foam. Remove the foam and serve the liquid albumen. Salt ma}^ be added if desired. ALBUMENIZED MILK White of 1 egg Vs cup lime water Vi cup milk Place all the ingredients in a covered glass jar, shake until thoroughly blended, then strain. It may be sweetened and flavored. Serve immediately. ALBUMENIZED WATER White of 1 egg 1 tsp. lemon juice Vo cup water 1 tsp. sugar Place all the ingredients in a covered glass jar, shake until thoroughly blended. Strain and serve. 318 CONVALESCENT ALBUMENIZED ORANGE JUICE White of 1 egg Juice of 1 orange 1 tbsp. sugar Place all the ingredients in a covered glass jar, shake until thoroughly blended. Strain and serve. COLD EGG-NOG 1 egg 1 tbsp. sugar 1 cup milk Beat the egg, add the sugar, then the milk. HOT EGG-NOG Yolk of 1 egg Vz cup hot milk 2 tsp. sugar Nutmeg Beat the egg, add the sugar, pour the hot milk over them, strain, and flavor as desired. EGG BROTH 1 egg Salt Vz tsp. sugar 1 cup hot milk Beat the egg, add the sugar and salt, pour the hot milk over them and serve immediately. Hot water, broth, soup or tea may be used instead of the milk. RENNET Vz cup milk 1 tsp. sugar 5 drops vanilla Vi tsp. liquid rennet Heat the milk until lukewarm, add the sugar and vanilla and stir until the sugar is dissolved, add the rennet, and pour into a glass dish ; leave until firm in a moderately warm place, then put in refrigerator; sprinkle with cinnamon or nutmeg, and serve with cream. 319 THE MODERN CLUB RENNET WHEY 1 cup milk 1 tsp. rennet 2 tsp. sugar Heat the milk until lukewarm, add the sugar and stir until the sugar is dissolved, add the rennet; leave until firm in a mod- erately warm place; allow it to stand 20 minutes. Break the curd and strain through double cheesecloth. Flavor if desired. CEREALS AND GRUELS GENERAL RULES Any cold mush may be thinned with cream, milk or water, to the consistency of a cream soup, and served as a gruel. All cereal preparations, grains, meals or flours may be used for gruels; also plain crackers powdered. Gruels must be thoroughly cooked, strained, seasoned and served very hot. Gruels made with meal are made by pouring the meal into the boiling water. They should be cooked for 3 hours over boiling water. When gruels are made from flour, the flour must first be mixed to a smooth, thin paste with y^ cup cold water or milk, then stirred into the hot liquid. They should be cooked at least 1 hour. A double boiler must be used for gruels made with milk. Sugar, stick cinnamon, whole cloves, nutmeg, raisins, lemon rind, fruit juice, meat extracts, or stimulants may be used to flavor gruels. CORN MEAL GRUEL IV2 cups water 1 tbsp. corn meal yi tsp. salt Pour the meal into the boiling salted water; cook directly over the heat 15 minutes, stirring constantly, then over boiling water for 3 hours. OATMEAL GRUEL 1 cup liquid 1 tbsp. avena Yf, tsp. salt 320 CONVALESCENT Pour the avena into the boiling salted water; cook directly over the heat 15 minutes, stirring constantly, then over boiling water for 1 hour. If milk is used, the salt should be added just before serving. GLUTEN GRUEL iVi cups water 1 tbsp. gluten flour Yt tsp. salt 1 clove Mix the gluten flour gradually with % cup cold water and stir into 1 cup boiling salted water; cook directly over the heat 15 minutes, add the clove and cook over boiling water yi hour. MILK PORRIDGE \y^ cups milk 2 raisins 1 tbsp. flour V4 tsp. salt Mix the floiu- gradually with % cup cold milk and stir into 1 cup hot milk; if raisins are used, cut them in quarters and cook with the porridge; it must be cooked over boiling water 1 hour. The salt should be added just before serving. CRACKER GRUEL 3 tbsp. powdered cracker V^ cup milk V2 cup boiling water Vi tsp. salt Add the powdered cracker to the milk and water, cook for 10 minutes, add salt and serve. The flavor is improved if the crackers are browned before rolling. CRANBERRY GRUEL iVi cups water 1 tbsp. flour yi tsp. salt 3^ cup cranberries 1 tbsp. sugar or more Mix the flour gradually with yi cup cold water and stir into 1 cup boihng salted water; cook directly over the heat 15 minutes, then over boiling water 30 minutes, add the cranberries and cook 10 minutes longer or until they become soft, add the sugar and when it dissolves press through a strainer and serve. 321 THE MODERN CLUB BLACKBERRY MUSH 1*4 cups water 1 tbsp. flour % tsp. salt 1 cup blackberries 1 tbsp. sugar or more Prepare as for cranberry gruel; strain into a glass dish and serve very cold. WHEATENA iVi cups boiling water % tsp. salt 2 tbsp. wheatena Add the wheatena gradually to the boiling salted water. Cook it for 10 minutes directly over the heat and then place it over boiling water for j4 hour. Five dates may be cut into eighths and added to the wheatena 10 minutes before it is taken from the fire. AVENA 1 cup water Vi tsp. salt Va cup avena Pour the avena into the boiling salted water; cook directly over the heat for 10 minutes, then over boiling water for 1 hour. GLUTEN MUSH iVi cups boiling water Vz cup cold water V2 tsp. salt Va cup gluten flour Add the cold water gradually to the flour, then pour through a strainer into the boiling salted water; cook 30 minutes, stirring frequently ; strain. STEAMED RICE Vi cup boiling water Vk tsp. salt 1 tbsp. rice Rice must be carefully picked over and washed thoroughly. Put rice, water and salt into a bowl, place it in a steamer, over rapidly boiling water. Cook until the rice is soft, from ^ to 1 hour. 322 CONVALESCENT BOILED RICE iVz cups boiling water Vs tsp. salt 1 tbsp. rice Rice must be carefully picked over and washed thoroughly. Add it gradually to the boiling salted water, so that the water will not stop boiling. Partly cover and cook 40 minutes, or until the grains are soft; turn into a colander to drain, then allow rice to dry for 5 minutes in the oven with door open. BEEF TEA, No. 1 Cut a pound of lean beef into small pieces, put them into a quart Mason jar (with lid on tight) . Place in a pot of cold water. Heat gradually, then let it boil slowly for 2 or 3 hours, when all the juice will be drawn out of the meat. Pour off this juice, season with a little salt (it requires very little). When cold skim off the globules of fat. BEEF BROTH, No. 2 Yz cup or Vi lb. lean beef 1/2 cup cold water Chop the meat very fine and soak it in the cold water 1 hour or longer; put it in a saucepan, surrounded by lukewarm water and cook until it has become a reddish brown, stirring all the time. BEEF JUICE Choose a thick cut of fine, fresh juicy steak without fat. Broil it over the coals for only a minute, or long enough to merely heat it throughout. Put it over a warm bowl set in a basin of hot water, cut it in many places, and squeeze out all the juice, with the aid of the meat-squeezer. Salt it very slightly. It should be served immediately, freed from every atom of fat, and accompanied with a wafer cracker. PEPTONIZED BEEF BROTH Vi lb. beef Vi tube of peptonized powder Yz cup water 1/2 cup water 323 THE MODERN CLUB Wipe and chop lean beef, add 14 cup water, and cook over a gentle heat until it boils, stirring constantly. Pour off the liquid, rub the meat to a paste and add this to the liquid. Into a clean jar put one-quarter of the powder in a Fairchild peptonizing tube with 1/2 cup cold water. Mix thoroughly. Add the broth and shake well together. Set aside in a warm place (115° F.) for 3 hours, then boil quickly, strain and season. CLAM AND OYSTER JUICE Wash the clams or oysters and remove all bits of shell; cut them into several pieces and heat a few minutes in their juice. Strain through muslin. Serve while hot. Great care must be taken in straining that sand does not pass through muslin. These juices may be diluted with an equal quantity of boiling water. They may be frozen. CLAM BROTH 3 large clams (in shell) 14 cup water Wash the clams thoroughly with a brush and place them, with the water, over the fire. As soon as the shells open the broth is done. Strain through muslin and serve. CHICKEN BROTH 1 chicken Sprig of parsley 3 pts. cold water Salt and pepper V2 cup freshly boiled rice Crackers Cut up a fowl, and crack the bones. Put it into the cold water. Boil it slowly, closely covered, for 3 or 4 hours, or until the meat falls in pieces. Strain it. Add freshly boiled rice, also a sprig of parsley. Simmer it for 20 minutes longer. Season with salt and pepper (but not too highly). Serve with crackers. If desired, it may be served in jelly form when cold. MUTTON BROTH Made in the same manner as chicken broth, allowing a quart t)f cold water to each pound of meat. 324 CONVALESCENT CHICKEN CUSTARD V^ pt. chicken broth Beaten yolks of 3 eggs A little salt Mix all well, and cook it in a double boiler until it thickens. Serve in custard cups. CHICKEN JELLY Cut half a raw chicken into small pieces. With the bones put this on to boil in a quart of cold water. Boil slowly until reduced one-half or less. Season. Strain through jelly-bag. Pour into mold. If the chicken is tender broil carefully the breast of the other half; cut into dice, or put in mold whole, cover it with the liquid. When the jelly has hardened take off the layer of fat. It is now ready to turn out of the mold and serve. SQUAB IN PAPER Singe; remove pin feathers, head, feet, tips of wings and crop, split through the back; clean and wipe both inside and out with damp cloth. Fold in a buttered paper, place in a pan and bake in a hot oven for 25 or 40 minutes. Turn frequently while cooking. REED BIRD Pick, singe and draw the bird. Remove head, tips of wings and feet; then wipe it dry. Put yi tsp. butter in a pan or chafing- dish and when hot, put in the bird, cooking it until brown. Turn frequently. Season with salt and pepper. Serve on toast or a canape and garnish with cress or celery tips. BAKED REED BIRD Prepare bird as directed above and put in a small baking- pan. Bake in hot oven from 10 to 15 minutes. Baste. The bird may be wrapped in a slice of bacon before baking. BAKED POTATOES Select potatoes of uniform size. Bake in hot oven 45 to 60 minutes. When soft, break the sldn immediately to allow the steam to escape and serve uncovered. 325 THE MODERN CLUB HOW TO PREPARE AN UNCOOKED EGG Beat well the yolk and 1 tsp. of sugar in a goblet. Add to this the white of the egg beaten to a stiff froth. Stir all well together. Flavor the egg with nutmeg. It is palatable without any flavoring at all. SOFT-COOKED EGG Place the egg in a pint of boiling water, remove from the fire, cover, and allow to stand from 5 to 8 minutes. POACHED EGG Break the egg into a saucer, slip the egg into boiling water, cover, remove to cooler part of fire and cook until white is firm and a film has formed over the yolk. Take up with a skimmer, drain, trim off rough edges, and serve on a slice of toast. Season. OMELET SOUFFLE V2 tbsp. butter Pepper 1/2 tbsp. flour V4 cup milk Vs tsp. salt 1 egg Make the white sauce; separate the yolk and white of the egg, and beat them until light. When the white sauce is cool, add the yolk and cut in the whites. Place in a small buttered dish and bake in a pan of hot water until light brown. SAVORY CUSTARD i^ cup milk }4 tsp. beef extract ^ cup water Vs tsp. salt Vs egg Dissolve the extract in the hot water, add hot milk and salt, add this to the beaten egg. Strain and steam over hot water until firm. ARROWROOT JELLY OR BLANC-MANGE Add 2 heaping tsp. of best arrowroot, rubbed smooth with a little cold water, to a coffee cup of boiling water or rich milk which has been sweetened with 2 tsp. of sugar. Stir and boil it 326 CONVALESCENT until it has thickened. It may be flavored with lemon juice if made with water. It is very nice without flavoring. Pour into cups or molds. Serve with cream and sugar, or with a compote of fruit around it. RICE JELLY Mix enough water to 2 heaping tsp. of rice flour to make a thin paste, add to this a coffee cup of boiling water. Sweeten to taste with loaf sugar. Boil until it is transparent. Flavor by boiling with it a stick of cinnamon, or several drops of lemon juice if intended for a person with fever. Mold it. SPANISH CREAM (Individual for sick) Ys box gelatin 1 egg 1 cup milk 2 tbsp. sugar 2 tbsp. cold water Cover gelatin with cold water and let it stand until soft. Scald milk, beat the yolk of egg until light, add sugar and hot milk. Return to fire and cook until creamj^ Add gelatin, stir tmtil dissolved, strain, and add white of egg, beaten to a stiff froth. Stand 1 hour to mold. Mrs. E. Pusey Passmore VANILLA ICE CREAM 1/2 cup cream 1 tbsp. sugar V2 tsp. vanilla Heat the cream and dissolve the sugar in it; when cool, add vanilla and freeze. CARAMEL ICE CREAM V2 cup cream 2 tsp. sugar 2 tbsp. caramel Heat the cream and dissolve the sugar and caramel in it; when cool, freeze. COFFEE ICE CREAM Vz cup cream iVg tbsp. sugar % cup strong coffee 327 THE MODERN CLUB Heat the cream and dissolve the sugar in it, add the coffee, and when cool, freeze. CHOCOLATE ICE CREAM V2 cup cream 1 tbsp. sugar Vi oz. chocolate 3 drops vanilla Melt the chocolate over hot water, add the sugar and the hot cream gradually; when cool, add vanilla and freeze. STRAWBERRY ICE CREAM V2 cup cream V4 cup sugar V2 cup strawberries Rinse, hull and mash the strawberries, add the sugar, add cream and freeze. RASPBERRY ICE CREAM V2 cup cream V4 cup sugar 1/2 cup raspberries Strain the raspberries through cheesecloth ; add the sugar to the juice, then add cream and freeze. PEACH ICE CREAM y2 cup cream V4 cup sugar Va cup peaches Mash the peaches, add sugar, add cream and freeze. If canned peaches are used, drain the fruit from the juice, and use less sugar. If peaches lack flavor, add >< tsp. lemon juice. MILK SHERBET V^ cup milk 14 cup sugar 1 tbsp. lemon juice Dissolve the sugar in the lemon juice, add the milk and freeze. ORANGE ICE V4 or V2 cup water V2 cup orange juice (IV2 oranges) Rind of Vi orange V2 tbsp. lemon juice 328 CONVALESCENT Boil the water, sugar and rind of % orange for 3 minutes. Cool. Cut the top off the whole orange, and with a silver spoon remove the inside. When the syrup is cool, add the juice and strain through cheesecloth. Freeze, and when ready to serve, fill the orange shell with the ice. LEMON ICE Vz cup water 14 cup sugar 3 tbsp. lemon juice Boil the water and sugar for 3 minutes, add lemon juice, strain through cheesecloth, and when cool, freeze. GRAPE JUICE FRAPPE Va cup boiling water Vi cup grape juice 1 tbsp. sugar 1 tsp. lemon jtiice Boil water and sugar for 3 minutes. Strain, and when cool, add fruit juice and freeze. 329 MISCELLANEOUS The Miscellaneousness of Rome, which made the mind flexible with constant comparison, and saved you from the ivorld's ages as a set of box-like partitions without vital connections. — G. E. MISCELLANEOUS SUGGESTIONS FOR THE MOTOR HAMPER AND PICNIC BASKET These may be packed in a zinc-lined basket in cracked ice : A mold of jellied chicken madrilene or tomato broth to serve in cups. Cold boiled lobster in the shell with mayonnaise. Shells of crab meat, Ravigote. Crab meat packed in glass jar and mayonnaise packed separately, empty shells to fill with mixture. Iced clam bouillon in cups (packed in 2 qt. glass jar). Cold broiled chickens in waxed paper. Cold roasted squab chickens with stuffing. Cold roasted squabs with watercress. Hearts of lettuce wrapped in a napkin and put on cracked ice to chill. Peeled tomatoes and sliced cucumbers ditto. White cherries with stones removed, filled with cream cheese. Served with lettuce and mayonnaise as salad. Cold individual chicken and ham pies. Cold Cornish pasties. Cold cornucopias of Virginia ham stuffed with cabbage salad. Cold cherry or strawberry tart. Stuffed celery with cream and Roquefort cheese. Eggs stuffed with caviar or anchovies. Cantaloupes to chill and fill with fresh raspberries. Cold fried brook trout with watercress. Cold breast of chicken, supreme. Lobster, chicken or crab-flake salad in jars. Biscuit Tortoni in paper cases. A jar of mixed fruits in syrup to serve in ginger ale or lemonade. Iced coffee or chocolate. To remove fruit stains, pour boiling water on the stain from 3 or 4 feet above the stain. To clean piano keys, rub over with alcohol. 335 THE MODERN CLUB To remove tea and coffee stains, dip in cold water, then cover stain with glycerine. Allow to stand 3 hours, then wash with hard soap and water. Repeat if necessary. To remove dust from rattan furniture, use painters' small brush. TO MAKE BAKING POWDER 16 oz. cream of tartar (dry) 8 oz. bicarbonate of soda (dry) 1 oz. tartaric acid (dry) Mix thoroughly to fine powder, sift 3 or 4 times. Mrs. L. H. Richards TO MAKE SOAP 1 can Banner's lye 1 qt. cold water 2 tomato cans clean fat V2 cup Mule Team borax V2 cup household ammonia Heat the fat and strain through a sieve; then through a cloth; pour the water on lye. After it dissolves put in borax and am- monia. When both are lukewarm, pour this on the fat while warm; stir until it commences to thicken. Line a pan with muslin and pour in the pan. When it begins to harden, cut in pieces about size of small Ivory soap ; let stand until it gets hard. Mrs. Harold Lewis FOR THE LINEN CLOSET Every housewife likes to have her linens scented a bit. Use 1 oz. of powdered gum benzoin, 1 oz. of powdered cloves and 2 oz. of powdered cinnamon. Add to this 7 oz. of pow- dered cedar wood and the same of dried lavender leaves. Mix well and place in small bags. Then lay the little bags among the sheets and pillow slips. 336 MISCELLANEOUS FLY EXTERMINATOR Put 10 cents' worth of oil of lavender slightly diluted with hot water into an atomizer. Spray it freely into the air and not a fly will remain on the premises. It also leaves a delicate violet fragrance that is delightful. Mrs. Frederick S. Giger POLISH FOR NICKEL OR GERMAN SILVER In an 8-oz. bottle fill % with powdered whiting, 1>^ tbsp. ammonia, and fill the rest of bottle half and half with denatured alcohol and cold water. BAYBERRY CANDLES The berries, which are covered with greenish white wax when ripe, are gathered late in autumn and thrown into a pot of boiling water; the waxy substance floats on top and is skimmed off. This has a dirty green color when congealed, but is again melted and refined, and thus assimies a transparent green hue. A bushel of berries will yield 4 or 5 lbs. For candles it is cast in molds or made like ordinary wax candles; this is by dipping the prepared wick into the melted wax and then rolling upon a marble slab; this is repeated until the candle is of the desired size. The bayberry candles bum slower than common tallow ones, have very little smoke and emit a rather agreeable odor. PARAFFIN CANDLES One method is to cut newspaper into strips between 2 and 3 inches wide. These strips are rolled tightly, 4 or 5 being used in a roll, the succeeding strip being inserted in the roll 6 inches before the end of the preceding strip, and the last 6 inches turned back and thoroughly pasted in order that the roll may not come undone when burned. These rolls are soaked in melted paraffin until they will take up no more of the material and then dried. They are said to bum from 20 to 30 minutes. 337 THE MODERN CLUB TABLE OF WEIGHTS AND 3 teaspoons liquid 4 tablespoons liquid 16 tablespoons yi cup 2 gills 2 cups 2 pints (4 cups) 4 cups liquid 4 cups flour 2 cups butter, solid ]/2 cup butter, solid 2 cups granulated sugar lyi cups powdered sugar Zyi cups confectioner's sugar 1 pint milk or water 1 pint chopped meat (solid) 10 eggs (without shells) 8 eggs, with shells 2 level tablespoons butter 4 level tablespoons butter 2 level tablespoons granulated sugar 4 level tablespoons flour MEASURES = 1 tablespoon yi cup i gill or y cup gill cup pint quart quart pound or 1 quart pound ^ pound (4 ounces) pound pound pound pound pound pound pound ounce 2 ounces, or yi cup ounce ounce DAINTY LUNCHEONS FOR JUNE Assorted Hors d'CEuvres Creamed Chicken Hash with Noodles Hot Buttered Toast New Peas and String Beans in Cream Stuffed Prune Salad Rice Waffles Coffee Supreme of Cantaloupe Jellied Tomato Broth Filet of English Sole, Marguery Supreme of Chicken, Jeannette New Lima Beans, Normande New Asparagus, Vinaigrette Sultana Roll Madeleines 338 Potato Coffee MISCELLANEOUS A CHRISTMAS DINNER MENU Oysters on the Shell Clear Green Turtle Soup Salted Almonds Celery Olives Goose, Roasted, Potato and Onion Stuffing Baked Apple Sauce Onions in Cream Potato Croquettes Mashed Turnips Venison Cutlet with Black Currant Jelly Lalla Rookh Punch Waldorf Salad in Apple Cups English Pltim Pudding with Hard Sauce Mince Pie with American Cheese Frozen Cream, Shepherd's Star Coffee Assorted Fruit FROZEN CREAM, SHEPHERD'S STAR This has a distinctly Christmas-like appearance, in its nest of spun sugar which may be procured from any confectioner. Have a star-shaped mold with a star in the bottom, and coat this thickly with raspberry ice. Make a mousse of 2 cups of sweet cream whipped very stiff, beating in ^ cup of powdered sugar, a soupgon of salt and 1 tbsp. of granulated gelatin dissolved in % cup of cold water, and flavor very strongly with Benedictine. Fill the star mold with this, cover tightly, pack in ice and salt and freeze. The spun sugar upon which it should be turned in serving emits rays which dart out from between the points of the star, and the dessert has a peculiar significance for Christmas-tide. SUPPER MENUS FOR AFTER THEATER OR OPERA Tomato or Chicken Consomme in Cups Timbales of Lobster Lamb Cutlets with Butter, Noisette French Peas Quail, Roasted, or Supreme of Chicken, Jeannette Salad Mignonne Peach Melba Cakes SUPPER MENU n Cream of Chicken Soup in Cups Oyster Patties Mignonette of Chicken with Paprika Sauce Asparagus Tips in Cream Assorted Cold Meats Palm Beach Salad Coupes Eugenie 339 THE MODERN CLUB THE MAXIMS OF FRANCOIS Hear ye, American housewives, what Frangois has to say: "The high cost of living is due to your extravagance; yotir ex- travagance is due to your ignorance, and your ignorance is due to your ancestors." Then having placed the responsibility on long-gone ancestors, Frangois proceeds to explain wherein salvation lies. "Treat excellent food plainly. Transform low-priced foods into delectable dishes by proper seasonings and flavors. And eat less meat!" Americans eat more meat than any other people in the world. This is the startling information Frangois impresses upon you and produces a table of statistics to prove it. According to the figures, America, per person, eats 185 pounds of meat each year, dressed weight; England, 121 pounds; Germany, 116 pounds; France, 79 pounds; Italy, 71, and Switzerland, noted for its hardy people, only 62 pounds. "Therefore," says Frangois, "you Americans eat much more than the French and the Italian nations together; 2.37 times as much as we do, and 2.62 times as much as the Italians." To appreciate the value of Frangois' theories, you must see them carried out in his own little corner of Paris that he has transplanted to the West Forties in New York City. Here he has a big basement. In it is a wonderful kitchen hung with shining brass and copper utensils — and Frangois himself, his ruddy cheeks set off by his white cap and white apron. If the weather is warm, you eat in the sunny back yard, for even the sun is in the scheme of Frangois' delectable economy. How much is it going to be, you wonder, as you marvel all through the menu from the hors-d'oeuvres to the hot black coffee that puts the finishing touch on an excellent dinner. "Fifty cents," he bows, smilingly, and somehow you know a nice little percentage of that half dollar is going into the coffers of your host. But how? Simply by utilizing every part of the supplies that can be utilized. The coffee grounds, the chicken bones and the potato skins are left, but the diners have eaten everything else! "But you Americans," exclaims Frangois deprecatingly, "you throw away enough in a day to feed a French family a week. But you will learn," he adds encouragingly. 340 MISCELLANEOUS "When a food is really excellent, treat it as plainly as possible and add no ingredients that will destroy its taste or take away its natural flavor. When a food is cheap and good, though rather tasteless, use the right flavors and sauces and turn it into an excellent dish. "Economy always, but real economy. Therefore I buy ex- pensive ingredients for my sauces and flavorings and there is no waste because the dishes are not palatable. The best mushrooms, olive oil, truffles, anchovies and capers are the cheapest in the end, and many foods that no good cook would serve without them are made into most appetizing dishes by their seasoning. The too strong flavor of mutton may be remedied by any acid sauce, though caper sauce is perhaps the best. "Sage, saffron, savory, basil and thyme are excellent season- ings. Morsels that are quite insignificant may be covered with herbs, curry or other exotic condiments and be made into dishes good to look upon and to eat. In the French stores one may buy stew bunches, which contain green bay leaves, thyme, green celery and other sweet herbs, and hot dried peppers. Toast and fried bread cut into forms should always accompany stews and cream dishes, spinach or dishes served with sauce." Here Francois had to stop to explain to the listener the dif- ference between gravies and sauces. A gravy, it seems, is made from the juice of the article cooked, usually thickened and sea- soned, excepting for broiled meats and fowls. A sauce is made of material foreign to the food served. "Serve your food so that it will delight the eye — that has so much to do with the relish of a meal. Garnishes are very simple, but they add so much. The red radish cut fancifully is very effect- ive and when the little red buttons topped with small green leaves are placed on a slice of green pickle, the color combination is attractive. In earlier days they used to put a heavy wreath of green about meats and fowls, but now a few sprigs of green at one side of the food is considered better. Nut meats are desirable in connection with savory and sweet dishes and tiny croquettes are always good. "Never use flowers and fruits to garnish any dish but a sweet one. Nasturtitmis are the exception. They really belong to the cress family and combine better with meat and vegetables. 341 THE MODERN CLUB "Toast can be garnished by lightly buttering and then sprinkling partly or wholly with minced green parsley. Other garnishes for meat dishes may be formed from hard-boiled eggs, tomato, cucumber and aspic jellies and pickles, which adapt themselves to countless forms. In cold weather it is excellent to have vegetable fritters served with meat dishes." Frangois' dinners are noted in several lands and he won great fame as head cook in a chateau in Brittany just before he came to America. He was asked for a menu of one of his most popular French dinners. He admitted that the most popular ones are a combination of French and Italian cooking — and here is a Frangois menu that is sure to bring exclamations of delight: First a salad of red and green peppers, large capers, tiny Sicilian olives, ripe and purple in hue, and anchovies. Then spaghetti served with a dark red tomato sauce, cooked with the luscious fruits de mer, known in this country as novgole — very like our own cherrystone clams. Next comes the fish — three kinds on a smoking platter, and if you are quite correct, you will try each variety. Next follows poultry or game. If it is chicken a la Frangois at his very best, it will be fried in oil and covered with a delicious sauce with "memories of garlic," which is the perfect flavor. Then there are tomatoes, fresh mushrooms, truffles and a tiny onion or two, and romaine salad. The fruit is eaten with the salad. Vol au vent is the favorite pastry dish, and like all Frangois pastries is manu- factured with oil. Simpson's-on-the-Strand No visit to London town is complete without a luncheon or dinner at Simpson's in the Strand, a place alive with traditions of the past and one where honest food is honestly cooked, with none of the masquerading under disguise of French sauces prevalent in so many places where imitation French cookery replaces the national dishes of Johnny Bull — a dignified place withal, and one that commands one's most infinite respect and commendation. Long live Simpson's in the kaleidoscopic, pulsating heart of London — the Strand ! 342 MISCELLANEOUS ON BREAKFASTING Only a very small percentage of the inhabitants of this sphere, one ventiires to say, are past-masters in the art of break- fasting. The rest of the world, upon seeing this, will rant and roar and laugh derisively. "Who is this person," they will say, "who sets herself up as an authority on breakfasts, and what does she know about it, anyway?" The successful business man, already inclined toward embon- point, will slap his hand on his knee and ejaculate, "Breakfast? Don't tell me anything about breakfast! Now, here's the perfect breakfast, to my mind: Half a grape-fruit, with the ice still on it, a good dish of oatmeal with thick cream and plenty of sugar, some scrambled eggs, country style, with sausages and some French fried potatoes, good coffee with plenty of cream, and some hot com muffins. Then take a plate of buckwheat cakes and maple syrup to top off on, and there you are — best breakfast in the world." Yes, the very best, according to this standard. A typical American breakfast; but a shade more deadly than the typical English breakfast. The latter, as eaten by thousands of smug Johnny Bulls every morning, accounts for the usual morning grouch which so many men, Britishers and their American cousins alike, strive to conceal behind the outspread pages of their morning papers at the breakfast table. They may conceal it outwardly, but its inward effect will be felt in after years. There is no grape-fruit, but there are often strawberries in season, and then a huge dish of porridge, then silver dishes with bacon, chops, grilled kidneys, fried eggs, boiled eggs, kippered herring, finnan haddie, and potatoes baked in their jackets, followed by toast and slathers of marmalade and jam, and sometimes flannel cakes with treacle. But the general effect is the same, be it in England or Canada or the United States — a breakfast disposed to breed gluttons and dyspepsia at the same time. Ah! it is so easy to infuse a little poetry into breakfast. We have already been told, many years since, of those wonderful Dutch breakfasts upon a balcony in Holland, overhanging some Dutch canal, under which a procession of wonderful, shining canal boats, with red geraniums in the window-boxes, pass in trained precision. We have prattled of those adorable French breakfasts 343 THE MODERN CLUB on a little terrace of some cafe, on the very sidewalk under a huge green and white bouquet of a blossoming chestnut tree, or, if in the country, in the shady grapevine arbor in a little Bousquet. Up, perched amid the cypresses of Fiesole or along the incom- parable, sunny cliffs of Capri, an Italian breakfast is tinged with romance, and as to a breakfast in Spain — well, who will ever forget that in the shadow of the Alhambra, or on the little vine-clad porch of the Reina Cristina at Algeciras ? Breakfast in foreign lands is always capable of being trans- formed into a poem, and, therefore, why bother with the prosaic and unromantic American middle-class breakfast, a polyglot combination of dishes borrowed from other nations and eaten in far too great haste, in nine times out of ten ? Let us stage a culinary poem, at sun-up, on a shady porch where one may look far out to sea, from his North-Shore lookout. A great, greenish blue glass Italian bowl, piled high with sparkling cubes of ice, will make a wonderful centerpiece on a June morning, especially when piled upon the cubes are luscious cherries, black- hearts and crimson and white, all at their best during June. Green leaves here and there add to the at tractiveness of the dish, and is anything ever quite so refreshing as cherries to start the day with? No? Then there shall be, if cereal is inevitable, little dishes of jellied cream of wheat or malt breakfast food, or even oatmeal molded in little cups or fancy molds and chilled pleasantly, then turned out upon the dishes, to be eaten with clotted cream. There may be a light omelet — a cheese omelet, for example, with little flakes of grated Gruyere over the top, or scrambled eggs with Gruyere flavoring them delicately. There may be tiny croquettes of either salt codfish or of flaked halibut or of salmon, small and daintily brown, and plenty of crisp hot toast, and coffee fresh from the percolator. Then to another. Stage this at the edge of a lake, upon a rustic breakfast porch overlooking some lake where the clouds, like wreaths of silver mist, are already rising from the water and enveloping the tops of the pointed firs. Wild strawberries appear with a little crown of strawberry leaves, to begin a perfect feast. There shall be no cereal to destroy their taste, but one jumps from strawberries direct to a large platterful of fried trout, the jewels 344 MISCELLANEOUS of their sides showing through the coating of crisp brown com meal in which they have been rolled. There are new potatoes baked with their jackets on, and there are thick squares of luscious corn bread. Oh, joy! And crisp little bits of salt pork garnishing the fish, and a dish of watercress from the brook near by, to eat with a bit of lemon juice and salt. What else? Nothing — for there won't be room for anything, saving, of course, the coffee, which one will want to start with the strawberries and end with the cigarettes. On, then, to Number Three. This may be anywhere, and is to start with little balls of ripe cantaloupe and watermelon scooped from the melons and chilled in a pan of cracked ice until wanted for serving. Then, they are heaped in grape-fruit glasses on a little heap of finely shaved ice, and, of course, if one had a bit of Maraschino left to pour over — well, then it would be food for the gods. For this breakfast one might have some little boxes made from very thick slices of toasted bread, the center of the slice carefully removed with a sharp knife before toasting. This shall be filled with creamed chicken hash made from the breast of chicken, and a carefully poached egg reposing upon it is an alluring adornment. Popovers, bursting over their cups in a frenzy of puffy, brown expansion, with plenty of sweet butter and some crisp little slices of bacon, will accompany this, and the coffee must be Vienna Coffee, made with hot cream and milk. This is sufficient for the ordinary mortal, but if there must be cakes, let them be Indian cakes with real maple syrup. By this time raspberries should be seasonable, and who first thought of chilling them and serving in very small, ripe canteloupes, also chilled? Can anything more alluring be imagined than raspberries in a dish of canteloupe? Try it and see. Whipped cream may be passed with the powdered sugar, but they are better without it. Then a delicious surprise may be made from baking some new potatoes of uniform size, scooping out the pulp, whipping it lightly, with plenty of seasoning, sweet butter, and some cream, and putting it back in the shells until they are nearly filled. Then lay in gently two little Deerfoot Farm grilled sausages, or three if it 345 THE MODERN CLUB will hold them, cover with a flaky bit of the potato, replace the shell on top, and garnish with one broiled mushroom and a couple of curls of crispy bacon, and serve in a bed of cress. Yes, there may be cereal with this, rice cakes served with guava jelly and cream cheese and the coffee, which every one seems to use for tea on this side of the water. But, really, for breakfast, a cup of fragrant Ceylon is not so bad, either. The last breakfast would better begin with strawberries, and large ones with the hulls left on and some of the prettiest vines, too, twining about them in a large glass dish of cracked ice. A little glass dish of powdered sugar is served to dip them in, and they are eaten from the hulls, as strawberries should be to get the real benefit of their flavor. Then, finnan haddie in cream served with little sippets of toast, or one might even substitute smoked beef in cream, salt codfish, or smoked salmon, if one prefers it. But whatever it is, let there be plenty of it and some toasted English muffins and some orange marmalade. Then, if it is a very hearty breakfast, and this is not enough, Swedish pancakes with raspberry jelly inside and powdered sugar without, rolled up tightly and eaten with thanksgiving and prayer. How easy for every breakfast to be a poem, and how hard after one of them to return to the French breakfast of coffee and a petit pain. SOME CULINARY SECRETS The real, dyed-in-the-wool epicure cannot make his way about the world, collecting recipes here and there, without learning many little secrets of the cuisine, secrets which, mayhap, have been stimibled upon by accident, but which, nevertheless, impart their cunning to a skilled cook and give her an added reputation as a "cordon bleu." One of the things the average American mistakes in, is his lavish use of this or that condiment or seasoning. He thinks that, if a little be good, a lot will be better; but there is his mistake, and he may learn a lesson from the French or Italian cook, who grades, to a nicety, the use of certain condiments and aromatic herbs, Indeed, it is their remarkable skill in using herbs which gives to 346 MISCELLANEOUS their cookery that incomparable flavor, delicate and elusive, which the American would do very well to study. Garlic, for instance, is something that should be used with the greatest of care. Simply rubbing a cut clove of garlic over the sides of a roasting-piece of lamb or veal will give it that delicate aroma which is more like a memory than a flavor. But a shade too much of it and the effect is spoiled. The same is true of sage, of thyme and marjoram, indeed, of all herbs. A bachelor, who loves his kitchenette and is always experi- menting, gives his method of transforming a "flat-tasting" oyster stew into a poem. It is nothing more or less than a couple of slices of lemon with the rind left on, which he plunges into the saucepan when the stew comes to its first boil after the milk has been added. Not sufficient to curdle the milk, the tart lemon and the aromatic oil in the rind give just enough of a soupgon of lemon to redeem the stew from its mildness. This same bachelor, who makes luscious ice cream from the sweetened pulp of strawberries and thick cream, adds, also, the juice of two lemons and a grating of the rind— and presto! the cream takes on new character at once. The same with banana ice cream into which a wineglassful of good old gin — if such a thing is left in the cellar— has been mixed. No one who has ever eaten banana ice cream done in this fashion will ever call it flat again. Another wrinkle is to put the grated cheese for tomato sauce or meat sauce— or at least a half of the cheese intended to garnish the dish— directly into the sauce itself, allowing it to heat long enough to melt the cheese and blend its flavor subtly with that of the peppers and onions, dried mushrooms and garlic, and tomatoes and chicken livers, and other ingredients of the beloved Italian sauce. The Italians always cut their ham, instead of cross-grained, as Americans do, the long way of the ham, claiming that the flavor is better thus— and so, indeed, it seems to those who have tried it. Almost every cook who has tasted Italian salad in her pet restaurant likes to make a platter of it at home sometimes, with its ripe little SiciHan olives, tomatoes, peppers which have been roasted in the oven and their skins removed before serving in the 347 THE MODERN CLUB salad, the cold tongue and salami and other ingredients, the pikce de resistance of which, of course, is the anchovies and herrings. But she wonders why the little fish are always so salt as to take away the pleasure of their eating, so the secret of the Italian cook may be whispered to her — he soaks the salted fish overnight in sweet milk ! Then removes the skin and bones and cuts in small pieces. If chicken to be smothered or fried is soaked half an hour in milk, it will well repay one for this slight extra trouble. It should be wiped dry, dredged with seasoned flour, and gently fried in butter, to be fit for the King, or the President of the United States. Extracts compiled by Mrs. Harold DeLancey Downs "THE POLYGLOT EPICURE" If the "Polyglot Epicure" will accustom himself to strange tongues and order the following dishes in the cities mentioned, he will have specialties for which they are famous and will obtain a very liberal education in the cuisines of the countries. Caen, Tripes k la Mode de Caen. Boulogne-sur-Mer, Sole Dieppoise, Sole Normande, or Sole au Vin Blanc. Dieppe, Moules Marini^res, Coquille Ste. Jacques, Faisan Normande. Le Havre, Ecrevisses Bordelaises. Trouville, Homard a I'Americaine. Rouen, Canneon Rouennaise. Cherbourg, Noisette de Pre Sal6. Mont St. Michel, Omelette Poularde. Dinard, Langoustes or fried eels known as Equilles. The Loire country boasts Rillettes de Tours, little goose-liver p^t6s beloved of epicures. Bordeaux, Potage Chapon Fin, and Biarritz, Friture de Pays. Marseilles, Bouillabaisse and the various delicious little shellfish sold in the street or at the restaurants along the quais. Praires, Clovisses, Violets de Mer — these are best. The Riviera, Mostelle k I'Anglaise. Monte Carlo, Crdme de Langoustines. 348 'We may live without poetry, music and art; We may live without conscience and live without heart; We may live without friends; we may live without books But civilized man cannot live without cooks." — Owen Meredith Mrs. S. Blair Luckie Vice-President, Eastern District 014 488 241 6 rM^f ''i-/>^^^^1 '^tM hr ,'<-\>j!> O^^t' l'-\''i \^;, Wit) >;,',? i^5^: ►M' I'Cltt