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 Book_:-C_ljt 
 Copyright ]^°_- 
 
 COPYRIGHT DEPOSrr. 
 
Books and My Food 
 
 Original Recipes with Literary Quo- 
 tations for Every Day in the year 
 
 By 
 
 Elisabeth Luther Gary 
 and Annie M. Jones 
 
 ^ 
 
 New Tork 
 
 Moffat, Yard ^ Company 
 
 1906 
 
LIBRARY of CONGRESS 
 
 Two CoDies Received 
 
 APR 6 1905 
 
 ^. Copyrizht Entry . 
 
 CUtSSCV ^Xc.No, 
 ' COPY B. 
 
 
 Copyright, 1908, by 
 
 MOFFAT, YARD & COMPANY, N, Y. 
 
 Copyright, 1904, by 
 
 BLISABETH I^UTHER CARY 
 
 J. F. TAPLET CO. 
 PRINTERS AND BINDERS 
 NEW VORK. 
 
PREFACE 
 
 IT is impossible to read English 
 novels without realizing how im- 
 portant a part food plays in the 
 mental as in the physical life of the 
 Englishman. The sentimental Anglo- 
 Saxon soul goes out to its roast beef 
 and pudding, to its port and ale, with 
 much the same greeting it gives to its 
 blue violets and Devon cowslips. The 
 associations that cluster about especial 
 dishes are not lightly to be dismissed. 
 Perhaps no writer of another nation 
 could have produced a poem difficult for 
 the least emotional to read without tears, 
 the theme of which should be a favorite 
 soup at a famous restaurant. And if 
 some of us have inherited from tran- 
 scendental ancestors a species of con- 
 tempt toward this gross and material 
 affection for the food that gives us life, 
 shares our nationality, and is the inti- 
 mate of cur homes, we may profitably 
 remember the spirit of domesticity and 
 
hospitality which makes such an affec- 
 tion possible. It was before Emerson's 
 second and longer visit to England that 
 he wrote against our being the "friends 
 of our friend's buttons." Before he re- 
 turned from that memorable second visit 
 he wrote to his wife that if an English- 
 man were to visit her she must build a 
 fire in the guest room and give him 
 bread and wine at bedtime, for should 
 an Englishman go cold, he said, it would 
 chill his own bones, and, should he be 
 hungry, he himself would be hungry all 
 his life, so great had been the hospital- 
 ity of the English toward him. 
 
 In making up this collection of recipes 
 suggested by quotations chiefly from 
 English novelists and poets, our idea 
 has been not to provide Bohemian fare 
 for our readers, or give them unfamiliar 
 and unrelishable diet, but to show what a 
 varied list might be gathered from the 
 works of well-known writers, of dishes 
 most of them equally well-known, and 
 all of them good if properly prepared. 
 The recipes for the more characteris- 
 tically English cookery are taken from 
 English sources. One little cook-book, 
 undated, but apparently more than a 
 century old, has furnished some excellent 
 recipes, not one of which has failed in the 
 trying. 
 
 vi 
 
We cannot do better than send out this 
 resuh of what may seem to the serious- 
 minded a somewhat whimsical effort to 
 combine intellectual and bodily susten- 
 ance, with Stevenson's envoy to "Under- 
 woods." 
 
 " Go, little book, and wish to all 
 Flowers in the garden, meat in the hall." 
 
 Elizabeth Luther Gary. 
 
JANUARY 1ST 
 
 '• The wedding-cake, which had been a great dis- 
 tress to him, was all eaten up. His own stomach 
 could bear nothing rich, and he could never believe 
 other people to be different than himself." — Jane 
 Austen ("Emma"). 
 
 ALTHOUGH wedding-cake can 
 hardly be recommended to in- 
 valids, I once heard of its cur- 
 ing a severe attack of indigestion, a 
 statement the verification of which I 
 leave to the skeptical. The following 
 rule has descended from generation to 
 generation of a long-lived family : 
 
 Twelve eggs, one pound of butter, 
 one pound of flour, one pound of 
 citron, three pounds of raisins, three 
 pounds of currants, a pound and a half 
 of brown sugar, a pint of molasses, half 
 a pint of brandy, a teaspoonful of sal- 
 eratus, one ounce of mace, one ounce 
 of cinnamon, half an ounce of cloves, 
 a quarter of an ounce of allspice, two 
 grated nutmegs. Cook four hours in 
 a slow oven, covering the top with 
 paper after the first hour. 
 
JANUARY 2D 
 
 "Lobster patties, rissoles, and two things with 
 French names." — Charles READE("It Is Never 
 Too Late To Mend "). 
 
 LOBSTER alone is good, but 
 lobster with mushrooms is the 
 perfect union of harmonious 
 flavors. Cut the lobster meat into 
 small pieces (do not chop it). Cut six 
 large mushrooms into quarters. Dust 
 them with paprika and salt, and pour 
 on them a glass of sherry. Make a 
 rich cream sauce of butter, flour, and 
 cream (not milk). After it thickens, 
 put in the pieces of lobster and mush- 
 room, and pour in the sherry from which 
 they have been taken, after they have 
 cooked half an hour in the cream sauce. 
 Do not allow the mixture to boil after 
 adding the sherry. Pour it into hot 
 patty shells and serve at once. 
 
 JANUARY 3D 
 
 "That vin de madere which accompanied the po- 
 tage k la bisque would have contented an American. " 
 — Lord Lytton ("Parisians"). 
 
 FOR an oyster bisque that would 
 content even a Parisian, add to 
 a quart of chicken stock a stalk 
 of celery, an onion, and a dozen clams. 
 
Cook until the celery is very tender, 
 then strain and add to the stock a pint 
 of milk and a pint of cream, both heat- 
 ed. Thicken with a tablespoonful of 
 butter and two of flour rubbed to- 
 gether, and season with salt and pa- 
 prika. Ten minutes before serving add 
 thirty-five oysters and let them merely 
 cook through. 
 
 JANUARY 4TH 
 
 "Well, that is intelligible," said Lady Selina Far- 
 rell, looking at her neighbor, as she crumbled her din- 
 ner-roll. — Mrs. Humphry Ward ("Marcella"). 
 
 DINNER-ROLLS are made as 
 follows : Add to a pint of milk, 
 scalded and cooled, a tablespoon- 
 ful of melted butter, a teaspoonful 
 of salt, half a cake of compressed 
 yeast dissolved in a very little lukewarm 
 water, and six cups of flour. Mix into 
 a sponge and cover. When light, pull 
 off pieces about the size of a large egg, 
 knead each of these into a smooth ball, 
 then roll between the palms of the 
 hands into a long roll about the size 
 of a finger. Place close together in a 
 biscuit pan and when light bake fifteen 
 minutes in a hot oven. 
 
JANUARY 5TH 
 
 "Dost think because thou art virtuous there 
 shall be no more cakes and ale?" — Shakespeare 
 ("Twelfth Night"). 
 
 FOR good little nut-cakes cream 
 half a cupful of butter and a cup 
 and a half of sugar ; add the yolks 
 of two eggs and beat all together. Sift 
 two cupfuls of flour into which has been 
 stirred a teaspoonful and a half of bak- 
 ing powder. Add to the butter, sugar, 
 and eggs a cupful of milk, and then 
 the flour. At the last stir in a cupful of 
 chopped pecan or hickory nuts, and 
 fold in lightly the whites of the eggs, 
 beaten to a stiff froth. Bake in patty 
 pan, ice and sprinkle chopped nuts 
 thickly over the icing. 
 
 JANUARY 6th 
 
 " Said he, ' Upon this dainty cod 
 How bravely I shall sup.' " 
 
 —Hood (" Poems "). 
 
 CROQUETTES of salt codfish are 
 a pleasant variation of the fa- 
 miliar codfish cake. Make a thick 
 cream sauce. Stir into it a pound of 
 salt codfish shredded with the fingers 
 after it has soaked two hours in warm 
 4 
 
water. Add a dash of red pepper. Do 
 not cook the fish and the sauce, but allow 
 the mixture to get cold and firm. Then 
 shape into croquettes, dip each in beaten 
 eggs, then in fine cracker-crumbs, and 
 fry in very hot fat. 
 
 JANUARY 7TH 
 
 " Do daily soups 
 Your dinners introduce ? " — Gay. 
 
 THE stand-by for soup is a simple 
 consomme which may be multi- 
 tudinously varied. Cut up two 
 pounds of lean raw meat, beef or veal, 
 and add a cupful of cold roast beef cut 
 in pieces. Put over the fire with a 
 cracked knuckle of veal, four quarts of 
 cold water, two onions, one carrot, two 
 stalks of celery, six peppercorns, a 
 spoonful of salt, six cloves, and a few 
 herbs. Cook slowly all day. Strain and 
 when cold skim off the fat. Add the 
 white and shell of two eggs. Bring to 
 a boil and boil ten minutes. Strain 
 through a cloth. 
 
JANUARY 8th 
 
 "Mrs. Elton was growing impatient to name the 
 day, and settle with Mr. Weston as to pigeon-pies 
 and cold lamb." — Jane Austen ("Emma"). 
 
 FOR an excellent pigeon-pie for a 
 small family singe and draw three 
 birds, split them down the back, 
 wipe with a clean cloth, but do not wash. 
 Fry half a dozen slices of salt pork and 
 brown the pigeons in the pork-fat. Then 
 put them into a deep baking-dish, slice 
 a small onion, brown in the hot fat and 
 add a pint of stock and a tablespoonful 
 of flour. Stir until slightly thick, then 
 strain over the pigeons. Cover them 
 tightly and cook for two hours in a 
 moderate oven. Remove the cover and 
 replace it with one of pie-crust. Bake 
 until brown. 
 
 JANUARY 9TH 
 "The mxishrooms show his wit." — Pope. 
 
 FOR the large, highly-flavored and 
 substantial mushrooms there is no 
 better way of cooking than to 
 broil them. Carefully wash, peel, and 
 dry the mushrooms ; pour over them a 
 little melted butter, not hot, and put 
 6 
 
them on ice for twenty minutes. When 
 chilled, broil upon an oyster broiler, first 
 on one side and then turn. About ten 
 minutes should be sufficient to cook 
 them. Serve upon delicately toasted 
 bread ; season the last thing with salt 
 and pepper, a few drops of lemon- juice, 
 and a bit of butter on each mushroom. 
 
 JANUARY lOTH 
 
 "Mrs. Alexander Trott sat down to a fried sole, 
 maintenon cutlet, Madeira, and sundries."— Charles 
 Dickens ("Sketches by Boz"). 
 
 IF you ask for sole in the American 
 market you will get flounder ; but 
 the mode of preparation is the same 
 for both. To fry the fish acceptably, 
 first scrape it, cut off the head and fins, 
 wash in cold water, and wipe dry. 
 Sprinkle with salt, dip twice in beaten 
 egg and bread-crumbs, and fry brown 
 in boiling lard or dripping. Serve with 
 it on a separate dish a mayonnaise dress- 
 ing in which a tablespoonful of capers 
 has been stirred. For frying fish a pan 
 of deep fat and a frying basket are de- 
 sirable. Butter should not be used, and 
 oil is better than lard or drippings. 
 
 7 
 
JANUARY iiTH 
 
 "Of all the dishes that the ingenuity of man has 
 invented, the truffled turkey or capon is the most 
 delicious. On this point there is no difference of 
 opinion." — Dr. Austin Flint ("Essays")- 
 
 DR. FLINT has not only given 
 the weight of his authority to 
 truffled turkey as a gastronomic 
 dehcacy, but has given a valuable sug- 
 gestion as to its preparation. "It is not 
 sufficient merely to fill a turkey with 
 truffles and cook it," he says, "the art 
 is to disseminate the flavor throughout 
 the muscular tissue of the bird. The 
 truffles should be of the best quality; 
 they should be carefully prepared and 
 seasoned ; and the bird should be stuffed 
 for days before it is cooked. In this 
 way the truffle has a fair chance." He 
 further adds that so admirable a dish 
 as the wild turkey of this country, 
 truffe, should be complimented by hav- 
 ing the preceding dishes arranged with 
 special reference to it, that the palate 
 may not be cloyed with ordinary flavors 
 before reaching it. 
 
JANUARY I2TH 
 
 "An olive, capers, or some better salad." — Ben 
 
 JONSON. 
 
 NOTHING is better than celery 
 salad. Cut fine white celery into 
 lengths of an inch and a half or 
 two inches, splitting the ends, so that, 
 when thrown into ice-water for half an 
 hour they will curl back ; when ready to 
 use mix with the celery a large table- 
 spoon of mayonnaise dressing, heap 
 lightly in a salad-bowl and put over the 
 top more of the mayonnaise through 
 which has been stirred a tablespoonful 
 of capers. A border of stoned olives or 
 pimolas is not only an attractive garnish, 
 but an improvement to the flavor. 
 
 JANUARY 13TH 
 
 "Butter ill melted — that commonest of kitchen 
 failures — puts me beside my tenor." — Charles 
 Lamb. 
 
 MELTED butter, or "Butter 
 Sauce" for fish is made by melt- 
 ing in a saucepan one table- 
 spoonful of good butter, and as it melts 
 stirring in the same quantity of flour. 
 When thoroughly blended pour in a 
 9 
 
cup of boiling water. Season with a 
 saltspoonful of salt, a dash of pepper, 
 a few drops of onion-juice, a pinch of 
 made English mustard, a teaspoonful 
 each of capers and minced cucumber 
 pickle, and finally add slowly a well 
 beaten egg. As soon as the egg is all 
 in, take from the fire. 
 
 JANUARY 14TH 
 
 "There was a large, substantial, cold boiled leg 
 of mutton, at the bottom of the table, shaking like 
 blanc-mange." — Charles Dickens ("Sketches by 
 Boz"). 
 
 FOR chocolate blanc-mange take 
 half a package of gelatine dis- 
 solved in a cupful of cold water, stir 
 into it a pint of hot milk (half milk and 
 half cream is better), and a scant half 
 cup of sugar; add four heaping table- 
 spoonfuls of chocolate rubbed smooth 
 with a little milk. Stir over the fire 
 until the mixture is about to boil ; when 
 nearly cold flavor with a teaspoonful 
 of vanilla and turn into a mould wet 
 with cold water. A boiled custard or 
 whipped cream served with this is a 
 decided improvement. 
 
JANUARY 15TH 
 
 "A little strong gravy soup lubricated and gela- 
 tinized with a little tapioca." — Charles Reade 
 ("It Is Never Too Late To Mend"). 
 
 IF you have three-quarters of an 
 hour's notice to make an emergency 
 soup you can have one answering 
 the above description. Cook in a quart 
 of boiHng water a cupful of pearl tap- 
 ioca ; dissolve in a cup of hot water half 
 a dozen bouillon capsules or an equal 
 amount of beef extract ; strain and add 
 to the tapioca with a cupful of canned 
 tomatoes, a little chopped onion ; season 
 rather highly ; put into the tureen small 
 squares of bread browned in the oven. 
 Some cooks also put into the tureen a 
 well-beaten egg and on this pour the 
 hot soup. 
 
 JANUARY i6th 
 
 "Then came a dish of meat — nature unknown, but 
 supposed to be miscellaneous — singularly chopped 
 up with crumbs of bread, seasoned uniquely though 
 not unpleasantly, and baked in a mould." — Char- 
 lotte Bronte ("Shirley"). 
 
 AN old way of making "English 
 meat pie" is to take finely chopped 
 cold beef, put in a deep baking 
 dish a layer of the meat, strew lightly 
 
with bread-crumbs, season highly witH 
 salt, pepper, butter, and a few drops of 
 onion-juice; repeat the process till the 
 dish is full or your meat used up. Pour 
 over it a cup of stock or gravy, or, lack- 
 ing these, hot water with a teaspoonful 
 of butter melted in it ; on top a good 
 layer of bread-crumbs should be put, 
 seasoned and dotted with butter. Cover 
 and bake half an hour ; remove the cover 
 and brown. 
 
 JANUARY 17TH 
 
 "At this moment Mrs. Hayes' servant appeared 
 with a smoking dish of bacon and greens." — Thack- 
 eray ("Catherine")- 
 
 A NOVEL but very desirable vari- 
 ation on the old dish of bacon 
 and greens is often served in one 
 household to the approval of family and 
 guest. Carefully prepare and cook 
 spinach in the usual way, season it with 
 salt, pepper, and two or three table- 
 spoonfuls of cream, or rather less of but- 
 ter, after you have drained and chopped 
 it. Fry very crisp thin slices of bacon 
 and lay thickly over the dish of spin- 
 ach. The combination is appetizing. 
 
JANUARY i8th 
 
 "Old Stella placed a cold fowl upon the table, 
 and followed with a savory omelette." — Haw- 
 thorne ("The Marble Faun"). 
 
 FOR a winter morning there is no 
 better omelette than one made 
 savory with sausage, which should 
 be partly cooked, skinned, if the sausage 
 links are used, and minced fine. Then 
 break and lightly beat to six eggs. Have 
 a small tablespoonful of butter hot in 
 a pan, slip in the eggs, shake gently in 
 one direction. When set add the minced 
 sausage ; fold the omelette and serve 
 without delay. 
 
 JANUARY 19TH 
 
 "At the top a fried liver and bacon were seen, 
 At the bottom was tripe in swinging tureen." 
 
 — Goldsmith. 
 
 DIP thin slices of bacon in ice- 
 water, then put in a hot pan ; 
 when it begins to curl add two 
 or three slices of onion and cook two 
 or three minutes longer, being careful 
 that the bacon does not get too hard. 
 Take out the bacon and keep hot ; re- 
 move the onion from the pan and lay 
 
 13 
 
in the slices of liver which have been 
 seasoned with salt and pepper and 
 dredged with flour ; cook rather slowly 
 till brown and tender. Too rapid cook- 
 ing dries and hardens it. Lay the liver 
 on a dish with the bacon, stir into the 
 gravy a tablespoonful of butter rubbed 
 to as much brown flour ; season with 
 tomato catsup or stewed tomatoes. Pour 
 over the liver. 
 
 JANUARY 20TH 
 
 "It was he who proposed the bowl of punch, 
 which was brewed and drunk in Mrs. Betty's room, 
 and which Gumbo concocted with exquisite skill." 
 — Thackeray ("The Virginians"). 
 
 FOR rum punch take two large 
 fresh lemons with rough skins 
 and some lumps of sugar. Rub 
 the sugar over the lemons until it has 
 absorbed all the yellow part of the skins. 
 Then put into the bowl these lumps and 
 as many more as the lemons will prob- 
 ably require. Squeeze the lemon- juice 
 on the sugar, and blend sugar and juice 
 thoroughly together. Much of the ex- 
 cellence of the punch depends upon the 
 mixing processes being well performed. 
 Add two quarts of boiling water and 
 stir until almost cool. Then add from 
 
 14 
 
one pint to one quart of rum as tfie 
 punch is desired weak or strong. Mix 
 again very thoroughly. 
 
 JANUARY 2IST 
 
 "Bless the girls! a nice fresh steak was frizzling 
 on the gridiron for our supper." — Thackeray 
 ("The Fatal Boots"). 
 
 USE a hip-bone steak. Have the 
 bone cut entirely out, and the 
 steak pressed together to form a 
 round slice. It should be at least two 
 inches thick. Cook over a clear fire 
 seven minutes to a side. This will give 
 a very rare steak. When done place on 
 a hot platter and cut three or four deep 
 gashes in one side. Fill the gashes with 
 a dressing made of four teaspoonfuls 
 of French mustard, two or three drops 
 of tabasco sauce, a small teaspoonful of 
 salt, and butter the size of an egg. Do 
 this quickly that the steak may not have 
 time to cool, and send to the table at 
 once. 
 
 IS 
 
JANUARY 22D 
 
 "Leek to the Welsh, to Dutchmen butter's dear, 
 Of Irish swains potato is the cheer." 
 
 — Gay ("Poem"). 
 
 NO "Irish swain," but a clever 
 Frenchman invented the potato 
 souffle. To a well-beaten cupful 
 of mashed potato add the yolks of three 
 eggs, thoroughly beaten ; season with 
 salt and pepper and a tablespoonful of 
 melted butter. Whip in slowly a cup 
 of milk, or half milk and half cream, 
 and finally the frothed whites of the 
 eggs. Put into a baking-dish and cover 
 till it rises well, then remove the cover 
 and brown. Serve at once or it will 
 fall. 
 
 JANUARY 23D 
 
 "Take the nuts from the fire with the dog's foot." 
 
 — Taylor. 
 
 TO blanch and salt almonds put 
 them into boiling water and let 
 them stand five minutes ; then 
 throw them into cold water and rub off 
 the loosened skin. Put in a bowl, allow- 
 ing to each cupful of nuts a tablespoon- 
 ful of olive-oil or melted butter. Stir 
 16 
 
the almonds that they may be well 
 coated ; let them stand for an hour, then 
 sprinkle with salt, a dessertspoonful for 
 each cupful of the nuts ; spread on a 
 baking-pan and put into a moderately 
 hot oven. Let them cook for about fif- 
 teen minutes, stirring several times that 
 they may brown evenly. Take them out 
 when they are a delicate brown. 
 
 JANUARY 24TH 
 
 "I never was much of an oyster eater, nor can I 
 relish them in naturalibus as some do, but require 
 a quantity of sauces, lemons, cayenne peppers, 
 bread and butter, and so forth, to render them 
 palatable." — Thackeray ("The Fitzboodle Pa- 
 pers"). 
 
 MANY people accustomed to the 
 ordinary oyster of commerce se- 
 cretly agree with Thackeray, 
 hence the popularity of the oyster cock- 
 tail. The "sauces, peppers, and so 
 forth," are frequently overdone, how- 
 ever, a simple mixture bringing out the 
 flavor of the oyster instead of destroy- 
 ing it. The following is acceptable to a 
 moderately initiated palate : 
 
 To six oysters add the juice of half 
 a lemon, two drops of tabasco-sauce, 
 two teaspoonfuls of home-made catsup, 
 17 
 
and the oyster- juice. Place the mixture 
 where it will be thoroughly chilled, but 
 do not put ice into it. Some people like 
 a teaspoonful of horse-radish added, but 
 this coarsens the flavor. 
 
 JANUARY 25TH 
 
 "Wo'ld ye have fresh cheese and cream?" — 
 Herrick ("Poems"). 
 
 AN old-fashioned method of serv- 
 ing pot-cheese still obtains in one 
 family where ancient traditions 
 are still held in special honor. 
 
 Mix a pot-cheese with rich cream 
 enough to make it soft, add to it a table- 
 spoonful of chopped Spanish onion. 
 Season with a liberal sprinkling of red 
 pepper and eat sans peur et sans re- 
 proche. 
 
 JANUARY 26th 
 
 "There were great round, pot-bellied baskets 
 of chestnuts, shaped like the waistcoats of jolly 
 old gentlemen." — Charles Dickens ("Christmas 
 Carol"). 
 
 TO make the peculiarly luscious 
 dessert known as nesselrode 
 pudding you must boil three cup- 
 fuls of these jolly old gentlemen; 
 18 
 
when tender remove their shells and 
 brown skins and mash them into a pulp. 
 Cut a pound of French candied fruit 
 into small pieces and pour over them a 
 glassful of sherry. Mix a cupful of 
 water with two cupfuls of sugar and 
 boil fifteen minutes. Into this syrup stir 
 the beaten yolks of four eggs. Return 
 it to the fire and let it reach the boiling 
 point, then remove and beat it until it 
 is cold. Add a pint of whipped cream, 
 the nuts, fruit and wine and a teaspoon- 
 ful of vanilla. Freeze in an ice-cream 
 freezer, then pack and leave for two or 
 three hours. 
 
 JANUARY 27TH 
 
 "Bearing, in one hand, a most enormous sand- 
 wich, while in the other he supported a goodly- 
 sized case bottle, to both of which he applied him- 
 self with intense relish." — Charles Dickens 
 "Pickwick Papers"). 
 
 A "CLUB SANDWICH" has a 
 roystering sound to the feminine 
 ear, but in reality its composition 
 is of the daintiest : Two thin slices of 
 delicately browned toast ; between them 
 a thin slice of carefully broiled ham, the 
 fat crisp and brown ; a thicker slice from 
 the breast of chicken, and a lettuce-leaf 
 touched with mayonnaise. 
 
 19 
 
JANUARY 28th 
 
 " Among the viands were expected to be found 
 a small assortment of cheese-cakes and tarts." — 
 Charlotte Bronte ("Shirley"). 
 
 FOR cheese-cakes make a pie-crust 
 of half a cup of butter, two cups 
 of flour and a tablespoonful of ice- 
 water. Roll out very thin, rolling into 
 the dough half a cup of grated cheese, 
 preferably old English ; cut into fancy 
 shapes, sprinkle with grated cheese and 
 bake in a quick oven till a delicate 
 brown. 
 
 JANUARY 29TH 
 
 " 'Hippocrates and Galen,' he cried, "tis a soupe 
 au vin, — the restorative of restoratives.' " — Charles 
 Reade ("The Cloister and the Hearth"). 
 
 FOR a soupe au vin it is only 
 necessary to take a good con- 
 somme and when ready to heat 
 for use put in it a dozen whole cloves, 
 as many whole allspice and a few pieces 
 of cinnamon tied in a thin muslin bag. 
 When ready to pour into the tureen re- 
 move the spice-bag and add a cupful of 
 port or Madeira wine. If neither of 
 these wines is at hand, sherry will an- 
 swer, though not quite as good for the 
 purpose. 
 
 20 
 
JANUARY 30TH 
 
 "Feed him with apricots and dewberries, with 
 purple grapes, green figs." — Shakespeare ("Mid- 
 summer Night's Dream"). 
 
 FOR a delicate fig pudding, choose 
 good pulled figs, soak over night 
 in enough claret to cover them; 
 in the morning simmer gently on the 
 side of the range, adding enough claret 
 to take the place of that absorbed by 
 the figs, sweeten very slightly ; let them 
 cook till the skins are tender, set away 
 to cool and serve covered with whipped 
 cream sweetened and flavored with 
 sherry. A few candied cherries on the 
 cream add both to the flavor and ap- 
 pearance of this good and unusual des- 
 sert, but are not necessary. 
 
 JANUARY 31ST 
 
 "Simplicity talks of pies." — Willis ("Love in a 
 Cottage"). 
 
 A RICH lemon-pie sadly unfitted 
 for a cottage income is made by 
 creaming half a pound of butter 
 with a pound of sugar, beating in the 
 yolks of six eggs, the juice and grated 
 peel of two lemons, a gill of brandy, and 
 21 
 
the whites of four eggs previously 
 whipped stiff. Bake with a bottom crust 
 only. When done cover with a me- 
 ringue made of the whites of two eggs, 
 two tablespoonfuls of sugar and a little 
 lemon-juice. Return to the oven until 
 the meringue is a very light brown. 
 Eat cold the day it is baked. 
 
 FEBRUARY ist 
 
 "Well saffroned was that barley soup." — Robert 
 Browning (" Ferishtah's Fancies "). 
 
 BOIL two pounds of lean veal in 
 one quart of water, add to it one 
 quarter of a pound of pearl barley 
 and boil until it can be rubbed through 
 a sieve, add a quart of warm milk or 
 white stock, bring to the boiling point, 
 season with salt and serve. This is a 
 very nourishing soup or puree. 
 
 FEBRUARY 2d 
 
 "Now if you're ready, Oysters, dear, we can begin 
 to feed!" — Lewis Carroll ("Through the Looking 
 Glass"). 
 
 TO prepare oysters for frying, 
 choose small, fat ones of good 
 flavor in place of those larger and 
 more tasteless. Drain, wipe, and dip 
 
 22 
 
each one in highly seasoned cracker- 
 crumbs, then in beaten egg and again in 
 the crumbs. Set away for an hour or 
 more in a cold place. Fry a few at a 
 time, in boiling lard. 
 
 FEBRUARY 30 
 
 " A pair of boiled fowls.- with tongue and et 
 ceteras, were displayed at the top, and a fillet 
 of veal at the bottom." — Charles Dickens 
 (" Sketches by Boz ")• 
 
 FOR fricasseed chicken cut two 
 fowls into joints. Season them 
 with salt and pepper and dip each 
 one in flour. Put them in a saucepan 
 and cover with boiling water. Let them 
 cook very gently for about two hours, 
 or until very tender. When they are 
 done put three tablespoonfuls of butter 
 in a frying-pan, add the same amount 
 of flour, rub smooth, then add the water 
 in which the chickens have been boiled, 
 which should not amount to more than 
 a quart. After the gravy has boiled up 
 add a cup of rich cream and season with 
 salt, white pepper, and a little cayenne. 
 Just before removing from the fire add 
 an egg well beaten. Pour over the 
 chicken, which should be laid on toast 
 or soda biscuits cut in half. 
 23 
 
FEBRUARY 4th 
 
 "'Tom,' said Maggie, as they sat on the boughs 
 of the elder-tree, eating their jam puffs, 'shall you 
 run away to-morrow?'" — George Eliot ("Mill on 
 the Floss "). 
 
 PUFF-PASTE, that bugbear of the 
 inexperienced cook, is in reahty 
 easy of accompHshment. Chop 
 three-quarters of a cup of butter into 
 a pint of sifted flour, having the ingre- 
 dients and the chopping-bowl thorough- 
 ly chilled. Pour in half a cup of ice- 
 water and mix with the chopping-knife 
 to a stiff paste. Turn out on a floured 
 pastry-board and roll quickly into a thin 
 sheet. Dredge with flour, dot with lard, 
 fold in three thicknesses and roll out 
 again. Repeat the process three times, 
 then set the sheet of paste in the ice- 
 box near the ice over night. In the 
 morning divide it into as many pieces 
 as you wish to have pies and roll each 
 piece to fit the pie-plate. For "J^ni 
 Puffs" fill with jam after baking. 
 
 24 
 
FEBRUARY 5th 
 
 "We have five eggs. No meat for you, dear, 
 but enough bread and butter, some honey and 
 plenty of coffee." — George Meredith ("The 
 Amazing Marriage"). 
 
 BOILED eggs with cream sauce 
 make an excellent breakfast dish. 
 Boil the eggs hard ; remove the 
 shell and cut in halves ; put in a warm 
 covered dish and pour over them a 
 sauce made by heating a cupful and a 
 half of milk (part cream is better), stir- 
 ring into it two tablespoonfuls of butter 
 and one of flour rubbed together; sea- 
 son with salt and paprika and cook for 
 ten minutes, until thick and smooth. A 
 teaspoonful of curry powder added to 
 the sauce is an improvement or a piece 
 of onion cooked in the butter may be 
 used as a flavoring. 
 
 FEBRUARY 6th 
 
 " That gentleman had in his hand a cabbage. He 
 was proving to the farmer that this plant is more 
 nutritious than the potato." — Charles Reade 
 ("Clouds and Sunshine"). 
 
 IF the gentleman had argued thus of 
 cauliflower, which has been called a 
 "cabbage with a college education," 
 he would have been quite correct, for 
 25 
 
in cultivation the cauliflower has gained 
 in nutritive importance. Boil in salted 
 hot water till tender, but not soft. Di- 
 vide the "flowers," put in a buttered 
 dish a layer of the cauliflower seasoned 
 with salt, pepper and butter, then a 
 sprinkling of grated cheese and one of 
 bread-crumbs. Moisten with milk each 
 layer, end with a layer of dry bread- 
 crumbs liberally dotted with butter. 
 Cover and bake for half an hour, then 
 remove the cover and brown. 
 
 FEBRUARY yrs. 
 
 "The mustard is too hot a little." — Shakespeare 
 ("Taming of the Shrew"). 
 
 FOR those who find the English 
 mustard moistened simply with 
 vinegar too hot and crude, a very 
 pleasant condiment may be made by rub- 
 bing into two tablespoonfuls of the 
 ground mustard a tablespoonful of olive- 
 oil, a saltspoonful each of celery salt and 
 black pepper, a teaspoonful each of salt 
 and sugar, and enough vinegar to make 
 it of the right consistency to pour. For 
 some tastes, it is an improvement to rub 
 the bowl in which the ingredients are 
 mixed with onion or garlic. 
 26 
 
FEBRUARY 8th 
 
 "Betty Jay scented the boiling of Squire Cass's 
 hams." — George Eliot ("Silas Marner"). 
 
 THE rules for the simplest dishes 
 are often the hardest to find in 
 cook-books. The right way to 
 boil a ham is simplicity itself. Soak the 
 ham all night after scrubbing it hard 
 with a stiff brush kept for the purpose. 
 Boil in a soup "digester" if possible, as 
 such a vessel admits of cooking at a 
 slow, even temperature. Start it in cold 
 w^ater, and after it comes to the boiling 
 point put the kettle back where it will 
 simmer gently. Fifteen minutes to a 
 pound is the length of time usually given 
 for the boiling, but an eight-pound ham 
 really requires at least four hours of slow 
 boiling to reach the perfection of tender- 
 ness. When it is done either allow it to 
 stand twenty-four hours in the water be- 
 fore skinning it, or skin it as soon as it 
 is cooked, sprinkle it over with brown 
 sugar, stick into it a few whole cloves 
 at sparse intervals and bake in a hot 
 oven until nicely brown. Serve with 
 a champagne-sauce, which is merely a 
 good brown sauce flavored with a glass 
 of champagne. It is delicious to eat hot. 
 
 27 
 
FEBRUARY qth 
 
 "The venosta ran on hi praise of Paris and the 
 Parisians, of Louirer and his soiree and the pis- 
 tachio ice." — Lord Lytton ("Parisians"). 
 
 A SIMPLE ice-cream is made of 
 one quart of cream, half a pint (or 
 more) of milk, one cup of sugar, 
 and a tablespoonful of vanilla extract. 
 Scald the cream and milk, add the sugar 
 and when cold, the flavoring, one-half 
 cup of pistachio nuts and a quarter of 
 a cup of almonds, blanched, chopped and 
 pounded to a paste. Freeze. 
 
 FEBRUARY ioth 
 
 " Set your mind on curly fat rashers of bacon and 
 sweetly smelling coffee, toast, hot cakes, marma- 
 lade and damson jam." — George Meredith 
 ("The Egoist"). 
 
 VERY good and quickly made hot 
 cakes are prepared by beating one 
 egg very light, stirring in a cup- 
 ful of flour, half a cupful of milk and 
 two tablespoonfuls of sugar, beating 
 them briskly till light and then stirring 
 in quickly a good teaspoonful of baking- 
 powder. Bake in muffin tins for twenty 
 minutes in a quick oven. This will be 
 enough for half a dozen muffins. 
 28 
 
FEBRUARY iith 
 
 "What had ye till your dinner?" 
 "I forget." 
 "A choep likely?" 
 
 "I think it was." — Charles Reade ("Peg Wof- 
 fington"). 
 
 WHEN the broiler is unavail- 
 able and the chafing-dish or 
 frying-pan must serve your 
 need for cooking chops, you will feel no 
 regrets if you heat the pan very hot, then 
 put in a lump of butter, about a table- 
 spoonful for four chops ; when the but- 
 ter is melted add the chops, nicely 
 trimmed ; cover and cook two minutes, 
 turn them, season with salt and butter, 
 and when they are a light golden brown 
 they are done to perfection. This will 
 be in four or five minutes. 
 
 FEBRUARY I2th 
 
 "And salmon — perhaps salmon is next to the 
 flounder. ' ' — Thackeray. 
 
 A SALMON-LOAF is a "dressy" 
 dish to set before a lunch party, 
 and may be made the preceding 
 day. Pick cold salmon into flakes, mix 
 two cupfuls with the yolks of two hard- 
 boiled eggs, a tablespoonful of minced 
 
 29 
 
parsley, two of lemon-juice, and one of 
 capers. Season highly. Pour a cupful 
 of veal or chicken stock (heated) over 
 half a box of gelatine ; stir in the fish. 
 Decorate a buttered mould with slices 
 of egg and olives, pour in the mixture 
 and let it get perfectly cold. Garnish 
 with lettuce-leaves. 
 
 FEBRUARY 13TH 
 
 "Moore eats like three men; they are always mak- 
 ing sago or tapioca or something good for him." — 
 Charlotte Bronte ("Shirley")- 
 
 TO make a delicious sago-cream 
 soak a cupful of sago in two 
 cups of cold water till it takes 
 up all the water. Scald a quart of milk 
 and stir the sago into it. Remove from 
 the fire to do it. When almost cold 
 beat it all up from the bottom, stir in 
 two tablespoonfuls of sugar creamed 
 with one of butter and the yolks of five 
 eggs. When well mixed add the 
 whipped whites of the eggs. Pour into 
 small moulds, bake and eat cold with 
 soft custard or wine sauce. 
 
 30 
 
FEBRUARY 14TH 
 
 "The Last of Lent was spunging upon Shrovetide's 
 pancakes." — Charles Lamb. , 
 
 f-p 
 
 O make the regular Shrovetide 
 ■ pancakes soak in a quart of milk 
 M two cupfuls of dry bread-crumbs, 
 free from crusts ; when the crumbs are 
 thoroughly moistened beat in three eggs 
 whipped light, a tablespoonful of melted 
 butter, a teaspoonful of salt, and a table- 
 spoonful of sugar. When well mixed 
 stir in half a cupful of twice-sifted flour 
 in which is mixed half a teaspoonful of 
 baking-powder. Cook on a hot, lightly 
 greased griddle and serve with butter 
 and sugar and ground cinnamon. 
 
 FEBRUARY 15TH 
 
 " First catch your clams ; along the ebbing edges 
 Of saline coves you'll find the precious wedges." 
 — W. A. Crofful. 
 
 FOR a delicate but very good clam- 
 chowder take one pint of clam- 
 juice, forty clams chopped very 
 fine, eight potatoes, peeled, parboiled, 
 and chopped into coarse pieces ; two 
 small onions, sliced ; one quart of toma- 
 toes; cook all together for three hours,, 
 31 
 
then add half a cup of butter and a cup 
 of flour rubbed together, and a quart of 
 milk. Cook half an hour longer. The 
 addition of a bunch of celery, chopped 
 fine, improves the flavor. 
 
 This makes a large quantity, and half 
 the amounts given will be enough for 
 eight persons. 
 
 FEBRUARY i6th 
 
 "I am a great eater of beef, and I believe that 
 docs harm to my wit." — Shakespeare ("Twelfth 
 Night"). 
 
 MOST English people are great 
 eaters of beef and cook it in a 
 large variety of ways. A beef- 
 steak pie is better known across the water 
 than here. It should be made of cold 
 broiled beefsteak cut in thin slices across 
 the grain. If any bit of the outside is 
 burned, discard it, as it will make the 
 whole dish bitter. Sprinkle the pieces 
 of beef with flour, pepper, and salt, add 
 a chopped onion and two cupfuls of 
 gravy made of melted butter, flour and 
 water (the flour rubbed smoothly into 
 the butter and boiling water added). 
 Bake in a pudding-dish with a biscuit- 
 crust. 
 
 32 
 
FEBRUARY 17TH 
 
 "My lord, I hope you are pepper proof." — Swift. 
 
 CUT off the stem ends of sweet 
 green peppers and remove the 
 seeds. Stuff with a mince of tongue, 
 veal, chicken, or lamb, mixed with an 
 equal quantity of bread-crumbs, and sea- 
 soned with salt, butter, and a bit of onion- 
 juice or tomato. Put the peppers close 
 enough together in baking-dish so that 
 they will stand upright. Cover the bot- 
 tom of the dish with stock, or water en- 
 riched with a large spoonful of butter. 
 Cook in a moderate oven for an hour. 
 Remove and add flour and butter to the 
 liquid in the pan. Pour over the peppers 
 and serve. 
 
 FEBRUARY i8th 
 
 "There is a physiognomical character in the 
 taste for food. C — holds that a man cannot 
 have a pure mind who refuses apple-dumplings." 
 — Charles Lamb. 
 
 TO make boiled apple-dumplings 
 pare tart apples of good flavor 
 and remove the cores ; fill the 
 holes with butter, sugar, and a little cin- 
 namon. Have ready a dough made of 
 two tablespoonfuls of butter chopped into 
 33 
 
a quart of sifted flour, in which has been 
 well mixed a heaping teaspoonful of bak- 
 ing-powder and a little salt ; wet with two 
 cupfuls of milk, to make a soft dough, 
 and roll to a thickness of a quarter of an 
 inch. Cut into squares large enough to 
 readily encase the apples ; put an apple 
 in each and fold together, pinching the 
 edges tight. Tie up in small cloths, not 
 too tight, and boil an hour, never al- 
 lowing the water to stop boiling. 
 
 FEBRUARY iqth 
 
 "The greengrocer and his wife then arranged 
 upon the table a boiled leg of mutton, hot, with 
 caper sauce, turnips and potatoes." — Charles 
 Dickens ("Pickwick Papers"). 
 
 WITH turnips and boiled leg of 
 mutton it is well to serve a 
 dish of browned potatoes. Cut 
 into strips of convenient size six cold 
 mashed potatoes. Dip first into melted 
 butter and then into beaten egg. Lay the 
 strips carefully in a buttered pan ; cook 
 in a hot oven for twelve minutes. 
 
 34 
 
FEBRUARY 2oth 
 
 "I had to eat boiled mutton every day: enire 
 nous, I abominated it. But I never complained. 
 I sv/allowed it." — Thackeray ("Roundabout Pa- 
 pers "). 
 
 IF mutton must be boiled it should be 
 served rare. Put it into a kettle of 
 water that is boiling hard, and cook 
 fast for fifteen minutes to keep the juices 
 in the meat. Then draw the kettle to 
 one side of the range and let the con- 
 tents cook slowly ten minutes to the 
 pound of meat. Add to the liquor a 
 stalk of celer}', a minced onion, a sprig 
 of parsley, chopped, a sprig of mint, and 
 a carrot. When the meat is taken up 
 it should be washed over with butter. 
 Strain the stock, season with salt and 
 pepper, thicken with flour, stir in a lump 
 of butter and a tablespoonful of capers, 
 and serve as gravy. 
 
 FEBRUARY 2ist 
 
 "Some bring a capon, some a rurall cake, 
 Some nuts, some apples; some that thinke they 
 
 make 
 The better cheeses, bring 'hem." — Ben Jonson. 
 
 NUTS and cheese have recently 
 become a favorite combination. 
 Form cream cheese into small 
 balls and press half a walnut-meat on 
 35 
 
each side, first seasoning the cheese with 
 a Httle paprika or with chopped green 
 pepper. Arrange the balls on lettuce- 
 leaves or else on the tender white cen- 
 tral leaves of the chicory-plant. Gar- 
 nish with shredded red peppers and 
 olives, and pour a French dressing over 
 all. 
 
 FEBRUARY 220 
 
 "She sent him for a pie she professed to have 
 fallen in love with at the corner of the street." — 
 Charles Reade ("Peg Woffington"). 
 
 ONE of the several kinds of cake 
 known as "Washington pie" is 
 made by creaming together half 
 a cupful of butter and two cupfuls of 
 sugar, adding the beaten yolks of four 
 eggs and a cupful of water, beating well 
 together and stirring in three cupfuls of 
 flour in which has been mixed two tea- 
 spoonfuls of baking-powder. At the last 
 flavor with the grated rind of a lemon 
 and a little nutmeg and fold in the whites 
 of the eggs. Bake in layers. Put to- 
 gether with a filling made of the yolk of 
 an egg beaten up with a cupful of sugar, 
 the grated peel and juice of a lemon, and 
 three tart apples, grated. Cook in a 
 double boiler till scalding hot, stirring 
 36 
 
constantly. When cold put between the 
 layers of cake. It is excellent eaten 
 fresh. 
 
 FEBRUARY 230 
 
 "Give him three ratafias soaked in a dessert- 
 spoonful of cream." — George Eliot ("Mill on the 
 Floss"). 
 
 RATAFIA is a cordial made by 
 blanching two ounces of peach 
 and apricot kernels, bruising 
 them and putting them in a bottle with 
 a pint of brandy. Set it aside for a 
 month, then remove the kernels and add 
 a cup of cold water in which has been 
 dissolved half a pound of sugar, strain 
 through a cloth and seal. George Eliot's 
 little ratafias are no doubt named for 
 the custom of dipping macaroons or other 
 small cakes in this liqueur and serving 
 them with custard. 
 
 FEBRUARY 24TH 
 
 " By the way, we had half-a-dozen sardines while 
 the dinner was getting ready, eating them with de- 
 licious bread and butter." — Thackeray ("Memo- 
 rials of Gormandising"). 
 
 A PARTICULARLY delicious 
 method of preparing sardines is 
 to rub half a dozen of them to a 
 paste with the yolks of three hard-boiled 
 
eggs. Season with lemon-juice. Place 
 on squares of delicately toasted white 
 bread, garnishing with watercress, which 
 is the best of green salads to eat with 
 sardines. 
 
 FEBRUARY 25TH 
 
 "So long as there's pickled pork in the kitchen, 
 they'll look in." — Charles Reade ("Propria Quae 
 Maribus"). 
 
 FOR the occasions when an old- 
 fashioned breakfast of fried mush 
 is in demand, with its traditional 
 accompaniment of fried pork, cut the 
 slices of fat pork very thin ; pour hot 
 water over them, drain, plunge in ice- 
 water for a couple of minutes and fry 
 in a hot pan till crisp ; or they may be 
 rolled in egg and crumbs and fried in 
 deep fat. 
 
 FEBRUARY 26th 
 
 " It was a memorable feast. I had soup, fish, meat 
 and pastry, and, for the first time in my life, a glass of 
 wine." — George Meredith ("Harry Richmond"). 
 
 TO convert the commonplace cod- 
 fish or halibut steak into a rather 
 distinguished dish, the New Or- 
 leans method is to fry the steaks in oil, 
 or part butter and part lard ; before they 
 38 
 
are quite done take them out and add to 
 the gravy in the pan two tablespoonfuls 
 of flour, one of Worcestershire sauce, 
 some ground cloves, nutmeg, half an 
 onion, minced, and a little thyme. Strain 
 into it also half a pint of stewed to- 
 matoes ; stir well, and when thoroughly 
 blended put in the fish and cook all to- 
 gether for three or four minutes and 
 serve immediately. 
 
 FEBRUARY 27TH 
 
 " If you will but speak the word, I will make you 
 a good Syllabub." — Walton ("Complete Angler"). 
 
 THE famous syllabub of Walton's 
 native Staffordshire was a lusty 
 English product as different from 
 our airy nothings as were his simple 
 rods and lines from the modern equip- 
 ment of fancy rods and magnificent flies. 
 It was made by putting into a bowl a 
 pint of cider and a glass of brandy, a 
 little nutmeg and sugar, and then pour- 
 ing into it from some height a pint of 
 warm milk. 
 
 39 
 
FEBRUARY 28th 
 
 "Give him a sugar-plum if he is good." — Char- 
 lotte Bronte ("Shirley"). 
 
 AN easy and very good "sugar- 
 plum" to make at home requires 
 one can of sweet condensed milk, 
 one and a half cupfuls of brown sugar, 
 a large tablespoonful of butter, a tea- 
 spoonful of vanilla and half a pound of 
 English walnuts. Boil twenty minutes, 
 stirring steadily ; pour on buttered plates 
 and when nearly cold cut in squares. 
 
 MARCH 1ST 
 
 "At private houses what does one get now? 
 — blanc de poulel — flavourless trash!" — Bulwer 
 ("Parisians"). 
 
 POT AGE a la Reine, which is one 
 form of the despised " blanc de 
 poulet," is sufficiently delicious for 
 any festival occasion. Remove the fat 
 from a quart of chicken-broth ; season 
 with salt, pepper, and a little onion, and 
 put on to boil. Soak in a little milk half 
 a small loaf of bread-crumbs and mix 
 with them the yolks of three hard-boiled 
 eggs, mash smooth, chop the white meat 
 of a boiled chicken to a powder and 
 stir it into the bread-crumbs and eggs. 
 
Stir in slowly one pint of hot cream and 
 mix with the hot chicken-broth. Boil 
 five minutes ; if too thick add more 
 cream ; if not thick enough, more crumbs. 
 The white meat of cold roast chicken may 
 be used. 
 
 MARCH 2D 
 
 "Turbot with capers is the thing. The brisk 
 little capers relieve the dulness of the turbot; the 
 meUed butter is rich, bland and cahn." — Thack- 
 eray ("Memorials of Gormandising"). 
 
 THIS fish is fortunate in being the 
 better for keeping a day or so, 
 when so many kinds of fish need 
 absolute freshness to make them pala- 
 table. Soak the turbot in salted water for 
 at least half an hour before cooking, put 
 it into a pan of boiling water in which 
 are the juice of two lemons and two ta- 
 blespoonfuls of salt. Put the black side 
 of the fish down when the water begins 
 to boil, skim and set back where it 
 will only simmer for half an hour. 
 At the end of that time drain it care- 
 fully, place on a platter covered with 
 a napkin, garnish with parsley, lemon 
 and hard-boiled eggs and serve with 
 white sauce to which capers have been 
 added. A six-pound turbot is a good 
 size. 
 
 41 
 
MARCH 3D 
 
 "Here's a pigeon so finely roasted, it cries, Come, 
 eat me!" — Swift ("Polite Conversation"). 
 
 IT is only a very tender pigeon which 
 can be confident of its roasted charms, 
 but the right bird is deHcious so 
 cooked. Draw, wash and wipe ; pepper 
 and salt the insides ; tie into shape or 
 fasten with skewers ; wrap the birds with 
 slices of fat bacon or salt pork, and put 
 in the pan with half a cup of hot water 
 to which a teaspoonful of butter has 
 been added. Cook for fifteen minutes 
 before removing the bacon, then rub 
 with lemon- juice and butter and brown. 
 Put the pigeons where they will keep 
 hot while you stir into the gravy a table- 
 spoonful of butter rubbed into one of 
 browned flour. Boil up once. 
 
 MARCH 4TH 
 
 "Some cheeses are made of skimmed milk and 
 some o' new milk, and it's no matter what you call 
 'em, you may tell which is which by the look and 
 the smell." — George Eliot ("Adam Bede"). 
 
 TO make fresh pot-cheese place in 
 rather a shallow pan milk that 
 has turned a little sour, put it 
 over a sauce-pan of boiling water and 
 42 
 
heat almost to the boiling point. After 
 about six minutes turn the milk over by 
 spoonfuls, to heat it all equally. When 
 heated through, turn into a collander to 
 drain ; when free of whey, add salt to 
 taste and butter. A few spoonfuls of 
 cream improves it. 
 
 MARCH 5TH 
 
 "Thy child as surely grasps an orange as he fails 
 to grasp the sun." — Robert Browning ("Ferish- 
 tah's Fancies "). 
 
 PARE sweet seedless oranges, take 
 off the inner tough white covering 
 and divide into sections. Add to 
 the beaten whites of two eggs two table- 
 spoonfuls of cold water. Dip the sec- 
 tions of orange in it and then roll each 
 one in granulated sugar. Put on a plat- 
 ter the sections, not touching; set in a 
 warm oven for three or four minutes, 
 then set away to cool. 
 
 43 
 
MARCH 6th 
 
 "Presently, we were aware of an odour gradu- 
 ally coming towards us, something musky, fiery, 
 savoury, mysterious, — a hot drowsy smell, that 
 lulls the senses, and yet enflames them, — the truffles 
 were coming." — Thackeray ("Memorials of Gor- 
 mandising"). 
 
 IF I remember rightly, Thackeray 
 was in France when he wrote of 
 truffles. Certainly in no other coun- 
 try do they correspond to his descrip- 
 tion. The way to realize a faint remi- 
 niscence of the reality is to buy a can of 
 French pate de foie gras of the best make 
 procurable, spread the contents on thin 
 strips of toasted bread, and eat them as 
 gaily as the occasion warrants. Do not 
 insult the memory Thackeray has en- 
 shrined by pretending that the canned 
 truffle of the grocery is the delicacy to 
 which he refers. 
 
 MARCH 7TH 
 
 "For Miss Barker had ordered all sorts of good 
 things for supper — scalloped oysters, potted lob- 
 sters, jelly, a dish called ' little Cupids. ' " — Gaskell 
 ("Cranford"). 
 
 SCALLOPED oysters are somewhat 
 uncertain unless a good rule is 
 carefully followed. This one has 
 always produced admirable results. 
 
 44 
 
Drain the oysters and do not use the 
 liquor. Cover the bottom of a buttered 
 dish with a layer of oysters, place on 
 this a layer of fine bread-crumbs (not 
 cracker-crumbs), over which dabs of 
 butter and plenty of salt and pepper have 
 been strewn. Then another layer of 
 oysters, until the dish is full, with a 
 layer of crumbs on top. Moisten with 
 a cup of milk, slightly thickened. Bake 
 half an hour. 
 
 MARCH 8th 
 
 "Well, eat and be thankful! " says the Little Sister, 
 who was as gay as a little sister could be, and who 
 had prepared a beautiful bread sauce for the fowl." 
 — Thackeray ("The Adventures of Philip"). 
 
 TIE a chicken that has been cleaned 
 but not stuffed into a piece of 
 cheese-cloth. Plunge it into a 
 kettle of boiling water to which a table- 
 spoonful of vinegar has been added. Let 
 it simmer until tender — twenty minutes 
 to the pound ought to be enough. Un- 
 wrap and serve with bread-sauce. 
 
 Rule for sauce : Pour a quart of hot 
 milk in which an onion has been boiled 
 tender, over two cupfuls of stale white 
 bread (grated). Let it stand an hour, 
 then turn the mixture into a sauce-pan, 
 add butter the size of an egg mixed with 
 
 45 
 
two tablespoonfuls of flour, boil for five 
 minutes, season with salt and pepper. 
 
 MARCH 9TH 
 
 "It was Mrs. Gill as I have seen her, making 
 custards in the heat of summer in the cool dairy, 
 with rose-trees and nasturtiums about the latticed 
 window, preparing a cold collation for the rectors 
 — preserves and 'dulcet creams.'" — Charlotte 
 Bronte ("Shirley"). 
 
 " "■"^V ULCET creams," warranted to 
 I 1 please the most fastidious of 
 
 J Erectors, are made with two 
 
 dozen almonds, blanched and pounded 
 and boiled in a little milk, the yolks of 
 five eggs beaten well, a wine-glass of the 
 best brandy, a teacupful of sugar and a 
 quart of cream. Set over the fire and 
 bring to the boiling point, stirring until 
 it thickens, pour into glass cups and serve 
 cold. 
 
 MARCH lOTH 
 
 "On the plain household bread his eye did not 
 dwell; but he surveyed with favor some currant 
 tea-cakes, and condescended to make choice of 
 one." — Charlotte Bronte ("Shirley"). 
 
 CURRANT jumbles still give de- 
 Hght to children (and to grown- 
 up children as well), as an ac- 
 companiment to a cup of afternoon tea. 
 
Beat a cupful of butter to a cream, then 
 beat in two cupfuls of sugar and add 
 two well beaten eggs, and, finally, three 
 scant cupfuls of flour in which have 
 been stirred two heaping teaspoonfuls of 
 baking-powder and half a teaspoonful of 
 salt. The dough should be stiff enough 
 to roll thin. Sprinkle the tops of the 
 jumbles with currants and peanuts 
 chopped fine and a little granulated 
 sugar. Ten minutes in the oven is gen- 
 erally enough to bake them. 
 
 MARCH iiTH 
 
 "Give cherries in time of year, or apricots; and 
 say they were sent you from the country." — Ben 
 
 JONSON. 
 
 FROZEN apricots can be given any 
 time of year by using fruit that 
 has been canned or preserved. Cut 
 in very small pieces one can of apricots, 
 add a quart of water and two cups of 
 sugar and freeze. When partly frozen 
 add two-thirds of a cup of cream, 
 whipped to lightness. Stir into the apri- 
 cot and finish freezing. If the apricots 
 used are preserved, less sugar will be 
 needed, but all frozen desserts need more 
 sugar than unfrozen ones. 
 
 47 
 
MARCH I2TH 
 
 "If you are hungry, can't you be content with 
 the wholesome roots of the earth?" — Sheridan 
 ("The Duenna")- 
 
 FEW people realize the excellent 
 flavor of celery-root. Cut it 
 in thin slices and boil for about 
 two hours, or until tender. Serve with 
 a cream sauce. It will have a much 
 stronger flavor than the stalk of the cel- 
 ery, and possesses even more valuable at- 
 tributes as the calmer of irritated nerves. 
 
 MARCH 13TH 
 
 "The pie dishes were now drawn out of the ashes 
 and broken, and the meat baked with all its juices 
 was greedily devoured. ' It tastes like a rabbit. ' " 
 — Charles Reade ("It Is Never Too Late To 
 Mend"). 
 
 ADD to one pound of lean chopped 
 beef one-quarter of a pound of 
 bacon ; season highly with salt 
 and pepper, and, if the flavor is liked, 
 with one teaspoonful of minced onion ; 
 stir into it a beaten egg, and form into 
 a long roll. Incase in a shell of buttered 
 paper and place in a pan ; cover closely 
 the whole with a thick paste of corn- 
 meal. Bake three-quarters of an hour; 
 48 
 
remove the paste and serve. If it does 
 not taste like a rabbit it will at least 
 taste much better than an inferior cut 
 of steak, which costs nearly twice as 
 much. 
 
 MARCH 14TH 
 
 "Twice meat was forbidden and twice pudding 
 allowed." — Mrs. Humphry Ward (" Marcella "). 
 
 AN excellent rule for custard pud- 
 ding is this : beat until very light 
 the yolks of six eggs and seven 
 tablespoonfuls of sugar. Pour slowly on 
 them a quart of hot milk, in which is a 
 small pinch of salt ; fill buttered custard- 
 cups with the mixture, set in a pan of 
 hot water and bake until set, then draw 
 to the door of the oven and quickly dot 
 the surface of each custard with currant- 
 jelly, raspberry-jam or other favorite 
 and convenient substitute ; cover with a 
 meringue made of the whites of three 
 eggs and a tablespoonful and a half of 
 powdered sugar. Brown lightly. 
 
 49 
 
MARCH 15TH 
 
 "Better a crust of black bread than a mountain 
 of paper confections." — Arthur Hugh Clough 
 ("The Bothie of Tober-na-Vuolich"). 
 
 OLD-TIME New England brown 
 bread is almost as sweet and 
 nutty as a confection. To make 
 it, sift two cupfuls of rye flour, two cup- 
 fuls of Indian meal, two teaspoonfuls of 
 salt and one of soda, dissolved in a little 
 hot water. Mix into a white bread 
 sponge that is already light and add 
 gradually half a cup of molasses. Knead 
 well and leave six or seven hours. Then 
 knead into loaves and let rise for two 
 hours longer. Bake three hours in a 
 slow oven. 
 
 MARCH i6th 
 
 "Papa was great at lobster salads and taught 
 me. I mixed it myself a fortnight ago, and, as you 
 see, it is as fresh and sweet as if I had just made it." 
 — George du Maurier ("Peter Ibbetson"). 
 
 A BOILED salad dressing that 
 does keep "fresh and sweet" for 
 a fortnight is made by adding 
 three tablespoonfuls of vinegar to the 
 beaten yolks of three eggs, heating in 
 a double-boiler and stirring until stiff. 
 On removing from the fire stir in two 
 50 
 
tablespoon fuls of butter, mixing thor- 
 oughly. Season when cold with salt, 
 mustard, and cayenne, and thin with 
 olive-oil to the desired consistency. Keep 
 in a cool place. 
 
 MARCH 17TH 
 
 " For the first course at the top, a pig, and pruin- 
 sauce." — Goldsmith ("She Stoops to Conquer"). 
 
 PRUNES, to be eaten with meat, 
 should not be sweetened. Soak 
 a pound of carefully washed prunes 
 in cold water over night. Put them into 
 a stew-pan with a quart of fresh water, 
 and two lemons that have been cut into 
 thin slices, from which the seeds have 
 been removed. Let them simmer gently 
 for three hours. Serve cold. They are 
 to be eaten with pork, veal or duck, in 
 place of the sour apple-sauce usually 
 served. 
 
 MARCH i8th 
 
 "Shall we pay respect to this haunch, Mr. Quin?" 
 — Charles Reade ("Peg WoflSngton"). 
 
 A HAUNCH of mutton cooked 
 with care gives a change from 
 the leg and chops which are the 
 usual winter resource. It should not be 
 
 SI 
 
used till it has hung some time. Rub it 
 well with vinegar several times the day 
 before cooking it, when it should be cov- 
 ered with a thick paste of flour and 
 water and cooked in a very slow oven 
 for several hours. Three-quarters of an 
 hour before eating it the paste should be 
 removed and the mutton basted often. 
 There will not be much gravy in the 
 roasting-pan, so a brown or stock gravy 
 should be made to serve with it. This 
 should give a juicy roast. Currant jelly 
 should be passed with roast mutton. 
 
 MARCH 19TH 
 
 "Dear Mrs. B — Chops and tomato-sauce. 
 Yours, Pickwick." — Charles Dickens ("Pick- 
 wick Papers"). 
 
 TOMATO-SAUCE with more 
 flavor than that usually served 
 with chops is made by adding to 
 one quart of canned tomatoes a chopped 
 onion fried in a little butter and two cup- 
 fuls of strong brown soup, highly sea- 
 soned with salt and pepper. Cook for 
 three hours on the side of the range. 
 Strain through a puree-sieve. Return 
 to the stove and thicken with a table- 
 spoonful of flour rubbed into an equal 
 quantity of butter. 
 
 52 
 
MARCH 20TH 
 
 "The meat o' the meal folk made some fifty years 
 ago." — Browning ("Fifine at the Fair"). 
 
 THIS is one of Browning's ab- 
 struse utterances which we might 
 refer to the Browning Societies. 
 In the meantime we may assume that 
 meat o' the meal is plain flour, and may 
 be used in making a flour-soup, which is 
 better than its name sounds. Brown a 
 tablespoonful of flour in the same quan- 
 tity of melted butter. Pour into it a 
 pint of milk and bring to the boil. Sea- 
 son with salt, red-pepper and parsley. 
 After taking it from the fire stir through 
 it the beaten yolk of an egg. A tea- 
 spoonful of onion-juice may be added if 
 liked. 
 
 MARCH 2 1 ST 
 
 "Do you put cayenne into your cream-tarts in 
 India, sir?" — ^Thackeray ("Vanity Fair"). 
 
 CAYENNE cannot be recommend- 
 ed as a flavoring for cream-tarts, 
 but preserved ginger can be. 
 Bake in round patty-pans a plain pie- 
 crust dough till a light golden brown. 
 When cold pour into the pie-crust shells 
 a cream made by stirring into a cup and 
 53 
 
a half of boiling milk two-thirds of a 
 cup of sugar, two eggs, beaten lightly, 
 whites and yolks together, and two table- 
 spoonfuls of flour, made smooth with 
 cold milk ; a pinch of salt should be 
 added when the cream has cooked for 
 fifteen minutes and two tablespoonfuls 
 of preserved or candied ginger, chopped 
 fine. Put on each tart a small round of 
 the pastry. 
 
 MARCH 22D 
 
 "Mrs. Bates, let me propose your venturing on 
 one of these eggs. An egg boiled very soft is not 
 unwholesome. Serle understands boiling an egg 
 better than anybody . . . you need not be 
 afraid, they are very small, you see — one of our 
 small eggs will not hurt you." — Jane Austen 
 ("Emma"). 
 
 EVEN Mr. Woodhouse would have 
 found eggs boiled in the following 
 manner wholesome. "Serle" her- 
 self could not have improved upon it. 
 Cover the eggs with boiling water, al- 
 low them to boil one minute, then move 
 back to where the water remains at the 
 boiling point but does not actually sim- 
 mer. In five minutes remove from the 
 fire, when the whites and yolks will be 
 cooked to a jelly-like consistency, but 
 not hardened. 
 
 54 
 
MARCH 23D 
 
 "And, Frances, lass, I brought some cresses in: 
 Just wash them, toast the bacon, break some eggs." 
 — Jean Ingelow ("Poems"). 
 
 BACON may be very delicately pre- 
 pared for an invalid (or a well 
 person!) by chilling in iced- water 
 before broiling over a brisk fire. When 
 partly cooked remove quickly from the 
 fire, plunge the pieces again in iced- 
 water, shake the water off and return 
 to the broiler. Serve very hot, with 
 cresses fresh from the brook and you 
 have a dainty rural breakfast. 
 
 MARCH 24TH 
 
 "I eat my apples, relish what is ripe." — Robert 
 Browning ("Ferishtah's Fancies"). 
 
 INTO a tablespoonful of hot butter 
 stir two tablespoonfuls of flour, and 
 when it begins to thicken pour in two 
 cupfuls of scalded milk in which has 
 been dissolved a quarter of a teaspoonful 
 of soda ; stir for two minutes and add 
 the yolks of four eggs, beaten light ; 
 then stir in six large pippins, pared and 
 grated, and, when they have been well 
 mixed, the whites of the eggs, beaten 
 55. 
 
stiff. Half fill buttered custard or popover 
 cups, set in a pan of hot water and bake 
 in a quick oven until they puff up and 
 are sufficiently brown. Open the oven 
 door and let them dry for a couple of 
 minutes. Brandy or lemon-sauce should 
 be served with them. 
 
 MARCH 25TH 
 
 "There were ruddy, brown-faced, broad-girthed 
 Spanish onions, shining in the fatness of their 
 growth hke Spanish friars." — Charles Dickens 
 ("Christmas Carol"). 
 
 PEEL and parboil Spanish onions 
 for a few minutes ; drain and let 
 them stand till quite cold. Take 
 out the centre from each and stuff with 
 a mixture of finely chopped cold meat, 
 ham, chicken or veal, and one-third as 
 much fine bread-crumbs. Season with 
 salt, paprika, and bits of butter. Set the 
 onions close together in a dish with a 
 little stock, or gravy. Sprinkle well with 
 bread-crumbs and bake about half an 
 hour. 
 
 56 
 
MARCH 26th 
 
 "Patties of lobster and almonds mixed." — 
 Charles Reade ("The Cloister and the Hearth")- 
 
 FILL puff paste patty shells with a 
 mixture compounded of two cup- 
 fuls of lobster cut in small pieces 
 and a half cupful of blanched and 
 chopped almonds, stirred into two cup- 
 fuls of cream, to which has been added 
 the beaten yolks of two eggs and a glass 
 of sherry. Let the cream, eggs, and wine 
 cook together in a sauce-pan over boiling 
 water until the cream begins to thicken ; 
 season with half a teaspoonful of salt 
 and a little paprika, add the lobster and 
 nuts, boil, then fill the patty shells. Al- 
 mond-meal may be used to thicken the 
 cream, in place of the nuts. 
 
 MARCH 27TH 
 
 "My good old Aunt, who never parted from me 
 at the end of a holiday without stuffing a sweet- 
 meat or some nice thing into my pocket, had dis- 
 missed me one evening with a smoking plum-cake 
 fresh from the oven." — Charles Lamb ("Essays 
 of Elia"). 
 
 « A SMOKING plum-cake," such 
 /\ as boys like, is no more than 
 J_ ^ a soft ginger-bread with rai- 
 sins stirred in. Make as follows : Mix 
 
 57 
 
a batter of one cupful of butter, one cup- 
 ful of New Orleans molasses, one cup- 
 ful of sugar, one cupful of sour milk 
 or buttermilk, one teaspoonful of soda, 
 dissolved in a little boiling water, a ta- 
 blespoonful of ground ginger, a tea- 
 spoonful of cinnamon, two eggs and 
 about five cupfuls of flour ; reserve one 
 cupful of flour to dredge two cupfuls of 
 seeded raisins to be added at the last. 
 Bake in a moderate oven, thirty to forty 
 minutes. 
 
 MARCH 28th 
 
 "Gerard took out his pudding and found it de- 
 licious." — Charles Reade ("The Cloister and the 
 Hearth"). 
 
 « y^^ ERARD'S brown-bread 
 ■ -_. pudding" is made with half a 
 V._^ pound of stale brown bread, 
 grated, the same amount of currants and 
 raisins, four eggs, half a pound of shred- 
 ded suet, a gill of cream, a cup of sugar, 
 a teaspoonful of nutmeg and a small 
 glassful of brandy. Boil in a floured 
 cloth one hour. This is a very light and 
 delicate pudding, by reason of omitting 
 the flour, usually considered necessary. 
 
 58 
 
MARCH 29TH 
 
 " 'Art is very well,' said Mr. Brandon, ' but with 
 such pretty natural objects before you I wonder 
 you were not content to think of them.' 
 
 " 'Do you mean the mashed potatoes, Sir?' said 
 Andrea, wondering." — Thackeray ("Diary of C. 
 Jeames de la Pluche, Esq."). 
 
 MASH six large, freshly boiled 
 potatoes with an open wire 
 masher to keep them light and 
 flaky. Season with a tablespoonful of 
 butter ; salt and pepper to taste. Stir 
 in a cupful of cream ; beat into them two 
 eggs. When well beaten, heap lightly 
 in the dish in which they are to be served 
 and set in the oven until a rich golden 
 brown. 
 
 MARCH 30TH 
 
 "And you, gentlemen, what do you say to some 
 iligant diwled kidneys for yourselves?" — Thack- 
 eray ("The Tremendous Adventures of Major 
 Gahagan"). 
 
 SCALD a beef kidney, skin and slice 
 it in thin slices, put an ounce of 
 butter into a frying-pan ; when hot 
 add the kidney, a tablespoonful of Wor- 
 cestershire sauce, a saltspoonful of salt, a 
 teaspoonful of dry mustard, simmer five 
 minutes, add a gill of sour wine. Move 
 the pan back and forth for a few mo- 
 ments over the fire, then serve. 
 
 59 
 
MARCH 3 1 ST 
 
 "He takes mutton chops for dinner and the best 
 of arrow-root for supper." — Charlotte Bronte 
 ("Shirley"). 
 
 WHEN you would have arrow- 
 root for supper put into a 
 sauce-pan half a pint of water, 
 a glass of sherry, or a tablespoonful of 
 brandy, a little grated nutmeg and a 
 scant tablespoonful of sugar. Let it boil 
 up once, then stir in a dessertspoonful 
 of arrowroot, previously rubbed smooth, 
 with two spoonfuls of cold water. Re- 
 turn to the fire, stir and boil three min- 
 utes. 
 
 APRIL 1ST 
 
 "This Bouillebaisse a noble dish is — 
 
 A sort of soup or broth, or brew. 
 Or hotch-potch of all sorts of fishes. 
 
 That Greenwich never could outdo: 
 Green herbs, red peppers, mussels, saffron, 
 
 Soles, onions, garlic, roach and dace: 
 All these you'll eat at Terrfs tavern 
 
 In that one dish of Bouillebaisse." 
 
 — Thackeray ("Poems")- 
 
 THE famous bouillebaisse is indeed, 
 as Thackeray describes it, a sort 
 of fish chowder, but it seldom 
 contains all the ingredients he mentions. 
 It may be made with four pounds of 
 60 
 
fresh cod, two onions, a clove of garlic, 
 one peppercorn, two stalks of celery, a 
 quart of white potatoes cut in small 
 pieces, salt, pepper, and a quarter of a 
 pound of salt pork, cut in slices. Put 
 all the ingredients together in a granite 
 kettle and stew slowly in water enough 
 to cover them for three or four hours. 
 Just before serving add one quart of hot 
 milk. 
 
 APRIL 2D 
 
 "Invite him to dinner, Emma, and help him to 
 the best of the fish and chicken, but leave him to 
 choose his own wife." — Jane Austen (" Emma"). 
 
 SHAD seems to the English visitor 
 the best of American fish, and the 
 truly national way of cooking it is 
 to plank it — a much simpler operation 
 than it is commonly regarded. A shad 
 plank may be bought now at any large 
 housefurnishing store. Split the fish as 
 for broiling, wash and wipe dry, and tie 
 with the inside upward on the plank. 
 Salt and pepper thoroughly and dredge 
 with flour. Either place the plank be- 
 fore a grate of clear coals — the orthodox 
 way — or in a very hot oven. A thick 
 shad will take fully half an hour to cook. 
 When done, cut away the cords and but- 
 ter the fish well, serving it on the plank. 
 6i 
 
APRIL 3D 
 
 "A little pipkin with a bit 
 Of mutton or of veal in it, 
 Set on my table trouble-free, 
 More than a feast contenteth me." 
 
 — Herrick ("Poems"). 
 
 TO prepare a knuckle of veal, cut 
 all the meat from the bone, which 
 should have been broken in sev- 
 eral places. Put the bones in a pint of 
 cold water and bring slowly to the boil- 
 ing point. Remove the sinews from the 
 meat which you have cut off. Put a ta- 
 blespoonful of butter in the bottom of 
 a kettle and let it melt. Dredge flour, 
 salt, and pepper over the pieces of veal 
 and put them in the kettle to brown, stir- 
 ring them for four or five minutes till 
 they are delicately colored. Add a small 
 carrot, one onion, and a bit of parsley. 
 Pour over the browned veal the bones and 
 the water in which they have been cook- 
 ing, which should be boiling hot by this 
 time. Cover closely and allow to simmer 
 about three hours. When it is done re- 
 move the veal and vegetables, take out 
 the bones, thicken the gravy with a table- 
 spoonful of flour, taste and see if more 
 seasoning is desirable. If you have 
 mushrooms, two tablespoonfuls, cut in 
 pieces, will be an addition. Pour over 
 the veal and serve. 
 
APRIL 4TH 
 
 "Give me a piece of marchpane." — Shakespeare 
 ("Romeo and Juliet"). 
 
 BLANCH a pound of Jordan al- 
 monds and pound them in a mor- 
 tar almost to a powder, add to 
 them three-quarters of a pound of con- 
 fectioners' sugar and stir in a few drops 
 of orange-flavor water ; beat all together 
 until it becomes a good paste ; dust a 
 little fine sugar on the rolling-board and 
 roll the paste, shaping it as you please ; 
 ice by brushing with fine sugar wet with 
 rose-water or orange-water, and bake in 
 a moderate oven. 
 
 APRIL 5TH 
 
 " 'Very astonishing indeed! Strange thing!' 
 
 Turning the dumplings round, rejoined the King." 
 
 — WOLCOTT. 
 
 DUMPLINGS to serve with veal 
 stew will be beautifully tender 
 and light if the following direc- 
 tions are observed. Mix one pint of 
 flour, half a teaspoonful of salt, two tea- 
 spoonfuls of baking-powder and a tea- 
 cupful of milk into a soft dough. Pull off 
 bits of the dough and drop into the stew 
 while it is boiling. Cover the stew-pan 
 
 63 
 
tight and do not uncover for ten minutes, 
 when the dumpling's should be done. 
 Then serve immediately. 
 
 APRIL 6th 
 
 "Quite ready for the fowl and mashed potatoes, 
 Sir?" — Charles Dickens ("The Haunted Man"). 
 
 THE flavor of a baked potato is 
 always superior to that of the 
 boiled Friend-of-the-Irishman. 
 A touch of elegance is added by cutting 
 off the tops of the potatoes after they are 
 baked, scooping out the inside, beating it 
 up with butter, salt and cream, until 
 smooth and light, returning it to the 
 shells, and browning in the oven. 
 
 APRIL 7TH 
 
 " A pat^ of fruit conserved after a receipt 
 devised by Gerard Moore's 'grand' mere' . . . 
 completed the dinner." — Charlotte Bronte 
 ("Shirley"). 
 
 CHOP a small teacupful each of 
 apple, orange, candied lemon-peel, 
 and Sultana raisins. Add a wine- 
 glass of sherry, half a teaspoonful of 
 powdered cloves, a tablespoonful of 
 brandy, and a teacupful of sugar. Fill 
 patty-shells of thin puff-paste and bake 
 half an hour in a moderate oven. 
 
 64 
 
APRIL 8th 
 
 "How sweet the butter our own hands have 
 churned!" — Charles Reade ("It Is Never Too 
 Late To Mend"). 
 
 THE small modern churns that 
 come for "making butter while 
 you wait" solve all difficulties 
 in the way of having the fresh, sweet 
 butter so much liked by many people, but 
 no one need be deterred from having it 
 by the lack of a churn, as the largest 
 sized egg-beaters and a kitchen-bowl 
 answer admirably. The cream needs to 
 be heavy and it comes more quickly if 
 it is near but not at the souring point. 
 Beat briskly past the whipped-cream 
 stage and the butter soon comes. No 
 better butter can be made than has been 
 produced with a bowl and a wooden 
 paddle. 
 
 APRIL 9TH 
 
 "He heard the bacon sputter on the fork, 
 And heard his mother's step across the floor." 
 -^Jean Ingelow ("Poems"). 
 
 HE might as easily have heard the 
 bacon sputter in the frying-pan, 
 if his mother had placed there 
 half a dozen slices when the pan was hot. 
 To make fried bacon delicious, remove, 
 when beginning to curl up at the edges, 
 65 
 
to a hot dish, and fry half a pound of 
 mushrooms, steamed, washed, and peeled, 
 in the bacon fat left in the pan. Pour 
 them over slices of toast, arrange over 
 them the bacon and serve hot. 
 
 APRIL lOTH 
 
 "To feed on caviare and eat anchovies." — Ran- 
 dolph ("Muse's Looking-Glass "). 
 
 SPREAD on deUcate slices of toast 
 anchovies from which the heads and 
 backbones have been taken : the 
 best are those packed in bay leaves and 
 spices. Lightly scramble five eggs, in 
 which are stirred one large tablespoonful 
 of butter, four of cream, salt and pepper. 
 When the eggs begin to thicken turn on 
 to the toast. A cupful of tomatoes cut 
 in bits is an addition much liked by many, 
 or stewed tomato may be used if more 
 convenient. 
 
 APRIL iiTH 
 
 "The sweets shook and trembled, till it was quite 
 impossible to help them." — Charles Dickens 
 ("Sketches by Boz"). 
 
 FOR a pleasant and wholesome des- 
 sert, orange charlotte is well 
 adapted. Soak one-third of a box 
 of gelatine in a third of a cup of cold 
 66 
 
water ; when dissolved pour on a third of 
 a cup of boiling water, the juice of a 
 large lemon and one cup of sugar. Strain 
 and add a cup of orange- juice and pulp 
 and a little of the grated rind. Cool in a 
 pan of ice-water; when cold add a cup 
 of cream whipped stiff. Line a mould 
 with lady-fingers or stale cake and pour 
 in the orange mixture. 
 
 APRIL I2TH 
 
 "A barn-door fowl 
 Which does not awe you with its claws and beak, 
 But which in cackling sets you thinking of 
 Your eggs to-morrow at breakfast, in the pause 
 Of finer meditation." 
 
 — Mrs. Browning ("Aurora Leigh"). 
 
 EGGS fried in sweet-oil make a 
 pleasant variety and are more deli- 
 cate than the usual fried egg. 
 Put about two tablespoonfuls of olive- 
 oil in a hot spider ; when the oil is hot 
 break in one egg, then another ; by the 
 time the second egg is in the pan the 
 first will be ready to fold over. By the 
 time the second is folded the first is ready 
 to take out. Repeat until enough eggs 
 are cooked. 
 
 67 
 
APRIL 13TH 
 
 "This dish of meat is too good for any but anglers 
 or very honest men." — Isaak Walton ("Complete 
 Angler"). 
 
 KEBOBBED mutton" is a dish 
 that would answer to the gentle 
 angler's description. Remove all 
 the fat from a loin of mutton and cut it 
 into chops or steaks. Dip these into the 
 yolks of three eggs and sprinkle over 
 them bread-crumbs seasoned with salt 
 and pepper and summer savory. Place 
 them together as before they were cut 
 and tie them in shape. Roast them in a 
 quick oven half an hour, basting with 
 butter and the juices of the meat. Make 
 a gravy by adding to the liquid remaining 
 in the pan after the meat is cooked a 
 tablespoonful of flour and a teacupful of 
 tomato catsup. 
 
 APRIL 14TH 
 
 "You'd find sandwiches and sherry in plenty 
 if you were to search his carriage." — Trollope 
 ("Phineas Finn"). 
 
 A DELICIOUS sandwich to eat 
 with wine is made of Jordan al- 
 monds, pounded in a mortar, 
 sprinkled with sugar, moistened with 
 rich cream, and spread on thin slices of 
 Boston brown bread. 
 68 
 
APRIL 15TH 
 
 "These procure quiet sleep, violets; lettuce, es- 
 pecially boiled ; syrup of dried roses; saffron; balm: 
 apples, at our going to bed." — Bacon. 
 
 PICK apart a head of lettuce, wash 
 carefully, and put into a steamer 
 over a kettle of boiling water (a 
 steamer may be improvised by using an 
 ordinary colander and a pot of boiling 
 water), cover closely, laying a thick 
 folded cloth upon the lid. Boil hard for 
 half an hour, then drain and lay the 
 lettuce leaves upon a hot dish ; salt and 
 pepper, and if this dish is not eaten at 
 bedtime to "secure quiet sleep," it will 
 be much improved by pouring over it 
 a sauce piquant. 
 
 APRIL i6th 
 
 "You can make whipt cream; pray what relief 
 Will that be to a sailor who wants beef? " 
 
 — W. King. 
 
 WHILE whipped cream may well 
 be considered too light and 
 airy to satisfy a brawny sailor, 
 it is quite substantial enough to follow 
 the beef. Poured over marrons glaces, 
 flavored with sherry or Madeira, and 
 capped with a candied cherry, it will 
 please both eye and palate. 
 69 
 
APRIL 17TH 
 
 "Mrs. Jamicson was kindly indulgent to Miss 
 Barker's want of knowledge of the customs of high 
 life, and, to spare her feelings, eat three large pieces 
 of seed-cake." — Mrs. Gaskell ("Cranford"). 
 
 THE economies of Cranford make 
 it probable that Miss Barker's 
 seed-cakes were concocted by a 
 rule not unlike the following, which calls 
 for cheap materials and produces a re- 
 sult likely to please a Jamieson palate : 
 
 Mix a quart of flour with half a pound 
 of sugar and a quarter of an ounce of 
 allspice ; melt three-quarters of a pound 
 of butter with half a pint of warm milk ; 
 add while warm a quarter of a yeast- 
 cake and work up to a smooth dough, 
 mixing into it a cupful of cleaned cur- 
 rants and half a cupful of caraway-seeds. 
 Bake an hour and a half. 
 
 APRIL i8th 
 
 "Tongue; well that's a very good thing when it 
 ain't a woman's. Bread — knuckle o' ham, reg'lar 
 picter — cold beef in slices, wery good." — Charles 
 Dickens ("Pickwick Papers"). 
 
 BOIL corned tongue four hours, 
 after soaking it over night, serve 
 it hot with spinach cooked as fol- 
 lows : Clean the spinach thoroughly, 
 70 
 
rinsing in several waters, boil rapidly 
 for half an hour (no water need be put 
 in the pot). Drain and chop coarsely. 
 Season with pepper, salt and butter. 
 
 APRIL 19TH 
 
 "Our country member, growing hot at cheese 
 and salad time, about the spread of democracy in 
 England, burst out as follows." — WiLKiE Collins 
 ("The Moonstone"). 
 
 THE following combination of 
 cheese and salad is good. To a 
 cupful of cold chicken, or veal, 
 add a cupful and a half of grated cheese. 
 Make a dressing of the yolks of three 
 hard-boiled eggs, rubbed smooth ; stir in 
 three tablespoonfuls of salad-oil, a tea- 
 spoonful of dry English mustard, or two 
 of the German prepared mustard, a good 
 sprinkling of paprika, half a teaspoon- 
 ful of salt, and two tablespoonfuls of 
 vinegar or three of lemon- juice. Mix 
 with the cheese and chicken and garnish 
 with the whites of the eggs. 
 
 71 
 
APRIL 20TH 
 
 "The cooks are hard at work. Sir, chopping 
 herbs and mincing meats and breaking marrow- 
 bones." — CiBBER ("Love Makes a Man"). 
 
 THE herb which we most use with 
 meat — as well as drink — is the 
 fragrant mint, and the sauce of 
 that name is made by adding to four 
 tablespoonfuls of vinegar three each of 
 chopped mint and granulated sugar, 
 crushed together, and a dash of white 
 pepper. Serve cold. 
 
 APRIL 2 1 ST 
 
 " She was good enough to give me some the other 
 day with soupe aux choux." — Annie I. Thackeray 
 ("The Village on the Cliff"). 
 
 FOR cabbage-soup of a delicate fla- 
 vor pull apart and wash the cab- 
 bage-leaves, let them lie an hour 
 or more in cold water ; then put in a 
 sauce-pan with enough boiling water to 
 cover and a tablespoonful of salt. Cook 
 for forty minutes, or until tender ; drain 
 off the water and chop fine. Put in a 
 sauce-pan three tablespoonfuls of butter, 
 two of flour, a stalk of celery, a bay- 
 leaf, and a quart of white stock, or, in 
 its absence, a quart of milk. Cook slowly 
 72 
 
for ten minutes, then remove the bay- 
 leaf and celery, stirring till smooth ; 
 then add the cabbage, season with salt 
 and pepper, cook ten minutes, stirring 
 constantly. If it is desired to have a 
 smooth soup, put through a sieve, other- 
 wise add half a pint of cream and serve. 
 
 APRIL 22D 
 
 " There stay thy haste 
 
 And with the savoury fish 
 Indulge thy taste." — Gay. 
 
 REDSNAPPER, firm of flesh, 
 plump, and handsome, is a fish 
 that deserves to be better known 
 than it is. It is more delicious boiled 
 than baked, as is also the case with shad, 
 so rarely seen boiled, with its delicate 
 flesh unimpaired in texture and flavor. 
 There should be enough boiling water 
 in the kettle to cover the fish. To a 
 gallon of water add the juice of three 
 lemons, half a teacupful of salt, and one 
 of vinegar. After the fish is in the 
 water bring quickly to a boil, then push 
 the kettle back where the water will sim- 
 mer gently. Cook from half to three 
 quarters of an hour. 
 
APRIL 23D 
 
 "The baddish boy chuckled, and addressed him- 
 self to the nice brown steaks with their rich gravy." 
 — Charles Reade ("Christie Johnson"). 
 
 THERE are steaks and steaks. 
 Nearly every untrained applicant 
 for a cook's situation declares that 
 she can broil a steak and heat up canned 
 tomatoes, but her steaks are not, as a 
 rule, of the following type : 
 
 A cut from the first, second, or third 
 rib of a roasting piece of beef, the 
 bone removed, the steak rubbed with 
 olive-oil, dusted with pepper, salt, and 
 flour, and broiled over a charcoal fire, 
 held near the hot coals for the first two 
 minutes, then lifted up from them to 
 complete the cooking more slowly. For 
 a rich gravy to accompany it, mince fine 
 two shallots, boil ten minutes in two gills 
 of claret, add half a pint of strong brown 
 stock and a pinch of cayenne pepper. 
 Pour over the steak. 
 
 74 
 
APRIL 24TH 
 
 "It was a very light, wholesome cake, Brown 
 made it on purpose for the children." — Thackeray 
 ("The Newcomes"). 
 
 BOIL together half a pint of water 
 and two-thirds of a cup of butter. 
 While boiling add two cups of 
 flour even full. When cool add five eggs, 
 well beaten. Drop on a pan. Bake in 
 a quick oven twenty minutes. Put to- 
 gether with a layer of cream, or split 
 and fill with cream. 
 
 Rule for cream : Boil one pint of milk, 
 when boiling add two eggs, one cup of 
 sugar, and half a cup of flour, beaten to- 
 gether. Boil two or three minutes, re- 
 move from the fire, stir in a small piece 
 of butter, and a teaspoonful of vanilla 
 flavoring. 
 
 APRIL 25TH 
 
 "Stay, John, did you perceive anything in my 
 chocolate cup this morn?" — Sheridan ("St. Pat- 
 rick's Day"). 
 
 CHOCOLATE for immediate use 
 should be made by dissolving in 
 water one and a half ounces of 
 sweet chocolate for each cup, stirring 
 from time to time. It should be al- 
 lowed to boil fifteen minutes to make it 
 75 
 
smooth and consistent. Serve with cream, 
 whipped or plain. 
 
 Brillat Savarin quotes a good authority 
 as saying that chocolate in perfection is 
 made over night for breakfast, allowing 
 it to remain on the side of the range and 
 reheating when ready to serve. 
 
 APRIL 26th 
 
 "Custards for supper, and an endless host 
 Of syllabubs and jellies and mince-pies, 
 And other such ladyUke luxuries." 
 
 — Shelley. 
 
 DISSOLVE half a box of gelatine 
 in half a pint of wine. Add one 
 cupful of sugar, two beaten eggs, 
 and one pint of cream, heated to the 
 boiling point. When cool stir in another 
 pint of cream, whipped stifT and flavored 
 with grated orange-peel. Pour into a 
 jelly-mould and place near the ice to 
 set. 
 
 APRIL 27TH 
 
 "For meadow buds, I get a whifif, 
 Of Cheshire cheese, or only sniff, 
 The turtle made at Cuff's." — Hood. 
 
 THERE are many ways of using 
 the well-known Cheshire cheese, 
 but a very good way is to pound 
 four ounces of it with one ounce and a 
 76 
 
half of butter, a half teaspoonful of 
 
 white powdered sugar, a little bit of 
 
 mace, and a wine-glass of white wine. 
 Press down into a jar. 
 
 APRIL 28th 
 
 "Sweet turnips are the food of Blouzeind." — 
 Gay. 
 
 " £^WEET turnips," when they are 
 ^^young and tender, may be pared 
 k^and cut crosswise in quarter- 
 inch slices. Lay in ice-cold water for 
 half an hour. Cook till tender in boiling 
 unsalted water. Drain and dry on a 
 cloth, and before they are quite cold 
 sprinkle with pepper and salt, cover with 
 flour and fry. 
 
 APRIL 29TH 
 
 "Deviled chicken and buttered toast." — Dis- 
 raeli ("Coningsby"). 
 
 CUT cold chicken in inch squares, 
 as nearly as possible. Cover with 
 olive-oil and lemon-juice and stand 
 them in a cold place for two or three 
 hours ; then season with pepper, salt, and 
 a little dry mustard, dip in egg and 
 cracker-crumbs and set aside till stiff, 
 then fry a light brown. Have ready a 
 cupful of good white sauce, allow it to 
 77 
 
boil up, then beat through it a table- 
 spoonful of cream and an egg. Half 
 fill ramakins with the chicken and pour 
 into each some of the sauce. 
 
 APRIL 30TH 
 
 "Miss Bates, let Emma help you to a little bit 
 of tart — a very little, little bit. . . . You need 
 not be afraid of unwholesome preserves here." — 
 Jane Austen ("Emma"). 
 
 TAKE the yolks of two eggs, the 
 juice of two lemons, one cup of 
 sugar, two even tablespoonfuls of 
 flour and one half cupful of water. Bake 
 with a bottom crust only, and when done 
 cover with a meringue made of the 
 whites of the eggs, beaten up with two 
 tablespoonfuls of sugar and a little lem- 
 on-juice. Return to the oven until the 
 meringue is a very light brown. 
 
 MAY 1ST 
 
 "I'll teach you to draw, you young dog! 
 
 Such pictures as I'm looking here at! 
 'Old Mounseer making soup of a frog' 
 
 There 'Palmam qui meruit ferat. '" 
 
 — Hood ("Poems"). 
 
 SKIN the hind legs of frogs and 
 lay in milk for fifteen min- 
 utes ; stew in barely enough water 
 to cover and cook till tender. Remove 
 78 
 
the meat from the bones and chop fine. 
 Heat a quart of white stock made from 
 chicken or veal ; thicken with one table- 
 spoonful of flour, rubbed into one of 
 butter and half a teacupful of dry fine 
 bread-crumbs ; add the frog meat, allow 
 it to boil for a minute or two, stir in a 
 little chopped parsley ; season with salt 
 and pepper and it is ready to serve. 
 
 MAY 2D 
 
 "Old Tray licked all the oysters up, 
 
 Puss never stood at crimps, 
 But munched the cod, and little kit 
 
 Quite feasted on the shrimps." 
 
 — Hood ("Poems")- 
 
 THE fresh shrimps when in mar- 
 ket are to be preferred, but good 
 canned ones in glass bottles may 
 be obtained. To a pint of shrimps, when 
 boiled and taken from the shells, allow a 
 large cupful of milk ; when it is hot add 
 a tablespoonful of butter rubbed into one 
 of flour. Stir until well blended, then 
 put in the shrimps, season with salt and 
 paprika. When ready to take from the 
 fire, stir in a beaten egg. 
 
 If the canned shrimps are used be 
 sure to rinse in cold water some minutes 
 before using. 
 
 79 
 
MAY 3D 
 
 " Of course we must have something to eat. 
 . . . There'll be a cutlet — on a trunk — anyway." 
 — Mrs. Humphry Ward ("Lady Rose's Daugh- 
 ter"). 
 
 IF the cutlet was of veal it should 
 have been thoroughly cooked, as un- 
 derdone veal is proverbially unwhole- 
 some. To insure a tender, palatable 
 and digestible veal cutlet prepare and 
 cook it as follows : Season the meat 
 with salt and pepper. Heat three table- 
 spoonfuls of salad-oil very hot in a fry- 
 ing-pan. Fry the cutlet in this until 
 brown on both sides. Pour off the oil 
 and substitute a cupful of boiling water, 
 a cupful of stewed tomatoes, and two 
 dozen mushrooms. Cover the pan closely 
 and let the meat simmer for an hour in 
 the sauce. 
 
 MAY 4TH 
 
 "Those roots that shall first spring and be most 
 delicate." — Shakespeare ("Henry V."). 
 
 YOUNG carrots are particularly 
 nice prepared as follows Scrape 
 the carrots, slice as thin as possible 
 with a sharp knife ; put into a sauce-pan 
 with very hot butter, tossing them with 
 a knife to prevent sticking. Cook till 
 80 
 
they begin to brown and are done 
 through, which will be in a few minutes. 
 Season well with salt and pepper, pour- 
 ing the melted butter over them. Each 
 ring of the carrot has a different flavor, 
 and cooking in this way blends them 
 best. 
 
 MAY 5TH 
 
 "Tea and cake on the table — beauty seated by 
 his side, — all in less than a minute. He offered 
 her a piece of cake 'Na! I am no for any.' He 
 replied by putting a bit to her heavenly mouth." 
 — Charles Reade ("Peg Woffington"). 
 
 TO make angel-cake, which was 
 doubtless the kind referred to in 
 the above quotation, beat until 
 very stiff the whites of eleven eggs ; add 
 a cupful and a half of granulated sugar 
 and beat again and flavor with a tea- 
 spoonful of almond extract. To one cup 
 of sifted flour add a teaspoonful of cream 
 of tartar and sift four times. Mix Hghtly, 
 with as little beating as possible, into 
 the sugar and eggs. Bake in a cake- 
 pan with funnel for forty or forty-five 
 minutes, dusting the pan lightly with 
 flour instead of buttering it. When done 
 invert on glasses or cups till it cools a 
 little. 
 
 8i 
 
MAY 6th 
 
 "We have got three things left, Sir — Love, Music 
 and Salad!" — Wilkie Collins ("The Moon- 
 stone"). 
 
 A MAYONNAISE properly pre- 
 pared can be adapted to innumer- 
 able uses, and is easily made. Mix 
 with the yolk of an egg half a saltspoon- 
 ful each of mustard and pepper, a salt- 
 spoonful of salt, and the juice of a lemon, 
 stirring lightly. Begin by adding oil, 
 two or three drops at a time, increas- 
 ing the quantity as the dressing thickens 
 until about three-quarters of a cupful has 
 been used, stirring steadily. Then put 
 in a tablespoonful of vinegar and when 
 that is well blended stir in a quarter of 
 a cupful of oil. Oil, egg, and utensils 
 should be chilled before beginning the 
 mixing. 
 
 MAY 7TH 
 
 "They are up already and call for eggs and but- 
 ter." — Shakespeare ("Henry IV."). 
 
 I HOUGH the g o o d English 
 Shakespeare did not describe the 
 
 morning eggs as cooked "sur le 
 
 plat," he may very well have meant to in- 
 dicate that excellent dish which is pre- 
 82 
 
 T 
 
pared by breaking the requisite number 
 of eggs on a plate warmed in the oven, 
 and well buttered, being careful not to 
 let the eggs touch each other. Season 
 each egg with salt and pepper and put 
 a bit of butter on each. A little minced 
 parsley sprinkled over them is an im- 
 provement. 
 
 MAY 8th 
 
 "A cheap, but wholesome salad from the brook." 
 — Beaumont and Fletcher. 
 
 WATER-CRESS is a very wel- 
 come spring salad, too often 
 condemned to appear only as 
 a garnish. It is excellent served with a 
 French dressing, or for breakfast, eaten 
 simply with salt. 
 
 MAY 9TH 
 
 "I'd give a hundred pounds for a mutton chop." 
 — Chaiu.es Reade ("It Is Never Too Late To 
 Mend"). 
 
 THE heavy "English" chops as 
 they are called, are cut from the 
 loin, and should weigh, when 
 trimmed, about a pound each. They 
 should be broiled over an even fire, for 
 about ten minutes, turning often. A 
 piece of the kidney is often broiled and 
 83 
 
served with the chop ; also a spoonful of 
 maitre d'hotel butter, made by beating 
 into a quarter of a cup of butter a tea- 
 spoonful of salt, a saltspoonful of pepper, 
 and a tablespoonful each of lemon- juice 
 and chopped parsley. 
 
 MAY lOTH 
 
 "I'll be with you in the squeezing of a lemon." 
 "^Goldsmith ("She Stoops to Conquer"). 
 
 SOAK a package of gelatine in a 
 cup of cold water until it is all ab- 
 sorbed. Strain the juice of one 
 orange and three lemons, in which the 
 grated peel of one lemon has been soaked 
 for an hour, upon three cupfuls of sugar. 
 Put into a bowl with the soaked gela- 
 tine and pour over all a quart of boiling 
 water. Stir for a moment or two, then 
 strain through a bag of cheese-cloth of 
 double thickness. 
 
 MAY iiTH 
 
 '"Are there any tea-cakes?' asked the young 
 mistress." — Charlotte Bronte ("Shirley"). 
 
 CREAM a heaping tablespoonful of 
 butter and a cupful of sugar and 
 add two well beaten eggs, stirring 
 briskly for a few moments. Then put 
 84 
 
in a cupful of sweet milk. Mix with two 
 cupfuls of sifted flour, three teaspoon- 
 fuls of baking-powder and sift again. 
 Stir into the cake mixture, and season 
 with nutmeg and a little of the grated 
 rind of a lemon. Bake in patty-pans and 
 eat before the cakes are cold. 
 
 MAY I2TH 
 
 "I wish you could ha* seen the shepherd walfcin' 
 into the ham and muffins." — Charles Dickens 
 ("Pickwick Papers"). 
 
 TO serve with muffins, cut thin 
 slices of cold boiled ham, season 
 highly with paprika, mustard, and 
 lemon juice and broil two minutes. Half a 
 glass of currant jelly heated up with a 
 teaspoonful of butter and a little chopped 
 cold ham stirred into it makes an excel- 
 lent gravy for those who like sweet 
 sauces with meats. 
 
 MAY 13TH 
 
 "This half of a curd -white smooth cheese-ball." 
 — Robert Browning ("The Englishman in Italy"). 
 
 ADD to a cream cheese half a cup- 
 ful of chopped walnuts ; work 
 them well together, adding, if 
 necessary, a spoonful of cream or milk. 
 8S 
 
With butter paddles make into balls the 
 size of an English walnut. Pass with the 
 salad. 
 
 MAY 14TH 
 
 "A despatcher for the preparation of lobster and 
 coffee, and an apparatus for the cooking of toast and 
 mutton chops." — Anthony Trollope ("The War- 
 den"). 
 
 ONE of the simplest and quickest 
 chafing-dish preparations is made 
 by heating in the pan, but not 
 browning, a piece of butter the size of 
 a large egg ; when very hot add the meat 
 from two medium-sized or three small 
 lobsters, cut in rather small pieces ; toss 
 with a fork while cooking and add a 
 good saltspoonful of salt and a liberal 
 sprinkling of paprika. Serve on very 
 hot plates with hot crackers or toast. 
 
 MAY 15TH 
 
 "The cr6me de maraschino led her thoughts back 
 to Italy." — Lord Lytton ("Parisians"). 
 
 BOIL two quarts of water with one 
 pound of sugar for fifteen minutes. 
 Take from the fire and when cool 
 add the juice of five large lemons. 
 Freeze, and when about half frozen, add 
 half a pint of maraschino. Cover the 
 86 
 
 ■•^^^■■'■iise^te^^at^tiamm 
 
freezer and allow the punch to remain 
 packed in ice fully two hours before serv- 
 ing. 
 
 MAY I 6th 
 
 "Faire was the dawne, and but e'en now the skies 
 Shew'd like to cream enspir'd with strawberries." 
 — Heerick ("Poems"). 
 
 NO better way for using strawber- 
 ries has been invented than serv- 
 ing the perfect fruit with sugar 
 and rich cream, being careful that you 
 have sweet berries. When the flavor is 
 good and the size is satisfactory, a pretty 
 way to serve them is with their hulls and 
 stems on, in glass saucers, with a little 
 pyramid of fruit sugar in the centre. 
 
 MAY 17TH 
 
 "There were fowls, and tongue, and trifle, and 
 sweets, and lobster salad, and potted beef — and 
 everything." — Charles Dickens ("Sketches by 
 Boz"). 
 
 LARGE lobsters are best for salad, 
 as there is much waste in small 
 ones. Put in boiling water, head 
 downward, and cook for three-quarters 
 of an hour. Carefully break the shells, 
 throw away the stomach, the vein that 
 runs through the tail-piece, and the 
 S7 
 
spongy bits between shell and body. Cut 
 the rest of the meat into small pieces, 
 arrange on lettuce leaves and cover with 
 mayonnaise dressing into which you 
 have stirred the corral and green fat of 
 the lobster. 
 
 MAY i8th 
 
 "Have you this spring eaten any 'sparagus yet?" 
 — Brome. 
 
 SCRAPE the stalks of the aspara- 
 gus, cutting off the tough ends, and 
 place in cold water for half an hour ; 
 then cook in hot salted water for half an 
 hour. Put on thin slices of toast on a 
 hot platter and pour over it a white sauce, 
 or simply melted butter. 
 
 MAY 19TH 
 
 "The tea consumed was the very best, the coffee 
 the very blackest, the cream the very thickest; 
 there was dry toast and buttered toast, muffins and 
 crumpets; hot bread and cold bread, white bread 
 and brown bread, home-made bread and bakers' 
 bread, wheaten bread and oaten bread, and if there 
 be other breads than these they were there." — 
 Anthony Trollope ("The Warden"). 
 
 BROWN bread delicately toasted 
 with a cream sauce poured over 
 it is delicious. The sauce is made 
 as follows : Into a tablespoonful of but- 
 88 
 
 drr^'tmt^^^m* ^m 
 
tef stir a tablespoonful of flour, add to 
 a pint of boiling cream well seasoned 
 with salt. Just before removing from 
 the fire beat an egg through the sauce 
 and strain through a fine strainer. This 
 last operation is one which the ordinary 
 cook regards as entirely superfluous, but 
 in it lies much of the secret of delicacy 
 in cream sauces. 
 
 MAY 20TH 
 
 "There was pastry upon a dish; he selected 
 an apricot-puff and a damson tart." — Charlotte 
 Bronte ("Shirley"). 
 
 THE ordinary pufif-paste patty 
 shells of the confectioner may be 
 bought and made to appear quite 
 an individual dessert by putting in each 
 two or three pieces of canned apricot, 
 sprinkling them rather thickly with gran- 
 ulated sugar and setting them in the oven 
 long enough for the sugar to melt. If the 
 oven is pretty hot it will be well to cover 
 with brown paper. After a few moments 
 take from the oven and strew the top 
 with blanched and chopped almonds — or 
 other nuts. Of course the always ad- 
 mired whipped cream may be added for 
 an extra touch. 
 
 89 
 
MAY 2 1 ST 
 
 "But you'd like a drink o' whey first, p'r'aps, I 
 know you're fond o' whey as most folks is when 
 they hanna got to crush it out." — George Eliot 
 ("Adam Bede")- 
 
 "^^~>(URDS and whey" have a pas- 
 I toral sound, but not always an 
 Vfc_^ agreeable taste to the unini- 
 tiated citizen. The following recipe for 
 white wine whey suggests, however, a 
 warm and welcome drink for a chill au- 
 tumn day. Put half a pint of fresh milk 
 on the fire ; as soon as it boils pour in 
 raisin wine until it is completely turned 
 and looks clear. Boil up again, then set 
 aside until the curd subsides and do not 
 stir it. Pour the whey off, add half a 
 pint of boiling water and a tablespoonful 
 of sugar. 
 
 MAY 22D 
 
 "It is not the trout one thinks of when one dines 
 with Mrs. Dale." — Bulwer ("My Novel"). 
 
 CLEAN, wash and dry fresh trout ; 
 roll in flour, salted and peppered, 
 and fry in deep fat to a delicate 
 golden brown. Serve upon a napkin 
 placed on a hot dish. No sauce can im- 
 prove the flavor. 
 
 90 
 
MAY 23D 
 
 "Wery good thing is weal pie, when you know 
 the lady as made it, and is quite sure it an't kittens." 
 — Charles Dickens ("Pickwick Papers"). 
 
 A VEAL pie with baked dumplings 
 is an agreeable change, if, as Mr. 
 Weller suggests, you know the 
 lady who makes it. Cut up two pounds 
 of veal in small pieces and stew gently 
 for an hour in a gravy made of a table- 
 spoonful of butter and a tablespoonful of 
 flour, rubbed together, and a quart of 
 water added. At the end of the hour, 
 pour the meat and gravy (which should 
 have been seasoned with salt and pep- 
 per) into a shallow baking-dish. Make 
 a biscuit dough and pull off pieces of it 
 with a fork; place these on the dish of 
 meat and bake in a hot oven until brown. 
 Serve immediately. 
 
 MAY 24TH 
 
 "First we talked about the weather, next about 
 muffins and crumpets. Crumpets, he said he liked 
 best." — Thackeray ("The Yellowplush Papers"). 
 
 MIX two pints and a half of sifted 
 flour, a teaspoonful of salt and 
 a half-cup of sugar. Dissolve 
 a quarter of a cake of compressed yeast 
 91 
 
in two and a half cupfuls of lukewarm 
 water, mix with the flour into a smooth 
 batter and let stand in a warm place over 
 night, covered. In the morning beat 
 half a teacupful of melted butter into 
 the risen batter, fill buttered muffin pans 
 with the mixture, let rise for about an 
 hour, and bake half an hour in a fairly 
 quick oven. 
 
 MAY 25TH 
 
 "If the cream-cheeses be white, far whiter the 
 hands that made them." — Arthur Hugh Clough 
 ("The Bothie of Tober-na-Vuolich"). 
 
 PLACE upon the range a panful 
 of entirely fresh milk ; let it come 
 very slowly to the scalding point, 
 being careful that it does not boil. Put 
 it in a cold place for six hours, then 
 skim ofif the cream and press gently 
 into little cups, sifting a little salt over 
 the surface of each portion. Set away 
 in a cold place. The result is very deli- 
 cate cream cheese. 
 
 92 
 
MAY 26th 
 
 "The sauce is costly for it far exceeds the cates." 
 — Greene ("Never Too Late"). 
 
 MAKE a hard sauce by rubbing 
 into half a cup of butter one cup 
 of powdered sugar. Beat or 
 stir till very creamy. Add a quart of 
 sweet ripe strawberries, beating well. It 
 may be made into a liquid sauce by set- 
 ting the bowl containing it into a pan 
 of hot water and stirring rapidly for 
 a moment or two. This sauce is war- 
 ranted to turn the plainest cottage pud- 
 ding into a delightful dessert. 
 
 MAY 27TH 
 
 "Did I eat any lettuce to supper last night that 
 I am so sleepy?" — J. Coake. 
 
 CUT the roots of the lettuce off 
 even with the head and remove the 
 wilted leaves. Wash carefully. 
 Lay the head in a baking-pan in which 
 has been placed stock enough to cover 
 the pan an inch deep. Cover and 
 place in a moderate oven until the 
 lettuce is soft, which will usually be in 
 about half an hour. Add more stock 
 if necessary. Lift the lettuce out with 
 93 
 
a fork on to a hot dish. Season the 
 gravy in the pan with salt and pepper 
 and thicken with flour rolled in butter ; 
 or the flour may be omitted and it may 
 be thickened with an egg, in which case 
 add butter. 
 
 MAY 28th 
 
 "If you give me any conserves give me conserves 
 of beef." — Shakespeare ("Taming of the Shrew"). 
 
 PUT through a meat grinder, or 
 chop very fine, the tough ends of 
 beefsteak or the unattractive rem- 
 nants of roast beef. Place in a sauce- 
 pan with enough gravy or stock to 
 cover it well, or, lacking these, any meat 
 extract ; season highly with salt and pep- 
 per, a little catsup or Worcestershire 
 sauce, and cook slowly for two or three 
 hours. Pour into a bowl or porcelain 
 dish and when cool set in the ice-box. 
 When cold, slice. Garnish with hard 
 boiled eggs. 
 
 94 
 
MAY 29TH 
 
 "Would he have a cup of coffee, or would he 
 prefer sherbet? Sherbet! ... He had, how- 
 ever, an idea that sherbet should be drunk sitting 
 cross-legged, and as he was not quite up to this, he 
 ordered the coffee." — Anthony Trollope ("The 
 Warden"). 
 
 UPON four teaspoonfuls of good 
 tea, Ceyloti or English Break- 
 fast rather than Oolong, pour 
 one quart of boiling water. Cover it 
 closely and allow it to stand five min- 
 utes, then strain and set in a cool place. 
 When the tea is cold put a large piece 
 of ice in the punch-bowl, also a cupful 
 and a half of granulated sugar, and six 
 tablespoonfuls of strained lemon- juice. 
 Add the tea and, just as you serve, a 
 pint of Apollinaris, or carbonated water. 
 
 MAY 30TH 
 
 "Some arrowroot of a very superior quality was 
 speedily despatched." — Jane Austen ("Emma"). 
 
 ARROWROOT is not only ex- 
 cellent for gruels and blanc- 
 manges, but the most delicate 
 thickening for soups. A good broth is 
 made by stirring two teaspoonfuls of 
 arrowroot into a little cold water until 
 95 
 
smooth, then adding it to strong con- 
 somme. It improves the flavor and 
 increases the nutritious quaHty of the 
 soup. 
 
 MAY 3 1 ST 
 
 "That I may reach that happy time 
 
 The kindly gods I pray, 
 For are not ducks and peas in prime 
 
 Upon the last of May?" 
 
 — Thackeray ("Poems"). 
 
 HALF roast a duck ; put it into 
 a stew-pan with a pint of beef 
 gravy, a couple of leaves of sage 
 and a leaf of mint cut small, pepper and 
 salt and an onion (minced). Simmer 
 fifteen minutes and skim. Add one 
 quart of green peas. Cover closely and 
 cook half an hour longer. Put in a 
 piece of butter and a couple of table- 
 spoonfuls of flour, boil through and 
 serve in one dish. 
 
 JUNE 1ST 
 
 "I know where wild strawberries abound." — 
 Charlotte Bronte ("Sliirley"). 
 
 STRAWBERRIES are too delicate 
 to brandy acceptably, but an old 
 English way to preserve them is 
 to fill a pint jar with the berries, sifting 
 96 
 
through them three heaping- tablespoon- 
 fuls of granulated sugar and pour in 
 as much Madeira or sherry as the jar 
 will hold. The wild strawberries, with 
 their rich flavor, are particularly good 
 for this. 
 
 JUNE 2D 
 
 "After all, Gandrin, when we lose the love-letters, 
 it is some consolation that laitances de carpes and 
 sautes de foie gras are still left to fill up the void in 
 our hearts." — Lord Lytton ("Parisians"). 
 
 AMERICAN hearts must be con- 
 soled by the roe of shad instead 
 of the roe of carp. The most de- 
 licious way of cooking this delicacy is 
 to fry it, but for those who rebel against 
 fried food the following method may be 
 recommended. Make a thick brown 
 sauce by cooking butter and flour to- 
 gether in equal quantities until a rich 
 brown, then adding a pint of cream or 
 milk and salt and pepper. Boil the 
 shad roes ten minutes, then place in a 
 baking-dish, pour the sauce over them, 
 and bake for three-quarters of an hour 
 in a moderate oven. Garnish with pars- 
 ley and hard boiled Ggg. 
 
 97 
 
JUNE 3D 
 
 "There was a delicate fricassee of sweetbread 
 and some asparagus brought in at first, and good 
 Mr. Woodhouse, not thinking the asparagus quite 
 boiled enough, sent it all away again." — Jane Aus- 
 ten ("Emma"). 
 
 FOR a delicious fricassee put a 
 teaspoonful of butter into a 
 chafing-dish pan. Fry to a deli- 
 cate brown three nicely cleaned sweet- 
 breads cut in small pieces. Add half a 
 pint of chicken broth, a teaspoonful of 
 flour, a tablespoonful of finely chopped 
 celery, a dash of cayenne pepper, a tea- 
 spoonful of salt, and half a teacupful 
 of asparagus tips previously boiled 
 tender. 
 
 JUNE 4TH 
 
 "They tempt me, your beans there: spare a 
 plate." — Robert Browning ("The Bean Feast"). 
 
 THE stringed beans of what may 
 be called the cooking of commerce 
 are seldom tempting, but the 
 following method of preparing them 
 can be recommended to the most 
 fastidious " bean-feaster." String the 
 beans carefully, slit them lengthwise into 
 thin strips. Salt and cook them until 
 98 
 
nearly tender, then pour off the water, 
 and replace it with a cupful of white 
 stock or of milk in which a tablespoon- 
 ful of butter, blended with as much flour, 
 has been stirred. Finish cooking and 
 serve at once. 
 
 JUNE 5TH 
 
 "My heart sank with our claret-flask." — Robert 
 Browning. 
 
 FOR claret-cup dilute a quart of 
 good claret with a pint of ice- 
 water ; add a large cup of granu- 
 lated sugar, the juice of three lemons 
 and one orange. Half' an hour before 
 serving put into it half a dozen long 
 sprigs of fresh mint and a cucumber 
 sliced lengthwise, half a dozen slices of 
 a small orange, the same of lemon, and, 
 if in season, a few strawberries or rasp- 
 berries, and two or three pieces of sliced 
 pineapple. Serve ice cold. This is an 
 orthodox rule but the cucumber may be 
 omitted with profit for many tastes. 
 
 99 
 
JUNE 6th 
 
 "Hark, the quick whistling pelt of the olives." 
 — Browning ("The Englishmen in Italy"). 
 
 RIPE olives minced and stirred 
 into scrambled eggs add a de- 
 lectable flavor to a simple dish. 
 The eggs should be cooked very rare. 
 
 JUNE 7TH 
 
 "We'll have a dozen of bones well charged with 
 marrow." — Cartwright. 
 
 HAVE the marrow bones cut in 
 lengths of two or three inches, 
 wash and wipe the bones, cover- 
 ing the ends with a stiff dough of 
 flour and water. Fasten the bones in a 
 piece of cloth, put in a sauce-pan with 
 enough boiling water to cover them and 
 boil for an hour ; then remove both cloth 
 and dough. They may be served simply 
 as they are, with pieces of buttered 
 toast, or may have the marrow removed 
 and spread on hot toast. A still better 
 way for the marrow lover is to spread 
 it on steak, especially tenderloin, and al- 
 ways very hot. 
 
 100 
 
JUNE 8th 
 
 "Pineapple is great. She is indeed almost too 
 transcendent — a delight, if not sinful, yet so like to 
 sinning, that really a tender conscienced person 
 would do well to pause." — Charles Lamb. 
 
 TO one pound of sugar add three 
 pints of boiling water and cook 
 for half an hour. Pare a fine 
 pineapple (the yellow ones are best), and 
 grate it, or, better still, tear from the 
 core with a silver fork. Add four table- 
 spoonfuls of lemon-juice and the pulp 
 of an orange. When the boiled syrup 
 is cool, pour into it the pineapple and 
 orange and pack away in ice for two 
 or three hours. When ready to serve 
 pour in a glass of sherry or Madeira and 
 a few strawberries or stoned cherries, if 
 in season. Put into a punch-bowl with 
 a block of ice. 
 
 JUNE 9TH 
 
 "I quitted the 'Rose Cottage Hotel' with deep 
 regret, believing that I should see nothing so pleas- 
 ant as its gardens and its veal-cutlets and its dear 
 little bowling green, elsewhere." — Thackeray. 
 
 VEAL cutlets fried with a gravy 
 are certainly not a very whole- 
 some dish, despite the fact that 
 they are undeniably appetizing. The fol- 
 
lowing recipe gives perhaps the most 
 dehcate way known of preparing this 
 indigestible meat. Cut the slices about 
 three-quarters of an inch thick. Dip 
 them first in egg and then in bread- 
 crumbs seasoned with salt, pepper and 
 chopped parsley. Broil them over a 
 clear fire and serve with butter and 
 catsup. 
 
 JUNE lOTH 
 
 "And, upon my word, the very thing my soul 
 was longing for — a cup of coffee!"— Mrs. Hum- 
 phry Ward ("Lady Rose's Daughter"). 
 
 THE difficulty of getting a good 
 cup of cofifee when traveling is 
 sometimes great, and it may be 
 avoided by carrying a bottle of perco- 
 lated coffee in one's outfit. Put one 
 pound of pulverized coffee in a glass 
 chemist's funnel, the smaller end of 
 which has been stopped with absorbent 
 cotton. The coffee must first be mois- 
 tened with a cupful of water stirred 
 thoroughly through it. After putting 
 the coffee in the funnel pour over it one 
 quart and half a pint of cold water. Set 
 the funnel over a jar and let the water 
 percolate through the coffee. The ex- 
 tract obtained will make strong coffee 
 used in the proportion of five teaspoon- 
 
fuls to a coffee cupful of boiling water. 
 Add the coffee to the water, not the water 
 to the coffee. In a cool place this will 
 keep a fortnight without difficulty. 
 
 JUNE iiTH 
 
 "When you are tired of eating strawberries in 
 the garden, there shall be cold meat in the house." 
 — Jane Austen ("Emma"). 
 
 STRAWBERRIES from the garden 
 should be served on their own 
 leaves, dusted with powdered sugar, 
 and each delightful little heap crowned 
 with whipped cream. To preserve them 
 in a way to keep their garden flavor, 
 stew one-quarter of them, squeeze the 
 juice through a bag as for jelly, cook the 
 remainder of the berries in this juice, to 
 which sugar enough to make a rich 
 syrup has been added. 
 
 JUNE I2TH 
 
 "Greens, oddly bruised, formed the accom- 
 panying vegetable." — Charlotte Bronte ("Shir- 
 ley"). 
 
 BEET-TOP greens mixed with 
 dandelion greens are delicious in 
 the Spring of the year. They 
 should be carefully washed and boiled 
 103 
 
fast for twenty minutes in merely enough 
 water to keep them from burning until 
 their own juices are extracted by the 
 heat. When they are cooked drain them 
 thoroughly in a colander, and add a 
 large lump of butter and a little salt 
 and pepper, but do not chop as in the 
 case of spinach. People with an old-fash- 
 ioned taste for rich and homely flavors 
 like to boil with them a piece of salt pork, 
 serving it in the same dish. 
 
 JUNE 13TH 
 
 "O'er our parched tongue the rich metheglin 
 
 glides, 
 And the red dainty trout the knife divides." 
 
 —Gay. 
 
 BRILLAT SAVARIN tells us not 
 to forget that trout should be 
 fried in the finest olive oil, made hot 
 enough to brown a cube of bread in 
 five or six seconds. So cooked he de- 
 clares it is a dish fit for a cardinal, which 
 in Italy means much more than "fit for 
 a king." 
 
 104 
 
JUNE 14TH 
 
 "You've got the basket with the Veal and 
 Ham -Pie and things, and the bottles of Beer?" — 
 Charles Dickens ("Cricket on the Hearth")- 
 
 THE modern recipes for veal-and- 
 ham pie are not so elaborate and 
 costly as the best of the old 
 English pies — neither are they so good. 
 Here is the original rule : Cut thin 
 slices from the breast of veal ; season 
 them with salt and pepper. Slice two 
 sweetbreads and season these also. Lay 
 a puff paste "on the ledge of the dish," 
 and fill the latter with alternate layers 
 of veal sweetbreads, hard-boiled eggs, 
 and oysters, with a layer of thin slices 
 of ham at the top. Truffles and mush- 
 rooms are sometimes added. Pour over 
 the mixture a pint of veal stock slightly 
 thickened. Cover with puff paste and 
 bake slowly two hours. Half an hour 
 before serving insert a funnel in the 
 crust and pour in a cup of rich cream. 
 
 10s 
 
JUNE 15TH 
 
 "Fill all fniit with ripeness to the core." — Keats. 
 
 AVERY good use to make of all 
 fruit which needs to have the 
 quality of "ripeness to the core" 
 is to make Brandy Tutti Frutti. Begin 
 with strawberries ; prepare three pounds 
 as for eating ;put in a large jar with three 
 pounds of granulated sugar and a quart 
 of brandy and cover tightly. Stir often, 
 and when raspberries are ripe add two 
 or three pounds of them with an equal 
 amount of sugar. Add other fruits as 
 they ripen, always with the same weight 
 of sugar. Peaches should be pared and 
 quartered, and sweet plums should be 
 peeled and cut up ; if any very acid fruit 
 be added, cook it first. Stir frequently, 
 keep tightly corked in a cool place, and 
 you will have a delicious and unusual 
 accompaniment for creams and ices. 
 
 JUNE i6th 
 
 "Shall it be a delicate lobster-salad? or a dish 
 of elegant tripe and onions?" — Thackeray. 
 
 FOR those who like lobster, and do 
 not like mayonnaise, a salad may 
 be prepared by cutting the good 
 parts of the lobster into rather small 
 106 
 
pieces and mixing with them the yolks 
 of half a dozen hard-boiled eggs cut in 
 bits ; toss together with a silver fork, add 
 a good French dressing of three table- 
 spoonfuls of oil to one of vinegar. Pep- 
 per and salt to taste. Arrange on let- 
 tuce-leaves with the whites of the eggs 
 and olives as a garnish. 
 
 JUNE 17TH 
 
 "The whole vegetable tribe have lost their gust 
 with me. Only I stick to asparagus, which still 
 seems to inspire gentle thoughts." — Charles Lamb. 
 
 PUT half a bunch of asparagus from 
 which the tips have been removed 
 into three pints of stock (or 
 water). Fry an onion and add a bay 
 leaf, a little parsley and a stalk of cel- 
 ery, tied together. Put in the soup with 
 twelve peppercorns and a level teaspoon- 
 ful of salt, and simmer for thirty-five 
 minutes. Strain through a sieve, press- 
 ing through all the asparagus possible. 
 Put the strained soup on the fire ; add 
 two tablespoonfuls of flour and two of 
 butter, rubbed together; cook ten min- 
 utes ; add a cup of cream and the as- 
 paragus-tips, which should have cooked 
 twenty minutes in stock or milk. Serve 
 at once. 
 
 107 
 
JUNE i8th 
 
 "Therefor, out with the cold pies, out with the 
 salads, and the chickens, and the champagne." 
 — Thackeray. 
 
 FOR chicken salad cut the chicken 
 into small pieces, being careful to 
 remove any bits of skin and gristle. 
 Marinade with equal quantities of oil 
 and vinegar, seasoned with salt and pep- 
 per. Set in a cool place for a couple of 
 hours ; when ready to use mix with the 
 chicken about a third of the quantity of 
 chopped celery, or, if it is not in season, 
 bits of lettuce leaves, torn, not cut, apart. 
 Then stir in about the same quantity of 
 English walnut meats as of celery. Mix 
 with it all a little mayonnaise, and on 
 the top spread more of the mayonnaise. 
 Serve in white lettuce leaves. 
 
 JUNE 19TH 
 
 "And we must glorify 
 A mushroom! one of yesterday!" 
 
 — Ben Jonson ("Catiline"). 
 
 WASH and peel a pint of fresh 
 mushrooms, cook gently for 
 five minutes in enough salted 
 boiling water to just cover them; then 
 add a scant tablespoonful of butter, sea- 
 108 
 
son with paprika and a gill of red wine, 
 cover and bring the stew to a boil. 
 
 JUNE 20TH 
 
 "A dish of thick bread and scraped butter, a 
 plate of hard biscuit, a teapot, and a glass milk-jug." 
 — Annie I. Thackeray ("Out of the World"). 
 
 HARD biscuit made at home are 
 the joy of dyspeptics and are 
 very simple to make if the cook 
 is not afraid to use the strength of her 
 arm. Rub a piece of butter the size of 
 a large hickory-nut into a pint of sifted 
 flour to which a teaspoonful of salt has 
 been added. Mix with the beaten white 
 of an egg and warm milk into a stiff 
 paste. Beat this with a rolling-pin for 
 half an hour. Then form the dough into 
 small balls, roll out thin, and bake a very 
 light brown. 
 
 JUNE 2 1 ST 
 
 " Yes, by Saint Anne, and ginger shall be hot i' the 
 mouth, too." — Shakespeare ("Twelfth Night"). 
 
 THIS ginger shall be hot and cold, 
 too, the poison carrying its own 
 antidote. Make a rich custard of 
 one quart of milk and eight eggs, whites 
 and yolks beaten together; when the 
 109 
 
eggs are light beat in four cupfuls of 
 sugar and one quart of cream. Scald the 
 milk before adding to sugar and eggs ; 
 return the mixture to the fire in a double 
 boiler ; stir until the custard thickens ; 
 when cool flavor with vanilla and beat 
 in the cream. Put in the freezer and 
 when half frozen stir in a cupful of 
 preserved ginger in bits and two table- 
 spoonfuls of the ginger syrup. Cover 
 the freezer and finish freezing. 
 
 JUNE 22D 
 
 "But a plain leg of mutton, my dear, 
 
 I beg thee get ready at three; 
 Have it smoking, and tender and juicy, 
 
 And what better meat can there be?" 
 — Thackeray ("Memorials of Gormandising"). 
 
 THE "plain leg of mutton" may 
 be robbed of some of its plainness 
 by having the bone removed and 
 stuffing it with a mixture of grated 
 bread crumbs, seasoned highly with salt, 
 pepper, and any of the herbs preferred — 
 thyme, sage, or marjoram, and a liberal 
 allowance of melted butter, say a third 
 of a cup. If a moist stuffing is liked, 
 add a little hot stock, but using only 
 butter makes it better for most people. 
 Garnish with parsley. 
 no 
 
JUNE 23D 
 
 "Come and eat my strawberries; they are ripen- 
 ing fast." — Jane Austen ("Emma"). 
 
 IF there exist any who are tired of 
 eating or serving strawberries plain, 
 we have the authority of Savarin and 
 the Count de la Place for dressing them 
 with orange juice just before they are 
 to be eaten. 
 
 JUNE 24TH 
 
 "When the ducks and green peas came, we looked 
 at each other in dismay." — Mrs. Gaskell ("Cran- 
 ford"). 
 
 PEOPLE who like to combine two 
 spring flavors which seem to have 
 little enough in common, add to 
 green peas while they are cooking 
 a few leaves of fresh mint, chopped. An 
 old recipe suggests also adding a head 
 of lettuce and a sliced onion, but to the 
 modern taste this seems very much like 
 painting the lily. 
 
 Ill 
 
JUNE 25TH 
 
 "The foolish John 
 Resolved the problem, 'twixt his napkined thumbs, 
 Of what was signified by taking soup 
 Or choosing mackerel." 
 
 — Mrs. Browning ("Aurora Leigh"). 
 
 SELECT a fat salt mackerel weigh- 
 ings at least a pound ; soak over 
 night in a pan of cold water, skin 
 side up so that the salt falls out ; change 
 the water in the morning. Drain well 
 and put on the fire in cold water ; when 
 it boils drain thoroughly and gently 
 remove the backbone. Pour over and in 
 the mackerel two tablespoonfuls of 
 nicely browned melted butter. Garnish 
 with parsley and serve very hot. 
 
 JUNE 26th 
 
 " 'Wot's the matter?' says the doctor. 
 
 "'Wery ill,' says the patient. 
 
 " 'Wot have you been eatin' on?' says the doctor. 
 " 'Roast weal,' says the patient." — Charles Dick- 
 ens ("Pickwick Papers"). 
 
 UNDOUBTEDLY there are peo- 
 ple to whom indulgence in roast 
 veal means a doctor's bill; but 
 they are comparatively few. If veal is 
 thoroughly cooked it may generally be 
 
eaten with impunity. Have the bone 
 taken out of a fillet. Stuff with bread- 
 crumbs highly seasoned and bound 
 lightly together with butter ; no other 
 moistening is needed. Skewer the meat 
 into shape, cover it with slices of salt 
 pork or bacon. Cook at least three 
 hours, whether the fillet is large or 
 small. That length of time is needed to 
 make the stubborn fibre of the meat di- 
 gestible. 
 
 JUNE 27TH 
 
 " Reserve the feast ! The board forsake — 
 Ne'er tap the wine — don't cut the cake — 
 No toasts or foohsh speeches make 
 At which my reason spurns." 
 
 — Hood ("Poems")- 
 
 DELICIOUS old fashioned "del- 
 icate" cake is made by creaming 
 together one cupful of butter with 
 two of sugar, then slowly adding one 
 cupful of sweet milk and the whites of 
 eight eggs, beaten to a stiff froth. Fi- 
 nally mix in, with as little stirring as 
 possible, three cupfuls of sifted flour in 
 which has been stirred three teaspoon- 
 fuls of baking-powder. Flavor with 
 one teaspoonful of almond extract. The 
 addition at the last of a cupful of 
 blanched and chopped almonds, with an 
 
 113 
 
icing which is ornamented with rings of 
 whole blanched almonds, transforms this 
 into a christening cake of the most or- 
 thodox type. 
 
 JUNE 28th 
 
 "Mine eyes smell onions, I shall weep anon." 
 —Shakespeare ("All's Well That Ends Well"). 
 
 SPANISH onion is eaten as a salad 
 without cooking, mixing it with the 
 white, inner leaves of lettuce. Peel 
 the onion, and, not to let the "eyes smell" 
 it too weepingly, do it under water. 
 Shred the onion fine. Put the lettuce 
 leaves and onion shavings in a bowl, 
 cover with a French dressing of six ta- 
 blespoonfuls of oil, three of vinegar, half 
 a teaspoonful of salt, and a pinch of pep- 
 per. The young, small garden onions in 
 the early Spring are often eaten raw with 
 a simple dressing, and also mixed with 
 cucumbers and radishes. 
 
 JUNE 29TH 
 
 "What's the Latin name for parsley?" — Brown- 
 ing ("Soliloquy of the Spanish Cloister"). 
 
 PARSLEY butter is very nice for 
 fish, flesh, or fowl, and still nicer 
 for boiled potatoes. Add to half 
 a cup of butter a tablespoonful of lemon- 
 114 
 
juice, one of chopped parsley, half a tea- 
 spoonful of salt and the same amount of 
 paprika. Beat thoroughly, and if it is 
 to be used for fish stir in a teaspoonful 
 of capers. 
 
 JUNE 30TH ■ 
 
 "There is such a beautiful piece of cold beef in 
 the larder; do somebody ask for a little slice of it." 
 — Thackeray ("Memorials of Gormandizing"). 
 
 IN roasting beef that is not to be 
 eaten until it is cold especial care 
 needs to be taken to keep the juices 
 in. If a rib roast is chosen, have the 
 ribs removed and the meat rolled and 
 securely tied with twine, a couple of 
 skewers fastening the end. Put in a 
 very hot oven for ten minutes to sear the 
 surface, or, if that is not practicable, pour 
 a little boiling water over it, dredge with 
 flour and set in an oven where it will 
 cook fast for fifteen minutes. Cool your 
 oven, or remove to one not so hot ; allow 
 ten minutes to a pound ; baste often, and 
 when done season with salt and pepper 
 and butter. Let it get entirely cold be- 
 fore putting on the ice. 
 
 "S 
 
JULY 1ST 
 
 "The dinner was as well-dressed as any I ever 
 saw. The venison was roasted to a turn — and 
 everybody said they never saw so fat a haunch. 
 The soup was fifty times better than what we had 
 at the Lucases' last week; and even Mr. Darcy 
 acknowledged that the partridges were uncom- 
 monly well done." — Jane Austen ("Pride and 
 Prejudice"). 
 
 SORREL soup has a peculiarly ap- 
 petizing sound and its flavor corre- 
 sponds. In the country it may be 
 made by cooking the sorrel as you would 
 spinach until it is tender and adding it 
 to white stock slightly thickened and 
 seasoned with salt and very little white 
 pepper. In large cities it is now pos- 
 sible to get a bottled sorrel puree pre- 
 pared in France which is almost as good 
 as the fresh sorrel to use for soups and 
 sauces. 
 
 JULY 2D 
 
 "That last cherry soothes a roughness of my 
 palate." — Robert Browning ("Fust and His 
 Friends "). 
 
 STONE three pounds of cherries ; 
 put them in a preserving kettle with 
 two pounds of granulated sugar 
 mixed through them ; simmer till they 
 begin to shrivel ; then strain them from 
 the juice ; dry them in a cool oven, being 
 ii6 
 
careful not to have them cook more. 
 Spread them out on plates to finish 
 drying. 
 
 JULY 3D 
 
 "Beamish got the flowers. ... I only stood 
 the cakes. Now, then, Catharine you must make 
 tea, please." — Annie Thackeray ("The Village on 
 the ClifF"). 
 
 TO make very rich jumbles that 
 will keep indefinitely (unless 
 eaten) take a large cup of but- 
 ter, two heaping cups of powdered sugar, 
 four eggs, the juice and rind of two 
 lemons, half a nutmeg, a small half tea- 
 spoonful of soda, with just milk enough 
 to dissolve it, and flour to make it as soft 
 a dough as will roll out. Roll very thin 
 until the dough is nearly transparent, 
 sprinkle with granulated sugar, cut out 
 with a cookie cutter and bake in a quick 
 oven. 
 
 JULY 4TH 
 
 "Next came a great piece of salmon, likewise 
 on a silver dish." — Thackeray ("The History of 
 Samuel Titmarsh"). 
 
 SEW the fish into a coarse cloth or 
 mosquito netting and boil twelve 
 minutes to the pound in salted 
 water, to which the juice of a couple of 
 "7 
 
lemons has been added. Serve with Hol- 
 landaise sauce. 
 
 Rule for sauce : Beat half a cup of 
 butter creamy, add the yolks of four raw 
 eggs and blend with the butter. Then 
 add a tablespoonful and a half of lemon- 
 juice, half a teaspoonful of salt, and a 
 pinch of cayenne pepper. Place the bowl 
 in a pan of boiling water, add a third of 
 a cupful of boiling water to the mix- 
 ture and cook until it thickens, beating 
 it continually. 
 
 JULY 5TH 
 
 "Found the fowl duly brown, both back and 
 breast." — Robert Browning ("The Ring and the 
 Book"). 
 
 MARYLAND fried chicken has 
 a fame dating back long " befo' 
 de wah." The old mammies fry 
 thin slices of bacon in the pan, then turn 
 their young chickens, cut up as for 
 fricassee, salted and peppered and rolled 
 in flour, into the hot fat. Fry till each 
 piece is a beautiful brown. Take the 
 chicken and bacon out of the pan and put 
 them in the oven to keep hot. Stir into 
 the gravy a tablespoonful of flour, and 
 when it browns add a pint of rich cream. 
 Serve with hot soda biscuits. 
 ii8 
 
JULY 6th 
 
 "Jars of pickles and preserves, and cheeses and 
 boiled hams, and rounds of beef, arranged on the 
 shelves in the most tempting and delicious array." 
 — Charles Dickens ("Pickwick Papers"). 
 
 FILL glass jars with large cherries, 
 stemmed but not stoned. Boil to- 
 gether for ten minutes a pint of 
 vinegar, four tablespoonfuls of white 
 sugar, twelve whole cloves, twelve whole 
 allspice, six blades of mace and some 
 stick cinnamon. Allow the vinegar to 
 cool, strain and pour over the cherries, 
 sealing the jars. This will be about 
 the right quantity of vinegar for two 
 quarts of cherries. 
 
 JULY 7TH 
 
 "After this a stewed pigeon, faced by greengage 
 tart, and some yellow cream twenty-four hours old; 
 item, an iced pudding." — Charles Reade ("It 
 Is Never Too Late To Mend"). 
 
 WHIP a pint and a half of rich 
 cream, sweeten with half a 
 cupful of powdered sugar and 
 add half a pint of crushed ripe rasp- 
 berries. Beat well, put into a mould and 
 pack with ice and rock salt, and allow 
 to stand for three hours. 
 119 
 
JULY 8th 
 
 "One of those young women who almost invari- 
 ably, though one hardly knows why, recall to one's 
 mind the idea of a cold fillet of veal." — Charles 
 Dickens ("Sketches by Boz"). 
 
 ONE of the best ways to remove 
 the objectionable features from 
 cold veal is to slice it as thin as 
 possible with a sharp knife ; marinade 
 with a dressing of two tablespoonfuls 
 each of oil and vinegar, a saltspoonful 
 of salt and half as much pepper. Let 
 it stand in the dressing two hours, then 
 pile lightly on lettuce leaves, cover with 
 mayonnaise and garnish with hard 
 boiled eggs cut in lengthwise quarters. 
 
 JULY 9TH 
 
 " Bless my soul ! our words used to come out like 
 brandy-cherries; but now a sentence is like rasp- 
 berry jam, on the stage and off." — Charles Reade 
 ("Peg Wofiington"). 
 
 TO brandy cherries pack glass jars 
 with the fruit (white cherries are 
 best for this purpose) ; to each 
 jar allow four heaping tablespoonfuls of 
 granulated sugar, putting a layer of 
 cherries, then sugar, and so on till the 
 jars are full. Then pour in brandy till 
 
no more can be put in. Fasten down the 
 tops, put the jars in a dark place, and 
 after a few weeks the cherries will be 
 ready to use. 
 
 JULY lOTH 
 
 "I was just in the act of despatching the last 
 morsel of the most savoury stewed lamb and rice, 
 which had formed my meal." — Thackeray ("The 
 Tremendous Adventures of Major Gahagan"). 
 
 CUT a pound of meat from the 
 breast of lamb. Put into a frying- 
 pan with an onion which has been 
 minced and fried brown in hot butter. 
 Cook for a few moments over a hot fire 
 until the meat has browned slightly. 
 Then add a teaspoonful of paprika and 
 a tablespoonful of flour and cook five 
 minutes longer before adding two cup- 
 fuls of hot lamb broth. Season with salt 
 to taste and the juice of one lemon and 
 stew very slowly until the lamb is tender. 
 Serve with boiled rice. 
 
 121 
 
JULY iiTH 
 
 "The soup was a sort of puree -of dried peas, 
 which Mademoiselle had prepared amidst bitter lam- 
 entations that in this desolate country of England 
 no haricot beans were to be had." — Charlotte 
 Bronte ("Shirley"). 
 
 THE beans of Mademoiselle's 
 lamentation were not the "haricot 
 vert" of which modern visitors 
 to Paris hear and see so much, but lima, 
 or, possibly, kidney beans. The simplest 
 way has never been improved upon, and 
 they are best cooked in boiling water for 
 about half an hour, then drained dry, 
 put in the serving dish, which should be 
 hot, seasoned with salt and pepper, and 
 a spoonful of butter stirred quickly 
 through them. 
 
 JULY I2TH 
 
 "They were such trouts as, when once tasted, 
 remain forever in the recollection of the commonly 
 grateful mind— rich, flaky, or creamy, full of flavour." 
 — Thackeray ("The Irish Sketch-Book"). 
 
 CLEAN the fish, wash it, and dry 
 it carefully. Salt and pepper it 
 and roll it in flour. Butter an oys- 
 ter broiler and lay the fish, without hav- 
 ing been split, upon it. Broil over clear 
 coals. Serve on a hot platter with butter 
 and parsley. 
 
JULY 13TH 
 
 "It was near half an hour before we could get 
 her to finish a pint of raspberry between us." — 
 Goldsmith ("The Good-Natured Man"). 
 
 PUT fine dry raspberries into a 
 stone jar, and the jar into a kettle 
 of water till the juice runs ; strain 
 and to every pint add half a pound of 
 sugar, let it boil up once and skim it. 
 When cold put equal quantities of juice 
 and brandy in bottles, shake well and 
 seal. 
 
 JULY 14TH 
 
 "Sending a plate of muflSns across the table at 
 poor me." — Thackeray. 
 
 THACKERAY would not have 
 pitied himself had the muffins 
 been the little huckleberry ones 
 beloved of men and children. Into a 
 quart of flour sift two teaspoonfuls of 
 baking powder and one of salt. Beat 
 three eggs, yolks and whites separately, 
 and into the yolks stir three cups of milk, 
 a tablespoonful of melted butter and a 
 pint of huckleberries, well dredged with 
 an additional cup of flour. Beat for two 
 or three minutes, add the whites of the 
 eggs and bake in patty pans. 
 123 
 
JULY 15TH 
 
 " I protest I do honor a chine of beef, I do rever- 
 ence a loin of veal." — Beaumont and Fletcher 
 ("Woman Hater ")• 
 
 A LOIN of veal is a dish worthy of 
 reverence, and if properly cooked 
 it is suited to ordinary digestions, 
 despite its bad name. Remove the bone 
 from the meat ; season the latter highly 
 with salt and pepper, and skewer into 
 shape. Cover with sheets of buttered 
 white paper tied around it. Fry a few 
 slices of pork, a sliced onion, and three 
 tablespoonfuls of flour until brown. Add 
 three pints of water and a cup of stewed 
 tomatoes. Place the veal in a roasting- 
 pan, pour the gravy around it, and cook 
 in a slow oven three hours and a half. It 
 will be both tender and savory. Remove 
 the sheets of paper after the first hour. 
 
 JULY I 6th 
 
 "'Very well,' I cried, 'that's a good girl. I find 
 you are perfectly qualified for making converts, and 
 so go and help your mother to make the goose- 
 berry-pie.' " — Goldsmith ("Vicar of Wakefield"). 
 
 GOOSEBERRIES make a very 
 good tart, especially if combined 
 with currant juice. Choose ber- 
 ries that are not over-ripe, put in a pre- 
 
 124 
 
serving kettle with half a pint of cur- 
 rant juice to each pound of berries. 
 When they begin to boil, crush them with 
 a spoon and add sugar in the proportion 
 of three-quarters of a pound to a pound 
 of fruit. Simmer slowly for five or 
 six hours. Fill pie-crust shells and put 
 a lattice of crust over the top. 
 
 JULY 17TH 
 
 "When he actually refused currant and rasp- 
 berry tart — the good Hannah was alarmed." — 
 Thackeray ("The Newcomes"). 
 
 LINE a pie-dish with paste, wash it 
 over with white of egg and fill with 
 currants and raspberries, carefully 
 picked over. Sweeten lavishly and cover 
 with strips of the pastry crossed in a 
 lattice pattern. Bake half an hour in 
 a good oven. 
 
 JULY i8th 
 
 "The odor of that spicy cake came back upon 
 my recollection." — Charles Lamb ("Essays of 
 Elia"). 
 
 FOR a spice cake beat together one 
 egg, two-thirds of a cupful each 
 of molasses, sugar, and butter, one 
 cupful of milk, two cupfuls and a half 
 of flour, into which has been sifted two 
 
 125 
 
teaspoonfuls of baking powder ; one ta- 
 blespoonful of mixed spice, and one 
 tablespoonful of lemon juice and a little 
 of the grated rind. Bake in a moderate 
 oven. 
 
 JULY 19TH 
 
 "They had seldom seen him eat so heartily at any 
 table but his own; and never before known him 
 so little disconcerted by the melted butter's being 
 oiled." — Jane Austen ("Northanger Abbey"). 
 
 TO melt butter without having it 
 oil needs only a little care. Mix 
 one teaspoonful of flour with a 
 quarter of a pound of good butter. Put 
 it into a small saucepan with two or 
 three tablespoonfuls of hot water, shak- 
 ing it all the time. Milk used instead of 
 water makes a whiter sauce and is a 
 little richer. 
 
 JULY 20TH 
 
 " A clear soup, a bit of fish, a couple of little en- 
 trees and a nice little roast. That's my kind of a 
 dinner." — Thackeray ("Diary of C. James de la 
 Pluche, Esq."). 
 
 A DELICIOUS entree for a dinner 
 is made from calf's liver boiled un- 
 til tender, cut into bits, and rather 
 highly seasoned with salt, paprika, a lit- 
 tle Worcestershire sauce, and just a hint 
 126 
 
of mushroom catsup. Mix the seasoning 
 thoroughly through the Hver, heat it, and 
 when ready to serve moisten with a httle 
 sherry or good Madeira. This may be 
 served in paper shells, ramakins, or puff 
 paste shells. 
 
 JULY 2IST 
 
 "Cowcumbers are cold in the third degree." — 
 Swift. 
 
 USE only fresh cucumbers which 
 have had no chance to wilt in 
 the sun. Pare off not only the 
 green outside but most of the tough white 
 about the seeds. Slice thin and allow to 
 stand in iced water for a half hour before 
 eating. Serve with cracked ice in the 
 dish, passing French dressing with the 
 cucumbers. Some people like a little 
 shredded chives with the cucumbers, and 
 the appearance of the dish is thereby im- 
 proved. 
 
 127 
 
JULY 22D 
 
 "She praised the cook this time, declared the 
 fricassee was excellent, and that there were no eels 
 anywhere like those of the Castlewood moats." 
 — Thackeray ("Virginians"). 
 
 SKIN and clean the eel, removing all 
 the fat ; cut in short lengths, leave 
 in olive oil and vinegar for half an 
 hour, salt and pepper ; roll in egg and 
 cracker dust, and fry in deep fat. 
 
 JULY 23D 
 
 "A little Stilton cheese brought up the rear with 
 a nice salad. This made way for a foolish trifling 
 dessert of muscatel grapes, guava jelly, and divers 
 kickshaws diluted with agreeable wines." — Charles 
 Reade ("It Is Never Too Late To Mend"). 
 
 A "CALEDONIAN trifle" may 
 sound foolish, but it tastes good. 
 Its ingredients are : Eight eggs, a 
 quart of milk, a teacupful of sugar, a tea- 
 spoonful of almond extract, a saltspoon- 
 ful of salt, and half a tumbler of rasp- 
 berry jam. Reserve the whites of three 
 eggs and the raspberry jam and make a 
 boiled custard of the other ingredients. 
 Beat the whites of three eggs into a stiff 
 froth for the top of the custard and dot 
 with the jam. 
 
 128 
 
JULY 24TH 
 
 " Uninebriate liquors, pressed from cooling f rioits, 
 sweetened with honey, and deliciously iced." — BuL- 
 WER ("My Novel"). 
 
 FOR a fine fruit punch, mix one 
 cupful of lemon juice, two cupfuls 
 of fruit juice, strawberry, rasp- 
 berry, or cherry (or a combination of 
 the three), with one cupful of grated 
 pineapple, two quarts of water, one cup- 
 ful of sugar, and three-quarters of a 
 cupful of strained honey. Serve ice-cold. 
 A cupful of sugar may be substituted for 
 the honey. 
 
 JULY 25TH 
 
 "A nice tongue, not too green nor too salt, and 
 a small saddle of six-tooth mutton, home-bred, 
 home-fed." — Charles Reade ("It Is Never Too 
 Late To Mend"). 
 
 TONGUE should be soaked several 
 hours before cooking — over night 
 is usually best. Place it in a kettle 
 with cold water, letting it come slowly 
 to the boiling point and simmer for three 
 or four hours, until it is very tender. 
 Test by piercing with a fork. Let it 
 cool in the liquor in which it was boiled ; 
 skin carefully, beginning at the tip. 
 129 
 
JULY 26th 
 
 "Even cream, sugar, tea, toast . . . and 
 eggs, even they have their moral." — Charles 
 Dickens ("Martin Chuzzlewit"). 
 
 TO make rum omelette, break six 
 eggs into a bowl, add three table- 
 spoonfuls of milk and a little salt ; 
 beat until light. Turn into a hot frying 
 pan in which a piece of butter has been 
 melted, and shake the pan until the eggs 
 begin to set. Fold over while the inside 
 is still very creamy and serve. At the 
 table pour over the omelette three or four 
 tablespoonfuls of rum, sprinkle well with 
 sugar, and light the liquor that runs 
 down into the plate, basting the omelette 
 with it until the flame is extinguished. 
 
 JULY 27TH 
 
 "Aslaug on her knees 
 Knelt by the brightening fire and dropped 
 The meal into the pot." 
 —William Morris ("The Earthly Paradise"). 
 
 ASLAUG could not have pro- 
 vided a better dish than the 
 simple corn meal mush made by 
 " wetting up " corn meal in cold water 
 until there are no lumps, then stirring 
 it gradually into salted boiling water 
 130 
 
until — an old recipe dictates — it is so 
 thick the " stick " will stand in it. The 
 stick is the wooden paddle which is now 
 sold at every house-furnishing store, and 
 used to be made from a broomstick han- 
 dle. The mush should boil slowly two 
 hours. When cold fry in slices half an 
 inch thick first dipped in egg. 
 
 JULY 28th 
 
 "Three days out of the seven, indeed, both man 
 and master dined on nothing else but the vegetables 
 in the garden, and the fishes in the neighboring rill." 
 — BxTLWER ("My Novel"). 
 
 AN excellent salad dressing for 
 cold garden vegetables is made 
 thus : Stir together a tablespoon- 
 ful each of salt, oil, and sugar. Add a ta- 
 blespoonful of mustard and three raw 
 eggs. When well mixed add slowly a cup 
 of vinegar and lastly a cup of milk. Put 
 in a double boiler and stir until the mix- 
 ture is as thick as custard. Cool and place 
 on ice. The vinegar will not curdle the 
 milk if this order of mixing the ingre- 
 dients is followed. The dressing will 
 keep for two or three weeks in a refrig- 
 erator. 
 
 131 
 
JULY 29TH 
 
 "Thanks to his clasp-knife, he was able to ap- 
 propriate a wing of fowl and a slice of ham ; a cant- 
 let of cold custard-pudding he thought would har- 
 monize with these articles." — Charlotte Bronte 
 ("Shirley"). 
 
 A DELICIOUS custard pudding 
 may be made from this well tried 
 recipe : Beat five eggs and add 
 to them five tablespoonfuls of sugar and 
 the grated rind of an orange, a pint and 
 a half of rich milk and half a teaspoon- 
 ful of salt. Mix well and pour into small 
 tin moulds, buttered and sugared before 
 they are filled. Set the puddings in a 
 pan of warm water and place in a mod- 
 erate oven. Bake three-quarters of an 
 hour, or until they are firm in the centre. 
 Serve with a sauce made of two well 
 beaten eggs, half a teaspoonful of flour, 
 a teaspoonful of corn-starch and two of 
 sugar. Mix these ingredients lightly to- 
 gether and beat into them a cup and a 
 half of boiling milk. Stir over the fire 
 until the thickness of rich cream, then 
 add a gill of sherry. Stir again for a 
 couple of minutes and pour over the 
 custards. 
 
 132 
 
JULY 30TH 
 
 "What say you to a piece of beef and mustard? 
 A dish that I do love." — Shakespeare ("Taming 
 of the Shrew"). 
 
 PLAIN boiled beef can occasionally 
 be substituted with profit for the 
 usual roast or steak, and it is made 
 very acceptable by serving with it a good 
 mustard sauce, made by adding to one 
 teacupful of boiling stock a tablespoonful 
 of butter rubbed into a teaspoonful of 
 flour, a tablespoonful of French mustard, 
 a teaspoonful of dry English mustard, a 
 tablespoonful of vinegar, a teaspoonful 
 of sugar, half a teaspoonful of salt, and 
 a dash or two of paprika. 
 
 JULY 3 1 ST 
 
 "That good fellow washed the greens, and peeled 
 the turnips, and broke the plates, and upset iron 
 pots full of cold water on the fire and made himself 
 useful in all sorts of ways." — Charles Dickens 
 ("Cricket on the Hearth"). 
 
 
 HE Swiss chard makes a deli- 
 
 ■ cious summer green, with a more 
 
 JL piquant flavor than spinach. 
 
 Wash carefully, throw into a saucepan 
 
 with the water still clinging to the leaves ; 
 
 let it cook slowly till the juices are 
 
 133 
 
drawn out, then let it boil until tender. 
 Drain in a colander, chop fine. Return 
 to the fire and season. To half a peck 
 add a large tablespoonful of butter, half 
 a teaspoonful of salt, and a dash of pep- 
 per. Two tablespoonfuls of cream may 
 be used in place of the butter. 
 
 AUGUST 1ST 
 
 "Requesting a supply of a puree a la bisque aux 
 ecrivisse, the clumsy attendant who served him let 
 fall the assiette of vermeille cisele." — Thackeray. 
 
 PUREE a la bisque aux ecrivisse, or, 
 in plain English, crab soup, is made 
 by melting in a saucepan one table- 
 spoonful of butter ; when hot add two 
 small onions, minced, and one sweet green 
 pepper, cut up, with the seeds left out ; 
 one large tomato, peeled and sliced thin ; 
 season with salt and paprika. Add the 
 meat of four boiled crabs with a very 
 little water and stew ten minutes. Heat 
 three cupfuls of rich milk in a separate 
 vessel. Thicken with one tablespoonful 
 of flour, rubbed in two of butter ; add a 
 bit of soda, season with salt and paprika ; 
 take from the fire and stir with the crab 
 meat. Pour over croutons and serve. 
 134 
 
AUGUST 2D 
 
 "The bones of a green frog too, wondrous pre- 
 cious." — MiDDLETON ("The Witch"). 
 
 WASH frogs' legs in cold salted 
 water, drain and scald, then let 
 them simmer an hour in boiled 
 milk. Remove from the milk when cool, 
 take the flesh oflf the bones, and cut it 
 into small pieces. Make a rich cream 
 sauce ; add the frog meat, seasoned with 
 salt and red pepper, and a little lemon 
 juice. Fill patty shells with the mixture 
 and cook in a hot oven ten minutes. 
 
 AUGUST 3D 
 
 "And hence this halo lives about 
 The waiter's hands, that reach 
 To each his perfect pint of stout, 
 His proper chop to each." 
 
 — Tennyson ("Will Waterproof"). 
 
 THE chops from the leg, properly 
 " cutlets," the best served breaded, 
 and are prepared by trimming 
 the cutlets, seasoning with salt and pep- 
 per, dipping in bread crumbs, then in 
 beaten egg, again in bread crumbs, and 
 frying them in smoking hot fat. If the 
 chops are to be well done, ten minutes 
 will be about the right time for frying, 
 135 
 
four to six if rare. Tomato sauce is a 
 desirable addition, but not a necessity. 
 
 AUGUST 4TH 
 
 "The dear, dear muflSns of home!" — Thackeray 
 ("The Adventures of Philip"). 
 
 MIX a quart of sifted flour with 
 a quart of milk (warmed), in 
 which half a cupful of butter 
 has been melted ; half a yeast cake, dis- 
 solved in a little warm water, and three 
 well beaten eggs. Set to rise. When 
 light bake in muffin tins in a quick oven. 
 
 AUGUST 5TH 
 
 "The Moor leans on his cushion 
 With the pipe between his lips, 
 And still at frequent intervals 
 The sweet sherbet he sips." — HoOD. 
 
 ANY fruit juice makes good sher- 
 bet, but the juice of blackberries 
 (Emerson's '' Ethiops sweet") is 
 particularly delicious, especially if the 
 wild fruit can be obtained. Crush three 
 quarts of the berries with a pint of 
 sugar and let them stand for a couple 
 of hours. Add a quart of water and the 
 juice of half a dozen lemons. Boil for 
 twenty minutes, then strain, and after 
 136 
 
it is cool, freeze in an old-fashioned 
 freezer, beating it well before packing. 
 
 AUGUST 6th 
 
 "Please not a seed-cake, but a plum-cake." — 
 Thackeray. 
 
 LITTLE " plum-cakes " much 
 prized in New England, which 
 go by the name of " Hermits," are 
 made by creaming together half a cup 
 of butter and one of sugar ; then adding 
 a tablespoonful of milk and two lightly 
 beaten eggs. When these are well 
 mixed add two cups of flour into which 
 has been stirred a heaping teaspoonful 
 of baking powder and a cupful of stoned 
 and chopped raisins. Roll about a quar- 
 ter of an inch thick, using a little flour 
 to keep from sticking. Cut in rounds 
 and bake ten to fifteen minutes. 
 
 AUGUST 7TH 
 
 "Banish, dear Mrs. Cook, I beseech you, the 
 whole onion tribe." — Charles Lamb ("Essays of 
 Elia"). 
 
 PROBABLY escalloped onions 
 were not in Lamb's mind when he 
 uttered his wholesale condemna- 
 tion, for they are much the least offensive 
 137 
 
to a sensitive nose. Boil the onions in 
 three quarts of water for an hour, 
 changing the water once. When tender, 
 drain off the water and cut into small 
 pieces ; put in a shallow baking dish and 
 pour over them a cream sauce ; sprinkle 
 with a cupful of bread crumbs, a table- 
 spoonful of butter or grated rich cheese. 
 
 AUGUST 8th 
 
 "A previously hearty sirloin of beef looked as 
 if it had been suddenly seized with the palsy." — 
 Charles Dickens ("Sketches by Boz"). 
 
 WHEN the sirloin has been re- 
 duced to this condition it is 
 not attractive on the table, and 
 if it has fortunately been cooked de- 
 cidedly rare it can be served as a " dry 
 devil " very acceptably. Make a paste 
 of three tablespoonfuls of oil, two of 
 dry mustard, a teaspoonful of salt, half 
 a teaspoonful of black pepper, and rather 
 less of paprika. Spread the paste over 
 the slices of rare beef and dredge liber- 
 ally with flour. Have a very hot frying 
 pan, put in it three tablespoonfuls of 
 butter, as needed, cook quickly, and serve 
 as soon as done on a hot dish. If a still 
 hotter dish is desired, increase the mus- 
 tard and add cayenne. 
 138 
 
AUGUST 9TH 
 
 " Bestrew'd with lettuce and cool salad herbs. " — 
 Beaumont and Fletcher ("Woman Hater"). 
 
 THERE are very few vegetables 
 that do not make an excellent 
 addition to a macedoine salad — 
 the " cool salad herbs " are almost un- 
 limited. A few boiled potatoes, a plateful 
 of lima or string beans, of peas, carrots, 
 spinach, or boiled onion, may be har- 
 moniously joined with uncooked celery, 
 cress, or lettuce, and may be blended with 
 a mayonnaise dressing and garnished 
 with olives or capers or sliced cucumber 
 pickle, or may be served with a simple 
 French dressing poured over them. 
 
 AUGUST lOTH 
 
 "The coffee was boiling over a charcoal fire, and 
 large slices of bread and butter were piled one upon 
 the other like deals in a lumber yard." — Charles 
 Dickens ("Sketches by Boz"). 
 
 MUCH as French and Vienna 
 coffee have grown in popular 
 favor, some occasions and some 
 people demand the old-fashioned sort, 
 which may be made clear and delicious. 
 Put in a bowl one heaping tablespoonful 
 of ground coffee for each person and 
 one for the pot ; add to it sufficient water 
 
 139 
 
to moisten it thoroughly ; put into the 
 pot with as many cupfuls of boiHngf 
 water as you have tablespoonfuls of 
 coffee, less one. Add the crushed shell 
 of an egg, or a little of the egg itself, 
 beaten up with water, and allow it to 
 come slowly to the boiling ; let it boil two 
 or three minutes ; take from the fire, 
 put in a cup of cold water to settle it ; 
 put it back on the fire ; let it stand for a 
 few minutes and pour into the serving 
 pot, which should be hot. 
 
 AUGUST iiTH 
 
 "There was a ripe melon, a fish from the river 
 in a memorable Bearnaise sauce, a fat fowl in 
 a fricassee and a dish of asparagus followed by a 
 dish of fruit."— Robert Louis Stevenson ("The 
 Treasure of Frauchard"). 
 
 A PRESENT fashion for serving 
 the small cantaloupes, or musk- 
 melons, is thoroughly to chill the 
 melons on ice; just before serving cut 
 in halves and remove the seeds, putting 
 in each half melon a large spoonful of 
 ice cream, and for this purpose a rather 
 plain cream is preferred. For those 
 whose digestions warrant it this is an 
 agreeable way of combining two favorite 
 dishes. 
 
 140 
 
AUGUST I2TH 
 
 "In reply to her sarcastic inquiry, he artlessly 
 owned that he should like another cheese-cake." — 
 Thackeray ("The Virginians"). 
 
 MIX the curd of three quarts of 
 milk, a pound of currants, twelve 
 ounces of sugar, a quarter of an 
 ounce of cinnamon, the same of nutmeg, 
 the peel of one lemon, chopped to a 
 paste, the yolks of eight and whites of 
 six eggs, a pint of scalded cream and a 
 glass of brandy. Put a light thin puff- 
 paste in patty pans and three quarters 
 fill them. 
 
 AUGUST I3TH 
 
 "There's a pillau, Joseph, just as you like it, and 
 papa has brought the best turbot in Billingsgate." 
 — Thackeray ("Vanity Fair"). 
 
 FOR a Turkish pillau boil a fowl as 
 for fricassee ; add to the water 
 in which it is boiled a teacup- 
 ful of rice, half a teacupful of raisins, 
 the same amount of blanched almonds, 
 and a red pepper pod, from which the 
 seeds have been carefully removed. 
 Serve with the chicken. It will be a 
 very hot dish. 
 
 141 
 
AUGUST 14TH 
 
 "He relieved the bag of a bottle of wine, slices 
 of meat, hard eggs, and lettuce, a chipped cup to 
 fling away after drinking the wine." — George 
 Meredith ("The Amazing Marriage"). 
 
 AN excellent variation on the hard- 
 boiled eggs of picnics or luncheon 
 baskets is to make them into salad 
 eggs. Remove the shells, cut in halves, 
 take out the yolks, and with a silver fork 
 rub them smooth ; stir in oil and vinegar 
 in the proportion of one spoonful of vin- 
 egar to two of oil ; season with salt and 
 paprika. Replace in the whites and press 
 together. They are very appetizing on 
 a journey. 
 
 AUGUST 15TH 
 
 "And lo! two puddings smoked upon the board." 
 — Pope. 
 
 A SMOKING corn-pudding is a 
 pleasant sight when the mercury 
 is low in summer. Scrape a dozen 
 ears of full-grown corn by slitting each 
 row of kernels with a sharp knife, and 
 then with the back of the knife scraping 
 all the soft part out, leaving the empty 
 hull on the cob. Add a pint of 
 jmilk, a cup of sugar, a teaspoonful 
 142 
 
of salt and a tablespoonful of melted 
 butter. Bake three hours in a moderate 
 oven. This dish may be prepared in 
 winter from canned corn, and makes an 
 excellent variety in vegetables to serve 
 with meat if the sugar is left out. 
 
 AUGUST i6th 
 
 "Have you sent to the apothecary for a sufficient 
 quantity of cream of tartar to make lemonade?" — 
 Coleman ("Man and Wife"). 
 
 IF we want lemonade as nearly 
 perfect as possible, we use freshly 
 boiled water. This rule has borne 
 the test of repeated trial : For a quart 
 of lemonade take the juice of four lemons 
 and the rind of one, carefully peeled off 
 to get just the yellow outside part. This, 
 cut into pieces, is added to the juice 
 and put in a covered jug or jar with three 
 ounces of sugar. Pour on a quart of 
 water brought to the boiling point as 
 for tea. Let it stand until cold, and turn 
 into a pitcher in which are thin orange 
 slices and bits of pineapple. 
 
 143 
 
AUGUST 17TH 
 
 "Deeming that the sight of pickled salmon might 
 work a softening change." — Charles Dickens 
 ("Martin Chuzzlewit"). 
 
 ANY salmon left over may be con- 
 verted into this popular dish. 
 Free the fish from skin and bone. 
 Make a sauce by bringing to the boiling 
 point half a cupful of vinegar, two table- 
 spoonfuls of lemon juice, three cloves, 
 a piece of stick cinnamon, a teaspoonful 
 of salt, and a pinch of paprika. As soon 
 as it boils pour it over the cold salmon 
 and set away to cool. It will keep a 
 week or more. 
 
 AUGUST i8th 
 
 "That girl, sir, makes the best veal-and-ham pie 
 in England, and I think I can promise ye a glass 
 of punch of the right flavor." — Thackeray ("Pen- 
 dennis"). 
 
 FOR plain veal-and-ham pie cut 
 two pounds of lean veal into small 
 pieces, cover with cold water, add 
 a cupful of boiled ham, chopped very 
 fine, two onions, minced ; pepper and 
 salt to taste ; stew slowly for two hours. 
 At the end of that time thicken the gravy 
 with two tablespoonfuls of flour, blended 
 144 
 
with a tablespoonful of butter. Pour 
 into a deep baking dish and cover with 
 a crust of biscuit dough, rolled thin. 
 Bake twenty minutes in a hot oven. 
 
 AUGUST 19TH 
 
 "How my cheeks grew red as tomatoes." — ^Rob- 
 ert Browning ("A Likeness")- 
 
 CUT large, fair tomatoes in rather 
 thick slices ; do not peel, as the 
 skin is needed to preserve the shape 
 of the slices. Season with salt and pep- 
 per, dip in beaten eggs and cracker 
 crumbs and fry in butter, turning till 
 brown on both sides. Lift carefully on 
 to a hot platter, stir into the pan a 
 scant tablespoonful of browned flour and 
 three or four chopped olives. Pour over 
 the tomatoes and serve. 
 
 AUGUST 20TH 
 
 "And one day my wife spied him with his mouth 
 smeared all over with our jam-pudding." — Thack- 
 eray ("Contributions to Punch"). 
 
 SPREAD slices of bread from which 
 the crusts have been cut, with plenty 
 of butter and jam. Put them in a 
 buttered pudding dish and cover with a 
 145 
 
custard, made of a quart of scalded milk, 
 five eggs, and a teacupful of sugar. 
 When the bread has soaked up the cus- 
 tard put in another layer and repeat the 
 process until the dish is full. Bake half 
 an hour in a slow oven. Eat with lemon 
 sauce. 
 
 AUGUST 2IST 
 
 "Treat here, ye shepherds blithe! your damsels 
 
 sweet. 
 For pies and cheese-cakes are for damsels meet." 
 
 —Gay. 
 
 BUTTER a deep plate and cover 
 with a plain pie crust dough ; put 
 into it a mixture made by beating 
 together a cupful of cottage (or pot) 
 cheese and stirring into it two tablespoon- 
 fuls of sugar beaten up with the yolks 
 of four eggs ; add a cupful of dried cur- 
 rants and half a cupful of blanched 
 and chopped almonds, and, finally, the 
 whipped whites of the eggs. Bake in a 
 moderate oven for twenty-five to thirty 
 minutes. 
 
 T46 
 
AUGUST 22D 
 
 "Like a forked radish, with a head fantastically 
 carved upon it." — Shakespeare ("Henry IV."). 
 
 THE white leaves of chicory mixed 
 with thin sHces of young radishes 
 and ornamented with the whole 
 radishes as " fantastically carved " as 
 you may choose, make a delicious mid- 
 summer salad, dressed either with a 
 French dressing or mayonnaise. 
 
 AUGUST 23D 
 
 " ' Veil,' said Sam, ' this is comin' it rayther pow- 
 erful, this is. I never heard a biled leg o' mutton 
 called a swarry afore. I wonder wot they'd call 
 a roast one.'" — Charles Dickens ("Pickwick 
 Papers"). 
 
 REMOVE the fat from the leg of 
 mutton to be boiled, and put it 
 into fast boiling water. After 
 fifteen minutes move to a place on the 
 range where it will only simmer. Allow 
 twelve minutes for each pound if you 
 wish it cooked rare, fifteen minutes if 
 well done. Serve with a white or butter 
 sauce, to which half a cup of capers has 
 been added, or, a very good substitute, 
 an equal quantity of chopped gherkins. 
 
 147 
 
AUGUST 24TH 
 
 Soup, fish, — shall I have three sorts of fish? I 
 will; they are cheap in this market." — Charles 
 Reade ("Peg Woffington"). 
 
 THE cheap perch may be made into 
 a tempting dish for luncheon or 
 dinner when stewed and served 
 with an oyster sauce. Put half a dozen 
 perch into a kettle with half a pint of 
 boiling water, in which has been dissolved 
 a teaspoonful of salt. Cook five minutes. 
 To make the sauce, heat twenty-five oys- 
 ters in their liquor. When they begin to 
 boil take out the oysters and skim the 
 liquor. Add to it a cupful of sweet milk 
 and cream, and when it boils add a table- 
 spoonful of butter and flour rubbed to- 
 gether. Season with salt and pepper; 
 add the oysters, let it boil up once. Pour 
 the sauce in a dish and add the fish. 
 
 AUGUST 25TH 
 
 "An exquisite and poignant sauce, for which I'll 
 say unto my cook, 'There's gold, go forth and be a 
 knight.'" — Ben Jonson ("The Alchemist"). 
 
 BEARNAISE sauce is the most 
 delicate of poignant sauces to eat 
 with fish or to serve with any kind 
 of meat or fish croquettes. It is made 
 148 
 
of the yolks of four eggs, four table- 
 spoonfuls of butter, half a teaspoonful 
 of vinegar, a dash of cayenne pepper, 
 three teaspoonfuls of lemon juice and 
 one of tarragon vinegar, one teaspoonful 
 of onion juice, one of chopped parsley 
 and one of capers. Stir the butter in a 
 hot cup until creamy ; add the beaten 
 yolks of the eggs. Then add all the 
 other ingredients, except the parsley and 
 capers, and beat again. Cook over boil- 
 ing water for three minutes, stirring 
 constantly; add the parsley and capers, 
 and serve at once. 
 
 AUGUST 26th 
 
 "Miss Barker, in her former sphere, had, I dare 
 say, been made acquainted with the beverage they 
 call cherry-brandy." — Mrs. Gaskell (" Cranford"). 
 
 THE wild cherries are used for 
 the cherry brandy or "cherry 
 bounce" so familiar to readers of 
 English novels. Wash the cherries ; 
 crush them slightly, and allow five table- 
 spoonfuls of sugar to each quart jar ; 
 when the cherries and sugar are well 
 mixed in the jars, pour in as much good 
 brandy as will percolate through the 
 spaces not filled by the fruit. Renew as 
 it becomes absorbed, until the liquor 
 149 
 
stands on top. Screw on the covers and 
 leave for four months. Then turn the 
 contents into a bowl ; crush with a po- 
 tato masher. Excellent for coughs and 
 to serve as an after-dinner liqueur. 
 
 AUGUST 27TH 
 
 "My wife desired some damsons, and made me 
 climb." — Shakespeare ("Henry IV."). 
 
 DAMSONS should be either 
 scalded and the skins removed or 
 pricked in many places with a 
 large needle. Weigh the fruit and allow 
 to each pound three-quarters of a pound 
 of sugar. Make a syrup by adding a 
 cupful of water to each pound of sugar, 
 and let it come to the boiling point. 
 When it boils, skim it till clear and put 
 in the plums a few at a time. When 
 they are soft, lift them carefully into 
 jars and let the syrup simmer gently for 
 three-quarters of an hour, or until it has 
 thickened to sufficient richness. 
 
 ISO 
 
AUGUST 28th 
 
 "She sat down in solitude to cold tea and the 
 drum-sticks of the chicken." — Mrs. Gaskell 
 ("Wives and Daughters"). 
 
 FOR chicken maitre d'hotel put 
 into the chafing dish a tablespoon- 
 ful of butter, and when hot add the 
 chicken ; cook until a Hght brown on 
 each side ; season with salt and paprika ; 
 squeeze over the meat the juice of a 
 lemon ; add a little parsley or watercress, 
 and serve. 
 
 AUGUST 29TH 
 
 " 'Why, what am I a-thinking of!' said Toby. 
 'I shall forget my own name next. It's tripe!'" 
 — Charles Dickens ("The Chimes"). 
 
 SOMETIMES tripe by another 
 name is agreeable to those who 
 have eaten it soggy, half-cooked, 
 and cold, and still retain the gloomy 
 recollection. Cooked as follows, they 
 would not recognize it : Soak the tripe 
 six hours, scrape clean, and simmer for 
 three hours longer. Then cut it into dice 
 and fry it in hot fat with some minced 
 chives. Cover it with boiling water, add 
 a couple of tomatoes, a stalk of celery, 
 chopped, and a spoonful of chopped pars- 
 151 
 
ley, and stew gently for an hour, or until 
 the tripe is perfectly tender. Season 
 with salt and a little paprika, add a cup 
 of hot cream thickened with flour to the 
 sauce, and serve very hot. 
 
 AUGUST 30TH 
 
 "Salmon, Iamb, peas, innocent young potatoes, 
 a cool salad, sliced cucumber, a tender duckling — 
 all there." — Charles Dickens ("Martin Chuzzle- 
 wit"). 
 
 SLICED cucumbers may be enjoyed 
 all winter by preparing them when 
 they are fresh after this recipe : 
 Take two dozen large cucumbers and six 
 small onions, pared and sliced very thin ; 
 place them in layers in a large jar, sprin- 
 kle salt on each layer. After standing 
 six hours, drain thoroughly and cover 
 with a dressing made of one cupful of 
 olive oil, one quart of vinegar, one-half 
 cupful each of white and black mustard 
 seed and two tablespoonfuls of celery 
 seed. Let it stand for twenty-four hours, 
 and if necessary add vinegar enough to 
 cover; put in jars and do not open for 
 three or four months. 
 
 152 
 
AUGUST 31ST 
 
 "Where other people would make preserves 
 He turns his fruit into pickles." — Hood. 
 
 THE old-fashioned housekeeper 
 frequently turned her fruit into 
 pickles with excellent result. 
 Peaches make on the whole the best 
 sweet pickle, and the following is a good 
 rule : Peel white peaches, and to every 
 pound of fruit allow half a pound of 
 sugar. Place sugar and fruit in a pre- 
 serving kettle and bring to a boil. To 
 three pounds of fruit allow one cup of 
 vinegar and a tablespoonful each of 
 mace, cinnamon, and cloves, tied up in 
 little bags not to discolor the fruit. Pour 
 the spiced vinegar over the fruit and boil 
 fifteen minutes. Remove the fruit, and 
 put it carefully into glass jars. Boil the 
 syrup down until quite thick, pour over 
 the fruit in the jars, and seal. 
 
 153 
 
SEPTEMBER ist 
 
 "He . . . beat up yolks of eggs in neat Schied- 
 am and administered it in small doses, followed this 
 up by meat stewed in red wine and water, shredding 
 into both mild febrifugal herbs that did no harm." — • 
 Charles Reade ("The Cloister and the Hearth"). 
 
 AN egg cocktail is an excellent 
 appetizer and more nourishing 
 than its spirituous prototype. Mix 
 for each cocktail a tablespoonful of 
 lemon juice, a few drops of Tabasco 
 sauce, a tablespoonful of sherry or Ma- 
 deira, and a well-beaten egg. It should 
 be served in a tall glass and eaten with 
 a long-handled spoon. 
 
 SEPTEMBER 2d 
 
 "Nor hears with pain 
 New oysters cry'd, nor sighs for cheerful ale." 
 — John Philips. 
 
 WHEN the oysters are new each 
 autumn and a fresh pleasure, 
 the simplest method of prepar- 
 ing them seems best, and to those to 
 whom raw oysters do not appeal an ap- 
 petizing way to serve them is roasted 
 in the shell. They need only be washed 
 clean and laid upon hot coals or in a 
 shallow pan on the top of the range, 
 154 
 
which should be hot. Lay the deeper 
 shell next the pan ; when they open wide, 
 take off the loosened upper shell — be 
 careful not to spill the juice — and lay 
 upon a hot platter, with a small piece of 
 butter on each. Pass pepper, salt, Ta- 
 basco, sliced lemon, and any other fa- 
 vorite sauce. 
 
 SEPTEMBER 30 
 
 "If we will plant nettles, or sow lettuce." — 
 Shakespeare ("Othello"). 
 
 SHRED two heads of green lettuce 
 and cook for half an hour in a quart 
 of chicken stock ; rub through a 
 colander and return to the fire ; stir in 
 two tablespoonfuls of butter rubbed into 
 one of flour, a tablespoonful of chopped 
 boiled onion, and a tablespoonful of 
 minced parsley. In another sauce-pan 
 heat, but do not boil, a cup of milk, sea- 
 soned with salt and pepper, stir in a well- 
 whipped egg. Pour into the tureen and 
 add the lettuce soup. Serve with strips 
 of toast or crisp dinner biscuit. 
 
 155 
 
SEPTEMBER 4th 
 
 "We had delicate cucumbers stuflfed with forced 
 meats. ' ' — Thackeray. 
 
 PARE the cucumbers and cut them 
 in halves. Remove the seeds. 
 Drop the cucumbers into cold salted 
 water and set away in a cold place. 
 
 Make a forcemeat of breast of chicken, 
 pounded to a paste, rubbed through a 
 sieve, and cooked for ten minutes in a 
 cupful of cream, with half a cupful of 
 stale bread and seasoning of salt and 
 pepper. A little onion juice is an im- 
 provement if the flavor of onion is liked. 
 Wipe the cucumbers dry and fill with 
 the forcemeat, packing it as much as 
 possible. Stew in veal stock and serve 
 with a sauce of the thickened stock. 
 
 SEPTEMBER 5th 
 
 "After the puddings, sweet and black, the fritters 
 and soup, came the third course, of which the chief 
 dish was a hot venison pasty." — Thackeray ("Eng- 
 lish Humourists"). 
 
 TAKE the bones out of a shoulder 
 of venison, season and beat the 
 meat, cut it into large pieces, lay 
 it in a stone jar, cover it with plain beef 
 stock, set the jar in boiling water and 
 IS6 
 
let the contents simmer for three or four 
 hours ; then take it from the fire and 
 set in a cold place until the next day. 
 When ready to use remove the fat, lay 
 the meat in a deep dish, season well, and 
 cover with the stock gravy. Dot freely 
 with lumps of butter and cover the dish 
 with a thick biscuit crust. Bake in a mod- 
 erate oven three-quarters of an hour. 
 
 SEPTEMBER 6th 
 
 "Epicurean cooks sharpen with cloyless sauce 
 his appetite." — Shakespeare ("Antony and Cleo- 
 patra"). 
 
 TO make chili sauce peel a peck 
 of ripe tomatoes and half a dozen 
 white onions. Chop fine and put 
 over the fire to cook in their own juice 
 half an hour. Strain through a sieve 
 and add two cups of vinegar, a table- 
 spoonful each of ground cinnamon, all- 
 spice, and black pepper, and a teaspoon- 
 ful of cloves. Return to the fire and 
 cook about four hours, or until it is 
 quite thick, stirring often. When cooked 
 sufficiently, add a tablespoonful of cay- 
 enne pepper, two teaspoonfuls of ground 
 ginger, and two tablespoonfuls, or more, 
 of salt. Bottle the sauce, cork and seal. 
 157 
 
SEPTEMBER 7th 
 
 "Oh those melons! If he's able 
 We're to have a feast! so nice!" 
 — Browning ("SoHloquy of the Spanish Cloister"). 
 
 LAY cantaloupes or muskmelons on 
 the ice till thoroughly chilled. Just 
 before they are needed open them 
 and remove the seeds. Slice in crescent- 
 shaped pieces, cut off the rind and green 
 part, leaving only the pa"t that is quite 
 ripe. Heap in a salad bowl with bits of 
 ice and add a French dressing, or a 
 mayonnaise may be used if a rich salad 
 be desired. 
 
 SEPTEMBER 8th 
 
 "Let the sky rain potatoes." — Shakespeare 
 ("Merry Wives of Windsor"). 
 
 CUT into cubes one quart of cold 
 potatoes. Put into a saucepan two 
 scant tablespoonfuls of flour 
 rubbed into two of butter ; add one slice 
 of onion, a little chopped parsley, a little 
 salt and pepper, and a pint of milk. 
 When hot pour a little at a time upon the 
 potatoes. When the milk begins to boil 
 move it back where it will only simmer, 
 and let it cook five minutes. Season with 
 a little more salt and pepper, and place in 
 158 
 
a shallow baking dish. Sprinkle over the 
 top a cupful of grated bread crumbs and 
 a tablespoonful of butter ; bake in a 
 rather hot oven for twenty minutes and 
 serve promptly. 
 
 SEPTEMBER qth 
 
 "The next variation which their visit afforded 
 was produced by the entrance of servants with cold 
 meat, cake, and a variety of all the finest fruits in 
 season." — Jane Austen ("Pride and Prejudice"). 
 
 AVERY good plain raisin cake is 
 made by creaming together half 
 a cup of butter and a cup and a 
 quarter of sugar, then adding the beaten 
 yolks of four eggs, a cup of water and 
 about a quarter of a grated nutmeg. 
 Take three cups of sifted flour in which 
 has been stirred a full teaspoonful 
 of baking-powder, sift again. Put part 
 of the flour in a cupful of seeded raisins, 
 stir into the egg and sugar mixture, add 
 the beaten whites, stir lightly and fold 
 in the remainder of the flour. Bake in 
 a slow oven. If the eggs are large add 
 a little more flour. 
 
 159 
 
SEPTEMBER ioth 
 
 "When I brought out the baked apples from the 
 closet, and hoped our friends would be so very oblig- 
 ing as to take some, ' Oh ! ' said he, directly, ' there is 
 nothing in the way of fruit half so good. ' " — Jane 
 Austen ("Emma"). 
 
 PARE and core apples tart but not 
 sour ; put in a pan with a very little 
 water, fill the core holes with 
 chopped English walnuts and a little 
 sugar, and bake in a rather quick oven, 
 basting often. When the apples are done, 
 which will be when they can be pierced 
 with a straw, set them away where they 
 will get cold. Serve with whipped cream, 
 sweetened and flavored with sherry. 
 
 SEPTEMBER iith 
 
 "Then came a kind of gruel and when the repast 
 had lasted an hour or more some hashed meat highly 
 peppered." — Charles Reade ("The Cloister and 
 the Hearth"). 
 
 COLD beef of any kind, roast, 
 steak, or pot roast, is excellent 
 made into cecils and served with 
 a brown or tomato sauce. Chop the beef 
 fine, and to two cupfuls add a teaspoon- 
 ful of onion juice, two tablespoonfuls of 
 i6o 
 
fine dry bread-crumbs, and the yolks of 
 two eggs, and mix thoroughly. Add 
 one-fourth of a small nutmeg, grated 
 fine, a little salt, and a generous season- 
 ing of paprika. Heat the mixture and 
 set aside to cool. When nearly cold, 
 make into balls the size of an English 
 walnut, roll in egg and then in bread- 
 crumbs, and fry in deep fat. Serve with 
 a brown sauce or one well-flavored with 
 tomato. 
 
 SEPTEMBER I2th 
 
 "I'd a baking yesterday, Master Marner, and 
 the lard cakes turned out better nor common." — 
 George Eliot ("Silas Marner"). 
 
 THE " lard-cake " of old England 
 is the cruller of New England. 
 This old-fashioned recipe may be 
 trusted to produce a result " better nor 
 common." Five cupfuls of flour, one of 
 butter, two of sugar, four eggs, half a 
 grated nutmeg. Rub the butter and 
 sugar together, add the eggs, whites and 
 yolks beaten separately, then the flour. 
 Roll into a thin sheet, cut in narrow 
 strips with a jagging iron, twist into any 
 shape that commends itself, and fry in 
 a deep pot of vet-y hot lard. 
 i6i 
 
SEPTEMBER 13TH 
 
 "Some choice sous'd fish brought couchant in a 
 dish." — Cartwright. 
 
 SOUSED mackerel can easily be pre- 
 pared at home and is a great im- 
 provement on the canned variety. 
 Clean and skin half a dozen small mack- 
 erel. Cut into convenient pieces and 
 remove all the larger bones. Pack the 
 fish in a stoneware, not earthenware, jar. 
 Sprinkle with a quarter of a cupful of 
 salt, a saltspoonful of paprika, half a 
 cupful of whole mixed spices, cloves, 
 peppercorns, and allspice in about equal 
 quantities. Cover with vinegar. The 
 salt and spices should be strewed on the 
 fish as it is put in the jar. Cover and 
 bake in a slow oven six hours. Take off 
 the cover while it cools, then cover again. 
 Keep in a cool place. 
 
 SEPTEMBER 14TH 
 
 "If thou tastest a crust of bread, thou tastest all 
 the stars and all the heavens." — Robert Browning 
 ("Paracelsus"). 
 
 "T^ULLED bread" is a gastro- 
 l-^nomic blessing to the dyspeptic 
 1 American. Take a loaf of fresh 
 
 bread while it is still warm, break it in 
 162 
 
two and pull the soft part away from the 
 crust in long strips of as even shape and 
 size as possible. Place these on a bis- 
 cuit-pan in the oven and bake to a light 
 brown. Eaten before they are more than 
 two days old they are deliciously nutty 
 and crisp, and much more digestible than 
 any other form of bread. 
 
 SEPTEMBER 15TH 
 
 "In due time the tea was spread forth in handsome 
 style; and neither ham, tarts, nor marmalade were 
 wanting among its accompaniments." — Charlotte 
 Bronte ("Shirley"). 
 
 PUT on to cook peeled and stoned 
 peaches and allow them to simmer 
 for three-quarters of an hour, stir- 
 ring often. Then add sugar in the pro- 
 portion of three-quarters of a pound to a 
 pound of the fruit ; allow it to boil a few 
 minutes, skimming constantly. Then 
 add the juice of a lemon to every two 
 pounds of fruit and the chopped kernels 
 of four peach-stones. Cook ten or fif- 
 teen minutes and fill glasses or marma- 
 lade jars. 
 
 163 
 
SEPTEMBER i6th 
 
 "He bid me taste of it; and 'twas the grape!" 
 — Omar Khayyam ("Rubaiyat"). 
 
 TO make grape- juice for the pleas- 
 ant drink in vogue, wash, without 
 stemming, Concord grapes. Put 
 them over in a kettle with a cupful of 
 cold water. When they have cooked 
 till they are thoroughly soft, remove 
 from the fire, and when cool enough 
 strain and return to the fire with a cup- 
 ful of sugar to each quart of juice. Let 
 it boil while the scum rises and is re- 
 moved. Have fruit cans standing in hot 
 water, fill them till they overflow, cover 
 tightly, and set in a cool place. The 
 amount of sugar may be varied. 
 
 SEPTEMBER 17TH 
 
 "Have some more sauce to your leek? there is 
 not enough leek to swear by." — Shakespeare 
 ("Henry V."). 
 
 A SAUCE in which the leek, or its 
 sister, the onion, is very delicately 
 present, is prepared by heating in 
 a frying pan good dripping or butter, 
 then frying in it several slices of onion. 
 When they are well cooked remove them. 
 164 
 
Put into the pan cold potatoes, cut in 
 dice ; cold young turnips or carrots ; fry 
 light brown, lift carefully from the fat. 
 Serve very hot and dry in a hot dish. 
 
 SEPTEMBER i8th 
 
 "There were eggs in napkins, and crispy bits of 
 bacon under silver covers; and there were little 
 fishes in a little box and devilled kidneys frizzling 
 on a hot-water dish." — Anthony Trollope ("The 
 Warden"). 
 
 CHOOSE plump veal or lamb kid- 
 neys ; take out the hard centres and 
 the fat ; cut in slices half an inch 
 thick. Heat together a tablespoonful of 
 butter, a small teaspoonful of mustard, 
 a good pinch of paprika, a little salt, 
 and a good teaspoonful of lemon juice. 
 In this dip each piece of kidney, roll in 
 fine bread crumbs and broil ; turn often. 
 They should be done in eight or ten min- 
 utes. Serve on toast with the sauce 
 poured over them. 
 
 165 
 
SEPTEMBER iqth 
 
 "Tarrant ventured to intimate that the apple 
 fritters were very fine." — Henry James ("The 
 Bostonians"). 
 
 ALTHOUGH Mr. James has lived 
 so long in England, he obviously 
 has not forgotten all the pleasures 
 of life in America. The apple fritter of 
 New England is too well known to 
 justify description, but the fritter from 
 old England is a different matter, and 
 to the taste of many quite as palatable. 
 Cut French bread into thick squares. 
 Soak these in cream flavored with nut- 
 meg, powdered cinnamon and sugar and 
 mixed with an egg. When the squares 
 are well soaked fry them golden brown 
 in very hot fat, spread them with butter 
 and hot apple sauce. 
 
 SEPTEMBER 2oth 
 
 "He would keep recommending her to tr>' the 
 coarsest viands on the table; and at last, he told her 
 if she could not fancy the cold beef to try a little 
 with pickled onions." — Mrs. Gaskell. 
 
 FOR pickling, choose small white 
 onions, peel them, put into a pan 
 of boiling water, a few at a time ; 
 when they look clear on the outside lift 
 i66 
 
them carefully on to a cloth, cover with 
 another ; scald some more, and proceed 
 as before. Let them lie till cold, then 
 put them in jars and pour over them 
 scalding white wine vinegar. When cold 
 cover the jars. 
 
 SEPTEMBER 2ISt 
 
 "A dish of wild fowl, that came afterward, fur- 
 nished conversation for the rest of the dinner." — 
 Addison ("Sir Roger de Coverley"). 
 
 WILD fowl should be roasted 
 without stuffing. The fishy 
 taste that they sometimes have 
 is removed by basting them with hot 
 water, salted, in which an onion has been 
 cooked. Toward the end baste them 
 with butter only. A good sauce to serve 
 with them is made by boiling a cupful 
 of port wine, the same quantity of stock, 
 a shallot and a bit of mace for ten min- 
 utes ; add a tablespoonful of butter and 
 a teaspoonful of flour, rubbed together ; 
 salt and pepper. Boil up once and serve. 
 
 167 
 
SEPTEMBER 22d 
 
 "Where, on its bed 
 
 Of the orchard's black 
 Mould, the love-apple 
 Lies pulpy and red." 
 — Browning ("The Enghshman in Italy"). 
 
 SELECT large, smooth tomatoes (or 
 " love-apples," as they used to be 
 called). Cut out the core and fill 
 the hollow space with a stuffing of 
 minced chicken, bread crumbs, and 
 chopped ripe olives. Spread a little but- 
 ter over the top and cook half an hour 
 in a moderately quick oven. There is no 
 necessity of moistening the stuffing, as 
 the juice of the tomato soon penetrates it. 
 
 SEPTEMBER 23D 
 
 "There are frogs cooking in it, no doubt." — 
 Thackeray. 
 
 THE hind legs of frogs are de- 
 licious, and should be fried in 
 deep fat or fine olive oil till they 
 are a light brown. Skin, wash, and soak 
 in milk for twenty minutes ; lift them out 
 of the milk, pepper and salt them and 
 coat with flour, then fry. 
 168 
 
SEPTEMBER 24TH 
 
 " Here, sweetheart, here's some green ginger for 
 thee." — Beaumont and Fletcher. 
 
 TRADITION has it that green 
 ginger prepared in the following 
 manner was a favorite preserve of 
 Martha Washington : Scrape plump, 
 smooth ginger root and throw into cold 
 water. Allow eight pounds of sugar to 
 seven of ginger. Bring it to the boil 
 and let it boil steadily half an hour. 
 Drain, put into fresh cold water and 
 again bring it to the boil, allowing it 
 to cook until tender. Make a preserving 
 syrup in the proportion of eight pounds 
 of sugar to two quarts of water. When 
 this is cold, pour over the ginger ; after 
 two days pour off the syrup and boil it 
 down, pouring it over the ginger again 
 when cold. Repeat the process, this time 
 pouring it hot over the ginger, which 
 will now be permeated by it and will not 
 shrink. 
 
 169 
 
SEPTEMBER 25TH 
 
 "Enticing walnuts, I have known you well 
 In youth, when pickles were a passing pain." 
 
 — Taylor. 
 
 CHOOSE walnuts young and ten- 
 der enough to be easily pierced 
 with a needle. Pack them in jars, 
 covering with good cider vinegar, poured 
 on cold. Let them stand four months ; 
 pour off the vinegar and replace it with 
 boiling vinegar, in which has been added 
 to each quart an ounce of English mus- 
 tard, a teaspoonful of horse-radish, a 
 pinch of black pepper, cloves, and all- 
 spice, a teaspoonful of ginger and a 
 tablespoonful of salt. Cover the jars 
 closely, and do not use for three months 
 more. They may be made without the 
 spices, except pepper and salt. The vin- 
 egar first poured off is excellent for cat- 
 sup or salads, having a good flavor. 
 
 SEPTEMBER 26th 
 
 The plenteous pickle shall preserve the dish." — 
 Gay. 
 
 CHOOSE small cucumbers, and to 
 half a peck of them add one pint 
 of nasturtium pods, one quart each 
 of string beans, small green tomatoes, 
 
 170 
 
and small white onions. Salt over night. 
 In the morning- add two ounces each of 
 white and black mustard seed ; two cauli- 
 flowers, boiled and cut up, half a pint 
 of salt, half a pound of ground mustard, 
 one gill of olive oil and four carrots, 
 boiled tender and sliced. Cover the 
 whole with scalding vinegar. 
 
 SEPTEMBER 27TH 
 
 "He doth learn to make strange sauces, to eat 
 anchovies, macaroni, bovoli, fagioli, and caviare." 
 — Ben Jonson ("Cynthia's Revels"). 
 
 BOIL a quarter of a pound of mac- 
 aroni until tender ; season it with 
 salt and paprika and pour over it 
 a tomato sauce made as follows : 
 
 Fry in a tablespoonful of butter a few 
 leaves of parsley, a dozen fresh mush- 
 rooms, peeled and cut in small pieces, 
 and an onion, sliced, or a clove of garlic 
 (the latter gives the true Italian flavor). 
 Add half a pint of hot water, in which 
 three bouillon capsules have been dis- 
 solved, making a very strong stock, and 
 a pint of canned tomatoes. Cook very 
 gently for three hours. Strain, then stir 
 in a lump of butter. 
 
 171 
 
SEPTEMBER 28th 
 
 "She went to the garden for parsley to stuff a 
 rabbit." — Shakespeare ("Taming of the Shrew"). 
 
 TO make a rabbit taste like a hare, 
 skin it and season it with black 
 pepper and allspice. Pour over 
 it a glass of port wine and the same 
 amount of vinegar. Baste it with this 
 occasionally, and after it has lain over 
 night, stuff it with breadcrumbs, sea- 
 soned with salt, pepper, and chopped 
 parsley, and roast in a moderate oven. 
 Serve with a sauce of melted butter to 
 which currant jelly has been added. 
 
 SEPTEMBER 29TH 
 
 "And my Barbary hen has laid two eggs; Heaven 
 knows the trouble we had to bring her to it." — 
 Charles Reade ("Peg Wofl&ngton"). 
 
 IF there is a little cold ham, boiled, 
 fried or broiled, to be disposed of, 
 chop it very fine and mix with the 
 yolks of hard boiled eggs which have 
 been removed from the whites and 
 rubbed smooth. Put the mixture back 
 in the whites, place them in a baking dish 
 close together, pour over them a thick 
 cream sauce, sprinkle dry bread crumbs 
 on top, season with bits of butter, salt, 
 172 
 
and paprika, and bake long enough to 
 brown nicely. Instead of chopped ham, 
 the small cans of devilled ham may be 
 used. 
 
 SEPTEMBER 30TH 
 
 "Though they could not all talk, they could all 
 eat; and the beautiful pyramids of grapes, nectar- 
 ines and peaches soon collected them around the 
 table." — Jane Austen ("Pride and Prejudice"). 
 
 FRUIT used as a centrepiece is very 
 handsome when dipped first into 
 white of egg, lightly beaten, then 
 in granulated sugar. Dry on a sieve and 
 serve very cold on a bed of grape-leaves. 
 Grapes, plums, and berries are the most 
 adapted to this form of serving. Ap- 
 ples and peaches are best left with their 
 blushing cheeks unadorned. 
 
 OCTOBER 1ST 
 
 "For the stock of clear soup you will get a leg of 
 beef, a leg of veal and a ham." — Thackeray ("A 
 Little Dinner at Timmins's"). 
 
 FOR good strong stock take three 
 pounds of lean veal, three pounds 
 of lean beef, one slice of ham or 
 a ham-bone, two onions, two stalks of 
 celery. Mince the ham or crack the 
 173 
 
ham-bone, put the meats and the sea- 
 soning over the fire in six quarts of cold 
 water. Let this come slowly to the boil- 
 ing point and then simmer for six or 
 seven hours. Strain through a double 
 cloth and set in a cold place. When the 
 fat has hardened on top of the stock re- 
 move it carefully. Put the stock back 
 on the fire with the unbeaten white and 
 the shell of an egg. Let it heat quickly 
 and boil fast for five minutes. Strain 
 again. Add salt and pepper to taste just 
 before serving. Many people like the 
 addition of one glass of sherry. 
 
 OCTOBER 2D 
 
 "There were barrels of oysters, hecatombs of lob- 
 sters, a few tremendous-looking crabs and a tub full 
 of pickled salmon." — Anthony Trollope ("The 
 Warden"). 
 
 SOFT-SHELL crabs are good only 
 when freshly caught, as the shells 
 harden after twenty-four hours. 
 Remove the sand-bags and the shaggy 
 bits from the side ; then wash and wipe ; 
 sprinkle with salt and pepper; roll in 
 bread-crumbs, then in egg, then in 
 crumbs; fry in smoking hot lard or, 
 much better, in good olive oil. 
 
 174 
 
OCTOBER 3D 
 
 "Enter a boiled turkey poult, with delicate white 
 sauce." — Charles Reade ("It Is Never Too Late 
 To Mend"). 
 
 AVERY delicate white sauce to 
 serve with young turkey is egg- 
 cream sauce, and is made by 
 putting into a sauce-pan a large table- 
 spoonful of butter and a heaping table- 
 spoonful of flour, adding the flour a lit- 
 tle at a time as the butter melts. As soon 
 as butter and flour bubble, pour in two 
 cups of cream and season with salt and 
 green sweet peppers, chopped fine. Boil 
 for a couple of minutes. Keep hot over 
 boiling water ; when ready to serve, put 
 in three hard-boiled eggs, cut in small 
 pieces. 
 
 OCTOBER 4TH 
 
 "Fanny must run down to Briarfield and buy 
 some muffins and crumpets." — Charlotte Bronte 
 ("Shirley"). 
 
 CRUMPETS are not fashionable 
 with the ordinary American baker, 
 but they repay the trouble of mak- 
 ing them at home. Put in a large bowl 
 five cupfuls of sifted flour, a tablespoon- 
 ful of sugar and a teaspoonful of salt. 
 175 
 
Dissolve a quarter of a yeast-cake in a 
 little luke-warm water, then add it to 
 two cupfuls of warm water, pour on the 
 flour and beat into a smooth batter. 
 Cover and let stand over night. In the 
 morning beat into the sponge three 
 tablespoonfuls of melted butter. Let the 
 mixture rise half an hour longer in a 
 warm place, and bake in muffin-rings on 
 a griddle. 
 
 OCTOBER 5TH 
 
 "The vulgar boil, the learned roast, an egg." — 
 Pope. 
 
 ONE can easily be learned enough 
 to roast, or at least bake, an egg, 
 and for this purpose come very 
 convenient egg-bakers, of different sizes 
 to suit the number of eggs. Butter the 
 dish, allowing a tablespoonful of butter 
 for four eggs ; break the eggs carefully 
 into the dish ; set in rather cool oven 
 until the white becomes set, but not hard. 
 Season with salt, pepper, a little chopped 
 parsley, and a few drops of onion juice, 
 or, if there is a bit of cold ham in the 
 house, a teaspoonful of that, chopped 
 fine, on the top of each egg will vary the 
 flavor. 
 
 176 
 
OCTOBER 6th 
 
 "Let onion atoms lurk within the bowl 
 And, half suspected, animate the whole." 
 — Sidney Smith. 
 
 TO any of the green salads, where 
 the ordinary French dressing is 
 used, an agreeable variety is im- 
 parted by rubbing the salad-bowl with a 
 piece of raw onion, or, if part of the 
 company only like this addition, it is 
 easy to regulate the matter by rubbing 
 with onion the plates on which the salad 
 is to be served. 
 
 OCTOBER 7TH 
 
 "Darling, hasten and prepare this turtle, it will 
 be an addition to our meagre ordinary." — Robert 
 Louis Stevenson ("The Treasure of Franchard"). 
 
 THE meat of a calf's head makes 
 very good imitation turtle in place 
 of the terrapin that is very ex- 
 pensive in our Northern markets. Boil 
 the head until the meat drops from the 
 bones ; when cold cut the meat into small 
 dice and put into a saucepan with an 
 onion and some ham, also cut in dice ; 
 season with thyme, bay leaf, salt, pepper, 
 and a wine-glass of Madeira or of good 
 brandy; add a cup of Espagnole sauce 
 ^:7 
 
or consomme, set on a good fire, and boil 
 half an hour. Ten minutes before tak- 
 ing from the fire add two hard-boiled 
 eggs, chopped fine, and the yellow rind 
 of a lemon, also chopped. 
 
 OCTOBER 8th 
 
 "Venison, game, pickles and provocatives in the 
 centre of the table." — Charles Reade ("Peg Wof- 
 fington"). 
 
 NO daintier "provocative" for an 
 autumn dinner can be found than 
 nasturtium sandwiches. Chop 
 the seed-pods of the nasturtium vine, 
 after having poured boiling vinegar on 
 them and allowing them to cool in it. 
 Mix with mayonnaise dressing and 
 spread between thin slices of white bread. 
 Garnish with nasturtium flowers, which 
 also are good to eat, but too lovely for 
 the sacrifice. 
 
 OCTOBER 9TH 
 
 " I can pay for my bread and cheese, and my nice 
 little lodging, and my two coats a year." — Wilkie 
 Collins ("The Moonstone"). 
 
 ONE can lunch well on bread and 
 cheese if the latter is combined 
 with celery according to this rule : 
 Boil in salted water until tender a head 
 178 
 
of celery cut into small pieces ; drain and 
 mix with a cupful of drawn butter, two 
 ounces of grated cheese, and salt and 
 pepper to taste. Bake in a shallow dish. 
 Scatter grated cheese over the top, with 
 a few bits of butter. 
 
 OCTOBER lOTH 
 
 "His sauce should be considered. Decidedly a 
 few bread-crumbs, done up with his liver and brains 
 and a dash of mild sage." — Charles Lamb ("Es- 
 says of Elia"). _ 
 
 FROM our sauce for roast pig we 
 will omit the brains, but will chop 
 up the liver and add bread-crumbs 
 together with a tablespoonful of pow- 
 dered sage. Stir this into a generous 
 quantity of melted butter, and serve in 
 a gravy boat, with Charles Lamb's fa- 
 mous delicacy. 
 
 OCTOBER iiTH 
 
 "There, take ... ye each a shell; 
 'Twas a fat oyster, — live — in peace — adieu." 
 
 — Pope. 
 
 AVERY nice oyster stuffing for a 
 shoulder of mutton is described 
 in an eighteenth century cook- 
 book and turns out agreeable to the 
 179 
 
twentieth century taste, which is not the 
 case with all antiquated dishes. A cup- 
 ful of grated bread-crumbs, a piece of 
 butter (suet in the old recipe), yolks of 
 two hard-boiled eggs, a bit of onion, salt, 
 pepper, thyme, and winter savory for 
 seasoning, twelve oysters. Mix all the 
 ingredients and bind together with the 
 yolk of a raw egg. 
 
 OCTOBER I2TH 
 
 "The two doctors were for keeping him on gruel, 
 lemonade, barley-water and so on." — Wilkie Col- 
 LDfS ("The Moonstone"). 
 
 FOR a barley-water that is agree- 
 able as well as wholesome, boil 
 two pounds of lean veal in one 
 quart of water ; add to it a quarter of a 
 pound of pearl barley and boil until it 
 can be rubbed through a sieve ; add salt. 
 
 OCTOBER 13TH 
 
 "And luscious scallops to allure the taste 
 Of rigid zealots to delicious fasts." — Gay. 
 
 SCALLOPS, like oysters, are hand- 
 somest when large and most delect- 
 able when small. To eat them at 
 their best, dip them in a batter made of 
 180 
 
a pint of flour, two eggs beaten light, 
 and half a pint of milk, with a teaspoon- 
 ful of salt for seasoning. Drop spoon- 
 fuls of the scallops and batter into 
 boiling fat. The batter makes a shell 
 about them in which they are practically 
 steamed, and this shell may easily be dis- 
 carded by those averse to fried food. 
 The scallop itself thus cooked is not 
 difficult of digestion. 
 
 OCTOBER 14TH 
 
 "Moore had risen before the sun and had taken 
 a ride to Whinbury and back ere his sister had made 
 the ca.i6 au lait or cut the tartines for his breakfast." 
 — Charlotte Bronte ("Shirley"). 
 
 THE tartines of America to-day, 
 if not of Charlotte Bronte's Eng- 
 land, are prepared in many ways, 
 one of the best and simplest being 
 to spread thin slices of Boston brown 
 bread first with butter and then with 
 cream, or pot cheese. Sprinkle thickly 
 with sweet green peppers chopped fine 
 and moistened with a few drops of 
 lemon juice. Cut the slices in halves 
 and press the two halves together. 
 
 181 
 
OCTOBER 15TH 
 
 "A man may feel thankful, heartily thankful, over 
 a dish of plain mutton with turnips . . . when 
 he shall confess a perturbation of mind inconsistent 
 with the purposes of the grace, at the presence of 
 venison or turtle." — Charles Lamb. 
 
 AS an accompaniment for mutton 
 a puree of turnips is sometimes 
 welcome. Cook until tender 
 pared and sliced turnips in salted boiling- 
 water. Press through a colander ; add 
 a tablespoonful of butter rubbed in one 
 of flour ; pepper and salt, and a half cup- 
 ful of cream heated with a tiny bit of 
 soda. When it has all boiled up once, 
 take from the fire and stir in a beaten 
 egg. Do not let it boil again, but set the 
 saucepan in boiling water for a few min- 
 utes, stirring occasionally. 
 
 OCTOBER i6th 
 
 "Have a munch of grouse and a hunk of bread." 
 — Robert Browning ("Donald"). 
 
 CUT the meat from the breast of a 
 plump grouse ; break up the car- 
 cass into small pieces, put into a 
 saucepan with two tablespoonfuls of 
 chopped bacon, a chopped onion, four 
 whole cloves, a little mace and a small 
 182 
 
bay leaf, a little parsley and a stalk of 
 celery, a peppercorn and one minced car- 
 rot. Add three cups of stock and simmer 
 for two hours. Strain and skim off the 
 fat. Cook the pieces of breast in butter, 
 or olive-oil, to a light brown on each 
 side; add the sauce, a little salt, and a 
 gill of claret, and simmer for five min- 
 utes. 
 
 OCTOBER 17TH 
 
 "A most sharp sauce — and is it not well served 
 into a sweet goose?" — Shakespeare ("Romeo and 
 Juliet"). 
 
 A SAUCE sharp enough for a 
 sweet goose or any other amiable 
 fowl is made with one cupful of 
 brown stock, two tablespoonfuls of but- 
 ter, one tablespoonful of flour, two table- 
 spoonfuls of chopped capers, two table- 
 spoonfuls of vinegar, one tablespoonful of 
 chopped chives, one teaspoonful of sugar, 
 one-half teaspoonful of salt, a little cay- 
 enne pepper. Brown the butter, rub the 
 flour into it, then add the stock and the 
 other ingredients; cook for ten minutes, 
 stirring constantly. 
 
 183 
 
OCTOBER i8th 
 
 "I eat a palatable fig." — Robert Browning 
 ("Ferishtah's Fancies"). 
 
 SOAK dried pulled figs in cold water 
 for some hours, then stew them until 
 they swell. Lift them carefully on to 
 the dish in which they are to be served ; 
 let them cool and arrange around them 
 whipped cream, flavored with sherry, 
 maraschino, or essence of almond and 
 slightly sweetened with powdered sugar. 
 
 OCTOBER 19TH 
 
 "Pudding our parson eats, the squire loves hare, 
 But white-pot thick is my Buxoma's fare." 
 
 —Gay. 
 
 WHITE bean soup, or " white- 
 pot," as it used to be called, is 
 both nourishing and delicious 
 made as follows : Soak one cupful of 
 white beans over night in plenty of water. 
 In the morning put them in a soup pot 
 with three quarts of cold water. Cook 
 for five hours. Strain through a sieve, 
 rubbing the beans through as thoroughly 
 as possible ; add salt, white pepper, a 
 large tablespoonful of butter, and a cup 
 of cream ; also a teaspoonful of celery 
 salt. Cook twenty minutes. Serve with 
 croutons of bread. 
 
OCTOBER 20TH 
 
 "Tidbury drank water with his meals, if meals 
 those miserable scraps of bread and cheese, or bread 
 and sausage, could be called, which he lined his 
 lean stomach with." — Thackeray. 
 
 CHOP a pound and a half of pork 
 and the same of veal, cleared of 
 skin and sinews, and three-quarters 
 of a pound of beef suet ; mince and mix 
 them ; steep the crumb of a penny loaf 
 in water and mix it with the meat. Sea- 
 son with dried sage, salt, and pepper. 
 This is an old English recipe. 
 
 OCTOBER 2IST 
 
 "I can teach sugar to slip down your throat in 
 a million ways." — Dekker and Ford. 
 
 ADD to the white of an egg an 
 equal quantity of very strong 
 black coffee, then stir in as much 
 confectioner's sugar as you can and keep 
 the mixture soft enough to mould. When 
 it is a smooth paste, roll small pieces be- 
 tween the palms, making little balls ; 
 press between halves of English wal- 
 nuts, removed from the shells without 
 breaking. 
 
 185 
 
OCTOBER 22D 
 
 "I will make an end of my dinner. 
 There's pippins and cheese to come." 
 — Shakespeare ("Merry Wives of Windsor"). 
 
 A FINE hot dessert for a cool day- 
 is made by enclosing each tart 
 pippin in a crust of puff paste, 
 baking in a slow oven, and sprinkling 
 with sugar ten or fifteen minutes before 
 taking them out. Serve a sauce of thick 
 cream, sugar, and nutmeg to pour over 
 them, and have a cream cheese to eat 
 with them. 
 
 OCTOBER 23D 
 
 "Hovering mute and inaccessible on the outskirts 
 of aesthetic tea." — Carlyle ("Sartor Resartus"). 
 
 TO have tea that is truly "aes- 
 thetic" in taste and appearance, 
 make it precisely as drip-coffee 
 is made. The tea should be placed 
 in a fine strainer, such as comes with 
 the French coffee-pots, the strainers 
 occasionally sold with teapots having too 
 coarse holes for the purpose. Pour 
 boiling water through the tea, then pour 
 it back over the leaves a second time. 
 Tea should always be served in a china 
 teapot finished on the inside with a hard 
 186 
 
glaze, the porous earthenwares invari- 
 ably becoming after a short time im- 
 pregnated with the tannic-acid flavor. 
 
 OCTOBER 24TH 
 
 "Yon shapeless nothing in a dish." — CowPER 
 ("Poems"). 
 
 PLACE in a shallow dish sponge or 
 other plain cake, and rather close 
 together stick blanched almonds in 
 regular rows. Pour over it half a pint 
 of warm custard, a spoonful at a time, 
 and set away to cool. Eat cold, with 
 whipped cream, sweetened slightly and 
 flavored, or with cold custard. This old- 
 fashioned dessert is known as Hedgehog 
 Trifle, and if the almonds are left stand- 
 ing pretty well out of the cake, its ap- 
 pearance justifies its name. 
 
 OCTOBER 25TH 
 
 "'Something ails my gracious master,' cried the 
 keeper of the seal. 'Sure, my lord, it is the lam- 
 preys served at dinner, or the veal.' " — Thackeray 
 ("Rebecca and Rowena"). 
 
 THE ancient Worcester way of 
 cooking lampreys was to remove 
 the cartilage which runs down 
 the back, after cleaning carefully, and 
 187 
 
season with a little salt, cloves, mace, 
 nutmeg, pepper, and allspice ; put in a 
 small saucepan with very strong beef 
 gravy, port wine, and an equal quantity 
 of sherry or Madeira. 
 
 OCTOBER 26th 
 
 "A hundred souls of turkeys in a pie." — Pope. 
 
 IF turkey is to be served in a pie, pull 
 the meat from the breast instead of 
 cutting it, and put it into a baking- 
 dish with a sauce made of white stock, 
 slightly thickened, a cup of cream, and 
 a piece of butter the size of an egg. 
 Cook slowly for two hours, keeping the 
 dish covered. Then add twenty-five 
 oysters, cover with a pastry crust, and 
 cook until brown. The meat of the up- 
 per joints may be included if desired. 
 
 OCTOBER 27TH 
 
 "Good worts! good cabbage." — Shakespeare 
 ("Merry Wives of Windsor"). 
 
 CUT the cabbage in large pieces 
 and cook until tender ; change the 
 water once. Pour off the water, 
 and when perfectly cold chop fine, season 
 
 188 
 
with paprika and salt, and put into a 
 saucepan with a cup of hot milk or hot 
 stock. Cook till most of the liquid is 
 cooked away ; stir in a tablespoonful of 
 melted butter and the juice of a lemon, 
 and serve. 
 
 OCTOBER 28th 
 
 "Pippin of my own grafting, with a dish of cara- 
 ways." — Shakespeare ("Henry IV."). 
 
 CORE and pare some pippins ; put 
 in a shallow dish, the bottom of 
 which is covered with water. Fill 
 the cavities with sugar, mixed with 
 grated lemon peel and a few caraway 
 seed. Bake in a quick oven, basting 
 often with the syrup. 
 
 OCTOBER 29TH 
 
 "Caroline . . . hastened to hand to her 
 uncle's vast, revered, and, on the whole, worthy 
 friend, a glass of wine and a plate of macaroons." 
 — Charlotte Bronte ("Shirley"). 
 
 TO make macaroons, blanch, dry. 
 and pound to a paste half a pound 
 of almonds, with one teaspoonful 
 of rose-water. Beat together the whites 
 of three eggs and half a cupful of pow- 
 dered sugar, adding the sugar slowly. 
 189 
 
Put in half a teaspoonful of almond es- 
 sence, then the pounded almonds, and 
 add a tablespoonful of flour, if it is too 
 soft to be shaped without. Roll with 
 wet hands to the size of a walnut, flatten, 
 place on buttered paper, and bake slowly. 
 
 OCTOBER 30TH 
 
 "Mild and dulcet as the flesh of young pigs." — 
 Charles Lamb ("Essays of Elia"). 
 
 UNLIKE other broiled meats, pork 
 tenderloin should be cooked sev- 
 eral minutes before it is eaten. 
 Broil over a good fire for about twenty 
 to twenty-five minutes, turn every two 
 minutes. Lay upon a hot dish, sprinkle 
 with salt and pepper and with lemon 
 juice, and dot here and there with bits 
 of butter. Cover closely and allow to 
 stand for ten minutes before serving. 
 Hot unsweetened apple-sauce should be 
 passed with this dish, indigestible but 
 good. 
 
 190 
 
OCTOBER 31ST 
 
 "A collection of cooling refreshments, — wine, 
 fruit, cakes." — Charlotte Bronte ("Shirley"). 
 
 TO make nut wafers, cream a quar- 
 ter of a cup of butter, beat in one 
 egg and one cup of sugar, and 
 keep beating till smooth. Add a scant 
 teaspoonful of vanilla, or half a tea- 
 spoonful of almond extract, and a cup- 
 ful of chopped nuts. Then stir in one 
 cup of well-sifted flour in which has been 
 mixed a small teaspoonful of baking 
 powder. Drop in small spoonfuls on 
 a buttered pan and bake in hot oven. 
 
 NOVEMBER ist 
 
 " A smoking soup, here came in, borne by the 
 smiling host. 'Behold a potage of my fashion!' 
 says my landlord, laying down the dish." — Thack- 
 eray ("The Virginians"). 
 
 FOR pepper-pot soup, to three 
 quarts of water put vegetables ac- 
 cording to the season — in summer, 
 peas, lettuce, and spinach ; in winter, 
 carrots, turnips, celery, and onions at 
 any time of year. Cut them small and 
 stew with two pounds of the neck of 
 mutton or with a fowl till quite tender. 
 On first boiling, skim. Half an hour 
 191 
 
before serving add the meat of a lobster. 
 Season with salt and cayenne pepper, 
 A small quantity of rice should be put in 
 with the meat. This is an old-fashioned 
 English recipe, and is very good, very 
 rich, and very warming on a bitter night 
 in winter when cold blows the blast. 
 
 NOVEMBER 2d 
 
 "Nobody ever dreamed such soup as was put 
 upon the table directly afterwards; or such fish; 
 or such side-dishes; or such a top and bottom; 
 or such a course of birds and sweets." — Charles 
 Dickens ("Martin Chuzzlewit"). 
 
 THERE are many people to whom 
 the delights of codfish tongues 
 are unknown, but they are a great 
 delicacy. Wash a dozen or more ; put 
 them over the fire in cold water, a table- 
 spoonful of salt, a sliced onion, and half 
 a lemon, sliced. Let them come to a boil 
 quickly ; when they have boiled one min- 
 ute, set them away to cool in an earthen- 
 ware dish in the water they were boiled 
 in. When cool dip them in milk, roll 
 them in sifted bread-crumbs, then fry 
 them in hot butter till they are a delicate 
 brown, turning them as they brown. 
 Serve them with tomato or other piquant 
 sauce. 
 
 192 
 
NOVEMBER 30 
 
 "Soon he and Gerard and Margaret were sup- 
 ping royally on broiled venison." — Charles Reade 
 ("The Cloister and the Hearth"). 
 
 A VENISON Steak is cut from the 
 leg or from the shoulder-blade, 
 the latter having a superior fla- 
 vor. Broil rare, and serve with a sauce 
 made by melting a tablespoonful of cur- 
 rant jelly in a glassful of hot Madeira, 
 to which a teaspoonful of lemon juice 
 has been added. Pepper and salt the 
 steak lightly before pouring the sauce 
 over it. 
 
 NOVEMBER 4TH 
 
 "Fetch up the venison and the sweet sauce, — 
 you may leave the vi^ater gruel till I ring for it." 
 — Charles Reade ("It Is Never Too Late To 
 Mend "). 
 
 CURRANT-JELLY sauce is an old 
 favorite to serve with venison or 
 mutton. To one tablespoonful of 
 butter add one of flour, browned in the 
 oven; cook together till they bubble and 
 be^in to darken, when a cupful of con- 
 somme or brown soup-stock should be 
 poured in slowly. To darken still more 
 add a few drops of caramel. Just before 
 taking from the fire stir in half a cup of 
 currant jelly. 
 
 193 
 
NOVEMBER 5th 
 
 "Hares, pheasants, partridges, snipes, barn-door 
 chickens (those 'tame villatic fowl'), capons, plovers, 
 brawn, barrels of oysters, I dispense as freely as I 
 receive them." — Charles Lamb ("Essays of Elia"), 
 
 CUT ofif the breast from half a dozen 
 snipe. Put in a frying pan a ta- 
 blespoonful of butter, rub into it 
 a teaspoonful of flour till brown and 
 smooth. Add two cloves, a peppercorn, 
 a sprig of parsley, a gill of water, a gill 
 of claret, and a tablespoonful of chopped 
 mushrooms. Cover the pan and simmer 
 for two minutes after adding the breasts 
 of the snipe. Spread thin slices of toast 
 with currant jelly, and on these serve the 
 snipe, pouring the gravy over them. 
 
 NOVEMBER 6th 
 
 "Those unctuous morsels of deer's flesh were not 
 made to be received with dispassionate services. I 
 hate a man who swallows it, affecting not to know 
 what he is eating." — Charles Lamb. 
 
 A VENISON ragout may be made 
 as unctuous as one pleases from 
 pieces unsuitable to use as steaks. 
 Cut the meat into large squares, put it 
 into a frying pan with hot butter, and 
 toss it about for not more than five min- 
 
 194 
 
utes. Add a tablespoonful of flour, then 
 a pint of brown stock, half a cupful of 
 mushrooms, a tablespoonful of currant 
 jelly, and a little salt. Pepper and onion 
 juice, which are usually advised, are 
 best omitted. Mushrooms combine par- 
 ticularly well with the venison flavor. 
 
 NOVEMBER 7th 
 
 "But Messenger was carving a loin of veal. Jem 
 Messenger sat opposite him, eating bacon and beans 
 on a very large scale." — Charles Reade (" Clouds 
 and Sunshine"). 
 
 AS an agreeable variation from 
 pork and beans, boil and rub 
 through a colander a quart of 
 white beans. Heat in a saucepan a large 
 teaspoonful of butter, with paprika, salt, 
 a teaspoonful of sugar, a tablespoonful of 
 chopped parsley, and a leaf or two of 
 mint, chopped fine. Stir in the beans and 
 toss and stir constantly till very hot. 
 Place on a hot platter with bits of bacon 
 around the edge. 
 
 195 
 
NOVEMBER 8th 
 
 "Soupe a la bonne jemme with a perdrix aux 
 choux to follow, and pancakes and fromage de Brie, 
 and to drink a bottle of Romane Conti." — George 
 DU Maurier ("Peter Ibbetson"). 
 
 TO make the French pancakes re- 
 ferred to above, beat whites and 
 yolks of three eggs separately, 
 and to the yolks add a cup of milk, half 
 a teaspoonful of salt and a teaspoon- 
 ful of sugar. Pour one-third of this 
 mixture on half a cupful of flour and 
 beat till smooth ; add the remainder of 
 the milk, beat well, and put in a des- 
 sertspoonful of salad oil and the whites 
 of the eggs. Heat and butter a small 
 frying pan, cover with a thin layer of the 
 batter ; brown and turn. When a light 
 brown on each side, spread quickly with 
 butter and a tart jelly, roll and sprinkle 
 with powdered sugar in which has been 
 stirred a little ground cinnamon. 
 
 NOVEMBER qth 
 
 "Don't get any dainties for me, my dear; bread 
 and cheese is the chief of my diet." — Mrs. Gaskell 
 ("Wives and Daughters"). 
 
 BREAD and cheese combined make 
 an excellent luncheon or supper 
 dish known as baked Welsh rabbit. 
 Have ready a cupful and a half of bread 
 196 
 
crumbs free from crusts and a cupful of 
 grated rich cheese, about a cupful of milk 
 and two tablespoonfuls of butter. Put 
 in a baking-dish a layer of bread-crumbs, 
 strew with bits of butter, a little salt, 
 a dust of paprika, then a layer of cheese. 
 Repeat till the dish is full ; then pour on 
 enough milk to moisten well, but not 
 soak, the bread-crumbs. Sprinkle dry 
 crumbs on top with plenty of bits of but- 
 ter. Bake in a quick oven. 
 
 NOVEMBER ioth 
 
 "Look at me! I make my own bread, and there's 
 no difference between one batch and another from 
 year's end to year's end; but if I'd got any other 
 woman besides Vixen in the house, I must pray to 
 the Lord every baking to give me patience if the 
 bread turned out heavy." — George Eliot ("Adam 
 Bede"). 
 
 A CAREFUL rule for home-made 
 bread is this : Late in the evening 
 place in bread-pan three quarts of 
 sifted flour and a teaspoonful of salt. 
 Soak half a cake of compressed yeast 
 in a cupful of lukewarm water ; add 
 two quarts of water of the same tem- 
 perature and mix well into the flour. 
 Cover the pan with a clean cloth, and 
 the bread board, and set it to rise where 
 the temperature is 70 or 75 degrees. In 
 197 
 
the morning add flour enough to make 
 a fairly stiff dough. Knead half an hour, 
 then set it by the fire for five hours. Sep- 
 arate into loaves. Knead them ten min- 
 utes and set to rise again. When light, 
 bake in a quick oven. 
 
 NOVEMBER iith 
 
 "Take a dejeune of muskadel and eggs." — Ben 
 JONSON ("The New Inn"). 
 
 TO make " egg wine," as it is 
 called in the annals of old English 
 cookery, beat an egg, mix with it 
 a tablespoonful of cold water. Set on 
 the fire a glass of muskadel, half a glass 
 of water, a little sugar, and a grating 
 of nutmeg. When it boils, pour over the 
 beaten egg slowly, stirring well ; return 
 it to the fire where it will not be too hot, 
 stirring it one way, for not more than 
 a minute. If it boils, or the egg is not 
 fresh, it will curdle. 
 
 NOVEMBER i2th 
 
 "Oats for their feasts the Scottish shepherds 
 give." — Gay. 
 
 TO make a fine oatmeal caudle 
 take three quarts of boiling water, 
 add a pint of cold water into 
 which has been stirred until smooth six 
 198 
 
tablespoonfuls of oatmeal ; cook until it 
 thickens, then season with a little salt, a 
 dash of pepper, and sweeten to taste. 
 Add a half pint of ale and a small wine- 
 glass of gin. The old rule for this caudle 
 tells us that it will be of " incalculable 
 service " to the sick and weak. 
 
 NOVEMBER 13TH 
 
 "I myself, and not another, would eat her nice 
 cake." — Charles Lamb ("Essays of Elia"). 
 
 A PLEASANT and deceptive rem- 
 iniscence of New England loaf 
 cake is furnished by " no egg 
 cake," which is a useful recipe for times 
 and seasons when eggs are scarce and 
 high. Cream one-half a cupful of but- 
 ter with one cupful of sugar ; stir in a 
 cupful of milk and one of raisins, stoned 
 and dredged with flour ; flavor with a 
 teaspoonful of vanilla, a little nutmeg, 
 and a pinch of cinnamon ; at the last stir 
 lightly in two and a half cupfuls of 
 sifted flour in which is well mixed three 
 teaspoonfuls of baking-powder. Other 
 flavoring may be substituted, or added, 
 but a mixture of flavors is best. 
 199 
 
NOVEMBER 14TH 
 
 "What will this sister of mine do with rice?" — 
 Shakespeare ("Winter's Tale"). 
 
 RICE served as a vegetable is im- 
 proved by browning in melted 
 butter after it has been careful- 
 ly cooked without stirring in a double 
 boiler. If the rice is the excellent South 
 Carolina variety it will come out when 
 perfectly tender with every grain un- 
 broken. Stir into it as lightly as pos- 
 sible a tablespoonful of chives before 
 browning. Heap on a platter and serve 
 very hot. 
 
 NOVEMBER 15TH 
 
 "I have ordered twelve sorts of fish at the 'Pea- 
 cock, ' my Lord." — Charles Reade ("Peg Wofl&ng- 
 ton"). 
 
 IN a collection of twelve fish the old- 
 fashioned smoked sturgeon ought to 
 have a place. Cut it in steaks about 
 an inch thick and broil it over charcoals. 
 Rub butter and lemon juice over it in 
 liberal quantities and eat with hot muf- 
 fins, fried potatoes, and watercress for a 
 Sunday morning breakfast. 
 200 
 
NOVEMBER i6th 
 
 "I'm blest if he didn't bring master a plate 
 of cabbitch!" — Thackeray ("The Yellowplush 
 Papers"). 
 
 THE delicate variety of cabbage 
 known as Brussels sprouts is 
 much improved by careful cook- 
 ing. The sprouts should be thoroughly 
 washed and then thrown into an abun- 
 dance of boiling water and boiled for 
 eight minutes ; then drained and thrown 
 into cold water ; drain again and cook 
 for fifteen or twenty minutes in a large 
 cupful of boiling veal stock. Before 
 serving add salt and pepper and two ta- 
 blespoonfuls of cream, and pour the stock 
 into the dish with the sprouts. 
 
 NOVEMBER 17TH 
 
 "There was a hot shoulder of mutton and onion 
 sauce . ' ' — Thackeray. 
 
 TO prepare onion sauce peel the 
 onions and boil until tender ; 
 drain, chop fine and add them to 
 a rich white sauce, boil up once and serve 
 with the meat. A turnip boiled with the 
 onions, but not served, improves the 
 flavor. 
 
 201 
 
NOVEMBER i8th 
 
 "If my Master has given me ten talents, my duty 
 is to trade with them and make them ten talents 
 more Not in the dust of household drawers shall 
 the coin be interred — least of all will I hide it in a 
 tureen of cold potatoes to be ranged with bread, 
 butter pastry and ham on the shelves of the larder." 
 — Charlotte Bronte ("Shirley"). 
 
 A USE for cold potatoes, of which 
 no one need speak slightingly, is 
 to make them into a salad, alone 
 or in combination. Slice rather thin six 
 or eight good-sized potatoes ; add a tea- 
 spoonful of chopped parsley, a table- 
 spoonful of capers or chopped cucumber 
 pickle, and marinade with three table- 
 spoonfuls of vinegar and six of oil, a 
 teaspoonful of salt, one-quarter of tea- 
 spoonful of pepper, and one teaspoonful 
 of onion juice. Set in a cold place for 
 an hour or more. A little celery, cut in 
 small bits, may be added and the onion 
 omitted. Serve on lettuce leaves. 
 
 202 
 
NOVEMBER 19TH 
 
 "For the more genteel, 
 
 Snipe, woodcock, partridge, pheasant, quail we'll 
 serve." — W. Cartwright ("The Ordinary "). 
 
 RUB the snipe inside and out with 
 a wet cloth instead of washing. 
 After scalding a minute in hot 
 water, skin the lower legs, cut off the 
 feet, skin the head, and remove the eyes. 
 Wrap each one in a thin slice of bacon 
 or salt pork and bake in a hot oven ; baste 
 well with butter. Chop livers and hearts 
 very fine, season with salt, pepper, onion 
 juice, and butter; heat very hot, spread 
 on small slices of toast, and place for a 
 moment in the oven. Remove from the 
 oven, pour over the toast the juice from 
 the baking-pan, put the birds on the toast 
 and serve hot. 
 
 NOVEMBER 20th 
 
 "Right glad he was to find a caldron full of gela- 
 tinized beef soup." — Charles Reade ("It Is Never 
 Too Late to Mend"). 
 
 FOR beef soup the "top of the sir- 
 loin" is excellent ; it is better than 
 the round, as it has richer flavor. 
 Whatever beef is selected, remove all the 
 fat and cut it in small pieces. Barely 
 cover it with water, let it boil up rapidly, 
 203 
 
and then add cold water in tlie propor- 
 tion of one quart of water to each pound 
 of meat. Flavor it with a mince of car- 
 rots, turnips, and other roots and herbs. 
 When it has cooked one hour, add a scant 
 cupful of well-washed rice. A cupful of 
 stewed tomatoes, a few mushrooms, or 
 almost any other vegetable may be added 
 to beef broth to its improvement. If this 
 broth has been properly cooked, which 
 means being allowed to simmer for three 
 hours, the meat will literally melt in the 
 mouth, the fibre being thoroughly weak- 
 ened and the nutriment well distributed. 
 
 NOVEMBER 2ist 
 
 " It was a glorious supper. There were kippered 
 salmon, and Finnan haddock, and a lamb's head, 
 and a haggis." — Charles Dickens ("Pickwick 
 Papers"). 
 
 FINNAN haddock or " haddie," as 
 it is commonly called, makes an 
 excellent plain dish for Sunday 
 night tea as a "relish," or for break- 
 fast served with eggs. Wash the fish 
 thoroughly, leave in cold water half 
 an hour, then bring to the boil in order 
 to soften them slightly. Wipe dry, rub 
 over with butter and lemon-juice, and 
 broil fifteen minutes. Serve on a hot 
 covered dish. 
 
 204 
 
NOVEMBER 220 
 
 "There were five mince-pies. Mr. Pendennis! 
 You saw yourself there were five went away from 
 table yesterday." — Thackeray ("The Newcomes"). 
 
 THE following recipe for mince- 
 meat has been used in one family 
 for nearly fifty years, and three 
 generations have sung its praises. The 
 materials required are three large cup- 
 fuls of finely chopped beef, boiled very 
 tender ; six cupfuls of chopped apples ; 
 one cupful of molasses ; one tablespoon- 
 ful of cinnamon, one of allspice, and 
 half a tablespoonful of cloves ; one nut- 
 meg, grated ; two tablespoonfuls of salt, 
 chopped peel of two lemons, two cupfuls 
 of sugar, one quart of hard cider, juice 
 and pulp of an orange and a lemon, half 
 a pound of currants, half a pound of 
 raisins, a quarter of a pound of sliced 
 citron, a cupful of brandy. Mix all the 
 ingredients together and boil them half 
 an hour. Turn the mixture into a stone 
 crock, cover with a white cloth tied down 
 to exclude dust, and a tin cover or 
 a plate on top of this. In a cool place it 
 will keep for months. The pie-crust will 
 be more wholesome, though less flaky, if 
 made with butter in place of lard. 
 
 205 
 
NOVEMBER 23D 
 
 " 'Tis the sour sauce to the sweet meat." — Dryden 
 ("To Etheridge"). 
 
 THE best tart sauce to eat with 
 meat, particularly poultry, is 
 made of cranberries. In one pint 
 of cold water put one quart of the ber- 
 ries ; cook slowly till broken to pieces, 
 when they should be removed from the 
 fire and put through a colander. Add 
 the sugar, return to the fire, and cook 
 just long enough to have the sugar dis- 
 solve. 
 
 NOVEMBER 24TH 
 
 "Nothing but barons of beef and turkeys would 
 go down with him, — to the great greasing and det- 
 riment of his new sackcloth bib and tucker." — 
 Charles Lamb. 
 
 TO prepare a stuffed boiled turkey, 
 mix with one quart of bread- 
 crumbs half a head of celery, 
 chopped fine ; two scant tablespoonfuls 
 of salt, half a teaspoon ful of pepper, two 
 heaping tablespoonfuls of butter, and 
 two eggs. StufiF the turkey with this, 
 sew up and truss. Wring a square 
 cloth out of cold water and dredge it 
 thickly with flour. Pin the turkey in 
 206 
 
this and plunge into boiling water. Let 
 it boil rapidly for fifteen minutes, then 
 set back where it will simmer. Allow 
 three hours for a turkey weighing nine 
 pounds. Serve with celery sauce. 
 
 NOVEMBER 25TH 
 
 "One would not, like Lear, 'give everything.' I 
 make my stand upon pig." — Charles Lamb. 
 
 ALTHOUGH fewer people than 
 formerly "make their stand upon 
 pig," one form or another of 
 pork is frequently used to make variety 
 in plain bills of fare. An old-fashioned 
 dish that still can count its appreciative 
 partakers is "fried pork and apples," a 
 very rich and palatable combination. 
 Fry five or six slices of pork until about 
 half done, then lift them out of the fat 
 and put them in another frying-pan to 
 finish cooking. To the fat in the first 
 pan add thick slices of apples, cored but 
 not peeled, and stew until tender. A 
 more delicate dish is made by substitut- 
 ing butter for pork fat and serving the 
 apples with thin slices of broiled bacon. 
 
 207 
 
NOVEMBER 26th 
 
 " In after-dinner talk 
 Across the walnuts and the wine." 
 — Tennyson ("The Miller's Daughter")- 
 
 BOIL together one cupful each of 
 granulated sugar and boiling wa- 
 ter for half an hour. Then dip the 
 point of a skewer into the syrup and then 
 into cold water. If the thread formed is 
 brittle the syrup is ready. Do not stir, 
 and boil slowly and steadily. When done 
 set the kettle in boiling water. Take 
 shelled walnuts on the point of a skewer 
 and dip into the syrup, and lay on a 
 lightly buttered dish to harden. 
 
 NOVEMBER 27TH 
 
 "We'll try whether Matthew or I shall get the 
 largest cut of the apple-pie to-day." — Charlotte 
 Bronte ("Shirley"). 
 
 THE apple-pie of our grand- 
 mothers was worth fighting over. 
 These skilful ladies made a very 
 short pie-crust of lard cut into sifted 
 flour and wet into paste with ice-water. 
 This they rolled out in a long, narrow 
 strip, dabbed with butter, rolled to- 
 gether, and, standing it on edge, rolled 
 it out fiat again. For the upper crust 
 208 
 
this process was three times repeated. 
 They filled the pie heaping full with tart, 
 juicy apples, sliced, and buttered the 
 edges of the under crust before laying 
 on the upper crust. When the pie was 
 baked this upper crust was deftly lifted 
 off and a lump of butter, some sugar, 
 and nutmeg were stirred into the apple 
 filling. The crust was replaced and the 
 pie eaten. 
 
 NOVEMBER 28th 
 
 "'Ye might ha* made the parridge worse,* she 
 said to Dinah; 'I can ate it wi'out its turnin' my 
 stomach. It might ha' been a trifle thicker an' no 
 harm, an' I allays putten a sprig o' mint in mysen; 
 but how's ye t' know that?'" — George Eliot 
 ("Adam Bede"). 
 
 A REALLY good porridge is not 
 to be despised, either in sickness 
 or health. If it is for an invalid 
 the following rule is a good one : Wash 
 a tablespoon ful of rice and boil in a pint 
 of water for fifteen minutes ; add a pint 
 of milk, in which a tablespoonful of flour 
 has been stirred smooth ; mix the flour 
 with two or three spoonfuls of the milk 
 before adding it to the remainder. Cook 
 for an hour in a double boiler, season 
 with a teaspoonful of salt. The same 
 209 
 
rule, with double the amount of milk, a 
 dash of red pepper, and a little onion 
 juice, makes excellent rice soup. 
 
 NOVEMBER 29TH 
 
 "At the sides was spinage, and pudding made 
 hot." — Goldsmith. 
 
 WASH with great care a peck 
 of spinach, put into a sauce- 
 pan with half a cup of cold 
 water and cook for twenty minutes to 
 half an hour after it begins to boil. Salt 
 the spinach, then turn into a colander to 
 drain ; mince fine. Heat a large table- 
 spoonful of butter, stir into it a scant 
 tablespoonful of flour, and when hot add 
 salt and pepper and stir into the spinach ; 
 when it comes to a boil add four table- 
 spoonfuls of cream and stir constantly 
 for a few minutes. Garnish with hard- 
 boiled egg, and serve on slices of toast. 
 This is a pleasant variation from the 
 usual way of serving. 
 
 210 
 
NOVEMBER 30TH 
 
 "Our honest neighbour's goose and dumplings 
 were fine." — Goldsmith ("Vicar of Wakefield"). 
 
 T^ 
 
 HIS undoubtedly was stewed 
 ■ green goose, which is almost as 
 M delicate as spring chicken. A 
 good recipe for a green-goose stew re- 
 quires two of the young birds, which 
 should be washed and cleaned and high- 
 ly seasoned with salt, pepper, mace, and 
 allspice. Put one bird inside the other, 
 and press them as close together as pos- 
 sible, drawing the legs inward. Put 
 them in a baking-pan, with a cupful of 
 water, spread a tablespoonful of butter 
 over them and bake in a slow oven. The 
 dumplings are raised with yeast instead 
 of baking-powder, the dough being made 
 as for bread, but with milk in place of 
 water. Let it rise an hour before the 
 fire, then make into balls the size of a 
 small apple, and drop them into boiling 
 water. Twenty minutes of fast boiling 
 will cook them. On serving, tear each 
 dumpling slightly apart with two forks, 
 to let the steam escape and prevent their 
 becoming heavy. 
 
 211 
 
DECEMBER ist 
 
 "Dame Best . . . has had soup and pud- 
 ding from the Hall every day; and once she went 
 so far as to say it was not altogether a bad pud- 
 ding." — Charles Reade ("Peg Woffington"). 
 
 A SOUP that is judged on its 
 merits as to nourishing and ap- 
 petizing quaHties, and not on its 
 appearance, is a plain vegetable soup, 
 whose base is a good stock made the day 
 before it is needed of odds and ends of 
 cooked and uncooked meats, allowing a 
 quart of water to each pound of meat 
 and bone. Cook slowly till the liquid is 
 reduced about one-half ; set away to cool, 
 and when quite cold remove the fat 
 which will have risen to the top in a 
 cake. Two hours before the soup is 
 needed put the stock on where it will 
 heat slowly and add to it a carrot chopped 
 fine, two or three onions, tomatoes, cel- 
 ery stocks or roots, green peas, or any 
 convenient vegetable, with half a cup of 
 well-washed rice. Season rather highly, 
 and do not strain out the vegetables. 
 
 212 
 
DECEMBER 2d 
 
 "'Capital,' said he. His mouth was full of it; his 
 face quite red with the delightful exercise of gob- 
 bling. 'Mother, it's as good as my own curries in 
 India.'" — Thackeray ("Vanity Fair"). 
 
 PUT into a pan an ounce of butter, 
 stir over the fire until it melts, add 
 a teaspoonful of minced white 
 onion ; when brown add a heaping tea- 
 spoonful of curry powder, the meat from 
 the tails of two boiled lobsters, the juice 
 of half a lemon, a teaspoonful of browned 
 flour, and a pint of clear soup stock or hot 
 water ; simmer until it thickens ; add a 
 saltspoonful of salt, and serve. This 
 is a mild curry. 
 
 DECEMBER 3D 
 
 "A pasty costly made 
 Where quail and pigeon, lark and leveret lay, 
 Like fossils of the rock, with golden yolks 
 Imbeddied and in jellied." 
 
 — Tennyson ("Audley Court"). 
 
 DRAW the quails and wipe them 
 outside and in with a damp cloth. 
 Put a raw oyster or two in each 
 quail. Fasten slices of bacon, cut very 
 thin, over the breast ; put them in a pan 
 with a little hot water, cover closely, and 
 cook twenty to twenty-five minutes, ac- 
 213 
 
cording to the size, in a rather hot oven. 
 Baste occasionally, and at the last un- 
 cover for five minutes. Season with 
 butter, salt, and pepper, and serve on 
 squares of buttered toast moistened with 
 gravy from the pan. 
 
 DECEMBER 4TH 
 
 "I'll make her a pudding, and a pudding she'll 
 like, too. . . . Many a one has been comforted 
 in their sorrow by seeing a good dish come upon 
 the table." — Mrs. Gaskell ("Cranford"). 
 
 A REASONABLY comforting pud- 
 ding for a winter day, which re- 
 quires, however, an appetite some- 
 what sturdier than is expected of the 
 sorrowful, is made by pouring over half 
 a pint of fine bread-crumbs half a pint 
 of scalding milk, adding, after an hour, 
 four beaten eggs, a teaspoonful of flour, 
 an ounce of butter, two ounces of sugar, 
 half a pound of currants, an ounce of 
 powdered almonds, half an ounce of 
 shredded citron, the same of lemon peel, 
 and a quarter of a teacupful of French 
 brandy. Mix and tie tightly in a floured 
 cloth and place in a buttered pudding- 
 dish, that should be of a size precisely to 
 fit it. Boil an hour. Serve with a hard 
 sauce. 
 
 214 
 
DECEMBER 5th 
 
 "Clouted cream so seldom comes to London 
 quite fresh." — Charles Reade ("Peg Woffing- 
 ton"). 
 
 EVERY housekeeper may have 
 Devonshire cream on her own 
 table if she will take the trouble 
 to prepare it. Rich new milk is put in 
 a very shallow vessel, which is set on the 
 range, where the milk will be warmed, 
 but on no account must it boil or even 
 scald. The cream will rise to the sur- 
 face in a short time, and the pan is then 
 taken off and placed in the ice-box. 
 When thoroughly chilled the cream may 
 be skimmed, and it will be found very 
 thick. Put it in a jar and use for cereals, 
 berries, everything that ordinary cream 
 is used for, its merit being that it is the 
 richest of cream and also that it will keep 
 for several days. 
 
 DECEMBER 6th 
 
 "He managed a couple of plates full of straw- 
 berries and cream, and twenty-four little rout cakes 
 that were lying neglected in a plate near him." — 
 Thackeray ("Vanity Fair"). 
 
 TO make the little rout cakes fa- 
 mous in English literature since 
 the eighteenth century, mix two 
 pounds of flour, one of butter, one of 
 215 
 
sugar, one of clean, dry currants ; wet 
 into a stiff paste with two eggs, a table- 
 spoonful each of orange-flower water, 
 rose-water, sweet wine, and brandy ; 
 drop on floured tin plates and bake in a 
 quick oven. 
 
 DECEMBER 7th 
 
 "She wrenched from her brow a diamond and 
 eyed it with contempt, took from her pocket a sau- 
 sage and contemplated it with respect and affection." 
 — Charles Reade ("Peg Woffington"). 
 
 IF one likes the flavor of sausage, but 
 finds it rather too "porky" as it comes 
 from market, an easy expedient is to 
 buy the best sausage-meat obtainable — 
 not the links — and add to it as much 
 more lean chopped beef ; make into cakes 
 and cook thoroughly in a very hot pan, 
 turning often not to burn. 
 
 DECEMBER 8th 
 
 "Maria is ready for you now in the kitchen, Mrs. 
 Morrell, the onions have come." — Bernard Shaw 
 ("Candida"). 
 
 THE susceptibilities of the poet 
 might endure even the small red 
 onions of the Morell household if 
 they were boiled tender and served with 
 216 
 
a sauce of unthickened cream, seasoned 
 with a dash of red pepper and a little 
 chopped parsley. 
 
 DECEMBER qth 
 
 "The shepherdess who lives on salad." — Gay. 
 
 IF the shepherdess was as buxom and 
 rosy as most of the old poets make 
 her, she probably took care to have 
 her salads substantial ones. This, a 
 favorite with a physician renowned for 
 his gastronomic wisdom, would answer 
 her purpose: To a pint of cold, sliced 
 potatoes add a tart apple sliced, a dozen 
 slices of cold boiled beets, a few flakes 
 of smoked herring-, a small pickle sliced, 
 a teaspoonful of capers, and a little 
 chopped parsley. Mix with an ample 
 quantity of mayonnaise dressing. 
 
 DECEMBER ioth 
 
 "With corn to make your needy bread. 
 And give them life whom hunger starved half 
 dead." — Shakespeare (" Pericles "). 
 
 AVERY nourishing corn bread is 
 made with a cupful of cornmeal, 
 two cupfuls of cold boiled rice, 
 one cupful of milk, one egg, half 
 217 
 
a teaspoonful of salt, a tablespoonful of 
 sugar, butter the size of an egg, and a 
 teaspoonful of baking powder. Mix 
 cornmeal, sugar, salt, and baking powder 
 together; add the other ingredients after 
 melting the butter and putting the rice 
 through the colander. Bake half an 
 hour. 
 
 DECEMBER iith 
 
 ''And a large chestnut, the delicious meat 
 Which Jove himself, were he a mouse, would eat." 
 — Cowley ("Poems")- 
 
 ROASTED chestnuts of the French 
 or Italian variety are most satis- 
 factory. Before cooking cut a 
 slit in each nut ; put them in a saucepan 
 with just enough boiling water to cover 
 them, boil thirty minutes. Drain and 
 put in a hot oven for ten minutes and 
 serve in a folded napkin. Pass salt with 
 them. Care must be taken not to let the 
 chestnuts cool after boiling before put- 
 ting in the oven. 
 
 218 
 
DECEMBER i2th 
 
 "A Welsh Rabbit a la cave an cidre." — Thacke- 
 ray ("A Legend of the Rhine"). 
 
 PUT in the blazer of a chafing-dish 
 half a teacupful of Bass's ale and 
 bring- it to the boiling point. Add 
 two pounds of rich American cheese, 
 grated, stirring constantly ; season with 
 six teaspoonfuls of dry mustard and a 
 shake or two of cayenne pepper. When 
 it is smooth and creamy pour over hot 
 toast. An egg beaten up and stirred in 
 after the cheese has melted will prevent 
 curdling, but if the cheese is of the right 
 sort this will not be necessary, nor need 
 the usual precaution of cooking the rab- 
 bit over hot water be taken. 
 
 DECEMBER 13TH 
 
 "Tea was made downstairs, biscuits and baked 
 apples." — Jane Austen ("Emma"). 
 
 CORE and peel tart apples and bake 
 in a porcelain-lined dish with half 
 a cupful of water until they are 
 transparent. Place them in a glass dish, 
 fill the space left by the cores with 
 whipped cream. Stick the apples closely 
 with blanched almonds, and surround 
 them with sugar and whipped cream 
 flavored with maraschino. 
 219 
 
DECEMBER 14TH 
 
 "Tea and coffee were there; a jug of water for 
 Hewson." — Arthur Hugh Clough ("The Bothie 
 of Tober-na-Vuolich"). 
 
 A CAFE frappe, very simple to 
 prepare and satisfactory to par- 
 take of, is made by adding to one 
 quart of black coffee one pint of whipped 
 and sweetened cream. Turn into a 
 freezer, pack in salt and ice, and allow 
 it to stand for an hour and a half. Serve 
 in tall glasses. 
 
 DECEMBER 15TH 
 
 " On one side of the table two green sauce-tureens, 
 . . . were setting next to each other in a green 
 dish; and on the other was a curried rabbit, in a 
 brown suit, turned up with lemon." — Charles 
 Dickens ("Sketches by Boz"). 
 
 SKIN the rabbit, clean it and divide 
 in convenient pieces. Fry a slice 
 of onion in butter ; when brown put 
 into the pan the pieces of rabbit, salted, 
 peppered, and dredged with flour. Cook 
 quickly for a few minutes, turning over 
 often so that all parts may be seared. 
 Cover with cold water, add parsley, sage, 
 or any other herb whose flavor is liked, 
 pepper and salt. When cooked tender 
 220 
 
take from the pan and keep hot while a 
 gravy is made by adding- butter, flour, 
 catsup, and a dessertspoonful of curry- 
 powder. Mushrooms are an improve- 
 ment also. At the end add a glass of 
 claret. Pour over the meat. 
 
 DECEMBER i6th 
 
 "The beans and bacon set before 'em." — Pope. 
 
 TO prepare " Isle of Shoals Baked 
 Beans " soak over night one quart 
 of white beans in barely enough 
 water to cover them ; boil in same water ; 
 add to the water two tablespoonfuls of 
 molasses. Put the beans in a deep 
 earthen pot, place in the centre a gener- 
 ous piece of salt pork, with the rind, cut 
 in strips, above the beans. Bake in a 
 moderate heat for twenty-four hours. 
 Two hours before serving give them a 
 brisk heat. Serve hot in the pot. At the 
 last baking add a little water from time 
 to time if they seem too dry. 
 
 221 
 
DECEMBER 17TH 
 
 "A little piece of salmon cut out of the fish's 
 centre." — Charles Reade ("It Is Never Too Late 
 To Mend"). 
 
 WASH and dry a slice of 
 smoked salmon and broil slowly 
 for twelve or fifteen minutes. 
 Place it on a hot dish and spread over 
 it a sauce made of a quarter of a cup 
 of butter into which has been stirred half 
 a teaspoonful of salt, a little paprika, and 
 one tablespoonful each of chopped pars- 
 ley and lemon juice. 
 
 DECEMBER i8th 
 
 "They call for dates and quinces in the pastry." 
 — Shakespeare ("Romeo and Juliet"). 
 
 TO make a date pudding soak in 
 a cupful of milk a cupful of bread 
 crumbs free from crusts ; beat in 
 two eggs, two tablespoonfuls of suet, 
 chopped very fine ; half a cupful of sugar, 
 a saltspoonful each of salt and cinnamon, 
 and a little nutmeg. Chop a cupful of 
 dates and figs, dredge with a heaping 
 tablespoonful of sifted flour and stir into 
 the pudding. Beat hard for two or three 
 minutes, pour into a well-buttered mould 
 and steam for three hours. Eat with a 
 
hard sauce, well flavored with nutmeg 
 and brandy or sherry. 
 
 DECEMBER iqth 
 
 "Venison, the red and the roe, with mutton; and 
 grouse succeeding." — Arthur Hugh Clough 
 "The Bothie of Tober-na-VuoHch"). 
 
 CLEAN, wipe, and lard the legs 
 and breast of grouse. Rub well 
 with butter, dredge with flour, sea- 
 son with salt, and cook in a quick oven 
 for thirty minutes if liked well done ; 
 twenty or less will be enough if liked 
 rare. 
 
 DECEMBER 2oth 
 
 "I had rather have a handful or two of dried 
 peas." — Shakespeare ("Midsummer Night's 
 Dream"). 
 
 THE best use to put dried or split 
 peas to is to make soup of them. 
 Soak a cupful over night ; put on 
 to boil in three pints of fresh water, add- 
 ing more as it boils away, so as to keep 
 about three pints in the kettle. Stir often 
 to keep from sticking to the sides of 
 the kettle. When thoroughly soft put 
 through a strainer and return to the fire. 
 Stock, milk, or cream may be added to 
 make it the consistency preferred. Add 
 to the strained soup while boiling a ta- 
 223 
 
blespoonful of butter which has been 
 melted and blended with one of flour ; 
 when it has all simmered ten minutes 
 season with salt and pepper and serve. 
 To many tastes this soup is greatly im- 
 proved by adding to the water a ham- 
 bone. 
 
 DECEMBER 2IST 
 
 "Mushrooms, thought I, are better than these 
 tasteless truffles, and so ordered a dish to try. You 
 know what a Provenfal sauce is?" — Thackeray 
 ("Memorials of Gormandising"). 
 
 MOST American cooks do not 
 know what a Provencal sauce is. 
 Wash, peel, stem, and fry half 
 a pound of fresh mushrooms. Remove 
 from the pan. Put two or three raw 
 mushrooms chopped fine, a clove of gar- 
 lic, two chopped shallots, and two table- 
 spoonfuls of oHve-oil in the frying-pan, 
 stir in while cooking a teaspoonful of 
 flour, add half a pint of white wine and 
 as much stock, two sprigs of parsley, 
 one of thyme, half a bay leaf, salt and 
 pepper, simmer about half an hour, 
 strain, and pour over the fried mush- 
 rooms. If garlic is objected to, onion 
 can be substituted, but garlic carefully 
 used has the more delicate flavor of the 
 two, and one that is slowly gaining favor 
 in America. 
 
 224 
 
DECEMBER 220 
 
 " Certainly Savarin could not have lived in a 
 country farm upon endives and mallows." — Bxh-wer 
 ("Parisians")- 
 
 A MODERN confection in high 
 favor among school girls and oth- 
 ers is marshmallow penoche ; to 
 make it boil together two cupfuls of 
 brown and one of white sugar, one cup- 
 ful of milk, and butter the size of an egg ; 
 flavor with vanilla. Stir while cooking, 
 which will take about twenty minutes ; 
 try by putting a little in water and if it 
 balls readily it will be cooked enough, 
 and you must then add a dozen soft 
 marshmallow candies and beat thor- 
 oughly. Just before pouring into but- 
 tered plates, stir in a cupful of walnuts. 
 
 DECEMBER 23D 
 
 "At breakfast time when clippers yearly met, 
 Fill'd full of furmety, where dainty swum 
 The streaking sugar and the spotting plum." 
 — John Clare. 
 
 FURMETY was of old favored in 
 having two days when it was 
 especially appropriate to serve it — 
 " Mothering-day " and Christmas — and 
 for the tray of the invalid unable to eat 
 225 
 
the traditional plum pudding it was a 
 not unacceptable substitute. 
 
 To two cupfuls of milk add four cup- 
 fuls of water and bring to the boiling 
 point ; add a level teaspoonful of salt 
 and half a cupful of " pearl " or whole 
 wheat. Stir constantly until it boils, then 
 place in the upper part of a double boiler, 
 the lower part of which is filled with 
 boiling water, and cook for three hours. 
 Serve with sugar, cinnamon, cream, and 
 stewed prunes. 
 
 DECEMBER 24TH 
 
 "I went and got the best goose I could find (I 
 don't think I ever saw a primer or ate more hearty 
 myself), and had it roasted at three." — Thackeray 
 ("Dogs Have Their Day"). 
 
 A GOOSE should be roasted longer 
 and basted oftener than other 
 poultry. Twenty-five minutes to 
 the pound is none too long. For the 
 stuffing mix bread crumbs and pulverized 
 chestnuts, seasoned with salt and pepper. 
 A green goose is one under four months 
 old, and these are decidedly preferable 
 to the older fowls. Gooseberry sauce is 
 an appropriate accompaniment. Apple 
 sauce is also orthodox. 
 226 
 
DECEMBER 25TH 
 
 " In half a minute Mrs. Cratchit entered — ilushed 
 but smiling proudly — with the pudding, like a 
 speckled cannon-ball, so hard and firm, blazing in 
 half of half-a-quartern of ignited brandy, and be- 
 dight with Christmas holly stuck into the top." — • 
 Charles Dickens ("The Christmas Carol"). 
 
 STONE one pound of raisins and 
 add to them one-half gill of brandy, 
 the grated rind of an orange and a 
 lemon, one ounce each of candied lemon 
 and orange peel and two of citron ; one 
 pound of clean currants, a quarter of a 
 pound of almonds, blanched and pounded 
 to a paste ; a pound of suet, chopped fine 
 and rubbed with four tablespoonfuls of 
 flour ; one teaspoonful of salt, a nutmeg, 
 and one pound of fresh bread crumbs. 
 Mix well and add a gill of sherry. Cover 
 closely and stand in a cool place for a 
 day. Just before boiling add eight eggs, 
 well beaten, and enough cream to mois- 
 ten, not enough to make soggy. Stir 
 hard and pour into buttered moulds 
 which have been dusted with flour ; press 
 pudding well into the mould to within 
 two inches of the top. Put buttered 
 paper on top, cover closely, and steam 
 ten hours. It should be kept at least a 
 month before using and steamed two 
 more hours before serving. Do not open 
 
 227 
 
mould until ready to serve, when brandy 
 should be poured over the pudding and 
 lighted. Brandy sauce or rum sauce 
 should be the accompaniment. 
 
 DECEMBER 26th 
 
 "The poor little partridge was soon a heap of 
 bones — a very little heap." — Thackeray ("Me- 
 morials of Gormandising"). 
 
 CUT the meat from the breast of 
 a partridge, put the bone, together 
 with the wings and legs, into a pan 
 and cover with water. Add one small 
 onion, a stalk of celery, a bit of whole 
 mace, and a little salt and cayenne pepper, 
 and boil until the liquor is reduced to 
 a pint, then strain. Fry the breast meat 
 in hot butter; after the meat is taken 
 out of the frying pan add to the but- 
 ter two tablespoonfuls of flour. Rub 
 smooth ; pour in the broth from the 
 bones, boil until of a creamy consistency, 
 pour over the meat and serve. 
 
 228 
 
DECEMBER 27TH 
 
 "And as for the turkey and celery sauce, you 
 should have seen how our host dispensed it!" — 
 Thackeray ("Memorials of Gormandising"). 
 
 CELERY sauce gives to boiled tur- 
 key a delightful flavor. To pre- 
 pare it heat in a saucepan a table- 
 spoonful of butter, and as it melts slowly 
 add a heaping tablespoonful of flour, 
 stirring constantly. When thoroughly 
 blended, pour in a pint of milk and keep 
 steadily stirring until the sauce is smooth 
 and thick ; season with a saltspoonful of 
 salt and a dash of pepper and the juice 
 of half a lemon ; stir in a cupful of 
 chopped stewed celery, allow it to boil 
 up once, and serve. 
 
 DECEMBER 28th 
 
 " A cup of hot wine with not a drop of allaying 
 Tyber in it." — Shakespeare ("Coriolanus"). 
 
 IN Roman days they may have served 
 their wine hot, without a drop of 
 water, but for a century or more the 
 English rule for "mulled wine" calls for 
 some "allaying" fluid. A large cupful 
 of water should be boiled with a piece 
 or two of stick-cinnamon and some 
 229 
 
grated nutmeg; take out the cinnamon, 
 pour in a pint of port or sherry, add 
 sugar to your taste, heat up once again, 
 and it is ready. 
 
 DECEMBER 29TH 
 
 "Pray does anybody here hate cheese? I woulc 
 be glad of a bit." — Swift. 
 
 A DISH which few men will hate 
 is made by adding to one-quarter 
 of a Camembert cheese a piece 
 of butter the size of a large horse-chest- 
 nut and a dash of paprika. Mix well 
 with a pliable knife on a plate which has 
 been rubbed with a clove of garlic. Re- 
 move the rind from the cheese before 
 mixing with the butter. 
 
 DECEMBER 30TH 
 
 "Immense reduction in eggs — only one shilling 
 each! ! 1" — Charles Reade ("It Is Never Too 
 Late To Mend"). 
 
 AT the price of a shilling apiece 
 one may be sure eggs will be used 
 singly, not in battalions, and the 
 way to make the most of one would per- 
 haps be to convert it into an eggnog. 
 Beat the egg in a glass till very light 
 230 
 
with a tiny pinch of salt ; when light add 
 two teaspoonfuls of sugar and a glass of 
 sherry, grating a little nutmeg on top. 
 A very good temperance eggnog is made 
 by adding the juice of a lemon in place 
 of the sherry. 
 
 DECEMBER 31ST 
 
 " Christmas Day was at his elbow, plying him 
 with wassail -bowl, till he roared." — Charles 
 Lamb. 
 
 THE following recipe for wassail 
 punch is that used in one of the 
 oldest literary clubs of New York, 
 and the punch is served there on every 
 New Year's Eve. Put into two quarts 
 of boiling water a small bag of allspice 
 and leave it for two minutes. Take it 
 out and add to the water two quarts of 
 apple brandy and about a pound of 
 baked sweet apples cut in pieces. Serve 
 the punch very hot, keeping it over a 
 spirit-lamp to prevent its cooling. It 
 may be sweetened to taste by adding 
 more or less syrup made by boiling sugar 
 and water together, as for preserving 
 syrup. 
 
 231 
 
INDEX 
 
 Almonds, salted, i6. 
 Anchovies toast, 66. 
 Apples, baked, 189. 
 
 with maraschino, 219. 
 Apple fritters, 166. 
 Apple popover, ss- 
 Apple puffs, 186. 
 Apples, with walnuts and 
 
 cream, 160. 
 Apricots, frozen, 47. 
 Arrow-root, 60. 
 Asparagus toast, 88. 
 Bacon and greens, 12. 
 Bacon and liver, 13. 
 Bacon and mushrooms, 65. 
 Bacon, broiled, 55. 
 Barley-water, 180. 
 Beans, baked " Isle of Shoals," 
 
 221. 
 Beans, lima or kidney, 122. 
 Beans, puree of, 195. 
 Beans, stringed, 98. 
 Beef conserve, 94. 
 Beef, "dry deviled," 138. 
 Beef, roasted for slicing cold, 
 
 115- 
 Beef steak, with sharp sauce, 
 
 15- 
 Beef-steak pie, 32. 
 Beef steak, rib, with sauce, 
 
 74- 
 Beet-top greens, 103. 
 Biscuit, hard, 109. 
 Blackberry sherbet, 136. 
 Bread, corn, 218. 
 
 home made, 197. 
 Bread, New England brown, 
 
 50. 
 Bread, pulled, 162. 
 Brussels sprouts, 201. 
 Butter, sweet, 65. 
 Cabbage, creamed, 188. 
 Cafe frappe, 220. 
 Cake: angel, 81; cheese, 20; 
 
 cream layer, 75; crullers, 
 
 161; delicate, 113; fruit, i; 
 
 gingerbread, 57; hermits, 
 
 137; jumbles, 117; currant 
 
 jumbles, 46; macaroons. 
 
 189; "no egg," 199; nut, 4; 
 nut wafers, 191; raisin, 159; 
 "rout," 215; seed, 70; spice, 
 125; tea, 84. 
 
 Caledonian tritle, 128. 
 
 Candy: brown sugar fudge, 
 40; marshmallow peno^he, 
 225; marzipan (march- 
 pane), 63 ; walnut cream, 
 185; walnuts, crystallized, 
 208. 
 
 Carrots, browned in butter, 80. 
 
 Cauliflower, scalloped, 25. 
 
 Cecils, 160. 
 
 Celery, au gratin, 178. 
 
 Celery-root, stewed, 48. 
 
 Chard, Swiss, 133. 
 
 Cheese: Camembert, 230; 
 Cheshire and wine, 77; cot- 
 tage, 42; cream, 92; cream 
 with nuts, 85; Spanish, 18; 
 Welsh rabbit, 219; Welsh 
 rabbit, baked, 196. 
 
 Cheese-cake patties, 141. 
 
 Cheese-cakes, old English, 
 146. 
 
 Cherry bounce, 149. 
 
 Cherries: brandied, 120; 
 pickled, 119; sugared, 116. 
 
 Chestnuts, roasted, 218. 
 
 Chicken; deviled, 77; fricas- 
 see, 23; maitre d'hotel, isi; 
 Maryland, 118; pillau, 141; 
 with bread sauce, 45. 
 
 Chops, chafing-dish, 29; Eng- 
 lish mutton, 83. 
 
 Chocolate, 75; blanc-mange, 
 10. 
 
 Claret-cup, 99. 
 
 Cocktail, egg, 154. 
 
 Codfish, salt croquettes, 4. 
 
 Codfish tongues, 192. 
 
 Coffee, old-fashioned, 139; 
 percolated, 102. 
 
 Corn-meal mush, 130. 
 
 Corn pudding, 142. 
 
 Crabs, soft-shelled, 174. 
 
 Crumpets, 175. 
 
 Cucumber picldes, 170. 
 
 233 
 
Cucumbers, stuffed, 156. 
 Curds and whey, 90. 
 Currant and raspberry tarts, 
 
 I2S- 
 
 Custard pudding, 4p. 
 
 Custard with sauce, 132. 
 
 Damson preserves, 150. 
 
 Date pudding, 222. 
 
 Devonshire cream, 215. 
 
 Duck, stewed, 96. 
 
 "Dulcet cream," 46. 
 
 Dumplings, raised, 211. 
 
 Eels, fried, 128. 
 
 Egg cocktail, 154. 
 
 Egg-nog, 230. 
 
 Eggs: baked, 176; boiled, 54; 
 fried in oil, 67; rum ome- 
 lette, 130; sausage omelette, 
 13; stuffed with ham, 172; 
 "sur le plat," 82; with 
 cream, 25; vdth olives, 100. 
 
 Egg wine, 198. 
 
 Fig pudding, 21. 
 
 Fig whip, 184. 
 
 Finnan haddie, 204. 
 
 Fowl, wild, with sauce, 167. 
 
 Frogs' legs, fried, 168; patties, 
 135- 
 
 Fruit, crystallized, 173. 
 
 Fruit-patties, 64. 
 
 Furmety. 225. 
 
 Goose, roast, 226; stuffed with 
 goose, 2H. 
 
 Gooseberry tarts, 124. 
 
 Ginger cream tarts, 53; pre- 
 served, 169. 
 
 Grape juice, 164. 
 
 Grouse, roasted, 223; stewed, 
 182. 
 
 Halibut steak New Orleans 
 style. 38. 
 
 Ham, boiled, 27; deviled, 85. 
 
 Hedgehog trifle, 187. 
 
 Ice-cream, ginger, 109. 
 
 Kidneys, broiled, 165; deviled, 
 59- , , 
 
 Lamb chops, breaded, 135. 
 
 Lamb stew, 121. 
 
 Lampreys, Worcester, 187. 
 
 Lemon jelly, 84. 
 
 Lemon pie, 21. 
 
 Lemon tarts, 78. 
 
 Lemonade, 143. 
 
 Lettuce: baked, 93; steamed, 
 69. 
 
 Liver and bacon, 13. 
 Liver in ramakins, 127. 
 Lobster and almond patties, 
 
 57- 
 Lobster and mushroom pat- 
 ties, I. 
 Lobster, cooked in butter, 86; 
 
 curry, 213. 
 Macaroni, with tomato sauce, 
 
 171. 
 Mackerel, salt, 112; soused, 
 
 162. 
 Maraschino ice, 86. 
 Marrons glaces, 69. 
 Meat pie, old English, 11. 
 Mince meat, 205. 
 Muflins. huckleberry, 123; old 
 
 English, 91; quick, 28; 
 
 raised, 136. 
 Mush, corn-meal, 130. 
 Mushrooms : broiled, 6; stewed 
 
 in wine, 109. 
 Mutton: boiled, 35, 147; ke- 
 
 bobbed, 68; roast haunch of, 
 
 si; stuffed, no. 
 Musk-melon, with ice cream, 
 
 140. 
 Oatmeal caudle, 198. 
 Onions: baked Spanish, 56; 
 
 boiled, 216; pickled, 166. 
 Orange Charlotte, 66. 
 Oranges, crystalUzed, 43. 
 Oyster cocktail, 17. 
 Oysters: Fried, 22; roasted, 
 
 154; scalloped, 44; stufl&ng, 
 
 179. 
 Pancakes, 31; French, 196. 
 Partridge, fried, 228. 
 Peas, stewed with mint, in. 
 Peach marmalade, 163 
 Peaches, pickled, 153. 
 Peppers, stuffed, 33. 
 Perch, 148. 
 Pie, apple, 208. 
 Pigeon pie, 5; roast, 42. 
 Pineapple sherbet, loi. 
 Pistachio ice cream. 28. 
 Pork: fried, 38; vdth apples, 
 
 207; tenderloins, 190. 
 Porridge, plain, 209. 
 Potatoes: baked stuffed, 64: 
 
 baked mashed, 59; fried 
 
 mashed, 34; scalloped, 158; 
 
 soufl36, 16. 
 Prunes, 51. 
 
 234 
 
Pudding: bread and fruit, 
 214; brown bread, 58; jam, 
 145; nesselrode, 18; plum, 
 237; sago-aream, 30. 
 
 Puffs, apricot, 89. 
 
 Puff-paste, 24. 
 
 Punch, fruit, 129. 
 
 Quail, roasted, 214. 
 
 Kabbit: mock, 49- roasted, 
 172; stewed, 220. 
 
 Raspberry brandy, 123; 
 mousse, 119. 
 
 Ratafia cream, 37. 
 
 Redsnapper, boiled, 73. 
 
 Rice, browned, 200. 
 
 Rolls, dinner, 3. 
 
 Rum punch, 14. 
 
 Russian cream, 76. 
 
 Salad: celery 9; chicken, 108; 
 chicken and cheese, 71; 
 chicory and radishes, 147; 
 cucumber, 127; cucumber 
 
 E reserved, 152-, dressing, 
 oiled,!so and 131; dressing, 
 mayonnaise, 82; eggs, 142; 
 lobster, 87; lobster, with 
 plain dressing, 106; mac^- 
 aoine, 139; medley, 217; 
 musk-melon, 158; onion, 
 114; onion flavoring for, 
 177; potato, 202; water- 
 cress, 83; veal, 120. 
 
 Salmon: Loaf, 29; pickled, 
 144; smoked, 222; with hol- 
 landaise sauce, 117. 
 
 Sandwiches: almond and 
 (Team, 68; club, 19; nastur- 
 tium, 178. 
 
 Sardine paste, 37. 
 
 Sauce: Bearnaise, 148; butter, 
 9; butter melted, 126; cel- 
 ery, 229; Chili, 157; cran- 
 berry, 206; currant jelly, 
 193; egg, 175; for roast pig, 
 179; marrow-bone, loo; 
 mint, 72; mustard, 133; 
 mustard No. 2, 26; onion, 
 164; onion white, 114, 201; 
 parsley, 114; proven^al, 
 224; sharp, 183; strawberry, 
 93; tomato, 52. 
 
 Scallops, fried, 180. 
 
 Shad, planked, 61. 
 
 Shad roe, 97. 
 
 Sherbet, tea, 95. 
 
 Shrimps, creamed, 79. 
 
 Snipe: stewed, 194; roasted, 
 203. 
 
 Sole, fried, 7. 
 
 Soup: arrowroot, 95; aspar- 
 agus, 107; au vin, 20; bar- 
 ley, 22", faouille baisse, 60; 
 cabbage, 72; clam chowder, 
 31; clear, 173; consomme, 
 S; crab, 134; flour, 52; 
 lettuce, 155; pea, 223; pep- 
 per-pot, 191; i la reine, 
 40; sorrel, 116; tapioca, 11; 
 vegetable, 212; white bean, 
 184. 
 
 Spinach and bacon, 12. 
 
 Spinach and tongue, 70; 
 creamed, 210. 
 
 Strawberries: a la Savarin, 
 in; au naturel, 87; in 
 wine, 96; preserved, 103. 
 
 Sturgeon, 200. 
 
 Sweetbread fricassee, 98. 
 
 Syllabub, Staffordshire, 39. 
 
 Tartines, Boston, 181. 
 
 Tea, French, 186. 
 
 Terrapin, imitation, 177. 
 
 Toast, brown bread, with 
 cream, 88. 
 
 Tomatoes: Fried, 145; stuffed, 
 168. 
 
 Tongue and spinach, 70. 
 
 Tongue, boiled, 129. 
 
 Tripe, fried, 151. 
 
 Trout: broiled, 122; fried, 
 90; fried in oil, 104. 
 
 Truffles, 44. 
 
 Turbot, 41. 
 
 Turkey, boiled, 206. 
 
 Turkey pie, 188. 
 
 Turkey, truffled, 8. 
 
 Txu-nips: fried, 77; ptareeof, 
 182. 
 
 Tutti-frutti, 106. 
 
 Veal and ham pie, 105; No. 
 2, 144. 
 
 Veal: braised, 62; cutlet, 80, 
 loi; fillet of, 113; pie, 91; 
 roast loin of, 124. 
 
 Venison: pie, 156; ragout, 
 194; steak, 193. 
 
 Walnuts, pickled, 170. 
 
 Washington pie, 36. 
 
 Wassail, 231. 
 
 Wine, mulled, 229. 
 
 235 
 
AkR 6 VU06