TX 115 Pauline's Srau^Is Xl?rou^ tlft Culinary I>c -**w Class _L_XXLSl GoffirightK?. COPYRIGHT DEPOSIT. :S^ ^ r ^^* Lla v\ :• Pauline's Practical Book of the Culinary Art for Clubs, Home or Hotels Omaha, Neb. 1919 hour, serve with pimento sauce. PIMENTO SAUCE One cup milk, dash pepper, \ x /i teaspoons cornstarch, 1 salt- spoon salt, 2 tablespoons butter, cook until thick, when done add juice and 3 pimentos chopped fine. COTTAGE CHEESE PIE (STELLA THOMPSON) Two tablespoons each butter and cornstarch, 34 teaspoon salt, Yi cup milk, 2 /i cup honey, 1 cup cottage cheese, grated rind of lemon or orange, 3 eggs, leaving (one white) for merringue, place in pie tin on raw crust, bake until set. Eggs and Omelettes EGGS AND BACON Fry slices of bacon, when done remove from pan, keep hot, add to fat in pan the eggs carefully broken one at a time, sprinkle with salt and pepper, turn if desired, trim ragged edges, arrange in center of platter with bacon around the eggs. 43 SHIRRED EGGS Brush egg shirrers or ramekins with butter, break an egg in each, sprinkle with salt and pepper, bake till the whites are firm. SCRAMBLED EGGS Allow 1 tablespoon milk, pinch of salt, a dash of pepper to each egg, whip all up together, pour in frying pan with y 2 teaspoon butter to each egg, stir and cook until creamy. DEVILED EGGS Boil eggs hard, remove shells while warm, cut in half lengthwise, take out yolks, mash yolks well, add butter, a little mustard, rub into smooth paste, add grated ham, a little salt, a dash of white pepper, mixing all well, fill whites of eggs with mixture, serve on a bed of water cress or lettuce leaves. EGG SALAD (PAULINE) Boil eggs hard, remove shell, cut in lengthwise halves, place on a platter of lettuce, pour over French dressing PLAIN OMELETTE Beat yolks and whites of 4 eggs separate, add to yolks 1 table- spoon milk for each egg, Y2 teaspoon flour, salt, pepper and lastly the beaten whites, pour in frying pan where a tablespoon butter has melted, cook slowly to prevent burning for 15 minutes, raise up occasionally from center, when set, remove to platter after it has been folded in pan, serve at once. SPANISH OMELETTE (rorer) One onion, x / 2 saltspoon salt, 6 tablespoons water, J4 pound of bacon, put bacon thin slices into frying pan, add Y2 cup water, cook until water evaporates, then fry the bacon carefully, remove the bacon, add onion chopped fine, cook on back of stove for 15 minutes, break eggs in bowl, beat until mixed, add water, salt and pepper, draw the pan with the onions over the fire, when hot turn in egg, shake and lift, drawing the soft part underneath until the omelette is set, fold once, turn into the center of a heated platter .and serve immediately. 44 Fruits and How to Serve Oranges for breakfast can be served whole on plate with spoon, peeled, divided in quarters, halfway down, points curled back, can be sliced and easy to peel or cut in pieces or sections, or juice extracted, served in a glass. It is better when eaten without sugar. Strawberries, if large, can be served without removing hulls, dipped in powdered sugar and served on plate. Or they are rinsed in collander, hulled and placed in dish; serve with powdered sugar and cream. Raspberries and blackberries can be served the same way. Cherries rinsed, serve whole with stems or remove pits. Pre' pare a sugar syrup pouring over, pack in ice and salt until thoroughly chilled. Serve as first course or as a salad serve in sherbet glasses. Peaches are served whole, with outside well rubbed or slice and serve with sugar and cream or slice, sprinkle with sugar. Chill and serve. Grape fruit is cut in halves, loosen pulp from sides and separate sections and with a spoon eat pulp and juice for breakfast. Grape fruit with a maraschino cherry in each half and a little sherry wine poured over, then set away to get cold, is served as a first course at dinner or luncheon. Or y% teaspoon currant jelly to each half is another nice way for either breakfast or luncheon. CANTALOUPE Keep on ice until needed, cut in halves, remove seeds, fill with chopped ice and serve. Can use in place of dish for serving ice cream or salad. Garnish with grape leaves. WATERMELON Chilled and cut in sections, or remove red center, seeds, break up in small pieces, heap up in glass dish, with shaved ice. Dish up and serve with powdered sugar in sherbet glasses. Apples baked or fried are good for breakfast. Small fruits dipped in slightly beaten white of egg and rolled in sugar and dried are fine. Compotes or fresh fruit stewed in syrup are good and very wholesome for children. Also good served with cake as dessert. 45 Canning, Preserving Fruit and Jelly Making The success of canning and preserving depends upon the des- truction of all germs by well heating fruit, then sealing tight while still hot. Always allow from 34 to 3^ pound of sugar to every pound of fruit such as peaches, apples, pears, etc. For berries allow 1 pound of sugar to every 4 pounds of fruit. Put sugar and fruit on stove to- gether and when it comes to the boiling point put in cans and cover tight. Cherries, after having removed stems and pits, can be canned in the same way. Pineapple can be peeled or shredded with fork. Use about 34 of sugar to %-pound of pineapple. Make a syrup by putting just enough water on to cover it. Put in pine- apple and let it boil for 5 or 6 minutes, then fill cans % full of fruit the remainder with syrup and seal at once. Rhubarb, especially good for pies, can be canned without sugar. Peel, cut in small pieces, place in cans, put cans in a kettle of cold water, let come to a boil for 1 hour, remove, turn upside-down to cool then when cold put away in a cool place. Quinces are peeled, cored, and cut into sections, cooked in water before canning owing to their being so tough. Use Yl pound sugar to Yi pound quinces and also add one quince to every 4 sweet apples. Use water in which the quinces were boiled to make syrup, then put in cooked quinces and raw sweet apples and let boil until tender and transparent. Use skins and cores of both quinces and apples for quince jelly. In canning tomatoes be careful to have heat strike them through or they will not keep. In canning peas, corn and beans put in cans with a little salt and enough water to cover, put in a kettle of cold water and let come to boil for 3 hours. Preserves are made with whole small fruits or any fruit cut up, also jams. Use about % pound of sugar to every pound of syrup. Make syrup first, put enough fruit in to cover top of syrup, heat through, remove to large bowl with a skimmer, draining all syrup then adding more fruit and soon until all has been cooked. Now take syrup boil down 15 minutes, add all the fruit, heat, fill jars with fruit and syrup and cover. Jams need not be in air-tight cans but can be covered with paraffin. In making jellies use three cornered bags with strings to tie- in proportion use cup for cup or pound for pound as one cup of sugar to one pound of fruit. Cook fruits first with as little water as possible, mash, strain and then measure juice and sugar, boil gently for 5 minutes, strain into glasses. 46 CURRANT JELLY (MRS. A. W. MEYER) Add 1 cup of water to 4 quarts of currants, after having washed, heated and mashed, stir with wooden spoon until soft, strain through bag, place on stove, let boil 20 minutes, then add same amount of sugar as juice, stir, let simmer 5 minutes, strain into glasses. After a day or two's standing melt paraffin, putting a tablespoon over each glass. By putting together apple, cranberry and rhubarb will make a fine jelly. Crabapple with raspberry or blackberry is fine. Green grapes make fine jelly. Fish, Oysters, Etc. Fish, an excellent brain food, should not be used unless perfectly fresh, cleaned and thoroughly cooked. It should be cleansed as soon as it comes from the market, then put on ice until ready for use. Never soak as it rains flavor unless frozen, when it should be put into ice cold water to thaw or if a salted fish, should be soaked over night. BAKED FISH Secure a nice trout or any white fish, clean and rub a little salt within and without, also pepper, make a dressing of a cupful of white bread crumbs, chopped parsley, a little butter and paprika, put inside of fish, sew up or fasten together with toothpicks, grease baking pan, lay in, rub fish with a little melted butter, put in oven, bake for 30 minutes or 45 minutes basting often with a little water and melted butter and two drops of onion juice, remove, serve on hot platter with lemon sauce. PLANKED FISH Use shad. Grease boiler, put on fish, with skin down, brush over, put hear gas to sear, reduce heat or flame, baste often, let cook until done, season with salt and pepper, remove to hot platter, serve with Maitre d' hotel saiice, garnish with parsley. This fish is planked under gas. 47 BROILED FISH Grease double broiler, brush fish with melted butter, hold over hot coals, and when seared on one side turn over, continue until fish is white and done — about 8 minutes. Slip off on hot platter, pour melted butter over, sprinkle with salt and pepper, garnish with lemon and parsley, serve with potato, macaroni, cheese and Betsy Ross bread and sliced cucumbers. BOILED FISH Tie fish in cheese cloth, put in boiling water in which is a little salt and a teaspoon of vinegar, cook for 40 minutes if weighing about 5 to 7 pounds, serve with Hollandaise sauce and mashed potatoes. SMALL FISH Smelts should be drawn, wiped, dipped in milk and flour, fried in deep fat; used as an entree or garnish. FRIED FISH Salmon, halibut or red snapper can be sliced, salted, peppered, dipped in corn meal or few Betsy Ross bread crumbs, moisten with milk a few spoons of cream, mix well, put into shell, strew Betsy Ross bread crumbs over top and also melted butter over, put in oven, let remain just long enough to get hot through and to be a nice golden brown color. Serve very hot, garnish with parsley. CREAMED CLAMS Heat clams in their own liquor, chop fine and to 1 cup of clams, add 1 cup of white sauce. Clams can be served same as oysters, raw or on the half shell. CLAM FRITTERS Make a stiff fritter batter, chop and add clams, drop from a spoon into hot fat, drain and serve while hot. CREAMED SHRIMPS IN PEPPERS Soak 6 peppers 1 hour in cold water after removing seed, take 1 pint of shrimps, 3 tablespoons butter, 1 teaspoon salt, 1 table- spoon lemon juice, ^ cup of cream or milk, ^ cup Betsy Ross bread crumbs, two eggs (yolks), pinch of cayenne pepper, cut shrimps up in little cubes, cook 3 minutes in 2 tablespoons butter, salt, cayenne, and lemon juice, add cream or milk and remaining butter, remove from fire, add the well beaten eggs, drain peppers, fill with the boiled potatoes (jackets on). 48 FINNAN HADDIE BROILED Skin, brush the fish slightly with oil and broil over a slow fire or under a low blaze on a gas stove. CREAMED FINNAN HADDIE Cut haddie in pieces, remove skin, parboil 15 minutes, drain, melt 1 tablespoon butter in a sauce pan, add 1 cup of cream, a bay leaf, herbs and mignonette pepper, simmer for a few minutes, strain sauce, add 1 tablespoon chopped parsley and 1 teaspoon of shredded chives, put haddies in a greased baking dish, cover with the sauce, sprinkle with bread crumbs and bits of butter, bake until a delicate brown. BROILED SARDINES Carefully drain sardines, put them in a fine wire broiler, broil over a clear coal fire or under a slow blaze of gas burner. Do not turn as a steak, but brown on one side then turn and brown on the other. Serve on a platter garnished with lemon and parsley. FISH PUDDING WITH PARISIENNE POTATOES FISH PUDDING Use \y DOX gelatine with ]/> cup of cold water, add to syrup, strain, flavor with a few drops of orange and lemon juice and a few drops of violet extract, pour in mold and set away to harden. COFFEE JELLY One box gelatine, l /2 cup cold water, % CU P sugar, 1 cup water, 13^ cups coffee, 1 teaspoon vanilla. Soak gelatine in ^2 CU P c °ld water, put sugar and 1 cup water over fire, stir until it boils and sugar is entirely melted, pour over gelatine, stir until it is all dis- solved, add 13^ cups of strong, clear coffee and strain, stir in 1 teaspoon vanilla, pour into a wetted mold, serve with cream. 64 STRAWBERRY MOLD One dozen lady fingers, 1 cup milk, 4 eggs (yolks), 34 DOX gelatine, 1 teaspoon vanilla, J4 cup cream, 34 cup cold water, 3 tablespoons sugar, 2 boxes strawberries. Line a melon mold with lady fingers, beat yolks of 4 eggs with 3 tablespoons of sugar, add 1 cup milk, put on stove in double boiler, let cook until thickens, remove, add gelatine which has been soaked in 34 cup cold water, stir until gelatine is dissolved, strain and cool, then add 34 cup cream and 1 teaspoon vanilla, cover the bottom with strawberries, pour carefully over them a few spoonfuls of the custard, when this is stiffened fill the mold with berries and pour over them the re- mainder of the custard, set in a cool place to stiffen. Ices, Punches and Ice Creams ROMAN PUNCH Peel the rind thinly from 1 orange and 3 lemons and put|in a pan with 1}4 pounds of sugar and 1 pint of water, heat slowly, boil 5 minutes, cool, add 1 pint cold water and the strained juice of the orange and lemons, then freeze, when very hard work in gradually 3^2 pint Jamaica rum, 4 tablespoons maraschino, and 1 teaspoon vanilla, pack and stand away for at least 2 hours, serve in glasses. ITALIAN PUNCH * Put on stove in a sauce pan 1 cup of water and 2 cups sugar, stirring until sugar is dissolved, cool, add 3^2 cup of lemon juice, 1 cup orange juice and 1 quart of peach pulp, prepared by rubbing canned peaches through a fine sieve and adding sufficient of syrup in can to thin, freeze, serve in glasses. FRUIT PUNCH NO. 1 Dissolve 1 pound sugar in 3 pounds of hot water, stirring until it becomes a clear syrup, when cold add 1 cup orange juice, 1 cup lemon juice and 1^ cups of any red syrup, namely from preserved strawberries, cherries or raspberries, ice and drop into the punch bowl 34 cupful of fresh or preserved pineapple cut in dice and 3^ cupful of the preserved fruits. FRUIT PUNCH NO. 2 Put 1 cup of water and \ x /i cups sugar over fire and stir until dissolved, cook and add 3^2 cup of lemon juice, 1 cup orange juice, Yi cup pineapple syrup (from the preserved fruit), x /i cup of apricot syrup and 1 teaspoon orange-flower water. 65 GRAPE FRUIT PUNCH Put 1 cup water and 1 cup sugar over fire and stir until a syrup, when cool add 1 pint of grape fruit juice and juice of 1 lemon, put in freezer, when nearly frozen add an icing made of 1 cup sugar, 4 tablespoons of water and whites of 2 eggs (taking care to beat icing until cold). It will be smooth when done. Serve in glasses. REISLING PUNCH One quart bottle Reisling, add 2 tablespoons powdered sugar, 3^2 lemon sliced fine, 2 oranges sliced fine, add a few slices of pine- apple, put in punch bowl with a piece of ice. CLARET PUNCH (FOR ONE GLASS) One and one-half tablespoons powdered sugar, 2 thin slices of lemon, 3 thin slices of orange, fill glass with shaved ice, pour in claret until glass is full, shake well and serve with straws. CHAMPAGNE PUNCH Put in punch bowl 1 pint of champagne, 2 ounces sugar, % of an orange sliced thin, juice of % of a lemon, 2 slices pineapple, % glass raspberry syrup, a small piece of ice, serve in champagne goblets. GIN PUNCH (FOR ONE GLASS) One and one-half tablespoons sugar, 1 pony mineral water to dissolve sugar, 1 tablespoon raspberry syrup, juice of }/i lemon, 1 slice of orange, 1 slice of pineapple, \ x /i glasses gin, fill glass (bar) with fine ice, serve with straws. CURRANT ICE Boil 1 quart water and 1 pound sugar until reduced to a pint, skim, take off fire, cool, add 1 pint currant juice, when partly frozen stir in the whites of 4 eggs, then freeze again. LEMON SHERBET Soak 1 teaspoon gelatine in 34 cup cold water, dissolve with 34 cup boiling water, add juice of 6 lemons, 1 pint sugar and T^Yl cups water, strain and freeze. ORANGE WATER ICE Rub sugar on the peel of two oranges and 1 lemon, squeeze and strain the juice of the lemon and 6 oranges, dissolve the flavored sugar, with a little hot water and mix with Y /i P mt of syrup; if too sweet add a little more water, strain and freeze as lemon water ice. 66 LEMON WATER ICE One-half box gelatine, dissolved in 1 pint cold water, juice of 8 lemons, mix with 1% pounds white sugar, then pour 1 quart hot water on the sugar and lemons, pour \Yi pints boiling water over the gelatine, when quite dissolved add to the rest of ingredients, strain, set away to cool, when cold whip 15 minutes and freeze. NEAPOLITAN ICE CREAM Scald 1 pint milk in a double boiler, beat together until very light the yolks of 10 eggs and 3^2 pound of sugar, stir into the hot milk, return to the double boiler and stir until mixture is thick enough to mask the spoon, remove from fire, add 1 pint of cream, when cold add 1 tablespoon vanilla and freeze. PISTACHIO ICE CREAM Cover with boiling water 2 ounces of pistachio nuts, let stand a few minutes, drain, cover with cold water, remove skins, rub dry in a towel, chop very fine and pound to a paste, scald 1 pint of milk in double boiler, beat together yolks of 5 eggs and 1 cup sugar, stir into scalded milk, let cook until thick like custard, remove from fire, strain, add 1 pint cream, when cold add nuts and 1 table- spoon pistachio flavoring or 1 tablespoon orange flower water, and a few drops extract bitter almond ; can use a few drops of green coloring; freeze. SYLLABUB NO. 1 Add y% cup powdered sugar to 1 pint thick cream, whip dry and stiff, beat whites of two eggs to a stiff froth, with Yi cup sugar, mix whipped cream and eggs together, flavor with x /i teaspoon vanilla and 34 CU P white wine, serve immediately in glasses. SYLLABUB NO. 2 (ENGLISH) Cut the thin yellow rind from a lemon, soak in a pint of sherry or madeira all night, in the morning add 3 tablespoons brandy, 3 cups rich thick cream beaten to a froth, with the white of one egg, and juice of 1 lemon, sweeten to taste, beat the mixture to a stiff froth, as it rises place it in glasses, pile as high as possible, set in a cool place until wanted. GRAPE ICE Make a syrup with 1^ pounds of sugar and 1 pint of water, bring to the boiling point, pour it while hot over 4 pounds ripe grapes which have been mashed to a pulp, let stand covered for 1 hour, then rub through a sieve, add juice of 1 lemon, freeze, when partly frozen add the whites of two eggs beaten to a meringue, with 2 tablespoons powdered sugar, mix in well, finish freezing, then pack and set away for at least 2 hours. 67 PHILADELPHIA ICE CREAM Two quarts cream, 1 pint milk, 2 cups sugar, 2 tablespoons vanilla extract, scald cream, melt sugar in it, add milk and flavoring, freeze. ALASKA BAKE OR BAKED ICE CREAM Use a flat round sponge cake for base, a circular mold of very hard frozen ice cream, place on base a meringue of 3 whites of eggs beaten very dry, flavored and sweetened, place over base with ice cream, set under a strong flame in gas oven for two minutes to brown. PLAIN ICE CREAM One pint milk, 1 cup sugar, 1 tablespoon cornstarch, flour, or gelatine (soaked), 1 saltspoon salt, 1 pint or 1 quart cream with Y2 cup sugar, 1 tablespoon flavoring, scald milk, add sugar, flour wet in a little cold milk (or gelatine) and salt, then add beaten eggs, beat all together, turn milk over, place in double boiler, stir until smooth, when cool add cream with flavoring and sugar to make quite sweet. Can add 1 pint macaroons dried and pounded or 6 bananas mashed with a little lemon or peaches or pulps of baked apples mashed. Strong coffee or melted chocolate will improve this cream and can have many varieties. TUTTI FRUITTI Can use either Philadelphia ice cream or plain ice cream recipes, adding 2 tablespoons madeira wine or maraschino. When partly frozen add 1 pound of candied fruit or strained preserves. JUNKET ICE CREAM Dissolve 1 junket in 2 tablespoons cold water, heat 1 quart milk, add 1 cup sugar, 1 cup maple syrup or \ x /i teaspoons mapleine, pinch salt, 1 tablespoon vanilla. \ x /i cups cream, add junket, let stand until set, put in freezer, freeze as ice cream. MAPLE MOUSSE Two cups sugar wet with 8 tablespoons milk, add beaten whites of 6 eggs, 1 quart whipping cream, pack in ice and salt 3 hours, marshmallow pudding, 1 tablespoon gelatine, dissolved in a little hot water, when cool, add beaten whites of 4 eggs, with 1 cup sugar, little vanilla, beat until thick, then add 34 can chopped pineapple, 1 pound candied cherries, x /i CU P chopped and blanched almonds, and 1 dozen chopped marshmallows, set away to harden, serve with whipped cream. 68 PRUNE SHERBET Prune souffle need not be baked but can be served in sherbet glasses as a prune sherbet. PINEAPPLE SNOW One cup pineapple cut in bits, 1 cup juice, % cup sugar, x /i pint whipped cream, 1 tablespoon gelatine, dissolved in cold water, cook all (except cream) 2 minutes on stove, let cool, when thick add cream, turn in mold, serve. Delicious. Salads and Salad Dressings "Fate can not harm me — I have dined today." Among the luxuries of our bill of fares, there is not one that is more appreciated by everyone than a well made salad. There is no department of cooking that demands clearer judgment in making and serving than this same salad. All salads should be served cold but long standing injures them. From experience I use seven different salad dressings and find them very valuable when used in their order given. MAYONNAISE Four eggs, 1 pint oil, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 teaspoon salt, Y2 teaspoon mustard, Yi teaspoon paprika, speck cayenne. Use yolk of 1 hard boiled egg, press through a fine sieve, add mustard, mix well, then add yolks of 2 raw eggs, add oil in small quantity, stir or beat with egg beater, then add the other yolk, then rest of oil, beating or stirring all the while, then add vinegar, salt, lemon juice, paprika and cayenne, beat until stiff, can be made in 10 minutes, set away on ice; can use a little whip cream to make it light. FRENCH DRESSING One-half cup oil, 3 tablespoons vinegar, 1 teaspoon salt, 1 teaspoon pepper, drop tabasco sauce, few drops Worcestershire, pinch of mustard, place salt, mustard, pepper, tabasco, in bowl, rub well together, add oil, rub until salt is dissolved, add vinegar, then Worcestershire, put away to keep cool. COMBINATION SALAD Lettuce and radishes, onion, celery, cucumber, all cut in small pieces, served on lettuce leaf with French dressing. 69 COOKED SALAD DRESSING Two eggs (yolks), 1 pint vinegar, Yi teaspoon mustard, 2 table- spoons sugar, 1 heaping teaspoon flour, x /± cup butter. Place in saucepan vinegar and butter over fire until near boiling, then add to it the yolks, flour, sugar and mustard all beaten to a paste, let come to boil for 2 minutes, remove, set away to cool, when cold thin out with a little cream or milk, add 1 saltspoon salt, pinch of pepper. CREAM SALAD DRESSING One tablespoon butter, 1 cup milk, 2 tablespoons flour, 4 table- spoons vinegar, Y 2 cup cream, 4 tablespoons of lemon juice, melt butter, add flour, cook together, add milk and stir until thickened, add gradually the vinegar or lemon juice, when cold stir in the cream. FRENCH DRESSING (WITH LEMON) Four tablespoons oil, 1 saltspoon mustard, Y teaspoon paprika, 1 teaspoon salt, pinch cayenne, 2 tablespoons lemon juice, rub mustard, salt, paprika, cayenne and oil together until smooth or until salt is dissolved, then add lemon juice. Meat salads are used for luncheons or where the menu is light; vegetables or fruit for dinner. VEGETABLE SALADS Potato, asparagus, celery, string beans, cauliflower, cooked navy beans, cabbage and beets, served on lettuce leaf with cooked salad dressing. FRUIT SALADS Oranges, bananas, grape fruit, pineapple, cherries, grapes or cantaloupe, served with French dressing or use sweet sauce. SWEET SAUCE FOR FRUIT SALAD One-half cup sugar, J4 cup fruit juice or water, 1 tablespoon lemon juice, cook until threads, add 2 tablespoons sherry wine. FRUIT SALAD One-half can shredded pineapple, 2 oranges, 2 bananas, 1 cup cherries, Y cup grapes, use Y2 pint sweet sauce over salad, serve very cold in sherbet cups. CANTALOUPE SALAD Cut small cantaloupes in halves, remove seeds, cut the can- taloupe carefully from the rind into cubes, place on ice, with salad dressing, serve in cantaloupe rinds. 70 GRAPE FRUIT SALAD Cut fruit in halves, remove pulp in large bits with a teaspoon, take out fibres, cut edges in scallops or points with scissors and re- fill with fruit piling in lightly, pour over French dressing. Cheese straws and olives may be passed with this salad. PEPPER AND GRAPE FRUIT SALAD Cut slices from the stem ends of 3 green and 3 red peppers, use the pulp of 2 grape fruits, 12 English walnuts, x /i cup chopped celery hearts, remove seeds from peppers, refill with grape fruit, walnuts and celery, serve on lettuce leaf with dressing No. 1. THOUSAND ISLAND DRESSING To 1 pint of mayonnaise dressing add Yl bottle (15 cents) chilli sauce, 1 bunch chives chopped fine, 2 chopped pimentoes, 3 hard boiled eggs, x /i green pepper, salt and paprika to taste, mix well. Should make 1 quart. Set away on ice to get cold. ROQUEFORTE CHEESE DRESSING Press 34 pound Roqueforte cheese to a smooth paste then add French dressing made with vinegar omitting mustard. PERFECTION SALAD Heat \ x /i tablespoons gelatine in 3^2 CU P vinegar with 1 cup water, set away to harden, when it begins to thicken, add Yi CU P each of shredded celery and cabbage, Y2 cup chopped pimentoes or olives, (can use peas, or carrots.) Set away in molds. Serve with cooked dressing. BEET SALAD Dissolve 2 tablespoons gelatine in 34 CU P c °ld water, then add % cup boiling water, 34 cup vinegar, Y2 teaspoon salt, 1 tablespoon sugar, 34 teaspoon paprika, dash cayenne, add 2 cups cooked diced beets, set away in molds, serve on lettuce leaves with mayon- naise. ARTICHOKE SALAD Cut off ends of artichoke, wash and boil for 1 hour in salt water, remove, let get cold, serve as a salad with hot melted butter. RIPE TOMATO SALAD Use medium size tomatoes, peel, remove centers, chop centers, mix with either chopped cucumber or cabbage, and onion, refill; serve on lettuce, with mayonnaise No. 1 71 TOMATO JELLY SALAD One and one-half cups tomato pulp, 1 bay leaf, 4 cloves, 1 blade mace, Yi teaspoon salt, Y teaspoon paprika, 10 drops onion juice, simmer 15 minutes, add Yi DOX gelatine which has been soaked in Y cup cold water, stir until dissolved, add 2 tablespoons vinegar, pour into a wetted mold, when firm serve on a platter of lettuce leaves, garnish with mayonnaise No 1. Cauliflower and asparagus can be served as a salad with sauce hollandaise. CUCUMBER JELLY SALAD Four large cucumbers grated, 1 tablespoon gelatine, Y CU P water, 4 tablespoons vinegar, Yi teaspoon salt, Yi teaspoon whole white pepper, 1 teaspoon onion juice, place all ingredients into a saucepan, let come to a boil, remove from fire, strain, add a few drops of green coloring, pour into a wetted mold, set away for a few hours, then turn carefully out of mold and cover with French dressing. Serve with fish. CUCUMBER SALAD Pare 2 medium sized cucumbers, slice very thin, slice 1 onion, soak together in cold salt water and a pinch of soda until ready to serve. Serve either with salt, pepper and vinegar or French dressing No. 2. POTATO SALAD Boil 3 large potatoes, when done and cool cut in dice shape or cubes, add Yi onion chopped, few capers, celery, 1 tablespoon chop- ped parsley, a pinch cayenne, Yl teaspoon salt, mix it all together with dressing No. 3, line a salad bowl with lettuce which has been previously rubbed with garlic, pour in mixture, serve with cold beaten biscuit. CABBAGE SALAD OR COLD SLAW Two cups finely chopped cabbage, Y onion chopped fine, can use plain vinegar, salt and pepper or mix it with dressing No. 3 or dressing No. 2. CABBAGE SALAD NO. 2 (MRS. T. W. WILLIAMSON) Three cups shredded cabbage, pour over \Yi tablespoons vine- gar, 1 teaspoon sugar, Yl teaspoon salt, set away on ice until ready to serve, then drain off vinegar, add 1 cup of whipped cream; serve at once on lettuce leaf. CHICKEN SALAD Cut cold boiled chicken in dice, cut celery in dice using white meat of chicken only, serve with cream dressing No. 4, garnish with hard boiled eggs, pickle, capers, celery tips, lettuce or olives. 72 LOBSTER SALAD Cut lobster in 1-inch pieces, mix together with Y as much lettuce as lobster, add juice of Yl lemon, stand on ice until ready, then add cream dressing No. 4, serve with Saratoga wafers on lettuce leaves. Shrimp and crab salads the same way. FISH SALAD All kinds of cold cooked fish can be used for salads. Using Yl cucumber as a boat after having been split and seeds removed, served with either French or mayonnaise dressing. MEAT SALADS Any kind of tender meat may be used, 1 pint cold meat cut in small thin pieces and to dressing No. 2 add 1 teaspoon onion juice and 1 tablespoon chopped parsley. Place in bowl a layer of meat and a layer of dressing and so on until all is used. Let stand on ice for 2 hours, garnish the dish with water cress or parsley. WALDORF SALAD One cup apples, pouring lemon juice over to prevent darkening, 1 cup celery, Yl cup chopped nuts, serve on lettuce leaf with either dressing No. 4 or No. 1. OKRA SALAD Boil 1 pound of Okra pods, when cold cut them into thin slices, mix with a handful of grated horseradish, rub salad bowl with a cut clove or garlic, put in a bed of lettuce leaves upon this, place the okra slices, season with salt and pepper, pour over dressing No. 2; garnish with radish roses. PIQUANT JELLY Into a double boiler place 2 glasses of tart jelly (currant pre- ferrably), as it is melting whip into it 3 tablespoons of mustard, six drops of tabasco, 2 teaspoons gelatine which has been softened in a trifle of cold water and melted over steam, when all ingredients are perfectly blended into a paste turn into dainty little individual molds, set away to cool, served with baked shad. ASPIC JELLY Soak Yl box gelatine Yl hour in 1 cup cold water, add to this 1 pint of chicken or any good liquor, 1 slice onion, 1 bay leaf, 2 cloves, a sprig parsley, Yl teaspoon salt, pinch cayenne, after having all been cooked 15 minutes strain through flannel cloth. Can be used as a salad on lettuce or as a garnish for cold meats. OYSTER SALAD Scald oysters until plumped, cut into pieces, mix with sauce tartar, serve on lettuce with celery, sweetbread and celery with French No. 2 or mayonnaise No. 1. 73 PIMENTO SALAD (S. THOMPSON) One tablespoon gelatine dissolved in cold water, then 2 table- spoons hot water, let cool, then add 1 cup chopped pimento, 13^2 cups grated American cheese, pinch mustard and salt, then 1 cup whipped cream, mold, set away on ice, serve on lettuce leaf with mayonnaise. Sauces and Gravies SAUCE TARTAR Use mayonnaise dressing, add to this a few chopped pickles, 1 tablespoon capers and 1 tablespoon finely chopped celery, 1 tablespoon of olives. Can be used with fried fish, cold meats and for oyster salad or chicken croquettes. WALNUT CATSUP Select fine, firm walnuts (about four pounds), soak them in vinegar enough to cover after having pounded them to a pulp, add to this after two hours 2 tablespoons salt, 1 teaspoon horse- radish, 1 cup mustard seed and garlic, 2 ounces allspice, 2 ounces cloves, 2 ounces nutmeg, 1 ounce black pepper and 2 ounces celery seed, boil all for 1 hour, then strain through a hair seive and bottle, sealing the covers. Walnut catsup to be served with venison. MINT SAUCE Chop fine 1 bunch fresh mint, mix with \ l /2 tablespoons sugar, pinch of salt and pepper, rub well together, add Yi cup vinegar, let stand for 1 hour, serve with spring lamb. CAPER SAUCE Use 1 teacup liquor from the boiled mutton, 1 tablespoon capers, pinch salt, dash cayenne pepper, 1 teaspoon flour, 1 tablespoon butter, mix all together, let come to boil 5 minutes, serve with boiled mutton. CELERY SAUCE One teacup chopped celery, put on to cook in enough water to cover for 15 minutes, add 1 3^2 tablespoons butter, 1 teaspoon flour, Yi teaspoon salt, 34 teaspoon paprika, 34 cup cream, serve with quail or any small bird. CREAM SAUCE One tablespoon flour, 1 cup milk, Yi cup cream, 3^2 CU P butter, cook all together until thick in a double boiler, when done add x /i teaspoon salt, 34 spoon white pepper, to serve with sweetbreads, oyster patties, peas or cauliflower. 74 MAITRE D' HOTEL SAUCE Butter size of an egg, juice of Y lemon, 2 teaspoons chopped parsley, Y teaspoon pepper, Yi teaspoon salt. Spread over any broiled meat, fish or oyster when hot, then place dish in oven a few moments to allow butter to penetrate meat. TOMATO SAUCE Two teacups tomato pulp, 2 cloves, sprig parsley, Yi teaspoon pepper, saltspoon salt, cook Yi hour, press all through a sieve, rub Y cup butter, and 1 teaspoon flour together, add tomato pulp, let cook 5 minutes stirring all the time, when done add 3 or 4 drops onion juice. Serve with veal cutlets or chops. SAUCE HOLLANDAISE Beat Yi CU P butter to a cream, add yolks of 3 eggs, juice of Y lemon, 4 drops onion juice, 6 peppercorns, 1 bay leaf, put all in a double boiler, stirring continually for a few moments, then add a little stock, with a Y teaspoon nutmeg, Y teaspoon salt, continue stirring about 5 minutes longer, until thick as custard, strain through a sieve, then add 1 teaspoon butter, serve with boiled fish, asparagus, or cauliflower. MUSHROOM SAUCE One-half pint mushrooms placed in Yl P mt of rich gravy, simmer until quite tender, drain, keep mushrooms hot, melt 1 tablespoon butter in a saucepan, add 1 tablespoon flour, stir until brown, add gravy, stirring until it boils, then add mushrooms, serve with cutlets. SAUCE BERNAISE Yolks of 4 eggs, 4 tablespoons stock, 4 tablespoons olive oil, 1 bay leaf, Yi teaspoon salt, 1 saltspoon pepper, 2 tablespoons vinegar, 1 tablespoon chopped onion, put onion and bay leaf in vinegar to boil for 10 minutes, cool, add eggs well beaten, oil, stock and pepper, stand in bowl over hot water, stirring constantly until thickened but do not let curdle, cool and strain through sieve, add salt, stand aside to cool. Serve with cold or hot meat, fish broiled or fillets of beef. FISH BALL SAUCE Mix together 1 tablespoon dry mustard, 1 teaspoon salt, \Y teaspoons sugar, 1 teaspoon flour, 1 teaspoon butter and 4 tea- spoons vinegar in a sauce pan, add Yl CU P boiling water, stir over fire until it thickens; must be smooth; serve cold with fishballs. 75 BROWN ONION SAUCE Slice and fry 6 large onions in 2 tablespoons butter, stir often, do not burn, but a nice brown, add Yi pint of some good gravy, let simmer a few moments, add 34 teaspoon pepper, Yi teaspoon salt, strain through a sieve, keep hot; serve with roast duck. APPLE SAUCE Core and pare 6 large tart apples, quarter, put on in a saucepan, with 1 pint water, x /i cup sugar, add juice of x /i lemon; when done serve with roast pork. CRANBERRY SAUCE Pick, wash and put on to cook 1 quart of cranberries, (do not cover), when done strain through sieve, add enough sugar to make a stiff jelly, pour in mold, serve cold with either roast turkey or roast chicken. MELTED BUTTER SAUCE Melt Y salt and a little cream or milk. 91 NAVY BEANS Boil until tender in clear hot water, add seasoning, salt, pepper or piece salt pork, then either bake or serve plain. NAVY BEANS TO BAKE Place in baking dish with a piece of salt pork, after having been previously boiled, add 1 tablespoon molasses, 34 spoon mustard, 1 teaspoon sugar, salt, pepper, bake from 1 to 2% hours in a slow oven keeping enough water over to prevent burning. EGG PLANT Peel and cut in rounds 34-inch slices, soak in cold salt water }/2 hour, then squeeze out, dip in beaten egg, then flour with salt and pepper in, fry in hot fat, serve very hot with tomato catsup. EGG PLANT STUFFED Wash and boil whole until tender or from 20 to 30 minutes, then cut off a little of the top, remove with a spoon the interior taking care not to break the outside skin, mix with a little minced onion, cracker or bread crumbs a little cream, lump butter, salt and pepper, place all back into the outside skin and bake 10 or 15 minutes; or can cut into halves and stuff the two halves, let bake 20 minutes, serve on a hot platter as a vegetable. ESCALLOPED EGG PLANT Peel and cut into cubes 1 large egg plant, put on to boil in boiling salt water 20 minutes, remove from water, place in a baking dish 1 row of egg plant cubes, salt, pepper, lump of butter, crumbs, then another layer of egg plant, etc., until dish is filled, lastly crumbs, then pour over \ Y /i cups cream or 2 cups milk, let bake slowly 1 hour. EGG PLANT BAKED Peel, cut into halves, let boil until tender, remove from water, mash, season with plenty butter, pepper, salt, rich milk or cream, place all in a mound in a baking dish, dust over with Betsy Ross crumbs adding bits of butter, place in oven, let bake slowly until brown. MACARONI AND CHEESE One-half box macaroni, cook in salt water 15 minutes, drain, add butter, little grated cheese, paprika and 1 egg beaten, pour over 1 cup white sauce, put in ramekins or dish, sprinkle over with grated cheese and crumbs, bake to a light brown. 92 CHILLI CON CARNIE One pound Mexican chilli beans, 2 pounds chopped (not ground) raw beef, cook all until tender, add 1 teaspoon chilli powder, 1 chilli pepper chopped fine, ^2 teaspoon cayenne, 1 teaspoon salt, 1 onion chopped fine, 1 tablespoon paprika, 1 can of Gibb's table paste, cook Yi hour; fine. SPINACH Wash, pick spinach, in several waters, cook 20 minutes in clear boiling salt water, drain, press out water thoroughly, chop very fine, add butter, pepper, salt, a little nutmeg, while hot place in dish with sliced hard boiled egg over top; can use mustard, kale or any greens the same way or can cook either with a piece salt pork. Spinach can also be creamed. * SQUASH CREAMED (SUMMER) Pare, remove seeds and cut into cubes summer squash, cook from 15 to 30 minutes in boiling salt water, drain, add salt, pepper, butter and cream; heat; serve very hot. SQUASH MASHED Pare and remove seeds, place in boiling salt water, cook until tender, drain and mash as you would potatoes, season with salt, pepper, butter and a little cream. WINTER SQUASH Can bake, boil or be used for pies. To bake, split or break in medium pieces remove seeds, place in baking pan, bake from 1 to 2 hours, serve in shell with butter, pepper and salt as sweet potatoes. WINTER SQUASH (TO BOIL) Cut in halves, remove seeds, put on to boil in clear water until tender, when done remove the yellow meat, place in pan, season with plenty of butter, salt, little sugar and pepper, serve hot as a vegetable; can bake after mashed, covered with crumbs. TURNIPS MASHED Peel and slice 6 or 8 turnips, put on to boil with 1 large potato, salt and Yi teaspoon sugar, when done, drain and mash, season with 1 tablespoon butter, dash cayenne, salt, 1 tablespoon cream. ONIONS CREAMED OR PLAIN Peel and wash all of 1 size onions, put on in boiling water with a little salt, let cook from 1 and \ x /i hours, when done season with salt, pepper, butter and cream; the cream can be omitted. 93 TURNIPS CREAMED Peel and cut into cubes, place on stove in boiling salt water, cook Yi hour, drain, add 1 teaspoon flour, 1 tablespoon butter, 1 cup milk, cayenne and salt, little sugar, cook all until thick, serve at once. TURNIPS AND SPARE RIBS Peel and quarter 8 turnips, put on in stew pan with 2 pounds spare ribs with just enough water to cover, add salt and pepper to taste with Yi teaspoon sugar over turnips, taking care to have ribs at the bottom of pan, cook 1^ hours or until done; delicious. ONIONS BAKED OR STUFFED Put on to parboil 6 large onions (leaving on peel). 20 minutes, remove from fire, peel, remove little centers, chop fine with a little bread crumbs, salt, pepper, butter, put back into the onion, place in baking dish, spread with bits butter, little pepper and salt, cover with water, put on cover, let bake from 2 to 3 hours; will have a delicious sauce when done; baste occasionally. ONIONS FRIED Peel, slice round ways 6 or 7 Bermudas, place fat in frying pan, pour in onions, add salt, pepper to taste and Yi cup water, let cook until all water evaporates, let fry, stirring occasionally to prevent burning; when a nice brown remove to a platter, surround either with slices bacon, liver or small steak. STUFFED CABBAGE Remove wilted leaves from a nice, firm, white head of cabbage, pour over it boiling water, let stand 15 minutes, drain, scald again, let stand 30 minutes then drain thoroughly; wash Y CU P f i ce > mix it with 1 cup finely minced beef, add 2 tablespoons each of chopped onion and parsley, 1 teaspoon salt, and a dash of pepper, mix well; open cabbage to the very center and put in a tiny bit of the stuffing, fold over a few leaves, add a layer of the mixture, then fold over the next layer of leaves, press the whole together firmly, wrap in a clean cheese cloth and place in a kettle of boiling water, simmer gently about 3 hours, adding salt for the last hour, when tender remove cloth, place on a platter, and surround with cream sauce. "SPANISH ONIONS A LA GRECQUE" Peel and cut off pointed ends, place in a deep dish and put a piece of butter and a little salt and pepper on the place where point has been cut off, cover, let bake 3 hours; will have a delicious gravy. 94 TOMATOES STEWED If fresh pour scalding water over, let stand 5 minutes, pour off water, peel, cook 20 minutes, add butter, pepper, salt, sugar and 1 teaspoon flour; if canned cook 10 minutes; can add Betsy Ross bread crumbs instead of flour. TOMATOES BROILED Slice in pieces x /o inch thick large firm tomatoes, broil upon a gridiron for a few moments, while they are broiling prepare some hot butter in a cup, add pepper, salt, a little made mustard, sugar, when the tomatoes are done, dip each piece into the mixture, then place in dish which must be hot; if any of seasoning remains heat to boiling point and pour over dish of tomatoes, serve immediately; nice, if cooked properly. TOMATOES STUFFED ON TOAST Dip tomatoes in hot water, peel them, cut them in halves, remove pips, rub a baking sheet with shallot, butter it well, lay tomatoes in it, filling each half with bread crumbs, minced ham, little parsley minced and sweet herbs, pepper, salt, place a small piece butter on each half tomato, bake 15 minutes, when done serve on round slices of buttered toast. TOMATOES WITH MACARONI OR RICE Cook 1 can tomatoes with 1 bay leaf, little thyme, salt, pepper, 1 cup gravy, 20 minutes, when to a pulp press through sieve, have ready either some cooked macaroni or rice, put in a pudding dish, first a layer of macaroni, then bits butter, then tomato pulp, then a layer of macaroni, and so on until dish is full, place on top plenty grated Parmesan cheese, bake to a nice brown, serve in same dish. TOMATOES BAKED Cut Yi dozen tomatoes in halves, remove pips, fill in with a mixture of bread crumbs, pepper and salt, place pieces of butter on each half, lay them on a well buttered tin, bake in a slow oven about }/% hour; serve either hot or cold. TOMATO FRITTERS One quart stewed tomatoes, x /i teaspoon soda, 1 egg, stir in flour until a stiff batter, drop in hot lard from spoon until a nice brown and serve hot. PEPPERS STUFFED WITH MEAT Prepare as above omitting tomatoes; use any kind of finely chopped meat; can stuff with rice, shrimps or mashed potato. 95 TOMATO ON TOAST Rub 1 can tomatoes through sieve, place in a stew pan, season with butter, pepper, salt or sugar to taste; let cook 10 minutes, then add 1 pint sweet cream; pour all over some nicely browned butter toast, serve at once. PEPPERS (pauline) Prepare green peppers by cutting off tops where stem about x /i- inch, remove fibres and seeds, fill peppers with tomatoes, cracker crumbs and seeds, butter, pepper, salt, place tops back on with toothpicks, let bake 30 minutes, basting with butter and water. GREEN PEPPER AND EGGS (pauline) Remove seed, chop 3 peppers very fine, place in spider with 1 cup water, 1 teaspoon butter and a little salt when water is evaporated add 4 eggs, scramble the whole mixture, serve at once; fine; nice for breakfast or luncheons. Green peppers placed on the top of cabbage gives it a nice flavor when boiled. PEAS Shell early June peas, place in stew pan with (a few shells) salt, little sugar, sprig of mint, let cook 20 minutes, pour off water, remove shells and mint, season with butter, pepper and salt. Some add cream. If canned can simply add butter, pepper and salt; cook 5 minutes. PEAS AND CARROTS Scrape and cut into dice 6 good sized carrots, let cook until tender in enough water to cover; when done pour off water, add 1 can peas well drained, 1 cup milk, place on stove again, mix a teaspoon flour with a teaspoon butter, add when milk boils, cook 5 minutes, add salt and pepper to taste; peas can be used with mushrooms as an entree; can use as a garnish around lamb chops or mutton chops in a platter; can be used for soup or salad. SALSIFY (OYSTER PLANT) Scrape and cut roots into short lengths, throw them into cold water and vinegar as they are being done (to prevent turning dark), boil them in salted water until tender, drain them, toss into sauce- pan with a piece butter, few drops lemon juice, minced parsley, salt and serve; or can omit lemon juice, add 1 cup milk, 1 teaspoon flour and cream. 96 SALSIFY OR OYSTER PLANT FRITTERS Prepare as above, when done mash 1 egg, 1 teaspoon butter, 1 teaspoon flour, salt and pepper, make in balls, drop in hot fat, serve at once on a hot platter. Can use water into which the salsify was cooked; press plant through collander, add flour, salt, pepper, butter, cook 5 minutes; when ready to serve add 1 cup milk or Y2 cup cream; an excellent soup. OKRA STEWED Cut off both ends of young okra, let stand in cold water x /i hour, then place it in a stew pan in boiling salt water to cook 10 to 15 minutes, drain, add cream, butter, pepper and salt. OKRA GUMBO One pound okra, ^2 pound corn, Yi can tomatoes, teaspoon salt, 2 tablespoons butter, dash cayenne pepper, let all cook 20 minutes, serve at once. ESCALLOPED OKRA AND TOMATOES Cook 15 minutes together 1 pint tomatoes and 2 pints okra, 1 teaspoon salt and a dash cayenne, then pour into dish, cover with Betsy Ross crumbs, bits of butter, bake Y2 hour, slice okra very thin. MUSHROOMS (STEWED) Gather those with red gills, cut off that part of stem which grew in the earth, wash, take the skin from the top, put in a stew pan with some salt, stew them until tender, thicken with 1 spoonful butter and browned flour; can broil them instead of steaming. MUSHROOMS A LA CREME Cut mushrooms in pieces, shake them over a brisk fire in butter, seasoned with salt, a very little nutmeg, and 1 bunch herbs, when they are done enough and butter nearly all wasted away, take out herbs, add yolk of 1 egg beaten up in some good cream; make very hot and serve. MUSHROOMS BAKED Pare tops, cut off part of stalk, wipe well with cloth and a little salt, then put them in a baking dish and put a piece butter on each mushroom, little pepper, bake 20 minutes or Y2 hour, serve hot with the gravy poured over mushrooms. PARSNIPS (AMERICAN) Scrape and boil parsnips, then cut each lengthwise in quarters, fry them very brown and dish in pairs. 97 VEGETABLE MARROW STEWED Boil, divide it lengthwise into two and serve on toast and melted butter; or when nearly boiled divide it as above and stew gently in gravy, using young ones not exceeding 6 inches in length SWEET POTATOES BOILED Wash, boil until tender 6 good sized potatoes, serve hot with jackets on with butter and salt SWEET POTATOES BAKED Wash, scrape, lay in baking pan around roast pork, cook until tender, basting often. CANDIED SWEET POTATOES Make a syrup by boiling Yi cup sugar, 4 tablespoons water 3 minutes, add 1 tablespoon butter, pare and split in halves sweet potatoes, put in baking dish, pour over syrup; cook 25 minutes or 30 minutes in a moderate oven, basting often. SWEET POTATOES FRIED Slice raw sweet potatoes 3^-inch thick, dip in sugar, fry in hot fat or butter; easily burned so watch carefully. PARSNIPS FRICASSEED Scrape, boil in milk until soft, then cut them lengthwise into pieces 2 or 3 inches long, simmer in a white sauce made of 2 table- spoons broth, piece mace, }/ 2 cup cream, a piece butter, Y teaspoon flour, pepper and salt to taste. PARSNIPS Scrape, wash, split in lengthwise halves, lay in baking pan, add enough water to just cover, put in pan and over parsnips bits butter, little nutmeg, salt, sugar and pepper, bake in a moderate oven until water is evaporated and the parsnips are a nice brown. AUX POMMES (JEWISH) W r ash well red cabbage, put in sauce pan, cover with water, peel, halve and core 3 or 4 moderate sized apples and add to cabbage, a piece butter size of walnut, salt, pepper, 3 or 4 cloves, cook gently 3 hours, when ready to serve add 1 dessert spoon vinegar, 1 of red currant jelly, sufficient flour to thicken sauce, pour over and send to table. 98 PARSNIPS Scrape, wash, boil, mash, season with butter, pepper and salt, make into little cakes, roll in flour and brown in hot lard. POTATOES The potato ranks first in importance in the vegetable line. At one time there were only seven ways of preparing it, now some writers give sixteen ways. Potatoes can be simply washed, boiled with or without jackets, baked with or without jackets, fried or mashed. POTATOES STUFFED (SPECIAL BAKED) First wash, remove all bad eyes, grease 6 medium sized potatoes, bake from 30 minutes to 1 hour, remove from oven, cut off one end, scoop out inside, mash it up with 1 tablespoon butter, little salt and pepper, 3^ cup cream or milk, put mixture back in shell, put on ends, set in oven 10 minutes, serve at once. "SPECIAL" BAKED POTATOES POTATOES MASHED Pare very thin, cook in boiling water 15 or 20 minutes, pour off water, mash, add 1 teaspoon butter, salt to taste, 1 cup hot milk, beat 3 or 4 minutes with spoon until very light, serve hot. Can place on a buttered baking tin, sprinkle over with egg and bread crumbs, bake to a nice brown, or can be used for cakes. BROWNED POTATO Pare, brush potato with bacon or any good fat, sprinkle with salt and pepper, place in pan, put in oven to bake from 45 minutes to 1 hour, basting often with the brush. 99 POTATOES A LA PAULINE Prepare potatoes and drop in deep hot fat as in a French fry. POTATOES ESCALLOPED Pare and cut into cubes 6 potatoes, place in pudding dish a layer potatoes, butter, salt, pepper and little flour then a layer of potatoes, butter, pepper, salt and so on until all have been used, use enough cold milk to cover, place in oven, bake slowly 1 hour, can if desired sprinkle grated cheese over, called au gratin potatoes. POTATOES "A LA PAULINE" CREAMED POTATOES Cut in cubes, cook 15 minutes, pour off water, add butter and and sprinkle over chopped parsley; can make a white sauce, then sprinkle over parsley. LYONNAISE POTATOES Place 1 tablespoon butter in frying pan, add 1 chopped onion, cook until tender, add chopped boiled potato, season with salt, pepper and a teaspoon chopped parsley, let fry 10 minutes; serve hot. 100 Miscellaneous SPAGHETTI Chop and fry 3 slices bacon and 1 large onion, have ready Y2 box spaghetti cooked, add to onion and bacon, x /± spoon cayenne, Yl teaspoon paprika, 1 teaspoon sugar, ^ teaspoon salt and 1 can of Gibb's tomato paste, 3 times the can of water, cook all together Y2 hour or longer, stirring to prevent burning; nice for luncheon or evening; can add a little grated cheese; serve with Iten's crackers. CRANBERRY SHERBET One quart cranberries, wash, mash, press through collander (do not cook) ; have the regular syrup for ice, mix, freeze, serve in sherbet glasses at a course dinner. Can use Betsy Ross bread crumbs or Grape Nuts for escalloped tomatoes, oysters, fish, baked apples, by coring and filling. Beverages 3 D's DOG DAY'S DRINK Use large goblet, fill Y full lemon ice, 1 bottle soda water, mix and drink. DRAUGHT LEMONADE One lemon sliced, 4 ounces loaf sugar, Y pint boiling water, mix well, serve with a little nutmeg in a large bar glass. EGG SOUR One tablespoon fine sugar, several lumps ice, juice 1 lemon, 1 egg, shake well, grate nutmeg on top. EGG NOGG— GENERAL U. S. GRANT'S STYLE Two teaspoons powdered sugar, 1 egg, 4 small pieces ice, fill glass with cider, mix well, serve in large bar glass. EGG LEMONADE One tablespoon fine sugar, 1 egg, 5 dashes lemon juice, % glass shaved ice, fill, stir well, strain into a large glass. 101 MILK-SHAKE Two-thirds glass milk, 2 tablespoons fruit juice, 1 teaspoon sugar, fill with cracked ice, shake well, serve in large glass. AFTER DINNER COFFEE— BLACK Four tablespoons coffee, white and shell of 1 egg, pinch salt, mix with 1 cup cold water, place in pot, cook 5 minutes, then add 4 cups boiling water, boil 5 minutes more, remove immediately from fire, add a few drops cold water to settle; serve in after dinner cups. TEA Never boil tea. Have water boiling, pour over 1 teaspoon tea, 2 cups boiling water, ready to serve. SWEET SHELLS FOR FRUIT OR ICE CREAM One cup sugar, 2 eggs, Y2 cup flour, beat yolks 5 minutes, add }/2 the sugar, beat whites well, add the other half of sugar, mix flour and all lightly, bake in greased gem pans, when cool and crisp break in center and put in fruit or ice cream. DATE BREAD One cup corn meal, 1 cup whole wheat flour, 1 cup white flour, 13^ teaspoons salt, 34 teaspoon soda, 5 teaspoons baking powder, 4 cups molasses, 1 cup dates or raisins, Y2 CU P nuts, and 134 cups milk, mix all together, let stand 15 minutes, bake slowly 50 minutes. SMALL SOUP DUMPLINGS Butter size of walnut, cream butter, add whole egg and 1 yolk, salt, bit of nutmeg, 3 teaspoons flour, stir 5 minutes, place on ice 1 hour, drop from spoon into boiling broth, sprinkle with chopped parsley. CAN MILK— WHIPPED Boil can 5 minutes, remove, cool quickly, stand on ice until ready for whipping, open can, place in a chilled bowl, whip with Dover egg beater, flavor to taste, follow directions carefully, 6 ounce can (Wilson's) will make 13^ pints. Can flavor by adding a few marshmallows, put in mold, pack in salt and ice 2 hours; fine mouse. CHOCOLATE SAUCE FOR ICE CREAM Four squares chocolate melted, add 13^ cups of sugar, salt to taste, 13^ cups boiling water, boil 5 minutes, add 2 drops of vanilla, after removing from fire place in a cool place. 102 POTATO DOUGHNUTS— GOOD Two cups flour, 1 cup sugar, % cups each of sour milk and cream, 3^ cup shortening, Yl CU P mashed potatoes, 1 teaspoon soda, J^ teaspoon baking powder, salt, vanilla, cut roll with }/± to x /l cups flour on board, fry in deep fat. PARFAIT One cup sugar, 4 eggs, x /2 CU P hot water 1 pint thick cream (whipped), \ x /i teaspoons mapeline, put sugar and water in double boiler, cook 5 minutes, add eggs (previously beaten), cook until thick, stirring constantly, set away to cool, then add whipped cream, place in mold, pack in ice and salt for 3 hours. PAULINE'S "FIVE FRIENDS" Paring Knife Spatula Carving Knife Egg Beater Whip Spoon CHILLI CON CARNI Cut into pieces 2 young chickens, saute in bacon fat, remove seeds and veins from 8 chilli peppers, cover with boiling water, cook until soft, mash and rub through a sieve, add 1 teaspoon salt, 1 onion chopped fine, 2 cloves of garlic, pour over chicken, cook until tender, then thicken sauce with 3 tablespoons each flour and butter, canned pimentoes may be used in place of peppers; 103 TAPIOCA PUDDING (STEAMED) Five tablespoons tapioca, 1 pound boiling water, 1 pound each raisins, dates, figs, chopped a little, Yi cup sugar, cook 5 minutes, then place in molds, steam 2 hours, serve with hard sauce. SPANISH BUN (MRS. A. L. WELSH) Cream \ x /i cups sugar, Y± cup butter, 4 eggs beaten separately, whites last, 1 cup milk, 2Yi cups flour, x /i teaspoon each cloves, cinnamon and allspice, 2 teaspoons baking powder. MEXICAN PINEAPPLE One can Mexican pineapple cut in % in slices, put all in dish, pour over 1 pint champagne or orange juice, cover dish, stand 2 hours, serve 1 slice on plate, sprinkle with powdered sugar and a marschino cherry in center of each slice. MEXICAN RICE Wash, dry in sun 1 cup rice, saute in 2 teaspoons lard until a delicate yellow, then add 1 onion, 1 large tomato chopped fine and a clove of garlic, cook 2 minutes, add 1 pint of water, salt to taste, 2 chilli peppers, washed, cooked and pressed through sieve, allow the whole to simmer until rice is perfectly dry and every grain is separate and a delicate red color, serve as a vegetable. Household Hints The woman who is an adept with the needle, the cooking utensils, or the dressmaking form is possessed of knowledge that should be recognized just as is the knowledge required to judge a picture, entertain in a drawing room or speak half a dozen languages. To have pickles remain sound and firm add grape leaves to them, in proportion to x /i bushel grape leaves to one barrel of pickles. Place a slice or two of horse radish in each jar of pickle. This will prevent rising of scum. The horseradish will soon sink to the bottom taking all the scum with it leaving the vinegar perfectly clear. To pickle artichokes hard, cover with red pepper and vinegar. To have them soft, let them freeze after gathering them, before putting in vinegar. Salt applied dry with a soft cloth will remove the egg stains from silver. 104 To prevent doors from squeaking, oil the hinges with a drop or so from machine oil can, or a few drops kerosene. Pulverize J/£ ounce each cloves, cedar, and rhubarb, sprinkle in the chest drawers, trunks or clothes press: will prevent moths from entering in clothes. Make into a powder 1 ounce each cloves, caraway seed, allspice and four ounces dried rose leaves, mix with this one ounce common salt (dry), put into little bags; is good thing for linen. To clean hard wood floors add 3 tablespoons sweet milk to a pail of warm water (not hot), wipe up with a clean soft rag. Save all silk pieces from old underwear; good for dusting highly polished furniture by adding a few drops of parafin oil to cloth. Save tops of old stockings, place them in a mop stick makes a splendid dust mop for floors. In order to make perfect jelly always purchase the fruit under ripe, owing to its containing a starchy substance which is necessary, called pectin. This substance is lessened as the fruit ripens. Rubbing sweetoil occasionally on gunmetal shoes, rubbing in well, will help and preserve them. To destroy ants use bisulphide by placing it on a stick and trac- ing to the holes, taking care not to breathe the fumes, or can use kerosene which not so good. Rub sweet cream or oil into leather, prevents cracking of patent leather. CALICOES To prevent calicoes from fading add 1 teaspoon of sugar of lead to a pail of water and soak 15 minutes. Add 1 tablespoon turpentine to each boiler of clothes, makes them white. After sweeping floors dirt is taken up on dustpan ; never burn or throw away until you have gone thoroughly through it as one often finds buttons, pins, etc. of a very great value. Never wipe walls with a rag over broom ; leaves traces of straws, and paper hangers can never make the paper look clean; remove cobwebs carefully. Salt sprinkled over rugs or carpets 1 cup to 8 rooms, before sweeping brightens the colors. Remove paints from window panes by applying turpentine. Clean windows about every two weeks with Bon Ami. HEALTH HINTS Place a newspaper over chest, when riding on train prevents train or seasickness. Place a newspaper under the coat over chest prevents taking cold when riding and facing a cold wind. 105 Apply cold water to the throat, chest, arms and shoulders in winter; is the best preventive for colds. If one will add 1 tablespoon Epsom salts, and 1 tablespoon pulverized alumn to a bath it will remove all soreness from bowels, back and limbs. Never read in twilight as it is a ruination to eyes. Bathing the eyes in a .little warm, weak salt water removes a great deal of inflammation. By taking the scraping of an Irish potato place it on a soft, white cloth, apply to eyes, will remove soreness and fever. Tea leaves placed on a cloth applied to the eyes, I find very helpful. Never play with the eyes; if these home remedies do not reach the case immediately consult a physician or a good oculist. Always keep your teeth in repair, will prevent many a doctor's bill, for bad teeth effect the stomach. Use Dr. Prey's Ongaline to remove stains from finger nails, ink stains or fruit stains from clothing. Never crowd a No. 6 foot into a No. 4 shoe; it causes corns, bunions, ill temper, etc., affecting the whole system. BEAUTY HINTS Stick to your favorite cream for complexion, too many different ones are injurious. Use Delatone to remove hair from face. Always before breakfast drink 1 cup of hot water, in which a few drops of lemon juice are placed. One teaspoon lemon juice, 1 tablespoon water, added to 10 cents worth of glycerine, makes an excellent lotion for hands; apply at night. Place 1 teaspoon vinegar in water where hair is shampooed, rinse thoroughly with 2 waters, the last to be cold. A glass of hot milk on retiring will produce sleep, quieting nerves. CARE OF CHILDREN All parents desire that their children shall be strong and well and are willing to sacrifice anything to attain this end. The trouble usually arises from not knowing how to care or what to do for them. The regularity of the child's health and welfare belongs, in a great measure, to the mother. Why? Because she regulates its food, clothing and to a great extent its surroundings, upon all of which depends its good health. "Mother-wit" must be used in caring for infants: A baby should not be fed any solid food until 106 after it has produced or cut teeth, because it cannot masticate the solid food, which lays in the little stomach, causing indigestion. Never allow small children to eat salads, nor drink coffee nor tea or eat rich pastry. In my travels through the culinary art I have noticed in so many families where little children are fed such articles as hardly grown ups could digest. Then the child is sallow, haggard looking, thin and irritable, and the mother stands around lamenting over the child's condition. Give simple but plenty food such as good milk, cereals cooked or dry, bread, butter, cooked and fresh fruits, jellies and jams, health- ful, fattening and nutritious, good bed to rest in, plenty of warm clothing in winter; keep them very clean by giving baths frequently; plenty of out-door exercise and one wouldn't wish for a more health- ful child. See that your children's environment is of the best. Teach them to confide altogether in mother. Place them on their honor, for if you show it to a child that you mistrust him he will become very untrustworthy. Make home bright and cheerful, allowing them to have a few friends; give them parties every now and then. Fridays are always suitable, owing to close of school. They need not be expensive, "Taffy-Pullings," an old and revived custom or can make fudge, creams, etc. It brightens their minds and they, too, will love home, Ma and Dad because they are so good to them. What child is it who does not look forward to Gala Days? Christmas, Fourth of July, Hallowe'en, Valentine and birthdays. Hallowe'en, strip the house of rugs and carpets, replace with saw- dust, decorate with jack o' lanterns, made of pumpkins, leaves and fall flowers made from yellow and green crepe papers; have plenty of corn-poppers on hand. Now with plenty of candy, syrup, let them pop corn, make balls, candy, crack nuts and have a good time in general. For boys parties have nice sandwiches, chocolate ice cream and assorted cookies. For girls, white cake with candles on for birthdays candies, nuts, mouse or ice cream and inexpensive souveniers. If you would be happy as a child please one. Innocent amusements transform tears into rainbows because amusement to children is like rain to flowers and a happy child is most likely to make an honest man or a woman. "I would rather be called a children's friend than the world's king or queen." 107 Menu NO. 1 BREAKFAST SHREDDED WHEAT BISCUITS CREAM POACHED EGGS ON TOAST STRIPS BACON FRIED MUFFINS MASTERMAN'S COFFEE No. 2 BREAKFAST BAKED APPLES CREAM CREAMED COD FISH ON TOAST OR SHREDDED WHEAT BISCUITS SOFT BOILED EGGS HOT BISCUITS MASTERMAN'S COFFEE ENGLISH BREAKFAST (very formal) grape fruit cantaloupe boiled fresh mackerel trench fried potatoes potatoes a la pauline fried chicken with gravy hot biscuits parkerhouse rolls raspberry sherbet — small cakes masterman's coffee LUNCHEON (Green and White) CREAM OF CELERY SOUP BREAD STICKS FISH PUDDING CUCUMBER JELLY SMALL ROUND POTATOES CREAMED CHOPPED PARSLEY LAMB CHOPS PEAS BEAD LETTUCE SALAD FRENCH DRESSING NEAPOLITAN ICE CREAM WHITE CAKE GREEN AND WHITE ICING COFFEE CREAM SUGAR LUNCHEON No. 2 (Yellow) BANANAS ORANGES PEACHES SERVED IN SMALL ORANGE BASKET FISH AU GRATIN SANDWICHES TIED WITH YELLOW RIBBON CAULIFLOWER HOLLANDAISE SAUCE BONED CHICKEN IN JELLY EGG SALAD MAYONNAISE DRESSING XEMON OR ORANGE ICE POUND CAKE YELLOW MINTS YELLOW FAVORS NUTS COFFEE 108 M enu DINNER No. 1 ' fruit cocktail tomato bisque croutons roast beef — sweet potatoes or mashed white corn or turnips creamed beet salad Pauline's favorite pudding black coffee DINNER No. 2 oyster cocktail bouillon clam turkey with dressing — gravy CRANBERRY SHERBET MASHED POTATOES BUTTERED ONIONS COMBINATION SALAD ENGLISH PLUM PUDDING COFFEE MINTS NUTS DINNER No. 3 KORNLET SOUP BAKED COD OR SHAD — PIQUANT JELLY — POTATOES LEG OF LAMB MINT SAUCE PEAS CHEESE BALL SALAD CHEESE STRAWS ICE CREAM SERVED IN CANTALOUPE HALVES MINTS OLIVES RADISHES PICKLES COFFEE GOOD OLD SOUTHERN DINNER VEGETABLE SOUP BOILED HAM, THEN BAKED PLAIN BOILED POTATOES BOILED CABBAGE QUARTERED TOMATOES ONIONS AND CUCUMBERS SLICED ON LETTUCE LEAF FRENCH DRESSING CORN BREAD BUTTERMILK APPLE DUMPLINGS HARD SAUCE BUTTERNUT COFFEE 109 MEMORANDUM 110 MEMORANDUM 111 MEMORANDUM 112 Scott=Omaha Tent & Awning Co. 15th and Howard Streets (Opp. Auditorium) "TENT MAKERS TO THE WEST" TENTS AND AWNINGS STACK COVERS PORCH CURTAIN'S SLICKER CLOTHING CAMP STOVES CAMP STOOLS CAMP CHAIRS AUTO CAMPING SUPPLIES " All Those Handy Fixin's " Good Eating for Everybody A Real HEALTH FOOD of Guaranteed Purity PACKED IN TRIPLE -SEALED PACKAGES mm sosweamy «r mmm ailTON -OKLAHOMA CITY- OKAHA" SNOW WHITE BAKERY PRODUCT Just try a package of these fine flavored health biscuit. All your family will enjoy them. Recommended for children of all ages, for old persons and invalids. These biscuit com- bine agreeably with practically every kind of liquid food. There's a big difference in Graham Biscuit, so be sure to get ITEN'S — fully guaranteed. Your grocer has Iten's Graham Biscuit, or can get them for you quickly David Cole Creamery Company SOLE OWNERS AND MANUFACTURERS OF Jbietotlb Buttermilk potober & Phone Webster 241 R. H. Bobbins & Company GROCERIES and MEATS EVERYTHING STRICTLY FRESH TRY US AND SEE We Deliver Anywhere 1411 N. 24th St., OMAHA, NEB. Use TIP TOP Bread Need any (^ fs^^r D seeds that VJlU W i See that they come from the Nebraska Seed Co. 1613 Howard Street OMAHA NEBRASKA Our line of Poultry Supplies is complete "// my service pleases you tell others, if not tell me" North Side Taxi J. D. LEWIS, Proprietor FUNERALS ^WEDDINGS TAXI BY HOUR OR TRIP SERVICE DAY AND NIGHT STAND PHONE Webster 149 When not at stand please call residence Webster 949 Stand : 2414 No. Twenty - fourth St. OMAHA, NEB. OMAHA PRINTING COMPANY Printers, Designers Lithographers Bookbinders Stationery Office Supplies Telephone 1A C DOUGLAS <****> Thirteenth and Farnam Sts. Omaha, Neb. latfmff (Eflinjratty :: MASTER:: Confectioners : Egyptian : Chocolates (Eumtng #imtH Alhambra Theater TWENTY- FOURTHI PARKER STREETS Plays the Best First You're Welcome House of Courtesy WE FEATURE Advo Products EXTRACTS, SPICES, CATSUPS SAUCES, CEREALS, FRUITS CANNED GOODS, COFFEES TEAS AND PANCAKE FLOUR a Quality Supreme" McCORD=BRADY CO. I. Oh! hour of all hours, the most blessed on earth. We may live without poetry, music and art ; We may live without conscience, and live without heart; We may live without friends, we may live without books; But civilized man cannot live without cooks. II. He may live without books — what is knowledge but grieving? He may live without hope, what is hope but deceiving? He may live without love, what is passion but pining? But where is the man that can live without dining? OWEN MEREDITH. £it rp & r**. %->•«* *•£& *