« > . m COPYRIGHT 1912 by The Original Bride's Cook Book Publishing Co. 367 Monadnock Building, San Francisco, Cal. 2 DC THE HANSEN CO. c$K-~Sfe> 255 NATOMA ST ®<^®®®®<^®®®<^(^^ 9 S ? ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® I <•> Good Shoes For Everyone ^7% HE two stores of Som- V-? mer & Kaufman n arc the largest, finest, most complete and modern shoe shops in the West. Everything; in footwear and accessories can be found here, whether for young- or old; lady, gentle- man or child ; dress, street or house wear. Always keeping; in the forefront of fashion and displaying" the most com- prehensive assortment in the fashion's latest dictates, we also display an equally large and complete stock of the more conservative and staple fashions. Every shoe want can be perfectly filled by us. Prices here are always right— we ask the lowest possible price for every article consis- tent with its quality an (Pi merit. Sole Agents: KOZY KLOG, the shoe of absolute comfort for men, women and children. JOHNSTON & MUR- PHY, the finest shoes for men made. ANATOMIK, the perfect arch support shoe. Sommer & Kauf mann 119-125 Grant Avenue 836-842 Market Street ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® »®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®,® M. H. Job Furniture Manufacturers — Agent ===== WHOLESALE RETAIL ® 3 Piece Suit Circassion Walnut 50 COMPLETE LINE OF FURNITURE CARPETS and LINOLEUMS 332 Stockton Street Bet. Post and Sutter PHONE KEARNY 5564 (?) ® ® ® ® ® ® ® ® ® :.. '•) 1 ® ® ::: ® ® ® ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®& (bOsU 20c I* RB^ L MONEY |||||| & (?) ® * ® z o LJ I- t- , , ) Douglas 3440 Telephones (Hon f e c 2743 The famous PRESIDIO HEIGHTS DYE WORKS will issue to you a certificate good for Twenty Cents in REAL MONEY (not premiums) for every dollar paid for Cleaning and Dyeing BROUGHT TO and CALLED FOR at our office, 260 Phelan Building (Arcade Floor). WE WILL PAY UPON DEMAND Dollar In H Por every five of these certificates, if presented within || six months from date stamped hereon, I hereby person- "i ally guarantee payment. *^ ^^Lg^i^tS Kj^tJS^ii^t<. l-O-U IN REAL MONEY in® Gloves Cleaned 5c We are Cleaning" 1 to 4 Button Gloves Half Lengths - Full Lengths K Oc a pair | l r\ ® lUc a pair | i r . ® 10c a pair | WORK BEAUTIFULLY DONE MONEY BACK FOR IMPERFECT WORK ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® I ® § ® SHEERING LAUNDRY ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® '■ ^ « ^ ^^ • ^ ^*^ ^^ ^ (5) ® ® ® ■ ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® QUICK SERVICE ® ® ® ® ® ® ® === ® ® i ® ® ® 8 ® I Family Trade Solicited § ® 8 ® $ ® • 8 ® S ® § BUNDLES CALLED FOR AND DELIVERED I TO ANY PART OF THE CITY ® ® i ® f ® ® ® 8 ® i ® ===== ^ ® $ « ® | | I 762 McAllister Street { ® ® '. PHONE PARK 316 ® 8 ® $ ® & ® ® ■®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® ®®®®®®®®®®®' ® All together, Let us Drink to the Continued Health, Prosperity and Happiness of the Bride and Bridegroom, and do it with NOW NATIONAL BEER ® ® ® ® ® "The Best in the West" San Francisco's Chief Home Product. Bot- tled at the Brew- ery. MADE PURE IT STAYS PURE Pale and Dark (Muenchener Type) Beers JtT JiLL DEALERS e^&afL cor.Fulton and Webster Sts. Sanfrancisco. % Phone Your Dealer or the Brewery — ® | Pacific, Park 33 and Market 3111 ; Home, S3261 1 ® ® ® ® s®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® viii CONTENTS Finnan Haddies, Fried 48 Halibut, Boiled 48 Mackerel, Broiled Salt Salmon, Broiled 47 Salmon, Boiled 48 Small Fish, To Fry FISH, SHELL— Clam Chowder 50 Crab, Creamed 50 Crab, Deviled 50 Clams and Bice 51 Lobster Stew 50 Lobster, Boiled 50 Lobster, Newburg 50 Mussels, Stewed 50 Shrimps 51 BOOTH SARDINES— Booth Crescent Sardine Omelette.. 52 Booth Crescent Sardine Croquettes 52 Booth Sardine Fritters 52 Booth Sardine Minced on Toast.... 52 Booth Appetizing Breakfast Dish.. 52 Booth Sardine Toast 53 Booth Fried Sardines 53 Booth Fried Sardines with Fried Potatoes 53 Booth Crescent Sardine Salad 54 Booth Crescent Sardines and To- mato Salad 54 Booth One Minute Salad 54 Booth Delicious Salad, Stuffed Peppers 55 Booth Sardine Sandwich 55 Booth Sardine Paste 55 Booth Sardine Sandwiches 55 Booth Crescent Sardine Sand- wich 55 Booth Crescent Sardine Loaf 55 Booth Crescent Sardine Canapes.. 55 Booth Grilled Sardines 56 Booth, A Choice Entree 56 Booth Deviled Sandwiches 56 Booth Sardine Kolls 56 Booth Sardine Rarebit 56 Booth Spanish Sardines 57 Booth Crescent Sardines, a la Hol- landaise 57 Booth, A Delicious Entree 57 Booth Sardine au Vin 57 Page Booth Sardine a la San Jose 57 Booth Chafing Dish Recipe 58 Booth Sardine Balls 58 Booth Sardine a la Cambridge .... 58 Booth Scalloped Sardines 58 Booth Sardines in Tomato Sauce.... 59 Booth Baked Soused Sardines .... 59 Booth Sardines Fried in Crumbs.... 59 Booth Sardines in Worcestershire Sauce 59 ITALIAN AND SPANISH DISHES— Beefsteak, Spanish 115 Italian Dish 115 Mexican Stuffed Chili 115 Spanish Beans Ill Spanish Dish Ill Spanish Rice Ill String Beans, Spanish Ill Macaroni 109 Noodles 120 INVALID COOKING, RECIPES FOR— Apple Soup 117 Barley Water 118 Beef Juice 117 Beef Tea 115 Bread Soup 107 Chicken Broth 117 Clam Broth 117 Corn Meal Gruel 118 Crackers and Cream 107 Cream Soup 117 Egg Broth 107 Egg Nog 107 Gruel, How to Make 115 Iced Egg 107 Jelly, Chicken 107 Jelly, Prune 107 Jelly, Rice 118 Mutton Broth 117 Nutritious Coffee 118 Porridge, Baked Flour 118 Raw Meat Diet 117 Restorative Jelly 117 Rice Water 118 Rum Punch 118 Rye Coffee 107 Toast Water 118 Wine Whey 107 CONTENTS MEATS— Broiling '4 Frying 74 Boiling 74 Stewing '4 Boasting 74 Drippings, To Clarify 75 BEEF— Beef, Hint on Cooking Roast 75 Beef Pie, With Potato Crust 76 Beef, Moiled, With Cabbage, Ger- man Style ' ,; Beef, Hot. Loaf 76 Beef, Creamed, Dried 76 Beef, Tongue, Boiled 77 Beef's Heart Stuffed 78 Beef, Stewed with Onion 78 Beef Timbales > Beef a la Mode 78 Beef. Braised 79 Beef, Corned — - ,;i Beef Steak Pie. French Style ... 79 Beef, Spiced 79 Beef, Eoast, with Yorkshire Pud- ding - - 79 Brains, Fried > • Hash 78 Hamburg Steak 77 Irish Stew — Beef or Mutton 77 Kidney Stew 77 Oxtail Saute 76 Pot Boast 77 Rolled Steak 76 Tripe, Fried 7S Yorkshire Pudding 80 MUTTON AND LAMB— Irish Stew 81 Mutton, Roast 80 Mutton, Pie 80 Mutton, Patties 80 Mutton, Breaded 81 Mutton, Haricot 81 Mutton, Boiled 80 Mutton, Chops, Broiled 81 Mutton Stew 81 Sweetbreads, Lamb 81 Sweetbreads Croquettes 82 PORK— Page To Roast a Leg of Pork S4 Pork, Salt, Cream Gravy, South- ern Style 84 Pork, Saddle of, Roasted 84 Pork Chops, Fried 84 Pork Tenderloins S4 Pork Salt 85 Pork, Fried Salt 85 Pork Chops, with Tomato Gravy.. 86 Pork and Beans 86 Pig, Roast 85 Ham, To Boil a 85 1 1 am and Eggs, Fried 85 Hani, Baked 85 Ham, Tortilla of 85 Spare Ribs, Roast s * VEAL— ('alt's Liver and Bacon 83 Sweetbreads, Fried 83 Veal, Roast Loin of 83 Veal, Knuckle of 82 Veal Pi.' 82 Veal Cutlets, with Vermicelli, German Style S2 Veal Croquettes 82 Veal, Entree of 83 Veal, Cutlets, Breaded 83 Veal Loaf 83 PICKLES— Apples, Pickled Sweet 123 Beets, Pickled 123 Cherries, Pickled 123 Cucumbers Pickled, Sweet 121 Cucumbers Pickled, Ripe, Sour....l21 Cabbage, Pickled 124 Chow Chow 124 Currants, Spiced 124 Green Pickles for Daily Use 121 Mock Capers 121 Sweet Pears, Pickled 123 Mustard Pickles 123 Mustard, French 124 Mixed Pickles 121 Onions and Cucumbers, Pickled. ...120 Onions, Pickled 123 Pepper Catsup 121 ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® (5) ® | "We can live without schools, we can live without books, | But civilized man cannot live without coooks." i A poor stove or range will spoil the temper of a good cook, | A good stove or range will help a good cook. The "Eureka Range" A PERFECT BAKER Will always keep the cook in a good humor Find Out About It — IT WILL PAY YOU W. W. MONTAGUE & CO. ESTABLISHED 1858 FOR MORE THAN FIFTY YEARS Headquarters for all kinds of Cooking and Heating Appliances COMPLETE KITCHEN OUTFITS 557-563 Market St. San Francisco t)®®©®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® xi ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®^®®^® ® ® MADE IN CALIFORNIA DEITEMEIER PIANOS IN the limelight of public admiration are our cele- brated Pianos. In construction they are perfect; pronounced by competent musical judges to be far superior to the average instrument. In sweetness of tone and responsive touch they easily lead all other makes. If you are thinking - of buying a Piano we can make you a most attractive proposi- tion, both as to price and terms of payment. Durability unexcelled. Tone unequaled. Critical inspection invited. Visit our factory. Have you ever considered what it would mean to have your Pianos made here in California ? We make them. MADE IN CALIFORNIA BY DEITEMEIER PlANO CO. ESTABLISHED 1890 853 Valencia Street San Francisco, Cal. Phone Mission 477— Home M 2895 ® ® ® ® ® ® ® ® ® ® ® ® ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®<< xii CONTENTS Page Tomato Catsup 124 Tomato Pickles, Sweet 121 Tomatoes, Pickled Green 124 Vinegar, Baspberry 120 POULTRY AND GAME— Chicken, Baked 61 Chicken, Boiled 61 Chicken Boiled, Eoyal Style 62 Chicken, Broiled 62 Chicken, Cream 62 Chicken, a la Creole 62 Chicken Croquettes 61 Chicken Fricassee 61 Chicken, Fried 61 Chicken, Fried Spring 61 Chicken Pie 62 Ducks, Wild 63 Duck, Boast Wild 63 Duck, Boast Tame 64 Duck, Braised Wild 65 Goose, Roast 60 Pigeon. Pie 63 Pigeon, Roast 63 Quail on Toast 64 Quail en Casserole 65 Rabbit Pie 64 Turkey Roast 60 Venison Steak Broiled 64 PASTRY, PIES AND TARTS— Crust, Rich Short 35 Paste 35 Paste, German 35 Paste, Puff 35 Pastry, How to Ice 35 Pie, Apple 36 Pie, Apple Meringue 37 Pie, Cocoanut 37 Pie, Cranberry 36 Pie, Custard 37 Pie, Lemon 36 Pie, Lemon Cream 36 Pie, Molasses 37 Pie, Pineapple 38 Pie, Prune 37 Pie, Pumpkin 36 Pie, Rhubarb 36 Pie, Squash 37 PUDDINGS— Page Cobbler, Peach 46 Dumplings, Apple 46 Pudding, Amber 47 Pudding, Apple Tapioca 44 Pudding, Baked 41 Pudding, Baked in Cups, Bread.... 41 Pudding, Cocoanut 43 Pudding, Corn Starch 43 Pudding, Custard 42 Pudding, Farina 42 Pudding, Fig 44 Pudding, India 42 Pudding, Lemon 44 Pudding, Marmalade 44 Pudding, Plum 41 Pudding, Plum No. 2 41 Pudding, Prune 43 Pudding, Queen 43 Pudding, Rice 41 Pudding, Sago 44 Pudding, Snow 43 Pudding, Suet 43 Pudding, Tapioca 44 Pudding, Tennies Danish 42 Wroten's English Plum Pudding.,120 SALADS— Crab 71 Chicken 71 Celery 72 Cold Slaw 72 Egg 72 French Dressing 71 Fruit, M. Q. S. B 73 Ideas in Salads 70 Lily 72 Lobster : 71 Mayonnaise Dressing 71 Potato 72 Salmon 72 Tomato 72 SOUFFLES— Apple Souffle 96 Chocolate Souffle, Mexican Style.... 96 Celery Souffle, Cheese Sauce 96 Lemon Souffle 96 Orange Souffle 96 Omelet Souffle 95 Strawberry Souffle 95 CONTENTS Page SAUCES FOR MEATS, FISH, POULTRY OR VEGETABLES— Anchovy Sauce S7 Apple Sauce 90 Butter, To Make Drawn 86 Brown Sauce 87 Bread Sauce 87 Cucumber Sauce 87 Caper Sauce 88 Celery Sauce 88 ( 'urrent Jelly Sauce 88 Cream of White Sauce 88 Curry Sauce 89 Cranberry Sauce 89 Chili Sauce 90 Egg Sauce 86 Giblet Sauce 88 Governor's Sauce 90 Hollandaise Sauce 90 Horseradish .Sauce 90 Lobster Sauce 89 Mayonnaise Sauce 89 Mint Sauce 8S Mustard Sauce 89 Mushroom Sauce 90 Onion Sauce 86 Oyster Sauce 89 Olive Sauce 89 Parsley Sauce 86 Sauce Piquante 90 Salmon Sauce 90 Spanish Sauce 89 Tomato Sauce 87 Tomato Mustard 8S Tartar Sauce 87 Economy Vinegar 120 STUFFINGS— Page Lamb, For 51 Oyster For Poultry 51 Pork, For 51 Poultry 51 Sage, For Geese and Ducks 51 Tomatoes and Green Peppers, For Veal, For 51 SOUPS— Barley Broth 67 Bean 69 Bouillon 67 Beef Tea 67 Chicken 68 Chicken Broth 68 Chicken Gumbo 68 Consomme 66 Croutons for Soup 66 Cream of Celery 70 Egg Balls for Soups 66 Mixed Stock for Soups 66 Mutton Broth ,, 67 Mock Turtle 67 Macaroni, Italian Style 68 Mock Terrapin 68 Mock Bisque 70 Noodles for Soup 66 Ox-Tail 69 Onion and Potato 70 Potato 70 Split Pea, with Salt Pork 69 Turkey 67 Vegetable, with Stock 68 SAUCES FOR PUDDINGS— Brandy Sauce 100 Creamy Sauce 99 Custard Sauce 99 Chocolate Sauce 99 Hard Sauce 99 Lemon Sauce 99 Orange Sauce 100 Plain Pudding Sauce 99 Vanilla Sauce 100 Wine Sauce 100 Celerv 51 VEGETABLES— Artichokes, Boiled 119 Asparagus on Toast 114 Beets, Boiled 113 Carrots and Other Root Vegeta- bles no Celery, Stewed 113 Corn, Stewed 110 Cucumbers, a la Creme 114 Egg Plant, Fried Kidney Beans, Brown Sauce 114 Lima Beans 113 Lima Beans Puree 119 ® £®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® Golden West Clothing Renovatory and Dye Works 805 VALENCIA ST. CLEANING ALTERING DYEING REPAIRING $ 1 .00 suit .ik i i ii i T;:: d :: d d i ® ® ® ® ® ® ® Ladies' and Children's Garments Cleaned and Dyed ® ® ® ® ® ® ® ® Our Monthly Contract System : | ® ® Four Suits (One a Week) 1 ® ® ® ® @ ® ® ® ® Telephone Mission 2796 Home Phone M 2796 ® I®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® XV Cleaned and Pressed, $1.50 a Month THE BRIDES' I Underwear i and Hosiery \\f E can fill all requirements * * in Underwear and Hosiery of every possible nature, style or material, from the largest and best selected stock on the Pacific Coast. Over 300 quali- ties of hosiery and 200 styles of underwear, each the best in value and quality of its kind. We Specialize Bridal Hosiery Sweater Coats Always something new in stitches, styles and weights. Over 100 styles to select from. $1.50 to $20.00 Bathing Suits All new and proper styles, natty effects in colors and patterns, from stock or made to order. The largest variety in the West. $2.00 to $40.00 Babies' Knitted Apparel Underwear, Hosiery, Sacques, Bootees, Leg- gins, Caps and Toques, in all styles and materials. The most complete stock in San Francisco, at prices to suit every purse. ® ® ® ® ® ® ® ® ® ••■■ ® ® ® ® ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®(j Cor. Grant Ave. and Post Sts. SAN FRANCISCO CONTENTS Macaroni Mushrooms, Baked 112 Mushrooms, Broiled 112 Onions, Boiled 113 Onions, Escalloped 119 Onion Fricassee 114 Parsnip Fritters 113 Parsnips, Fried 113 Peas, Timbales of Creamed 119 Peppers, Stuffed 110 Potatoes au Gratin 110 Potatoes, Baked 112 Potatoes, Creamed 112 Potato Croquettes Potatoes, Lyonnaise 112 Potato Noodles 110 Kice Croquettes 113 Saratoga Chips 114 Spinach 114 Squash, Winter 112 String Beans 114 Succotash 113 Tomato Toast 119 Potato Cakes 112 Squash on Half Shell 119 Chop Suey 120 INDEX TO ADVERTISERS BANKS German Savings Bank, 526 California St.; outside back cover. Anglo-California Trust Co.; page 127. BAKERIES The Modern French Bakery, 421 O'Farrell St.; page 64. Boudin Brothers, 307 10th Ave.; page 31. BREWERIES John Wieland Brewery; front inside cover and page 45. Tacoma Beer; page 33. National Beer; page — . BISCUITS AND CRACKERS Standard Biscuit Co., Cor. Sansome and Pacific Sts.; page 7. BUTTER COMPANIES BASKETS Diamond Basket Manufacturing Co., 146 12th St.; page 17. CHOCOLATE AND COCOA Ghirardelli & Company, 940 N. Point St.; page 13. CRACKERS AND BISCUITS Standard Biscuit Company, Cor. Sansome and Paciti* Sis.: pag Riverside Creamery, 1412 Devisadero St.; page 29. CHINESE SPECIALISTS DYEING AND CLEANING FLOUR Sperry Flour Company, 343 Sansome St.; page 39. FURNITURE JEWELRY, DIAMONDS AND WATCHES Morgen Jewelry Co., 888 Market St.; outside front cover. Keystone Jewelry Company, 756 Market St.; inside back cover. KNITTED GOODS Gantner & Mattern Co., Cor. Post and Grant Ave.; page xxii. LADIES' TAILORS LAUNDRIES National Laundry, 3840 18th St., page 41. City Rough Dry Laundry Co., 1672 15th St.; page 132. MARKETS AND BUTCHERS NEWSPAPERS The Evening Post, 727 Market St.; page 9. OPTICIANS California Optical Company, 181 Post St.; page 25. PORTABLE OVENS Washtonian Company, 61 O'Farrell St.; page 20. PIANOS The Baldwin Company, 310 Sutter St.; page 51. REAL ESTATE DEALERS Sala & Sala, 2190 Mission St.; page 23. RESTAURANTS RICE M. Phillips' Unpolished Rice, page 19. INDEX TO ADVERTISERS SARDINES Monterey Packing Company; front outside cover. STOVES AND HARDWARE W. W. Montague & Co., 557-563 Market St.; page 11. STEAMSHIP LINES Pacific Navigation Company, 680 Market St. ; page 67. TAILORS AND CLOTHING FOR MEN AND WOMEN California Credit Clothing Company, 59 Stockton St. ; page 4. Simon Outfitting Company, 2372 Mission St.; page 11. S. N. Wood & Co.; page 2. Neuhaus & Co., Inc.; page 5. First a Home — THEN. See Next Page. Bjsci/it VAFms jitters Etc To Make Bread Time, one hour to make loaves of two pounds each. — Put seven pounds of Sperry flour in a deep pan, make a hole in the center of the flour, into which pour one quart of warm water, in which has been dis- solved one cake of Consumers' Compressed Yeast. Then with a large spoon beat the mixture well, cover with flour and set to rise in a warm place. In two or two and a half hours it will be ready for kneading. Dissolve a handful of salt in about three pints of warm water, with which make the whole into a soft smooth dough. Knead well with the hands and set to rise for two or three hours. Then work and make into loaves ; set to rise about two to three hours ; then bake in a good hot oven. Brown Bread One pint Indian corn meal, one pint rye flour, one teaspoon brown sugar, one teaspoon salt, two teaspoons baking powder, one tablespoon butter or lard, three-quarters pint milk. Sift together corn meal, rye flour, sugar, salt and powder. Rub in the shortening; add the milk and mix all into a batter. Put into greased tin and bake about forty minutes in a rather hot oven. Cover at first with paper. Graham Bread — Unfermented One and one-half pints graham flour, one-half pint of Sperry flour, one tablespoon sugar, one teaspoon salt, two teaspoons baking pow- der, one and one-quarter pints milk, or equal parts milk and water. Sift graham flour, flour, sugar, salt and powder together ; add the milk, or milk and water; mix rapidly into soft dough, then put in greased tin. Bake in rather hot oven about forty minutes. Protect loaf with paper first fifteen minutes. Corn Bread One cup fine white corn meal, one and one-half cups milk, two eggs, one teaspoon sugar, one tablespoon butter, two level teaspoons baking powder, one-quarter teaspoon salt. Scald the milk and pour on the corn meal. Let it cool, then add salt, sugar, baking powder and yolks of eggs and beat quickly and thoroughly together. Fold in the stiffly beaten whites of eggs. Bake in a flat pan in hot oven for about thirty minutes. Baking Powder Biscuits Sift together three cups of Sperry flour, one scant teaspoonful of salt and three teaspoons of baking powder. Chop into this with a knife one teaspoonful each of lard and butter, then add gradually about one cup of milk, making a soft dough that can be easily handled. Take on board and knead gently. Cut in small rounds and bake fifteen to twenty min- utes in moderately quick oven. The Perfect All-Purpose Flour, "SPERRY" 1 ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® ® n I SAN FRANCISCO ® ® ® ® (?) Married Life is started right if Woods furnishes the clothes. Complete lines of MEN'S SSUITS for dress or business pur- poses are ready at all times in our Ready-for-Service section, or we make them to order at short notice if you prefer the made to order kind. In either case we can save you money, for we operate our own factories in New York City, and you buy direct from the maker when you buy here. Women's Garments, too Big lines of TAILORED SUITS, COATS, PETTICOATS, DRESSES, WAISTS, and all sorts of Ready-for-Service Gar- ments are at your service in this big establishment. It's a good idea to get the "WOOD" HABIT early in your married lives, for it means econ- omy all the way along. All our women's garments are likewise made in our own factor- ies, and one of the usual retail profits is eliminated by purchasing here. ®®®®®®®®®®®®*®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®0®® 2 BRIDE'S COOK BOOK Milk Rolls Sift in a basin three-quarters of a pound Sperry flour, add four heaping tablespoonfuls corn starch, and one teaspoonful salt. Warm two tablespoonfuls butter in one pint of milk, add one compressed yeast cake mixed with one teaspoonful sugar. Pour them among the flour, mix well and allow the dough to rise in a warm place. Knead it and make into rolls, allow them to rise again, then bake in a quick oven for twenty minutes. Breakfast Rolls One and one-talf pints of Sperry flour, one-half pint of Indian corn meal (white), one teaspoon salt, two teaspoons baking powder, one table- spoon butter or lard, three-quarters pint of milk. Sift together flour, corn mea!, salt and powder; rub in butter or lard; add the milk, mix smoothly into firmer dough than usual. Flour the board, turn out the dough, give it one or two turns to complete its smoothness. Divide it, thus prepared, into pieces the size of an egg; again divide these in half, which roll out under the hand until they are long and half th esize of one's little finger. Lay on greased baking tin so that they do not touch, wash them over with milk. Bake in hot oven seven or eight minutes. Rye Bread One pint rye flour, one-half pint corn meal, one-half pint wheat flour, one teaspoon sugar, one teaspoon salt, two teaspoons baking powder, one tablespoon butter or lard, three-quarters pint milk. Sift together rye flour, corn meal, flour, sugar, salt and powder; rub in shortening and add milk. Mix into smooth batter. Pour into well- greased tin, bake in moderate oven about forty-five minutes. Cover loaf with paper first twenty minutes. Corn Meal Muffins Mix together one pint corn meal,' one-half pint Sperry flour, one- half pint corn starch, one tablespoonful sugar, one teaspoonful salt, three teaspoonfuls baking powder, rub in finely two heaping tablespoonfuls butter or lard. Beat up two eggs, add one pint of milk to them, pour them among the dry ingredients, mix well and divide into buttered muffin pans. Bake in a hot oven for fifteen minutes. English Muffins One quart of Sperry flour, one-half teaspoon sugar, one teaspoon salt, two large teaspoons baking powder, one and one-quarter pints milk. Sift together flour, sugar, salt and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated all over, grease it, and lay on muffin-rings ; half fill them, and when risen well up to top of rings, turn over gently with cake turner. They should not be too brown. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot. BRIDE'S COOK BOOK Dainty Muffins One-quarter cup butter, one-quarter cup sugar, one egg, about one- half cup milk, one and one-half cups Sperry flour, three teaspoons baking powder. Cream butter in cup, add sugar and cream together. Put in bowl, and add well-beaten egg; sift baking powder with flour, and add, alternating with milk. Bake in hot buttered gem pans in moderately hot oven for twenty -five minutes. Rice Muffins Two cups cold boiled rice, one pint of Sperry flour, one teaspoon salt, one tablespoon sugar, one and one-half teaspoons baking powder, one-half pint milk, three eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift together flour, sugar, salt and powder; add to rice preparation, mix into smooth, rather firm batter ; muffin pans must be cold and well greased, then fill two-thirds; bake in hot oven fifteen minutes. Hot Cross Buns Sift together one quart of Sperry flour, one-half teaspoon salt, one cup sugar, three scant teaspoons baking powder. Rub in one-half cup butter, then add one-half pound cleaned currants, one-half teaspoon nutmeg, one-quarter pound cut citron, one-quarter pound seeded raisins, one-half teaspoon allspice. Beat two eggs, add one-half cup milk, and stir into the dry mixture, adding sufficient milk to mix to a firm dough. Mold into round buns, lay two inches apart on greased pans, brush with milk. Cut cross on each, sprinkle cut with granulated sugar, and bake in hot oven. English Breakfast Rolls Roll one-quarter of a pound of butter into a pound of Sperry flour ; then add a tablespoonful of yeast, and break in one egg. Mix it with a little warm milk poured into the middle of the flour; stir all well to- gether, and set it by the fire to rise ; then make it into light dough and again set by the fire. Make up the rolls, lay them on a tin, and set them in front of the fire before you put them into the oven, and brush them over with egg. Gems One pint of Sperry flour, one teaspoon baking powder, one-half teaspoon salt, one teaspoon sugar, three teaspoons melted butter, one cup milk, three eggs, whites and yolks beaten separately. Mix the same as for muffins, adding beaten whites last; bake in hot, well-greased iron gem pans. Graham Gems One and one-half pint graham flour, one-half pint Indian corn meal, one teaspoon salt, two teaspoons baking powder, one and one-quarter pints milk. Sift together graham flour, corn meal, salt and powder. Add the milk, and mix into a moderately stiff batter. Half fill cold gem pans well greased. Bake in a solid hot oven ten to twelve minutes. ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® 'i ARE OUR | ® ® ® ® ® ® ® ® MADE TO ORDER 1 ® ® ® ® YOU'LL PAY 1 $30.00 to $35.00 § Worthy of Special Notice $20.00 Suits and Overcoats ® ELSEWHERE I TRY ONE NEUMAUS & CO., inc. TAILORS MARKET SI Home Phone C 3726 SAN FRANCISCO I ® ® ® @ ® ® ® ® ® 1 ® ® ® ® ® ® ® ® Pants Made to Order from $5.00 Up 1 ® We will send Self Measuring Blank and Samples on request ® ® ® ® ® D®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® 5 BRIDE'S COOK BOOK Twin Peaks Muffins Cream one-half cup butter, gradually beat in one-half cup sugar, then add two well-beaten eggs. Sift in three cups Sperry flour, one cup corn starch and four teaspoonfuls baking powder, pour in one and one- half cups milk. Beat a minute and bake in buttered gem pans for thirty minutes. Johnny Cake Two cupfuls of sweet and two cupfuls of sour milk, four cupfuls of yellow corn meal and two cupfuls of Sperry flour, a little soda, a little salt and three tablespoonfuls of molasses. Rice Muffins Take one cup cold boiled rice, one pint of Sperry flour, two eggs, one quart of milk, one tablespoon of butter, and one teaspoonful of salt; beat very hard and bake quickly. Raisin Bread Dissolve a tablespoonful each of butter and lard in a cup of hot milk then add a cup of either cold water or milk to the hot milk to make lukewarm. Sift a quart of Sperry flour with one teaspoonful salt, three tablespoonfuls of sugar, make a hole in center of flour and stir in half a cake of compressed yeast, which has been dissolved in a little luke-warm water; add part of your milk, stirring in the flour, then break in one or two eggs and the rest of the milk ; beat up the dough lightly, which must be a stiff batter. Let it raise all night in a warm place and well covered. In the morning add a cupful each of raisins and currants, two table- spoonfuls of sugar and either some nutmeg or caraway seeds or lemon peel. Make into two loaves, working very little; let rise very light and bake three-quarters of an hour. German Coffee Cake Scald and cool to lukewarm half a pint of milk ; add one heaping tablespoon of butter and two of sugar, a quarter of a yeast cake dissolved in a little warm water, a speck of salt, and Sperry flour enough to make a soft bread dough. Let rise over night ; knead in the morning early. Let it rise in a flat buttered tin. Rub butter over the top ; sprinkle with sugar and cinnamon and bake for twenty to thirty minutes. Cut in squares and serve hot, with coffee. Waffles Sift one and one-half cups of Sperry flour into a bowl, add one- half cup corn starch, two teaspoonfuls baking powder and one-half tea- spoonful salt. Beat up two eggs, add one and one-half cups milk to them, then add gradually to the flour, mix in one heaping tablespoonful melted butter. Fry on a hot, well greased waffle iron. Serve hot with syrup. 5©®®®®®®®®®®®®®®®®®®®®®®®®®®©®®®®®®®©®®®®®®®®®®®®®®®®®®®®® €(VERY BRIDE should include a hinged tin of Paradise Sodas in her first house- hold purchases. When you buy Paradise Sodas in the hinged tin you save money and get the very best soda cracker made. Thirty Paradise Sodas when bought in the hinged tin costs you but 5c. The last soda cracker in the tin is as fresh as the first and the first is as fresh as when it comes from the oven. Price, per hinged tin, 65c. net. Ask the Grocer. Standard Biscuit Co. Sole Makers of Paradise Sodas San Francisco ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®@® BRIDE'S COOK BOOK Kentucky Waffles Beat three eggs, whites and yolks separately. Add to the yolks two pints sifted Sperry flour, one pint sour cream, stir well and make batter thin with sweet milk. Add three tablespoonfuls of melted lard, a tea- spoonful of soda dissolved in a little cold milk, and lastly the whites of the eggs. Bake quickly in hot irons. Rice Waffles One teacupful of Sperry flour sifted with a teaspoonful of bak- ing powder, one coffee cupful of cold boiled rice, one tablespoonful of melted butter, one-half of a teaspoonful of salt and three beaten eggs. Mash the rice fine, add the butter, then two teacupfuls of milk with the flour and then the eggs. Beat all together. Have the waffle irons hot and well greased with butter. Fill three-quarters full and let the first side be well browned before turning-. German Waffles One quart of Sperry flour, one-half teaspoon salt, three table- spoons sugar, two large teaspoons baking powder, two tablespoons butter or lard, rind of a lemon, grated, one teaspoon extract cinnamon, four eggs, and one pint thin cream. Sift together flour, sugar, salt and powder; rub in butter or lard cold ; add beaten eggs, lemon rind, extract and milk. Mix into smooth, thick batter. Bake in hot waffle-iron, serve with sugar flavored with extract of lemon. To Cook Hominy Take three cups of water to one cup of hominy, boil slowly for three-quarters of an hour; the longer it boils the better it is; then add half a teacup of sweet milk to one cup of hominy, then boil ten minutes more ; stir it often while boiling. Hominy Fritters Two teacups of cold boiled hominy, add to it one teacupful of sweet milk, a little salt, stir till smooth, add four tablespoonfuls of Sperry flour and one egg; beat the yolk and white separately, adding the white last. Have ready a pan with hot butter and lard (half of each), drop the batter in by spoonfuls and fry a light brown. Hominy Waffles One teacup of cooked hominy, one egg, one tablespoonful of butter, a little salt, one pint milk, one pint Sperry flour, one heaping teaspoonful of baking powder; beat the egg, add butter, salt and hominy, add the egg, beat in the milk and sift in slowly the baking powder and flour; beat all together and bake in a waffle iron. I)®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® ® ® ® ® The Post EVERY DAY publishes a "Home Department" page. It contains several column s of Society Notes and much other matter of special interest and value to women. Every Saturday there is an illustrated colored Fashion Section. It is pre-eminently a paper for the home. Its local news is the best. Its world news the most complete. When selecting- a newspaper for the fireside get the best. The Evening Post is served by carrier 30 cents per month. Send your order by mail or 'phone. The Evening Post 727 MarKet Street Phones: Douglas 4460; Home J 3321 »)®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®«»; m> V Renting, Leasing, Collecting and Loans 2190 Mission Street AT EIGHTEENTH SAN FRANCISCO ® ® e ®®®®®®®®®®®®®®®®®®®®®®®®®® ®®®®®®®®®®Q®®®®®®®®®®®®®®®®®®® BRIDE'S COOK BOOK Exposition Cake One cupful of sugar, half a cupful of butter, half a cupful of milk, one and a half cupfuls Sperry flour, three eggs well beaten, one teaspoon- ful baking powder. Let come to a boil ; six large tablespoonfuls of choco- late, three level teaspoonfuls of white sugar, two level teaspoonfuls of milk. Let cool and add to cake part. Bake in two layers ; put together with marshmellow icing, to which has been added chopped walnuts. Sponge Cake One pound sugar, one Sperry flour, ten eggs. Stir yolks of eggs and sugar till perfectly light; beat whites of eggs and add them with the flour after beating together lightly; flavor with lemon. Three teaspoons baking powder in the flour will add to its lightness, but it never fails without. Bake in a moderate oven. Lemon Cake Two scant cupfuls of sugar, one-half of a cupful of butter, three eggs, two and one-half cupfuls of Sperry flour, one cupful of milk, two rounding teaspoonfuls of baking powder, grated rind of one lemon and one-half teaspoonful of salt. Beat the butter with half the sugar, then add gradually the remainder of sugar, with the well-beaten eggs ; put in the grated lemon rind, being careful not to use any of the white pith. Lastly stir in the flour with which the baking powder and salt have been sifted, alternately with the milk. Bake about forty minutes in a moderate oven and cover with lemon frosting. Coffee Cake Two cups brown sugar, one of butter, one of molasses, one of strong coffee as prepared for the table, four eggs, one teaspoon saleratus, two of cinnamon, two of cloves, one of grated nutmeg, pound raisins, one of currants, four cups of Sperry flour. Hygienic Cake Three eggs, one cup sugar, one cup Sperry flour, two tablespoons hot water. Beat twenty minutes without stopping, and bake three-quarters of an hour in slow oven. This recipe makes a small cake. Nuts can be added if desired. Apple Sauce Cake One cup sugar, one cup chopped raisins, half cup butter, two cups Sperry flour (heap a little), one cup sour apple sauce, one teaspoonful soda, half a teaspoonful each ground cloves, cinnamon and allspice, pinch salt, half a cup chopped walnuts. Cream sugar and butter together, put the soda in the apple sauce, then add to sugar, stir well together, then the flour and spices, raisins and nuts last. Bake in slow oven one hour and ten minutes. 24 Now that you are married there is one thing you must know — that eye- even nervous prostration. ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®<^ ® ® ® ® ® ® ® ® ® ® ® ® ® ® strain causes headache, depression, and ® ® ® ® ® ® ® ® ® is your greatest desire of course — but if your | eyes trouble you, your naturally good dis- position is unbalanced and unconsciously ® you become irritable, then comes incompat- 1 ability of temper, and you know the rest. Don't let this happen to you — the remedy is simple and we have it, just A Happy Home ® ® ® ® @ ® ® ® ® ® vantage in getting glasses of the maker- ® A Pair of Good Glasses and happiness will reign. There is an ad- we are ® ® ® ® ® ® ® ® ® and you will receive the benefit of our long ® ® ® ® Makers of Good Glasses and successful experience in making glasses if you select us as your opticians. ® ® ® OCULISTS PRESCRIPTIONS PILLED ® ® ® ® ® ® ® ® ® ® ® ® ® 1221 Broadway, Oakland 1 ® ® ® ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®(3® 25. California Optical Co. 181 Post Street, San Francisco ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®(' ® (?) ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® PURITY QUALITY SERVICE 1 The Modern French Bakery Where You Get the Only Genuine French Bread in the City E. PERROT, Proprietor >:> ® ® ® ® ® s ® ® ® ® Specialty: French Rolls for Clubs, Hotels and fj Restaurants. Hot Bread 3 Times Daily. ® ® ® ® ® I ® Parties, Weddings and Banquets Supplied on Short Notice ® ® ® ® ® ® ® ® I Join the crowd and be convinced. The place is ® ® ® 4S1 O'FARRELL ST. ® ® HEAD BAKERY ® ® | SAN FRANCISCO, CAL. ® ® ® Branches and Phones ® Branch No. 2, !)."H1 Twentieth Street ® PHONE MISSION 2398 X Branch No. U, 1HG Eighteenth Street ,_ , ,. ,_„ X n_ _ »_ / c »» « ( Franklin 4728 ® Branch No. t. San Mateo, Cai.. Phones' ® / Home C 2094 ® ® ® ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®( 26 Those who have tried our Bread do not want any other. BRIDE'S COOK BOOK Gold Cake Beat well the yolks of eight eggs, one cupful of granulated sugar, one- quarter of a cupful of butter, one-half cupful of sweet milk, one and one- butter and sugar together. Beat the yolks thoroughly, then stir in the butter and sugar ; add the milk, then the Sperry flour, and stir hard. Bake in a cake mold about forty minutes. German Fruit Cake One and one-half cups Sperry flour, one heaping teaspoon butter, rubbed together ; pinch of salt, one teaspoon baking powder, milk to make batter thin enough to spread (a little thicker than cake). Put in a layer of fresh fruit all over the top and sprinkle with sugar. Angel Cake Use the whites of nine large eggs, a heaping cup of granulated sugar, a cup Sperry flour, sifted five times before measuring, one teaspoon Jof baking powder, a dash of salt, one-half teaspoonful each of lemon and vanilla extract. Separate the eggs, add salt and baking powder to the whites and beat till stiff; add sugar and flavoring, beat thoroughly, then carefully turn in the flour. Bake in a moderate oven fifty minutes. Chocolate Squares Three eggs beaten with one cup of sugar, one teaspoonful of all- I spice, one of cloves, one of cinnamon, two tablespoons of chocolate, one teaspoonful vanilla, one cup Sperry flour with one teaspoonful baking \ powder and lastly a good supply of chopped nuts and raisins and two i tablespoons of whisky. Mix thoroughly and bake in a large pan half •inch thick in moderate oven. Frost with following frosting: Half cup | of powdered sugar and one tablespoon of boiling water, mix until smooth !( and put on cake. Cut in squares when cool, but not cold. Dried Apple Fruit Cake One pint of dried apples, soaked over night, then chopped fine ; let | them simmer in one cup of molasses a little while; add four eggs, two cups sugar, one cup buttermilk, one cup shortening, one tablespoonful I soda, one tablespoonful cinnamon, one tablespoonful allspice, one table- I spoonful cloves. Prune Cake One cup of sugar, half a cup butter; cream butter and sugar, add I three eggs beaten, leaving the white of one for icing. Then add cup jof milk, one and a half cups Sperry flour with two teaspoonfuls baking powder and a good pinch of salt sifted three times. Add above alter- nately. Stone a good-sized cup of stewed prunes and add half a cup lof seeded raisins; then add a quarter of a teaspoonful each of cloves and allspice, also half a teaspoonful of cinnamon and nutmeg. Bake in i| layers and use white icing. This has been tried and proved to be an excellent dark cake. 27 BRIDE'S COOK BOOK Danish Apple Cake Take twelve large, juicy apples, pare and core as for pie. Have ready three cups fine bread crumbs mixed with a little sugar and cinnamon. Grease a deep cake mold, sprinkle with crumbs a little thicker at the bottom, then a layer of apples, sugar and a few chopped almonds, then a layer of crumbs, put a little bit of butter over crumbs, then apples, and so forth until all is used. Bake in a moderate oven two hours. When cold serve with whipped cream. Devil Cake For the custard part : One cup of grated chocolate, one cup of brown sugar, a half cup of sweet milk, yolk of one -egg and a teaspoon- ful of vanilla. Stir all together in a granite saucepan ; cook slowly and set away to cool. For the cake part : One cup brown sugar, two cups Sperry flour, a half cup of butter, half cup of sweet milk and two eggs. Cream the butter, sugar and yolks of eggs, add milk, sifted flour and whites of eggs, beaten stiff; beat all together, then stir in the custard, lastly adding one teaspoonful soda, dissolved in a very little warm water. Bake in jelly tins. The filling: Two cups of white sugar, ten tablespoonfuls hot water, half teaspoonful cream tartar; boil until thick like candy. Put in thirty- two marshmellows ; boil up again, then stir in the beaten whites of three eggs ; when almost cool stir in one cupful of chopped walnuts, beat until cold, then spread between layers an inch deep. This is delicious and will keep indefinitelv. Cocoanut Sponge Cake Ingredients — One teacupful of granulated sugar, two teacupfuls of Sperry flour, a tiny pinch of salt, two ounces of butter, three eggs, a large teaspoonful of baking powder, a little dessicated cocoanut and jam. Method — Whisk the eggs to a cream in a large basin. Cream the butter and add it to the eggs, also the sugar and salt and whisk for five minutes; then gradually stir in the flour and lastly the baking powder. Grease two cake tins, put in each a thin layer of the mixture and bake for fifteen minutes in a moderate oven. When the cakes are nicely set remove from the oven and take out of tins and place on a sieve to, cool. Spread with jam and press together and scatter cocoanut over the top ; then cut up into*fingers, diamond shapes, etc. Pound Cake Take one pound and fourteen ounces of powdered sugar, one pound and two ounces of butter, twelve eggs and one and one-half pints of milk, three-fourths of an ounce of baking powder, three and one-half pounds of Sperry flour (sifted) ; beat the eggs to a froth, rub sugar, butter and eggs together ; then let stand till stiff and beat in milk, and, last of all, the flour. 28 •)®®®®®®®®®®®®®®®®®®®®®®®®®®®®®@®®®®®®®®®®®®®®®®®®®®®®®®®® ® ® Telephone West J 285 Home Phone S J 828 ® ® ® ® ® ® ® HEALTH PERMIT 253 Riverdale Creamery ANIXTER & SONS, Inc. Proprietors WHOLESALE AND RETAIL DISTRIBUTORS OF Absolutely PURE PASTURIZED COUNTRY MILK AND CREAM WITHOUT ANY PRESERVATIVES WE CARRY HUTTON BROS. CERTIFIED MILK FROM DIXON, CAL. 1412=1426 Dcvisadcro Street San Francisco ® ® ® ® ® ® ® ® ® ® ® ® ® (?) ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® ® (?) ® ® ® ® ® ® '®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® 29 BRIDE'S COOK BOOK Lady Fingers Two eggs, one cup of sugar, one-half cup butter beaten to a cream, four tablespoons baking powder; enough Sperry flour to stir with a spoon ; lemon to flavor. For your molding board take a little piece of dough,' roll with your hands as large as your finger, cut off in four-inch lengths and put closely on buttered tins. Quick oven. Burnt Sugar Cake Take one cup of granulated sugar, place in a skillet and let it melt. Then pour in boiling water and stir until it is as thick as syrup. Now take one cup sugar, one cup good rich milk, one lump butter the size of an egg, three teaspoonfuls of baking powder, two tablespoonfuls of the burnt sugar, two eggs beaten well, Sperry flour enough to make stiff as a common cake. Sift the baking powder into the flour. Flavor with vanilla extract. To any good white icing add two tablespoonfuls of burnt sugar and put between and on top of layers. This is a four- layer cake. Soft Gingerbread One cup molasses, one-half cup sugar, one-half cup butter, one-half cup milk, two eggs, one tablespoon ginger, one teaspoon allspice, two cups Sperry flour, one and one-half teaspoons baking powder. Bake in shallow pans or gem pans in moderate oven. Ye Ancient Gingerbread One pint of sorghum molasses, one cup (genuine) sour buttermilk, one cup home-made leaf lard, one level tablespoon soda, three-quarters tablespoon ginger, one teaspoon allspice, one teaspoon cinnamon, one- quarter teaspoon salt, two eggs and Sperry flour to make a soft dough. Mix lard and molasses, add beaten eggs, then add spice, salt and soda sifted with about one cup of flour and alternate with the milk, beating all well together. Finally add flour enough to make a soft dough. Roll rather thick, cut in fantastic shapes, "little gingerbread men," if to please the little folks, or any desired shape. Have a moderate heat only, as bread should not be baked too quickly. Cookies One cup butter (or one-half butter and one-half lard), one cup sugar, three eggs, one and one-half heaping teaspoons baking powder, grated rind of two lemons or use one teaspoon lemon flavoring. Sperry flour enough to handle. Mosten the tops with beaten egg before putting in oven. Ginger Snaps — No. 2 One cupful butter, one cupful of molasses, one cupful of brown sugar, one beaten egg, one teaspoonful of vinegar, one large teaspoonful of baking soda, dissolved in a little hot water, half a teaspoonful of ginger and other spices to taste. Enough Sperry flour to make a dough that can be rolled out. Roll thin, cut and bake. 30 ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® ® ® ® PHONE PACIFIC 694 ® ^=z ® BOUDIN BROS. Successor to Isidore Boudin French Bakers 387 TENTH AVENUE Richmond District (•> i ® o :.i ,., (•) ® ... ®®®®®®®^^ 33 BRIDE'S COOK BOOK Hermits One and one-half cupfuls of brown or maple sugar, one cupful of butter, one-half teaspoonful of soda dissolved in two tablespoonfuls of hot water, three eggs, a little nutmeg, pinch of salt, one and one-half cupfuls of seeded and floured raisins, three and one-half cupfuls of Sperry flour, in which one teaspoonful of cream of tartar has been sifted, and one-fourth cupful of buttermilk. Drop the dough from the spoon in small separate cakes. Molasses Cookies Take two cups of molasses, one cup of sugar, two cups of butter, four teaspoonfuls of alum, put in two cups of boiling water, four tea- spoonfuls of soda and Sperry flour enough to roll out. Fried Cakes One cup of sugar, two eggs, half a cup of shortening, one teaspoon of soda, one cup of sour milk, cut in rings ; have your lard very hot, in which place a peeled potato to keep lard from burning, and drop in your cakes; they will come to the top of the lard when light; fry a dark brown; when taken out sprinkle sugar over them. 34 Puff Paste One quart of Sperry flour, one pint of butter, or butter and lard half and half, a pinch of salt, one and one-quarter cupfuls of cold water. Sprinkle the salt in the flour and with the hands mix in quickly the shortening until all is smooth. Mix in the cold water quickly as pos- sible and roll out and fit to a pie plate. The flour on the crust is all that is needed to prevent the crust from sticking; cut off evenly around the edge of plate — gather up the scraps and make another sheet for the top of the pie and roll out the upper sheet a little thinner than the under crust, lap one half over the other and cut four or five small slits at the center. Fill the pie with prepared rilling, wet the edge of the rim to prevent the juices from running out, lay the upper crust across the center of the pie, turn back the half that is lapped, slightly press the edges down with your thumb, dipping occasionally into flour to prevent sticking. Bake to a light brown. Paste Three cups of Sperry flour (sifted), one large cup butter, one- half teaspoon baking powder, two tablespoons sugar, one-half cup milk. Sift flour with powder and sugar, rub in butter, add milk ; mix into a smooth dough of medium stiffness. German Paste Take three-quarters of a pound of Sperry flour, put into it half a pound of butter, the same of powdered sugar, and the peel of a lemon grated; make a hole in the middle of the flour, break in the yolk of two eggs, reserving the whites, which are to be well beaten ; then mix all well together. If the eggs do not sufficiently moisten the paste, add half an eggshell of water. Mix all thoroughly, but do not handle too much. Roll out thin, and it may be used for all sorts of pastry. Before putting it into the oven, wash over the pastry with the white of the beaten eggs, and shake over a little powdered sugar. Rich Short Crust Break ten ounces of butter into a pound of Sperry flour dried and sifted, add a pinch of salt and two ounces of loaf sugar rolled fine. Make it into a very smooth paste as light as possible, with two well- beaten eggs and sufficient milk to moisten the paste. To Ice Pastry To ice pastry, which is the usual method adopted for fruit and sweet dishes of pastry, put the white of an egg on a plate, and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this, and sift over some powdered sugar ; put it back into the oven to set a glaze, and in a few minutes it will be done. Great care should be taken that the paste does not catch or burn in the oven, which it is very liable to do after the icing is. laid on. BRIDE'S COOK BOOK Lemon Pie One small teacup of boiling water, put in juice and rind of one lemon, one teaspoonful of corn starch to thicken ; then add four egg yolks, one cup of sugar, mixed together ; beat the whites of two eggs stiff and put in with egg yolks and sugar. After custard is done put on top the whites of the other two eggs, put in oven and brown. Bake pie crust first. Apple Pie Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote, sweeten to taste, and, while hot, stir in a tea- spoon butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste, or bake without cover. Eat cold, with powdered sugar strewed over it. Pumpkin Pie The following measure will make three good sized pies : Put into your mixing dish one quart and a pint of stewed and strained pumpkin, about one-quarter pound sugar, half cup molasses, half a tablespoon ginger, less than half a tablespoon nutmeg, a scant teaspoonful each of cinnamon and salt, one-quarter cup melted butter and one quart of milk. Beat six 'eggs and add to the mixture, and stir until the ingredients are well blended. Bake in a good, deep crust. Rhubarb Pie Select the red stalks, cut off where the leaves commence, strip off the outside skin, then cut in pieces one-half inch long; line a pie dish with paste, put a layer of the rhubarb nearly an inch deep, a large teacup of sugar, sprinkle with salt, shake over a little Sperry flour, cover with a crust, slit in the center, trim off the edge and bake in a quick oven until done. Rhubarb pies made in this way are superior to those made of the fruit stewed. Lemon Cream Pie Make a good pie crust and prick bottom. Put one cup sugar and one cup water in a saucepan and let come to a boil. Mix one tablespoon corn- starch in a little water and add to water and sugar on stove. When thick take off stove and add a small chunk of butter; stir it up. Stir in the yolks of two eggs and grated rind and juice of one lemon. Beat whites of two eggs until thick and spread over pie when cooked ; then put in oven to brown. Cranberry Pie Three cups cranberries, stewed with one and one-half cups sugar, and strained. Line pie plate with paste ; put in cranberry jam ; wash the edges, lay three narrow bars across; fasten at edge, then three more across, forming diamond-shaped spaces. Lay rim of paste; wash with egg wash ; bake in quick oven until paste is cooked. 36 BRIDE'S COOK BOOK Prune Pie Stew, stone and mash enough prunes to make a cupful of pulp. Add a cupful of cream, add the yolks of three eggs, well beaten, flavor with vanilla, add pinch of salt; bake in a rich under-crust as quickly as pos- sible ; beat the whites of the eggs with two tablespoons of sugar, spread over top, return to oven and brown very lightly. Mince Meat The following is an excellent reciepe for mince meat and it will fill twelve to fourteen quart jars : Chop fine six pounds of cooked beef and mix with two pounds of chopped suet ; add twelve pounds of chopped apples, five pounds of raisins, three and a half pounds currants, one pound of citron and two pounds of brown sugar ; mix thoroughly and then add seven cups of molasses, two tablespoonfuls of cinnamon, three table- spoonfuls of nutmeg, now two quarts of sweet cider, one quart of boiled cider, three cups of sherry wine and one pint of brandy. Cook twenty minutes, stirring frequently. Molasses Pie Four eggs ; one cup sugar ; two cups molasses. Boil sugar and molasses two minutes, then pour off into another cup sugar. Flavor with spice, cloves, cinnamon and butter. Bake thin in crust. Cocoanut Pie Cream a half cupful of butter with two teacupfuls of powdered sugar, and beat in a half grated cocoanut. Fold in lightly the stiffened whites of six eggs, turn into a deep pie dish, lined with puff paste, and bake in a quick oven. Eat cold with powdered sugar and cream. Squash Pie Boil and sift a good dry squash, thin it with boiling milk until it is about the consistency of thick milk porridge. To every quart of this add three eggs, two great spoonfuls of melted butter, nutmeg (or ginger, if you prefer), and sweeten quite sweet with sugar. Bake in a deep plate with an undercrust. Apple Meringue Pie Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or stew lemon peel with them for flavor), fill crust and bake till done; spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pie, sweetening with three tablespoons powdered sugar; flavor with vanilla, beat until it will stand alone, and cover pie three-quarters of an inch thick. Set back in a quick oven till well "set," and eat cold. In their season substitute peaches for apples. Custard Pie Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six I tablespoonfuls of corn starch or Sperry flour and three cups of milk; flavor to taste. This is sufficient for three pies; bake with one crust only. 37 BRIDE'S COOK BOOK Pineapple Pie Slice of butter and a cup of sugar beat to a cream ; add yolks of four eggs well beaten ; then add a small can of grated pineapple. Last of all add the whites of two eggs well beaten and enough milk to suit taste. Line a deep pie plate with a rich crust. Put in custard and bake. When done beat the whites of two eggs, spread over top and brown. Stanley Currant Pie For each pie, take one cup fresh currants, mash with potato masher, add three-quarters cup sugar. Take yolks of two eggs, beat to a froth ; add one tablespoon flour very slowly, a little sugar and one tablespoon water. Beat this into the mashed currants ; put in crust and bake. When baked, beat whites of eggs to stiff froth, add one and one-half tablespoons sugar, put over pie and set back in oven to brown. (Bake with only under crust.) Famous Cream Pie One and one-half tablespoons sugar, one tablespoon Sperry flour, one egg and the yolks of two eggs. When smooth add gradually one pint milk. Cook in double boiler and add one teaspoon vanilla. Line your pie tin with crust and put holes in it with a fork to keep from blistering. Bake until a light brown. Put the filling in, the meringue on top and brown in oven. Gooseberry Tart Stem the gooseberries. Put into a porcelain kettle with enough water to prevent burning and stew slowly until they break. Take off, sweeten well. When cold pour into pastry shells and bake with a top crust of puff paste. Brush all over with beaten egg while hot, set back in the oven to glaze for three minutes. To be eaten cold. Lemon Tarts Mix well together the juice and grated rind of two lemons, two cups of sugar, two eggs, and the crumbs of sponge cake ; beat it all together until smooth ; put into twelve patty-pans lined with puff-paste, and bake until the crust is done. Currant or Apple Taits Time to bake, from three-quarters to one hour. Pick currants from their stems, or pare and quarter the apples ; put them into pie dish with sugar, line edge of dish with paste, pour in a little water, put on cover, ornament edge of paste in the usual manner, and bake it in a brish oven. Orange Tartlets Take out the pulp from two oranges, boil the peels until quite tender, and then beat them to a paste with twice their weight of pounded loaf sugar; then add the pulp and the juice of the oranges with a piece of butter the size of a walnut, beat all these ingredients together, line some patty-pans with rich puff-paste, lay the orange mixture in them and bake them. 38 Consider these facts and you'll know that there can't be a BETTER flour than Sperry Flour "It's ma die of the best selected wheat." "The blending is done with the object of insuring a HIGH QUALITY OF GLUTEN.' "A high quality of gluten insures SPRINGY, CREAMY, FRAGRANT loaves of bread which will keep longer." "It's the one flour on the Pacific Coast GUARANTEED by our daily laboratory and baking tests." 'It's THE flour that does NOT dis- appoint." LIGHT, WHITE, ALWAYS RIGHT EVERY BAKING A SUCCESS Sperry Flour For over half a century the Standard of Supremacy. 39 BRIDE'S COOK BOOK Sterling Cream Pie Three ounces sugar, one and a half ounces Sperry flour, two eggs; 1 mix together until smooth and add one pint milk. Cook in double boiler until thick; add one teaspoon vanilla. Pie crust: Two ounces butter, four ounces flour; mix flour and butter until smooth, add enough water to keep together. Meringue for pie : One-half cup of whipping cream (sweet), two tablespoons sugar, one-half cup shredded pineapple; beat egg and cream ; add pineapple. ■j.-sf^""v->. . ^) 40 Baked Puddings Bread or rice puddings require moderate heat for baking; batter or custard require a quick oven. Eggs for puddings are beaten enough when a spoonful can be taken up clear from the strings. Souffles require a quick oven. These should be made so as to be done the moment for serving, otherwise they will fall in and flatten. Plum Pudding One and one-half cups each grated bread, very finely chopped suet, raisins, seeded, currants, washed and picked, and coffee sugar, one-half cup each citron, milk, and orange marmalade, four eggs, two cups Sperry flour, one teaspoon baking powder, one teaspoon each extract cinnamon, cloves, and nutmeg. Mix all these well together in large bowl, put in well- buttered mold, set in saucepan with boiling water to reach one-half up its sides ; now steam three and a half hours ; turn out carefully on dish, and serve with wine sauce. Plum Pudding — No. 2 One egg, half cup of sour milk, half cup molasses, half cup suet chopped fine, one cup seeded raisins, a large teaspoonful soda, flour to make a thick batter, half teaspoonful of all kinds of spices. Steam three hours. Sauce for Pudding Half cup of butter, one cup of sugar beaten to a cream ; one egg, the juice and grated rind of one lemon, three tablespoonfuls of boiling water i stirred in separately. Set in top of the tea kettle and steam until cookecf. Rice Pudding One-half cup rice, one and one-half pints milk, one-half cup sugar, large pinch salt, one tablespoon lemon rind chopped find. Put rice, washed and picked, sugar, salt and milk in quart pudding dish ; bake in moderate oven two hours, stirring frequently first one and one-half hours, then allow it to finish cooking with light-colored crust, disturbing it no more. Eat cold with cream. Bread Pudding Baken in Cups To one and one-half cups scalded milk, add one and one-half table- spoonfuls corn starch dissolved in two tablespoonfuls milk and stir until thickened. Add yolks two eggs beaten with one-quarter cup sugar, few ' grains salt, one teaspoonful butter, and one-quarter cup seeded raisins. Pour mixture over one cup stale, fine bread crumbs divided equally in buttered custard cups. Stand in hot water, and bake in moderate oven until custard is set. Beat whites of two eggs very stiff, then add two tablespoonfuls powdered sugar and put a portion of the meringue over each cup. Bake until lightly browned, serve hot or cold. 41 BRIDE'S COOK BOOK Tennies Danish Pudding Beat up six eggs and add one quart of hot milk. Melt two cups of brown sugar in an omelet pan. Be careful not to burn it. When melted spread around sides of pan, then pour the hot custard into this, place the whole in a pan of hot water and bake until custard is done (about one- half hour). Serve hot. Blackberry Roll One pint Sperry flour sifted with one heaping teaspoonful of baking powder; mix into this one tablespoonful of butter and one-fourth tea- spoonful salt; add three-quarters of a cupful of milk and roll out one- third of an inch thick. Spread plentifully with any kind of berries, sift sugar over and roll. Bake one-half hour and serve hot with the fol- lowing : Sauce — Cream together one-half cupful of sugar and one tablespoon- ful of butter; one cupful of mashed berries and one cupful of boiling milk. Wet one teaspoonful of corn-starch in enough milk to dissolve it and stir in slowly. Let boil three minutes and serve. Farina Pudding Five ounces farina stirred gradually and boiled in one quart of milk, then let it cool, separate the yolks and whites of five eggs, beat the whites to a stiff froth, and stir the yolks and sugar together, then stir all into the cool boiled farina, flavor and bake three-quarters of an hour ; it will be light like a souffle if made in this manner. Indian Pudding Mix one cup of yellow corn meal, one cup of molasses, and one tea- spoon of salt. Pour on one quart of boiling water, add one tablespoonful of butter, three pints of cold milk, and one cup of cold water, and two eggs. Bake in deep, well-buttered pudding dish holding at least three quarts. Bake very slowly seven or eight hours. Do not stir, but cover with a plate if it bakes too fast. A cup of currants may be used to give variety. Custard Pudding One and a half pints of milk, four eggs, one cup sugar, two teaspoons extract vanilla and pinch of salt. Beat eggs and sugar together; dilute with milk and extract; pour into buttered pudding dish, set in oven in dripping-pan two-thirds full of boiling water; bake until firm, thirty- five to forty minutes in moderate oven. Amber Pudding Into a quart of boiling milk stir a teacupful of corn meal and one quart of sliced sweet apples ; add one teaspoonful salt and one teacupful of molasses. Mix thoroughly. Add two quarts of milk ; pour into a large, buttered dish and bake in a slow oven about four hours. When cold, a clear, amber-colored jelly will have formed throughout the pudding and apples will be a rich dark brown. 42 BRIDE'S COOK BOOK Suet Pudding One cupful of chopped suet, one teacupful of molasses, one cupful sweet milk, three and one-half cupfuls of Sperry flour, one cupful raisins, one cupful of currants, one teaspoonful of soda, a pinch of salt, one-half teaspoonful of cinnamon, one-half teaspoonful of allspice, one-half tea- spoonful of cloves. Steam two hours. Citron or lemon peel may be added if desired. Snow Pudding One ounce of gelatin ; pour on it a pint and a half of boiling water; add two teacups of white sugar, the grated peel and juice of two lemons; strain into a deep dish to cool ; when it commences to jelly, add to it the whites of four well-beaten eggs, beat until the dish is full, put in molds and place in a cool place. Cocoanut Pudding Grate cocoanut, then stew it slowly in one quart of milk ; pour this on a half loaf of baker's bread ; when cool add one pound of sugar, and one- half pound of butter, beaten to a cream ; then add six eggs and bake. Prune Pudding One pound of prunes, one-half pound of walnuts or almonds, the i whites of four eggs, one cupful of sugar, whipped cream; flavor to taste. Stew prunes and when cold remove stones, then chop fine, also chop nuts ,and put in dish with sugar and well-beaten wdiites of eggs. Whip cream, flavor, and spread on top. . I Queen Pudding Two-thirds cup butter, one cup sugar, one large cup Sperry flour, three eggs, one-half teaspoon baking powder, small glass brandy. Rub [to a smooth cream butter and eggs ; add eggs, one at a time, beating few minutes after each addition; add flour sifted with powder, and brandy; ,put into mold well buttered, set in saucepan with boiling water to reach one-half up its sides ; steam thus one and one-half hours ; turn out on dish carefully; serve with lemon sauce. Corn Starch Pudding Boil one quart of milk, then beat the yolks of four eggs, with four jtablespoonfuls of corn starch and a little milk ; stir into the boiling tmilk, let it boil up once and turn into a pudding dish ; then beat the whites iof the eggs to a froth and add four spoonfuls of white powdered sugar; cover the pudding with the mixture, and set in the oven and brown lightly half an hour. Flavor with vanilla, lemon, etc. '* 43 BRIDE'S COOK BOOK Apple Tapioca Pudding Pare and core enough apples to fill dish ; put into each apple bit of lemon peel. Soak one-half pint tapioca in one quart lukewarm water one hour, add a little salt; flavor with lemon; pour over apples. Bake until apples are tender. Serve cold with cream and sugar. Fig Pudding One-quarter pound of figs, chopped fine, one-quarter pound of bread crumbs, one-quarter pound of brown sugar, one-quarter pound of suet, one-quarter pound of candied citron and lemon peel and five eggs. Mix thoroughly; steam or boil four hours. Lemon Pudding Half a pound of sugar, half pound of butter, five eggs, half gill brandy, rind and juice of one lemon; beat well the butter and sugar, whisk the eggs, add them to the lemon, grate the peel, line r dish with puff paste, and bake in a moderate oven. Marmalade Pudding Two cupfuls of fine stale bread crumbs, one cupful of rich milk, half cream preferred, yolks of five eggs beaten very light, one-half teaspoonful of soda stirred in boiling water, one cupful of sweet marma- lade. Scald the milk and pour over the crumbs. Beat until half cold and stir in the beaten yolks, then the soda. Fill pudding dish two-thirds full with the batter, set in a quick oven and bake cne-half hour. When done turn out quickly and spread over the top a goodly spoonful of marmalade. Cover with the whites of the eggs beaten stiff and return to the oven to brown. Tapioca Pudding Cover three tablespoons tapioca with water; stand over night; «dd one quart milk, a small piece of butter, a little salt, and boil ; beat the yolks of three eggs with a cup of sugar, and boil the whole to a very thick custard, flavor with vanilla ; when cold cover with whites of eggs beaten. Sago Pudding One quart of milk, four tablespoons sago boiled in the milk till soft; set dish in kettle of hot water, and let sago swell gradually. Beat up three eggs, and stir into cooked milk and sago; salt and sugar to taste. Then put in oven and bake very lightly. Serve with creamy sauce. 44 X3>©®®®®®®^^ Wieland's is one of those products which needs no appeal for pat- ronage, merely because it is a home product. If you like a good malt beverage and have given Wieland's Beer a fair trial, we know you are using it now. If you are not using Wieland's, just put it to the test. Brewery's Own Bottling— That's Important JOHN WIELAND BREWERY, SAN FRANCISCO (•> i)®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® 45 BRIDE'S COOK BOOK Apple Dumplings Chop one pound suet very fine. Add a little salt and Sperry flour enough to make a dough, then wet up with cold water. Knead this as lit- tle as possible — only enough to roll out and cut. Pare, core and quarter tart apples. Cover each apple with dough, pressing it together so it will not burst open and wrap white cloth about it, first wetting the cloth in hot water. Pin each dumpling tightly up and drop it into boiling water. Do not let them cease boiling until done. An hour's time is ample. Eat with sweet sauce or butter and sugar. Peach Cobbler Fill a shallow pudding dish or deep earthen pie plate with ripe, peeled peaches, leaving in the pits to increase the flavor of the fruit. Add cold water to half "fill the dish and cover the whole with a light paste rolled to twice the thickness used for pies. Cut slits across the middle, prick with a fork and bake in a slow oven about three-fourths of an hour. The peaches should be sugared before putting on the crust. Serve either warm or cold ; the crust should be inverted after being cut into sections and the peaches piled upon it. To be eaten with sweet cream. 46 To Fry Fish After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread or Indian meal, whichever may be preferred ; wheat flour will generally be liked. Have a thick-bottomed frying-pan with plenty of sweet lard salted (a tablespoonful of salt to each pound of lard) for fresh fish which have not been previously salted ; let it become boiling hot, then lay the fish in and let it fry gently until one side is a fine, delicate brown, then turn the other; when both are done take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot. To Broil Fish Rub the bars of your gridiron with dripping or a piece of beef suet, to prevent the fish from sticking. Put a good piece of butter into a dish, enough salt and pepper to season the fish. Lay the fish on it when it is broiled, and with a knife put the butter over every part. Serve very hot. To Bake Fish Whole Cut off the head and split the fish down nearly to the tail ; prepare a dressing of bread, butter, pepper and salt, moisten with a little water. Fill the dish with this dressing, and bind it together with a piece of string; lay the fish on a bake-pan and pour round it a little water and melted butter. Baste frequently. A good-sized fish will bake in an hour. Serve with the gravy of the fish, drawn butter. Broiled Salt Mackerel Freshen by soaking it over night in water, being careful that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a buttered fish- gridiron, and broil to a light brown ; lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar, or chopped pickle. Fried Bass With Bacon Carefully clean the required number of bass, season well with pepper and salt, roll in Sperry flour, then drop into a pan of very hot lard or oil and fry to a golden brown. Fry in a separate pan some bacon ; one piece for each piece of fish, and lay on the fish. Garnish with parsley. Broiled Salmon Cut six slices from the salmon, sprinkle them with salt and pepper, dip in beaten eggs and bread-crumbs. Place them in a saucepan and cook both sides quickly. Drain and lay them in a dish. Garnish them with a few pieces of lemon dipped in parsley chopped fine and some eggs fried in oil. 47 BRIDE'S COOK BOOK Boiled Salmon Sew as many pounds as desired up in a cheese-cloth bag, and boil for a quarter of an hour to the pound, in slightly salted water. When done, take out and lay upon a dish, being careful not to break the fish. Prepare a small cupful of drawn butter, in which had been stirred a tea- spoonful of minced parsley and the juice of one-fourth of a lemon. Pour over the salmon and serve. Garnish with parsley. The choicest portion of the salmon is that at the center and toward the tail. Boiled Halibut Purchase a thick slice cut through the body, or the tail piece, which is considered the richest. Wrap it in a floured cloth and lay it in warm water with salt in it. A piece weighing six pounds should be cooked in half an hour after the water begins to boil. Melted butter and parsley are eaten with it. If any is left, lay it in a deep dish and sprinkle on it a little salt, throw over it twelve cloves, pour in some vinegar, and it will, when cold, have much the flavor of lobster. Baked Bass Make a filling of pounded cracker or crumbs of bread, an egg, pepper, clove, salt and butter. Fill it very full, and when sewed up, grate over it a small nutmeg and sprinkle it with pounded cracker. Then pour on the white of one egg, and a little melted butter. Bake it an hour in the same dish in which it is to be served. Baked Bass — No. 2 Select a choice bass, weighing about four pounds ; season with salt and pepper and roll in flour. Place in roasting pan with a good slice of butter, three tablespoonfuls of catsup, two tablespoonfuls Worcestershire sauce, one small onion and a clove of garlic. Bake four minutes and add the juice of fifteen cents' worth of California oysters and a little water, if necessary, to make enough gravy. Ten minutes before serving, add a wine glass of white wine and 10 cents' worth of picked shrimps; just before removing from the oven add the 15 cents' worth of oysters and let cook up once. Fried Finnan Haddies Rub oil on both sides of the fish, and set it in a frying-pan, with plenty of butter. Shake the pan over a clear fire. Three minutes will cook it. Then rub a little butter over it and send to table. Fish Cutlets Season with salt and pepper one pint of any kind of cold cooked fish; make a little thick cream sauce of milk, butter and Sperry flour, and when cold mold it with the fish into shapes of cutlets. Put the cutlets first into cracker crumbs, then into egg and again into crumbs. Fry in hot fat until brown. 48 BRIDE'S COOK BOOK Codfish Balls Put fish in cold water, set on back of stove ; when water gets hot, pour off and put on cold again until fish is sufficiently fresh ; then pick it up. Boil potatoes and mash them, mix fish and potatoes together, while potatoes are hot, taking two-thirds potatoes and one-third fish. Put in plenty of butter; make into balls and fry in plenty of lard. Have lard hot before putting in balls. Variation may be had by rolling each ball in beaten egg, then in dry bread crumbs before frying. Fish Steaks Fried Cut the slices of fresh fish three-quarters of an inch thick, sprinkle with Sperry flour or corn meal slightly salted or dip them in eggs slightly salted and roll in crumbs ; fry a light brown. Salmon or any other large fish can be fried this way. Creamed Codfish Pick (not shred) one cupful of codfish ; place in a spider and fill and cover with cold water. Stir a moment over the fire and pour off the water. Stand on the stove, cover the fish with one and one-half pints of milk and a large tablespoonful of butter. Stir into a cup of cold cream two heaping tablespoonfuls of flour and when the milk on the stove is about to boil mix this with it. When the mixture has thickened stand where it will boil no longer and stir into it one egg. Serve at once. Fish Chowder Two pounds of fresh white fish, a quarter of a pound of bacon, five small potatoes, one small onion, six tomatoes, one quart of milk, butter the size of a small hen's eggs and a teaspoon Sperry flour. Pick the fish to pieces. Remove the bone and skin ; cut potatoes into small squares ; the bacon in small pieces ; rub the butter and flour to a cream. I Spread in a granite kettle half of the potatoes, then half of the fish, then sprinkle in the minced onions, then the bacon, then half the tomatoes. Then a shake of salt and pepper ; add the rest of the fish, tomatoes, pota-. toes, and more salt and pepper, using in all one teaspoon of salt and one- fourth teaspoon of pepper. Cover with water, let simmer for half an hour. Scald the milk, put a pinch of soda into the chowder and stir ; add the hot milk to the butter and flour ; stir smooth ; then add to the chowder. Serve very hot. Fish Balls The remnants of any cold fish can be used by breaking the fish to pieces with a fork, removing all the bones and skin, and shredding very fine. Add an equal quantity of mashed potatoes, make into a stiff batter with a piece of butter and some milk, and a beaten egg. Flour your hands and shape the mixture into balls. Fry in boiling lard or drippings, to a light brown. Fish Croquettes Take remnants of boiled cod, salmon or halibut and pick the flesh out carefully. Mince it moderately fine. Stir a piece of butter, a small spoon Sperry flour and some milk over fire until they thicken. Then add pepper, salt and a little grated nutmeg, together with finely-chopped parsley, and then the minced fish. When very hot remove from the fire, turn on a dish to get cold, then shape and finish the croquettes. 49 BRIDE'S COOK BOOK Lobster Stew Cut a lobster into small pieces, cook slowly in fresh butter, adding a cup of cream sauce. Pour in some Worcestershire sauce, and a little curry-powder. Salt and pepper and serve on slices of thin, crisp, buttered toast. Boiled Lobster Take a live lobster, wash thoroughly and put into a kettle of boiling water, slightly salted, having first cleaned and tied the claws together. Keep the water boiling for thirty minutes. When done take out, lay on its claws to drain, and wipe dry. Rub the shell with a little salad-oil, which will give it a clear red color. Do not boil a lobster too long or the meat will be stringy. Lobster Newburg Season one pint diced lobster with half teaspoon salt, dash cayenne, pinch nutmeg. Put in saucepan with two tablespoons butter, heat slowly. Add two tablespoons sherry ; cook six minutes ; add one-half cup cream beaten with yolks two eggs, stir till thickened. Take quickly from fire. Stewed Mussels Take about five dozen good sized mussels, clean and then boil them until shells open. Put very little water on when boiling them, for when they are heated they let out plenty of juice themselves. When they are cooked take from shells and pick over. Put in a saucepan a piece of butter and some onions ; fry until brown and add the mussels, a can of tomatoes and two cupfuls of the juice and stew all together for about fifteen minutes. Salt and pepper to taste, and lastly thicken the gravy with some Sperry flour dissolved in cold water. Deviled Crab One cup crab meat, picked from shells of well-boiled crabs, two tablespoons fine bread crumbs or rolled crackers, yolk two hard-boiled eggs, chopped, juice of a lemon, one-half teaspoon mustard, a little cayenne pepper and salt, one cup good drawn butter. Mix one spoon crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill scallop shells — large clam shell will do — with the mixture ; sift crumbs over top, heat to slight brown in quick oven. Creamed Crab Melt a half inch slice butter, add half a cup Sperry flour, stir all the time ; to this add three cups of milk and one cup of cream ; season with salt, red pepper and one tablespoonful of Worcestershire sauce. Cook ten minutes. Add the picked meat of three crabs and a small bottle of mushrooms. Let it come to a boil once. Serve in ramikins. Clam Chowder Twenty-five clams, chopped — not fine — one-half pound salt pork chopped fine, six potatoes sliced thin, four onions sliced thin. Put pork in kettle; after cooking a short time add potatoes, onions and juice of clams. Cook two and one-half hours, then add clams; fifteen minutes before serving add two quarts milk. 50 BRIDE'S COOK BOOK Shrimp Have a pint of shelled shrimps. Then make a thick sauce ; a heaped teaspoonful Sperry flour, half an ounce butter and a quarter pint of milk. Flavor it with a little mace, pepper and salt. Stir in the shrimps. When well heated pour the whole out onto a hot dish, trim the dish round with ■cold boiled rice, and serve. Clams and Rice Chop fine one onion and a small piece of ham or pork ; add a bruised clove of garlic, one cupful of tomatoes and a little saffron water; stew all together for a few minutes, then add a pint of well scrubbed small •clams, still in the shell ; steam a half hour in a tightly covered dish ; then add one cupful of well washed rice and about one pint of water; season with salt and cook until the rice is done. STUFFINGS Lamb and Veal Stuffing Three cups stale bread crumbs, three onions chopped fine, one teaspoon salt, one-half teaspoon white pepper, two tablespoons chopped parsley, one-half cup melted butter or suet. Poultry Stuffing One quart stale bread crumbs, salt, pepper, and powdered thyme to season highly, one-half cup melted butter. Chestnut Stuffing for Poultry One pine fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper and chopped parsley to season, one- half cup melted butter. Oyster Stuffing for Poultry Substitute small raw oysters, picked and washed, for chestnuts in above receipt. Celery Stuffing Substitute finely cut celery for chestnuts. Stuffing for Tomatoes, Green Peppers, Etc. One cup dry bread crumbs, one-third teaspoonful salt, one-quarter •teaspoon pepper, one teaspoon onion juice, one tablespoon chopped parsley, two tablespoons melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs. Stuffing for Pork Three large onions parboiled and chopped, two cups fine bread •crumbs, two tablespoons powdered sage, two tablespoons melted butter, •or pork fat, salt and pepper to taste. Sage Stuffing for Geese and Ducks Two chopped onions, two cups mashed potatoes, one cup bread ■crumbs, salt, pepper, and powdered sage to taste. 51 > Breakfast Dishes A Simple Quick Breakfast Take a can of Booth's Sardines and put it into a pot of boiling water, allowing to boil fifteen minutes. Remove fish from can and serve with boiled potatoes. Crescent Sardine Omelette Place a good-sized piece of butter in a chafing dish or frying pan. When it becomes hot, add four well-beaten eggs, four tablespoonfuls of cream, and a little salt. When about the proper consistency, place small piece of the fish on the omelette, roll and serve on a hot platter. Booth's Crescent Sardine Croquettes Take one can of Booth's Sardines, one tablespoonful of melted butter, yolks of two hard-boiled eggs, one tablespoonful lemon juice, l /z cup bread crumbs, pepper and salt to taste. Mince the fish fine and work in the yolks of the eggs, together with the lemon juice, bread crumbs, and salt and pepper. Make into little rolls, dip in beaten eggs, roll in corn meal and fry in hot fat or olive oil. Serve dry and hot. Booth's Sardine Fritters One cup flour, two teaspoonfuls baking powder, one egg, one cup dash of lemon juice. Add the fish to the batter, mixing thoroughly, and the milk gradually, then the egg well beaten. Take one cup of Booth's Sardines shredded fine with a fork, and season with salt, pepper and dash of lemon juice. Add the fish to the butter, mixing thoroughly, and drop by spoonfuls into melted butter or hot olive oil. Drain on brown paper and serve hot. Minced on Toast Remove the skin and tail of the fish, place in a mortar or bowl and work into a paste, seasoning with celery salt and paprika. Spread on crisp slices of toast and place in a hot oven to brown. Serve hot. An Appetizing Breakfast Dish Put a can of Booth's Crescent Sardines into a saucepan and cover with boiling water, heat ten minutes, remove fish from the can and drain off liquor into a separate dish. Place the fish on a platter and pour over it the following sauce: One cup of milk, two tablespoonfuls cornstarch, the Sardine liquor, one tablespoonful butter, one egg well beaten, salt and pepper to taste. Heat the milk, thicken with cornstarch and add the butter, salt, pepper, Sardine liquor, and egg. Serve promptly. 52 BRIDE'S COOK BOOK Sardine Toast To a cup of the fish sauce described above, stir in a cupful of Booth's Crescent Sardines which have been picked fine. Pour this over rounds of crisp hot toast and serve hot. Fried Sardines The larger sized fish are preferable for this dish. Dip into beaten egg, roll in corn meal or cracker crumbs, and fry in olive oil until nicely browned and crisp. Serve on slice of hot toast, garnished with lemon slices. Booth's Crescent Sardines on Toast with Fried Potatoes (Mrs. Arthur Markley, Elmhurst) Mince cold boiled potatoes and one small onion, brown nicely in butter, seasoning with salt and pepper. Take one can of Booth's Crescent Brand Sardines ("Soused"), set it in hot water and heat through. Drain off the liquor and add to it a small lump of butter and half cup milk. Have ready buttered toast, place it on a hot platter, and saturate it with the liquor drained from the fish to which milk, butter, pepper and salt have been added. Place one or two fish on each slice of toast, and arrange the browned potatoes around the dish, garnishing with crisp young lettuce leaves or slices of lemon. 53 =£>Q = ^ q Salads-Sandwiches B Crescent Salad Break the fish into pieces with a silver fork. Cut four 01 five crisp lettuce leaves, some celery stalks, small pickles and stuffed olives. Season with paprika. Add enough mayonnaise dressing to make it creamy, and toss the whole lightly together with a fork. Serve in tomato cups, or on lettuce leaves with mayonnaise and olives. Sardine and Egg Salad Place two fish on lettuce leaves, over which slice hard-boiled egg; add one or two ripe olives to each dish. Then cover with mayonnaise. This makes an exceptionally good salad. Cucumber Salad Slice cucumbers on lettuce and on this place two fish, for each dish, and cover with mayonnaise. Crescent Sardine Salad i.Mrs. Shaw. San Francisco) Split the fish lengthwise down the back and lay on crisp lettuce leaves; squeeze the juice of one-fourth of a lemon on each fish. Put a spoonful of mayonnaise on top and garnish with cucumber pickles cut in small strips. Booth's Crescent Sardine and Tomato Salad Arrange crisp white lettuce leaves around platter, select good-sized round tomatoes and remove the pulp, after cutting a slice off the top of each. Mince three stalks of white celery and one small onion. Take one can of Booth's Crescent Brand Sardines, remove the tail and back-bone and break into pieces. Mix the fish, the celery and onion together and fill the tomatoes, putting a spoonful of mayonnaise dressing on top. One Minute Salad One can of Booth's Sardines, several stalks of celery and half a pint mayonnaise dressing. Remove the tail, skin and back-bone from the sardines and pick the fish apart, adding the celery (cut up fine) and the mayonnaise, mixing lightly together. Season with salt and cayenne. Arrange in salad dish, pour a little mayonnaise over the top, and trim the platter with lemon and lettuce leaves. This makes a delicious salad, and is very easily and quickly prepared. 54 BRIDE'S COOK BOOK A Delicious Salad Stuffed Peppers One can of Booth's Crescent Sardines picked into fine pieces with a fork, two tablespoonsfuls chopped pickles, two tablespoonfuls chopped olives, mayonnaise dressing and salt and pepper to taste. Remove the seeds, membrane and stem end from the peppers and soak in salt water. Mix the olives, pickles, etc., with the sardines and add enough mayonnaise dressing to hold it together. Then drain the peppers dry and fdl with the salad. Garnish the plate with lettuce leaves and olives. Sardine Sandwich Take one can of Booth's Soused Sardines, remove back-bone from fish, add juice of one lemon, one tablespoonful of Worcestershire sauce. Mix the above thoroughly and spread on buttered bread. Before placing layers of bread together, add a few slices of pickled onions. Sardine Paste Work Booth's Crescent Sardines into a paste with a broad knife or spatula. Add to this very tiny pickled onions, the quantity depending upon the taste, about one-quarter as much onion as paste, is good. Season with Worcestershire sauce, salt, pepper, paprika, celery salt and a liberal amount of lemon juice. This is delicious for sandwiches, to serve on small pieces of toast with cocktails, or on crackers with salad. Sandwiches Take each fish, lightly scrape oft* skin and remove the tail, and pick ithe meat into convenient sized pieces with a fork. Put the pieces into a Jbowl of lemon juice and let stand a few minutes. Then drain and spread ion thin slices of bread between fresh lettuce leaves. If the "Soused" ISardines are used, substitute mayonnaise dressing for the lemon juice. Booth's Crescent Sardine Sandwiches Tasty sandwiches can be prepared by mincing Booth's Crescent fish with half the quantity of hard-boiled eggs and moistening with mayon- naise dressing. Place this mixture between thin slices of bread and cut into small squares with a sharp knife. Sardine Loaf Take one can Booth's Sardines, two eggs, two tablespoonfuls melted •utter, two cupfuls bread crumbs, pinch of cayenne pepper, and salt to :aste. Mix all together well, turn into a mold, cover and steam one hour, hen cold, cut into thin slices. This is excellent for sandwiches, or ;erved cold as a luncheon dish. Booth's Crescent Sardine Canapes (Mrs. Robert Yates, East Oakland) Take one can of Booth's Crescent Brand Sardines and chop fine, re- loving the back-bone and tail. Toast a piece of bread. First place a strip of tomato, half an inch wide, across the toast. Fill in a like space 55 BRIDE'S COOK BOOK with chopped sardines, then a strip of green pepper, after removing the seeds, put on toast green side up. Repeat this order until the toast is covered. Serve with mayonnaise at the side of the dish so as not to inter- fere with the appearance, which is made to look like the stripes of a flag. This is an excellent entre. Grilled Sardines Scrape the fish free from skin, and wipe dry. Roll each fish in melted butter, sprinkling with cayenne pepper and salt. Cover with finely chopped parsley and chopped mushrooms. Wrap each fish in oiled paper and put into oven until hot. Serve on strips of toast, on hot platter. A Choice Entre Melt butter about the size of an egg, in a saucepan, and stir in enough Sperry flour to thicken. Add a bottle of tomato catsup. When well heated, season with salt, pepper, Worcestershire sauce, the juice of one lemon, and green peppers finely chopped. Heat one can of Booth's Crescent Sardines in their own liquor, but do not let them cook. Drain, pour into the tomato mixture, and let them get piping hot. Serve on buttered toast. (If the. sardines put up in tomato sauce are used, make a sauce by using the preparation in the can, adding tomatoes which have been strained, and thickened ; then season as above). Deviled Sardines Roll each fish in a mixture of mustard, Worcestershire sauce, anchovy sauce and a little melted butter. Lay each on a slice of toast in a hot oven for five minutes. Serve immediately. (The "Mustard" Sardines are easiest prepared this way, as the mustard sauce in which they are packed can be utilized). Sardine Rolls Make a nice rich pie crust, cut in four-inch squares. Put one of Booth's Soused Sardines in center of each square. Roll up and close ends by pinching. Bake quickly as you would pie. Garnish platter with lettuce leaves. This makes a delicious luncheon dish. Sardine Rarebit One can of Booth's Sardines, drain off juice and wipe each fish. Put each fish on toaster and brown. Also toast some narrow strips of bread, upon which put the fish, and then place in oven to keep warm while the sauce is being made. SAUCE — Melt one tablespoonful of butter and add two tablespoon- fuls of grated cheese, stir until cheese is melted, add gradually the beaten yolk of an egg mixed with one-fourth cup of cream. Stir until smooth and thick, and add l / 2 teaspoonful of salt and l / 2 teaspoonful of tobasco sauce. Pour this over the sardines, a few spoonfuls to each fish. Serve with sliced lemon. 56 BRIDE'S COOK BOOK Take one can Booth's Sardines, drain off juice, chop fine after re- moving back-bone. Add yolks of 3 eggs beaten very light, y 2 cup grated bread crumbs, 3 tablespoonfuls melted butter, y 2 teaspoonful each of salt, pepper and finely chopped parsley, beat whites of eggs and add last. Put in buttered pan and bake y 2 hour. Spanish Sardines (Mrs. Laura Maxwell, San Francisco) Place squares of nicely toasted bread or crackers upon serving dish, then upon the toast place Booth's Crescent Brand Sardines, powder well with Gebhard's Chile Powder, and sprinkle a thick layer of dry cheese over all. Place in a hot oven until thoroughly heated. Serve hot. Booth's Crescent Sardines a la Hollandaise (L. S. Hathaway, Berkeley) Heat a can of Booth's Serdines ("Soused") in the tin by immersing in hot water. Cut fresh bread in strips, remove crusts, and toast. Place one or two of the fish on each strip of toast, pour some of the dressing from the can upon each, and arrange in a circle on a large platter. Fill the center of the dish with the sauce and garnish with water cress or olives. Make a thick Hollandaise Sance as follows : Beat half a cup of butter to a cream, add the yolks of two eggs, one at a time, the juice of half a lemon, ]/ 2 teaspoonful of salt, and a speck of pepper (cayenne). Place the bowl in which these are mixed in a sauce- pan of boiling water. Beat with an egg-beater until it begins to thicken, then add a scant half cupful of boiling water, beating all the time. A Delicious Entre Put one can of Booth's Soused Sardines in boiling water. Let same boil for half an hour or until thoroughly heated. Remove from can, place two fish on each slice of toast and cover with a highly seasoned tomato sauce. Sardine au Vin Put contents of can of Booth's Soused Sardines in a shallow baking dish, pour over this one pint of oysters and one pint of shrimps, season well and cover with wine. Bake fifteen minutes. Booth's Crescent Sardines a la San Jose (Miss Elvina Tomlinson, San Jose) In a small saucepan melt one level tablespoonful of butter and a rounding tablespoonful of flour, mix to a paste and add strained tomatoes. Boil the mixture for two minutes. Mix Booth's Crescent Sardines and bread crumbs (one cup) and chopped parsley, moisten in half a cup of the tomato sauce. Cover the top with the remaining bread crumbs and dot with bits of butter. Bake for twenty minutes, browning top nicely. This may be baken either in a baking dish or stuffed into bell peppers. Serve with the remaining cup of the tomato sauce. 57 BRIDE'S COOK BOOK Chafing Dish Recipe Skin the fish and lay on brown paper for a few minutes. Then ! dip in beaten egg and roll in finely powdered cracker crumbs. Place butter in a chafing dish so that when melted it will cover bottom of the dish to the depth of three-eighths of an inch. When hot place the sardines in and cook until nicely browned, being careful not to let them burn. Serve on a lettuce leaf with mayonnaise dressing. Sardine Balls Pick Booth's Crescent Sardines into fine pieces, season to taste with salt, pepper and onion juice. Make into small balls, handling as little as possible. When the chafing dish (or saucepan) is hot, butter the balls enough to prevent sticking, place in pan, and shake gently for a few minutes until brown. Serve hot. Sardines a la Cambridge Take a can of Booth's Crescent Brand Sardines ("Mustard"), remove the back-bone and outside skin and rub the meat through a sieve; mix with it six minced raw oysters, the yolks of two hard-boiled eggs, a tiny dust of paprika, three ounces of fresh bread crumbs, one and a half ounces of warm butter, and the liquor from the oysters, and the yolks of two raw eggs. Divide the mixture into portions about the size of walnuts, roll each up in flour and dip into beaten egg and then into freshly made bread crumbs, and put into a frying basket and fry for three or four minutes in clean boiling fat. Dish up in a pile on a hot dish on a dish paper, and serve hot. Garnish with a little fresh parsley around the dish. Remove the skin from Booth's Crescent Sardines and place them in a pan, add a piece of butter, a glass of white wine, a few shrimp, a dozen oysters, a few mushrooms and a few crusts of bread fried in butter, and when all is well cooked make the following sauce : Place in a pan a piece butter the size of an egg and melt, then add a spoonful Sperry flour and when brown, half a glass of the above mixture except the fish ; use a wooden spoon. When the sauce is made, add the yolk of an egg and take from the fire. Place the fish in a dish, spread on the sauce, and put in a warm oven for fifteen minutes and serve. Scalloped Sardines One can of Booth's Crescent Sardines, one cup of sauce (as below), five or six soda crackers. Pick the fish over, removing back-bone and tail, and flake with a fork. Place a layer of the sardines in an agate baking dish, cover with the sauce, then a layer of the cracker crumbs, another layer of sardines, and so on until the fish is all used. Cover the top layer with cracker crumbs and bake in a hot oven until brown. Prepare the fish sauce as follows : SAUCE — Two tablespoonfuls Sperry flour, two tablespoonfuls but- ter, one cup hot milk, salt and pepper to taste. Melt the butter in sauce- pan until it bubbles, then add the flour, salt and pepper until smooth, and pour the hot milk in gradually, stirring each time. Cook until it thickens. This is a good sauce to serve with any fish. 58 BRIDE'S COOK BOOK Sardines in Tomato Sauce Drain the sauce from a can of Booth's Sardines put up in tomato sauce. Add a little red pepper and onion juice. When boiling hot, lay the fish in and remove from the fire and cover. Let stand ten or fifteen minutes, sprinkle with chopped olives and serve. Baked Soused Sardines. Put a layer of Booth's Soused Sardines in the bottom of a baking dish, then put a layer of cracker crumbs, then a layer of tomatoes. Season with pepper, salt and butter. Continue this until dish is full, having cracker crumbs on top. Bake for half hour and serve as meat course. Put into the chafing dish a piece of butter size of an egg. When melted add one-half teaspoonful finely chopped onion, one tablespoonful green peppers cut in small cubes. Fry until done. Add contents one can Booth's Crescent Sardines. Mix a teaspoonful Sperry flour with butter the size of a walnut and stir in while boiling. At the last add a spoonful of. sweet Spanish peppers chopped fine. Serve hot. Sardines Fried in Crumbs Take Booth's Crescent Sardines (the larger the better), wipe dry, season with salt, pepper and a dash of lemon juice. Dip them in Sperry flour, then into beaten egg, and lastly in bread crumbs. Heat about three ounces of butter in the blazer, add the sardines, turning them occasion- ally until a nice golden brown. Serve with tarter sauce. Sardines in Worcestershire Sauce Mix one teaspoonful of English mustard with two tablespoonfuls of ^Worcestershire sauce, add a pinch of paprika, and pour over six of (Booth's large Crescent Sardines, which have been prepared by scraping off the skin and laid in the chafing dish. Cover the sardines with the sauce as above and let simmer for about three minutes. Have ready some pieces of toast about \y 2 inches wide and three inches long, well buttered and hot. Put one sardine on each slice, and serve at once. 59 HOW TO SELECT POULTRY In selecting- poultry full-grown fowls have the best flavor, provided they are young. The age may be determined by turning the wing backward — if it yields, it is tender. The same is true if the skin on the leg is readily broken. Older poultry makes the best soup. The intestines should be removed at once, but frequently in shipping they are left in and, hence, when removed, the fowl needs washing in several waters. The next to the last water should contain a half teaspoonful of baking soda, which sweetens and renders all more wholesome. The giblets are the gizzard, heart, liver and neck. Roast Turkey Carefully pluck the bird and singe off the down with lighted paper ; break the leg bone close to the foot, hang up the bird and draw out the strings of the thigh. Never cut the breast ; make a small slit down the back of the neck and take out the crop that way, then cut the neck bone close, and after the bird is stuffed the skin can be turned over the back and the crop will look full and round. Cut around the vent, making the hole as small as possible, and draw carefully, taking care that the gall bag and the intestine joining the gizzard are not broken. Open the gizzard, take out the contents and detach the liver from the gall bladder. The liver, gizzard and heart, if used in the gravy, will need to be boiled an hour and a half and chopped as fine as possible. Wash the turkey and wipe thoroughly dry, inside and out ; then fill the inside with stuffing, and sew the skin of the neck over the back. Sew up the opening at the vent, then run a long skewer into the pinion and thigh through the body, passing it through the opposite pinion and thigh. Put a skewer in the small part of the leg, close on the outside and push it through. Pass a string over the points of the skewers and tie it securely at the back. Sprinkle well with Sperry flour, cover the breast with nicely-buttered white paper, place on a grating in the dripping-pan and put in the oven to roast. Baste every fifteen minutes — a few times with butter and water, and then with the gravy in the dripping-pan. Do not have too hot an oven. A turkey weighing ten pounds will require three hours to bake. Roast Goose Get a goose that is not more than eight months old, and the fatter it is the more juicy the meat. The dressing should be made of three pints of bread crumbs, six ounces of butter, a teaspoonful each of sage, black pepper and salt, and a finely chopped onion. Do not stuff very full, but sew very closely so that the fat will not get in. Place in a baking pan with a little water, and baste often with a little salt, water and 60 BRIDE'S COOK BO( >K vinegar. Turn the goose frequently so that it may be evenly browned. Bake about two and one-half hours. When done/take it from the pan, drain off the fat and add the chopped giblets, which have previously been boiled tender, together with the water in which they were done. Thicken with flour and butter rubbed together; let boil, and serve Baked Chicken Take a plump chicken, dress and lay in cold salt water for one-half hour, then put in pan, stuff and sprinkle well with salt and pepper; lay ;a few slices of fat pork on to keep moist. Cover and bake until tender, with a steady fire. Baste often. Turn so as to have uniform heat. i Boiled Chicken Clean, wash and stuff as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water, but this is proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg or bread sauce. Chicken Fricassee Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add one cup or more hot milk, thicken with Sperry flour dissolved in cold water. Season well, oil up for a few minutes. Serve with dumplings or biscuit. Fried Chicken b A chicken for frying should be very young, but if there are doubts as to its age, before cutting it up parboil it for ten minutes in water that has Jbeen slightly salted. Then sprinkle a little salt and pepper over the pieces and roll them in Sperry flour. Fry in plenty of butter till done. It takes twenty minutes to fry them. Put the chicken on a platter, make a gravy by turning off some of the fat and adding a cup of milk that has been thickened with a tablespoon of flour. Pour this gravy over it. Or the a^ravy can be omitted and the platter can be garnished with crisp lettuce leaves. Chicken Croquettes Take any kind of cold fowl, cut up fine, season with salt, pepper and >utter, a little onion if desired and stir in two fresh eggs. Make in cakes, lip in beaten egg, then in cracker crumbs and fry in boiling lard or lard md butter mixed. Fried Spring Chicken Clean and disjoint, then soak in salt water for about two hours. Put 'in frying pan equal parts of lard and butter, in all enough to cover chicken. Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs, and drop into the boiling fat. Fry until browned on both sides. perve on flat platter garnished with sprigs of parsley. Pour most of the Vat from frying pan, thicken the remainder with browned flour, add to it cup of boiling water or milk. Serve in gravy bowl. 61 BRIDE'S COOK BOOK Chicken Pie Disjoint fowl and simmer in boiling water until tender. Season to taste, and lay in deep baking dish. Mix two level tablespoonfuls corn starch with two level tablespoonfuls flour, add four tablespoonfuls cream, and three cups hot chicken stock, stir till it thickens. Pour over chicken and cover with crust. Sift into mixing bowl one cup Sperry flour, one- quarter cup of corn starch, two and one-half level teaspoonfuls baking powder, one-quarter teaspoonful salt ; rub in finely one tablespoonful each of butter and lard. Add milk to make dough as soft as may be handled. Roll out little larger than top of dish, so that crust may be placed on loosely. Pierce small openings in crust, and bake until crust is well done. Send to table in baking dish. Boiled Chicken— Royal Style Truss chicken and tie strips of bacon over the breast. Put into a kettle, cover with boiling water, season with salt and pepper, cover close and cook slowly until tender. Remove from water, drain, rub with mixture of creamed butter and flour and brown in the oven. Cool the liquor quickly and remove the fat, then reheat. To each pint of liquor allow one rounding tablespoonful corn starch. Blend the corn starch in a little cold water, pour into the hot liquor and boil ten minutes. Then add one-half cup chopped mushrooms. When gravy is perfectly done, remove fcom fire, and to one pint of gravy add yolk of one egg, slightly beaten. Do not cook again after the yolk has been added, or it may curdle. Serve gravy in boat. Broiled Chicken Singe, split down backbone, and clean. Grease broiler, place chicken on it, crossing legs and turning wings. Rub inside and out with soft butter, and season. Have fire clear and hot. Cook flesh side first, holding up well that it may not brown too quickly. Should cook in about twenty or twenty-five minutes, then turn and brown skin side. Chicken a la Creole Cut a boiled chicken into cubes of an inch. Put a tablespoonful of butter and one of grated onion in a frying pan, add half a cupful of tomato and three sweet peppers cut into strips. Add the chicken, a teaspoon- ful of salt and a dash of red pepper. Cover the dish and when hot, serve. Cream Chicken Boil a four pound chicken and four sweetbreads and set aside to cool. When cold cut in small pieces. In the meantime, or when ready to serve, put in double boiler five tablespoonfuls Sperry flour, four of butter and stir together. Then slowly add, stirring all the time, a quart of rich cream. Season with salt, black pepper, a dash of cayenne pepper and a few drops of tabasco. Into this stir the chicken and sweetbreads and one can of mushrooms cut in half ; heat thoroughly and serve in patty cases. 62 BRIDE'S COOK BOOK Chicken — Southern Style Wash your chicken thoroughly in soda and water. Dry and dis- joint. Put one and one-half cups of cold water in a porcelain pot (Dutch oven preferred) ; pack chicken in closely. Mince two small onions, one kernel garlic, little parsley and sprinkle over chicken. Cover closely and let simmer three hours. Half an hour before it is done season with salt and pepper. Do not lift the cover during the cooking. When done remove chicken and thicken gravy with a little Sperry flour. Wild Ducks Nearly all wild ducks are liable to have a fishy flavor, and when handled by inexperienced cooks, are sometimes uneatable from this cause. Before roasting them guard against this by parboiling them with a small carrot, peeled, put within each. This will absorb the unpleasant taste. An onion will have the same effect; but unless you mean to use onion in the stuffing, the carrot is preferable. Roast Wild Duck Parboil as above directed; throw away the carrot or onion, lay in fresh water half an hour; stuff with bread crumbs seasoned with pepper, salt, sage and onion, and roast until brown and tender, basting for half the time, with butter and water, then with drippings. Add to the gravy, when you have taken up the ducks, a teaspoonful of currant jelly and a pinch of cayenne. Thicken with browned flour and serve in a tureen. Pigeon Pie Clean and truss three of four pigeons, rub the outside and in with a mixture of pepper and salt ; rub the inside with a bit of butter, and fill it with a bread-and-butter stuffing, or mashed potatoes ; sew up the slit, butter the sides of a tin basin or pudding dish, and line (the sides only) >with pie paste, rolled to quarter of an inch thickness; lay the birds in; for three large tame pigeons, cut quarter of a pound of sweet butter and put it over them, strew over a large teaspoonful of salt and a small teaspoonful of pepper, with a bunch of finely cut parsley, if liked ; dredge a large teaspoonful of wheat flour over ; put in water to nearly fill the pie ; lay skewers across the top, cover with a puff paste crust; cut a slit in the middle, ornament the edge with leaves, braids, or shells of paste, and put jin a moderately hot or quick oven for one hour ; when nearly done, brush Ithe top over with the yolk of an egg beaten with a little milk, and finish. 'The pigeons for this pie may be cut in two or more pieces, if preferred. jAny small birds may be done in this manner. Roast Pigeon Clean and truss two young pigeons, mince the livers, and mix with 'them two ounces of finely grated bread crumbs, two ounces of fresh 'butter, an onion finely chopped, a teaspoonful of shredded parsley, and a jlittle salt, pepper, and grated nutmeg. Fill the birds with thise forcemeat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, md boiling it with a little thickening; season it with pepper, salt and :hopped parsley. 63 BRIDE'S COOK BOOK Quail on Toast Take five quail, but don't remove the legs, for you would lose all the taste of the game. Wipe them well ; string them tight, so as to raise the breasts. Put a little butter on each, a little lemon juice, and inside each the quarter of a lemon without the peel. Then put a very thin slice of pork, about two inches square, around each quail, with two or three cuts in each side, and string it tight. Let cook on a good fire, and when they are nearly well done, for white meat game must be well done, cut the strings; dress nicely on toast and serve hot. Pour the juice on the quail after having taken the fat off, and put some slices of lemon around the dish, one for each quail. Rabbit Pie Cut a rabbit into seven pieces, soak in salted water one-half hour and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie dish and upon these a layer of rabbit. Then follow slices of hard-boiled Qgg, peppered and buttered. Continue until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and adding a little Sperry flour, cover with puff paste, cut a slit in the middle and bake one hour, laying paper over the top should it brown too fast. Roast Tame Duck Take a young farmyard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley meal and water. Pluck, singe and empty ; scald the feet, skin and twist round on the back of the bird ; head, neck and pinions must be cut off, the latter at the first joint, and all skewered firmly to give the breast a nice plump appearance. For stuffing, take one-half pound of onions, a teaspoonful of powdered sage, three tablespoonfuls of bread crumbs, the liver of duck parboiled and minced with pepper, salt and cayenne. Cut the onions very fine, throw- ing boiling water over them, and cover for ten minutes ; drain through a gravy strainer, and add the bread crumbs, minced liver, sage, pepper and salt to taste ; mix, and put inside the duck. This amount is for one duck ; more onion and more sage may be added, but the above is a deli- cate compound not likely to disagree with the stomach. Let the duck be hung a day or two, according to the weather, to make the flesh tender. Roast before a brisk, clear fire, baste often, and dredge with flour to make the bird look frothy. Serve with a good brown gravy in the dish, and apple sauce in a tureen. It takes about an hour. Venison Steak Broiled Take the leg and cut slices from it, having a quick, clear fire. Turn them constantly. They should be served underdone. Butter both sides of the steak ; sprinkle salt and pepper over the venison, garnish with parsley and accompany it by a jelly sauce. Roast Venison Slit the venison and lard it with pieces of pork or bacon. Place pieces of pork or bacon on the bottom of the pan ; slice very fine, vege- tables on the bacon, then place your meat on this. Season, brown well on the top of the stove, then turn over and brown on the other side then set in the oven and put soup stock or water in the bottom of the 64 BRIDE'S COOK BOOK pan and cover closely. Serve with gravy. The vegetables may be chopped fine and served with it, or not. Be careful not to let them burn. ( , Baste with port wine. Braised Wild Duck Chop fine one head of celery, a bunch of parsley, one small onion, piece of garlic and a half cupful of sage, a pinch of mace and red pepper and salt to suit taste. Beat yolk of one egg very light and bind stuffing, adding also a heaping tablespoonful of soft butter. Fill ducks, sew up opening, put in braising pan with cover, adding a little onion, garlic, parsley and celery cut fine, a bay leaf, two tablespoonfuls of cider vinegar, a small glass of white wine, pinch of sage, red pepper and salt, five table- spoonfuls of butter and a pint of good stock. Cover tightly and put in ' medium oven, cooking one hour. Mix with cold water two tablespoonfuls of browned flour and stir in one-quarter cupful of capers. Cover and , cook slowly for half and hour more ; beat to a paste with a teaspoonful of butter the yolks of three hard boiled eggs, a pinch of salt and red ' pepper. Form into small balls. Put the ducks on large squares of toast. j Put egg balls around and pour sauce over all. 1 Quail or Pigeon en Casserole Take six birds or more, eight small onions, half a small cauliflower ; divided in pieces, one large turnip cut in pieces, six small French car- rots, one beet cut up, six small round potatoes (scooped appear nicest), one cupful green peas, one small bit of cabbage, salt and pepper to taste. Line a tight fitting kettle with thin slices of salt pork larding; tie birds so as to retain shape and put in the kettle ; spread the vegetables over ' the birds and cover over the top with thin slices of the larding. No water \ will be required. Put on the tight fitting cover and set back on the range or bake in a slow oven for three or four hours. Use a French earthen kettle if possible, as it gives the best results, and serve from it at the table. 65 ] 9^: Consomme or Plain Meat Stock for Soup Consomme or stock forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh uncooked beef and some broken bones, to which may be added the remnants of broken meats. In a home where meat forms part of the every-day diet, a good cook will seldom be without a stock-pot. Four pounds of beef and broken bones, one gallon of cold water and two teaspoonfuls of salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer three or four hours, until the water is boiled away one-half; add the salt, strain and sei ro cool, in an earthenware dish well covered. When cold, take off the fat from the top and it is ready for use. To make soup for a family of six, take one-quarter of the stock, to which add one quart of boiling water, and any vegetables desired — boil three hours. Season with salt and pepper. Mixed Stock for Soups To six pounds of lean beef, with the bones well cracked, add six quarts of water. Put the beef, bones and water in a covered kettle on the stove to heat slowly. Let it boil gently for six hours. After it has boiled for six hours, strain and set aside well covered until the next day. Before needed, remove the fat, set the soup over the fire and put in a little salt, two carrots, two onions, one turnip, one head of celery. Stew in sufficient water to cover them. When tender, add the vegetables and the water in which they were cooked, to the soup. Boil slowly for one-half hour. Strain when done. A bay leaf added to the stock before cooking the second day. adds greatly to the flavor. Egg Balls for Soup Rub the yolks of four hard boiled eggs with a little melted butter, to a paste. Add a little pepper and salt. Beat two raw eggs and add to above, with enough Sperry flour to make them hold together. Make into balls, put in the soup and let boil one minute. Noodles for Soup Take two eggs, butter the size of a walnut, three tablespoons sour cream, sufficient Sperry flour to make a rather stiff dough; knead, roll out very thin and cut in narrow strips ; cook half hour or less. Croutons To make croutons to serve with soups, cut bread in slices one- quarter of an inch thick, remove crust and cut in squares. If to be browned in the oven, butter lightly before cutting in squares; put on bak- ing sheet, dry thoroughly and brown delicately. Should be crisp cubes when done. May be fried in deep fat. 66 BRIDE'S COOK BOOK Mutton Broth Place in a kettle three pounds of a neck of mutton from which the fat has been cut, and chopped into small pieces, with six pints of water. Boil, skim, set the pan to the rear of the stove, where it can simmer for an hour. Add three ounces of washed rice, with a turnip and some celery. Simmer for two hours. Strain, free from fat and salt. Beef Tea Take two pounds of lean rump beef, remove all fat, cut into small pieces and place in a tightly corked bottle. Place the bottle in a deep saucepan of cold water, reaching- two-thirds of the way to the top of the bottle, place over a slow fire, and keep it boiling slowly for fifteen minutes, take out the bottle, pour out the liquor, and use as required. Bouillon Four pounds of beef, one knuckle of veal, one carrot, two small turnips, a sprig of celery, one very small red pepper pod, two small onions, salt and six quarts of water; boil six hours, and strain through a sieve. Let stand over night. Serve hot. Barley Broth Put two pounds of shin beef in one gallon of water. Add a teacup jof pearl barley, three large onions cut up fine, a small bunch of parsley (minced, three potatoes sliced, a little thyme, and pepper and salt to taste. Simmer steadily three hours, and stir often, so that the meat will Jnot burn. Do not let it boil. Always stir soup or broth with a wooden ispoon. Turkey Soup Place the remains of a cold turkey and what is left of the dressing and gravy in a pot, and cover it with cold water. Simmer slowly four ihours, and let stand until the next day. Take off what fat may have jarisen, and take out with a skimmer all the bits of bones. Put the soup ion to heat until at boiling point, then thicken slightly with flour stirred into a cup of cream, and season to taste. Pick off all the meat from bones, |put it back in the soup, boil up and serve. Mock Turtle Soup Take a calf's head, a knuckle of veal, a hock of ham, six potatoes 'sliced thin, three turnips, parsley and sweet marjoram chopped fine, and Ipepper. Forced meat balls of veal and beef, half a pint of wine, one jdozen egg balls, juice of a lemon. The calf's head must have had the ibrains removed, and must have been boiled previously till the meat slips off the bone. The broth must be saved, so as to use in the soup. Cut ithe head in small pieces after boiling. The veal and ham also must 'have been boiled and cut up, and all simmered for a couple of hours in ithe broth made by the calf's head. Now put all together. The forced meat balls and egg balls should be added, and all boiled about ten minutes. 67 BRIDE'S COOK BOOK Vegetable Soup With Stock Cut three onions, three turnips, one carrot and four potatoes. Put them into a stew-pan with two tablespoonfuls of butter and a teaspoonful of powdered sugar. After it has cooked ten minutes, add two quarts of stock, and when it comes to a boil put aside to simmer until the vegetables are tender — about one-half hour. Macaroni Soup — Italian Style Put four and one-half sticks of macaroni into a saucepan with one tablespoonful of butter and one onion. Boil until the macaroni is tender; when done drain and pour over it two quarts of good broth, beef, chicken or other kind. Place the pan on the fire to simmer for about ten minutes, watching lest it break or become pulpy. Add a little grated Parmesan cheese and serve. Chicken Soup Time, four hours. Boil two chickens with great care, skimming constantly, and keeping them covered with water. When tender, take out the chickens and remove every bone from the meat; put a large piece of butter into a frying-pan and sprinkle the chicken meat well with flour, lay in the hot pan ; fry a nice brown and keep it hot and dry. Take a pint of the chicken water and stir in two large spoonfuls of curry pow- der, two of butter and one of flour, one teaspoonful of salt and a little cayenne; stir until smooth, then mix it with the broth in the pot; when well mixed, simmer five minutes, then add the browned chicken. Serve with rice. Chicken Broth Cut up a chicken into small pieces and put it in a deep earthen dish, adding a quart of cold water, and setting it over a boiling kettle. Cover closely and let it steam several hours until the meat of the chicken has become very tender, after which strain off the broth and let it stand over night. Skim off the fat in the morning and pour the broth into a bowl. Into the dish in which the broth was made put one-third of a teacupful of rice in a teacupful of cold water, and steam as before until the rice is soft: then pour in the broth and steam an hour or two longer. Chicken Gumbo Soup Fry one chicken ; remove the bones ; chop fine ; place in kettle, with two quarts of boiling water, three ears of corn, six tomatoes, sliced fine, twenty-four pods of okra ; corn, tomatoes and okra to be fried a light brown in the gravy left from frying the chicken ; then add to the kettle with water and chicken two tablespoonfuls of rice; pepper and salt; boil slowly one hour. Mock Terrapin One cold chicken, four hard-boiled eggs, one cup of milk, a little salt and pepper, and butter the size of a walnut. Boil the milk; thicken with Sperry flour, then add the cold chicken and eggs, chopped fine. Let boil up and serve hot. 68 BRIDE'S COOK BOOK Ox-Tail Soup One ox tail, two pounds lean beef, four carrots, three onions, thyme and parsley, pepper and salt to taste, four quarts cold water. Cut tail into joints, fry brown in good drippings. Slice onions and two carrots and fry in the same, when you have taken out all of the pieces of tail. When done tie the thyme and parsley in lace bag, and drop into the soup- pot. Put in the tail, then the beef cut into strips. Grate over them two whole carrots, pour over all the water, and boil slowly four hours; strain and season; thicken with brown flour wet with cold water; boil fifteen minutes longer and serve. Split Pea Soup With Salt Pork Wash a pint of split peas and cover with tepid water, adding a ( pinch of soda; let remain over night to swell. In the morning put them in a kettle with three quarts of cold water, adding half a pound of lean salt pork cut into slices ; also a teaspoonful of salt and a little pepper. Cook gently for three hours, stirring occasionally till the peas are all dissolved, adding a little more boiling water to keep up the quantity as it boils away. Strain through a colander. Serve with small squares of J toasted bread. If not rich enough, add a small piece of butter. Bean Soup Soak quart of white beans over night; in morning pour off water; ,add fresh, and set over fire until skins will easily slip off; throw them into .cold water, rub well, and skins will rise to top, where they may be re- ! moved. Boil beans till perfectly soft, allowing two quarts of water to one [quart of beans; mash beans, add flour and butter, which have been rubbed together, also salt and pepper. Cut cold bread into small pieces, 'toast and drop on soup when you serve. Oyster Soup Two quarts of oysters, one quart of milk, two tablespoonfuls of but- ter, one teacupful hot water; pepper and salt. Strain all the liquor from the oysters ; add the water and heat. When near the boil, add the season- ing, then the oysters. Cook about five minutes from the time they begin to simmer, until they "ruffle." Stir in the butter, cook one minute and pour into the turneen. Stir in the boiling milk, and send to table. Clam Soup Boil juice of clams, make a little drawn butter and mix with the juice ; stir until it boils, chop up clams and put them in ; season to taste with pepper, salt and little lemon juice; cream or milk is to be added. iBoil over slow fire about one hour. SOUPS WITHOUT MEAT Vegetable Soup Slice three medium-sized onions and three potatoes into one and one- 'half pints of boiling water; add one-half can of tomatoes, one-half can 'of peas, a dessertspoonful of butter, one tablespoonful of sugar and a Slittle pepper and salt. Let boil one hour, roll out six soda crackers and (serve. 69 BRIDE'S COOK BOOK Cream Tomato Soup. Take one can of tomatoes, one quart of fresh, ripe tomatoes, one- ' half cupful rice, two tablespoonfuls of butter and one tablespoonful of Sperry flour. Peel and slice the tomatoes and put over the fire in a granite kettle, with one cpiart of cold water. Let them heat gradually and then add an additional quart of cold water. When this boils, put in the rice, pepper and salt to taste, and continue the boiling until the rice is tender; then stir in Sperry flour and butter, half teaspoonful of baking soda and one pint of milk. Boil for a few minutes and serve. Cream of Celery Soup In three pints of boiling water cook three cupfuls of celery, cut fine, until tender enough to be rubbed through a sieve. One pint of milk thickened with one tablespoonful of butter and one tablespoonful of Sperry flour. Add celery salt, or extract, salt and pepper. Simmer ten minutes. A cupful of scalded cream added just before serving is an ad- dition. Onion and Potato Soup Take six potatoes, one onion, butter, three pints of water, one large tablespoonful of chopped parsley, the yolks of two eggs, pepper and salt. Fry the potatoes and onions in the butter. When slightly colored put them into the boiling water and the parsley. Let it boil till the potatoes are very soft, then press all through a colander. Return the puree to the fire and let it simmer for two or three minutes. When ready to serve have the beaten yolks ready and add a little of the soup to them, stirring all the time. When mixed add them slowly to the soup, with plenty of pepper and salt. Do not let the soup boil after adding the eggs. Mock Bisque Soup A quart can of tomatoes, three pints of milk, a large tablespoonful of Sperry flour, one of butter ; pepper, salt and soda. Put the tomatoes on to stew, adding a teaspoonful of soda. Boil milk in a double boiler, keeping enough to mix with the flour. Add the cold thickened milk to boiling mik and cook ten minutes. Add butter, pepper and salt, and then the tomatoes (strained). Serve immediately. Potato Soup To one quart of water use one onion sliced fine and ten large po- tatoes sliced fine ; boil until tender, about thirty minutes, then add one cupful of sweet milk, one tablespoonful of Sperry flour stirred with a lump of butter the size of a walnut and salt and pepper to taste. Serve hot. SALADS Ideas in Salads Prepare celery stalks very carefully by removing the stringy fiber until entirely free from shreds. Chop quite fine, and to two cupfuls of celery add two cupfuls of chopped lettuce, the latter crisp and fresh as possible. Season with salt, pepper, vinegar, pure olive oil, bay leaf and thyme or savory. If possible, add half a teaspoonful of shoyu, or Jap- 70 BRIDE'S COOK BOOK anese sauce, which greatly improves the flavor. Mix all thoroughly and then add crab, shrimp, sardine, spiced mackerel or halibut filling. Boiled halibut, chilled in salt water, makes a good combination with crab, and when broken into small portions and allowed to stand for an hour or so, in the same salt water with crab, can with difficulty be distinguished from the crab itself. For sardine, potato and meat salads, a tablespoonful of onion juice is desirable. Make a mayonnaise dressing by using the yolks of three or four eggs, according to the quantity desired, and after beating add, drop by drop, pure olive oil, stirring constantly until the mixture begins to thicken. Then a larger quantity of oil may be stirred in until the mixture becomes of proper consistency, about like heavy cream ; do not season until thickened for fear of curdling. Salt very sparingly, and if desired sift in a little cayenne pepper, a few drops of lemon or vinegar, or one or . two teaspoonfuls of spiced mustard vinegar from mustard pickles. i Mayonnaise Dressing Put the yolk of an egg into a cup with a salt-spoonful of salt, and beat until light ; then add one-half teaspoonful of dry mustard and beat again. Then add olive oil, drop by drop, then a few drops of vinegar and the same of lemon juice. Continue this process until the egg has absorbed a little more than a half a teacup of oil ; finish by adding a very little i cayenne pepper and sugar. French Dressing Mix quarter teaspoonful salt, dash white pepper and three table- spoons olive oil. Stir for few minutes, then gradually add one table- spoon vinegar, stirring rapidly until mixture is slightly thickened and vinegar cannot be noticed. Mixture will separate in about twenty minutes. Chicken Salad Cut cold roast or boiled chicken in small dice, add one-half as much blanched celery cut fine, season with salt and pepper. Mix with French ! dressing and put aside for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, arrange on lettuce leaves and cover with thick mayonnaise. Crab Salad One pint of crab meat, two stalks of celery, cut fine ; one hard- : boiled egg, chopped fine, and one tomato cut into small pieces ; season j with salt, pepper and vinegar ; thoroughly mix and place in salad-bowl, 1 garnishing it with crisp leaves of lettuce ; dress with mayonnaise dressing. Lobster Salad Cut the lobster into small squares and season with two tablespoon- fuls of vinegar, two tablespoonfuls of oil, one teaspoonful of salt and a |i little pepper and let it stand in a cool place for an hour. Whenready to ! serve line the salad bowl with crisp lettuce leaves, and after mixing the lllobster thoroughly with mayonnaise place it on the lettuce. Serve with toasted crackers and cheese. 71 BRIDE'S COOK BOOK Salmon Salad Remove bones and skin from salmon. Drain off liquid. Mix with French dressing or thin mayonnaise ; set away for awhile. Finish same as lobster salad. Other fish salads may be prepared in same manner. Tomato Salad Pare with sharp knife. Slice and lay in salad bowl. Make dressing in the following manner : Work up saltspoon of each of salt, pepper and fresh-made mustard with two tablespoons of salad oil, adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, four tablespoons vinegar; toss up with fork. Cold Slaw Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful of made mustard, the same quantity of salt and sugar, and half as much pepper. Pour over the salad, adding, if you choose, three tablespoonfuls of minced celery; toss up well and put in a glass bowl. Potato Salad Four large potatoes, one-half a small onion, a little celery, chopped fine. If the potatoes have been boiled in their skins they are better. The dressing consists of one cupful of cream, one tablespoonful of corn starch, one egg, two tablespoonfuls of butter, three tablespoonfuls of vinegar, one-half teaspoonful of dry mustard, one teaspoonful of sugar, salt and pepper to taste. Lily Salad Placed shelled, hard-boiled eggs in cold salt water for one hour. Wipe dry, cut a thin slice from large end of eggs, then with sharp knife, directing stroke from small end downward, cut whites into sections like petals of water lilies. Mash yolks of eggs, mix with equal quantity of grated cheese, moisten with French dressing, add salt and pepper, and arrange on lettuce leaves to simulate center of lily, arranging whites for petals. Celery Salad Two bunches celery, one tablespoon salad oil, four tablespoons vinegar, one small teaspoonful fine sugar, pepper and salt to taste. Wash and scrape celery; lay in ice-cold water until dinner time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad bowl Egg Salad Boil six eggs until the yolks are very mealy. Boil also one dozen medium-sized potatoes, with jackets on. Peel eggs and potatoes and cut in dice. Add two sliced onions. Put first a layer of one, then of the other, until all is used. Pour over it some cream salad dressing. 72 BRIDE'S COOK BOOK M. Q. S. B. Fruit Salad One-half cup chopped walnuts, two apples sliced thin, one-half cup chopped celery; mix with lettuce leaves and serve with following salad dressing: Two eggs (yolks), two tablespoons sugar, two tablespoons butter, four tablespoons vinegar, one tablespoon salt, one tablespoon mustard. Mix together. Put in bowl and place in kettle of boiling water and stir until thick. Add the beaten whites of eggs the last thing before boiling. Thin with milk when you wish to use it. This dressing will keep two or three days. 73 Broiling The rules for roasting- meat apply to broiling, except that instead of cooking it in the oven it is to be quickly browned, first on one side and then on the other, over a hot fire, and removed a little from the fire to finish cooking. Meat an inch thick will broil in about four minutes. Season after it is cooked. Frying There are two methods of frying: One with very little fat in the pan, to practice which successfully the pan and the fat must be hot before the article to be fried is put into it. For instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from sticking to it, the heat being maintained so that the chops cook quickly, they will be nearly as nice as if they were broiled. Frying by the other method consists in entirely covering the article to be cooked in smoking- hot fat, and keeping the fat at that degree of heat until the food is brown. It should then be taken up with a skimmer and laid upon brown paper for a moment to free it from grease. Boiling and Stewing Fresh meat for boiling should be put into boiling water and boiled very gently about twenty minutes for each pound. A little salt, spice or vegetables may be boiled in the water with the meat for seasoning. A little vinegar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews and gravies. Stewing and simmering meats means to place them near enough to the fire to keep the water on them bubbling moderately, constantly and slowly. Salt meats should be put over the fire in cold water, which, as soon as it boils, should be replaced by fresh cold water, the water to be changed until it remains fresh enough to give the meat a palatable flavor when done. Salted and smoked meats require about 30 minutes' very slow boiling, from the time the water boils, to each pound. Vegetables and herbs may be boiled with them to flavor them. When they are cooked the vessel containing them should be set where they will keep hot without boiling until wanted, if they are to be served hot ; if they are to be served cold, they should be allowed to cool in the pot liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked over night in cold water before boiling. Roasting Wipe the meat with damp cloth. Trim and tie into shape, if neces- sary. In the bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan. Sprinkle with salt, pepper and flour. Have oven very hot at first; when meat is half done reduce heat. Baste every ten 74 BRIDE'S COOK BOOK or fifteen minutes. If there is danger of fat in pan being scorched, add a few spoons of boiling water. Allow from ten to twenty minutes per pound of meat, according as it is desired, rare or well done. When done remove to hot plate. Thicken gravy in pan with browned flour, adding more water as necessary and add seasoning. An onion may be laid on top of the roast to give it flavor, but should be removed before serving. In purchasing meat one should know how to select the best quality, and the most useful pieces. Beef, which stands at the head of the list, as being most generally used and liked, should be of a bright, clear red, and fat white. It should be well clothed in fat, to insure its being tender and juicy.. The finest pieces are the sirloin and the ribs — the latter making the best roasting piece in the animal. In cooking" steaks, remember it is far better to turn over three or four times on a platter containing a little olive oil than it is to hammer them, to make them tender. The object is not to force out the juice, but to soften the fiber. In selecting pork, one cannot exercise too great care in examining it. Do not buy any that is clammy or has kernels in the fat. Remember, ! too, when the rind is hard it is old. Veal should be fine in grain, of a delicate pink, with plenty of kidney fat. It should never be eaten under two months old. Mutton should be firm and juicy, the flesh close-grained, the fat hard • and white. To Clarify Drippings Drippings accumulated from different cooked meats (except mutton, , which has a strong flavor), can be clarified by putting all into a basin and slicing into it a raw potato, allowing it to boil long enough for the potato to brown, which causes all impurities to disappear. Remove from 1 the fire, and. when cool drain into basin and set in a cool place. BEEF Hint on Cooking Roast Beef For roast beef to be juicy and tender when done, it should be basted every few minutes, so in order to save yourself this trouble, place a large piece of beef suet on top of the roast ; have baking pan perfectly dry and oven very hot ; place in the oven and let cook the allotted time — say half an hour, according to the size. You can go about your inside work and in the allotted time your roast is done to a beautiful brown and is very juicy, as it has been constantly basting itself all the while with the suet. Take roast out of pan, pour off drippings in a bowl and | make a gravy on top of stove. A nice addition to this is to put half dozen or so of peeled potatoes in the pan with roast when placing it in to cook, and they will be done to a nicety when the roast is. On taking up roast lay baked potatoes around same. This was an experiment and proved very successful, and saves a great deal of work and worry. 75 BRIDE'S COOK BOOK Ox-Tail Saute , i About 20 cents worth of ox-tail for three people. Have them dis jointed in pieces about an inch long. Take one large onion and brown in butter, one carrot, one turnip, one small piece of garlic, enough water to cover and cook slowly for four hours. Boiled Beef With Cabbage — German Style Take one head of cabbage, and after removing all soiled and bruised leaves, cut in sections lengthwise, making about eight or nine pieces, leaving the piece of heart attached to each piece to hold it together. Place in the kettle on top of beef, which has been boiling some time; let all boil together for one hour. Add salt to taste and a little pepper. Lift out the meat, let the cabbage boil a few moments longer in the beef broth and send it to the table. Hot Beef Loaf Take three pounds of steak from the round and grind it through the meat chopper. Add two beaten eggs, pepper and salt, and one and one-half cupfuls of fresh, soft bread crumbs. Press this into a shallow, oblong, tin loaf-shaped pan and cover with about eight slices of salt pork, cut thin. Add one-half cupful of water to the pan, bake an hour, basting often, then put it on a warm platter, removing pieces of pork. Thicken the gravy in the pan with a little Sperry flour, and one-half can- ful of stewed mushrooms ; pour over and around the meat and serve hot. It is good when cold if cut in slices and served with lettuce salad. Creamed Dried Beef Pick in small pieces one-fourth of a pound of thinly-cut rather moist dried beef and brown in a little butter. When brown pour in it a coffee-cup of milk and cream. Let it come to a boil and slightly thicken with a little butter and Sperry flour creamed together. When it boils, pour it over a platter of brown -toast and serve it at' once. Beef Pie With Potato Crust When you have used the best of a cold roast of beef take the small pieces, or as much as will half fill a granite baking pan ; also any gravy that you have saved, a lump of butter, a bit of sliced onion, pepper and salt, and enough water to make plenty of gravy; put over a fire, thicken by dredging in a tablespoonful of Sperry flour; cover it up where it may stew gently. Now boil a sufficient quantity of potatoes to fill up your baking dish, mash smooth and beat light with milk and butter and place in a thick layer on top of meat. Brush it over with egg, place the dish in an oven and let remain long enough to become brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless. Rolled Steak Take a good rump steak, flatten and lay upon it a seasoning made of bread crumbs, parsley, pepper and salt, mixed with butter beaten to a cream with a fork. Roll up the steak, bind it evenly with fine twine, and lay it in a dish with a cup of boiling water. Cover with another dish 76 BRIDE'S COOK BOOK and bake forty minutes, basting frequently. Remove the cover and let it brown before sending to table. Thicken the gravy with browned flour, and serve very hot. The twine should be cut off before sending to table. Pot Roast Put a very little drippings in an iron kettle. When hot, lay the beef in. Add an onion chopped and fried till brown in butter; pour in water that has boiled, to half the height of the meat. Add salt and pepper, and cover as close as possible. Thicken the gravy. Simmer from two to three hours, according to weight. When done, take up, and pour rthe gravy over it and serve. i Hamburg Steak The round of beef is usually taken for this purpose. Grind or chop a pound very fine, removing all the fiber or fat. Add one-half a teaspoon }f onion juice, the same of salt, a quarter of a teaspoon of pepper, a little nutmeg and one egg. Make into small balls, and press them flat. Fry them in butter. Make a brown gravy of the butter used in frying. Let jt brown, then add a little soup stock. Pour a little on each cake. Kidney Stew Take three kidneys, which must be cut lengthwise into three pieces. 'Wash these well and dry, wiping them very carefully. Warm three tablespoons of butter in a saucepan ; put in the kidneys before this is Really hot, with very little mace, and pepper and salt to taste, one teaspoon t>f chopped onion and a cupful of good brown gravy. Simmer all together, closely covered, about ten minutes. Add the juice of one-half a lemon t and a pinch of grated lemon peel ; take up the kidneys and lay upon a hot dish, with fried or toasted bread underneath. Thicken the gravy with browned flour, boil up once, pour over all and serve. Fried Brains i One nice calf's brain, beaten egg, sifted cracker crumbs, butter, parsley. Soak the brain in cold water, then scald for just one second, dip |it in egg and crumbs, and fry a light brown on both sides in butter, parnish with parsley and serve hot. Irish Stew — Beef or Mutton Take two pounds round steak or mutton chops, six potatoes, two turnips, four small onions, nearly a quart of water. Place meat in stew- pan, add vegetables, pour in one and one-half pints of cold water; cover closely, let stew gently till vegetables are ready to mash and the greater part of the gravy is absorbed. Serve hot. Boiled Beef Tongue Clean three fresh tongues and place in a kettle with just enough Iwater to cover and one cup of salt ; add more water as it evaporates, so as jto keep the tongues covered until done — when they can be easily pierced with a fork ; take out and if to be served at once remove the skin. If wanted for future use, do not peel until needed. If salt tongues are 'used, soak over night and omit the salt when boiling. 77 BRIDE'S COOK BOOK Beef's Heart Stuffed After washing the heart thoroughly cut it into dice one-half inch long; put into a saucepan with water enough to cover. Remove scum. When nearly done add a sliced onion, a stalk of celery chopped fine, pepper and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of Sperry flour with a small quantity of water and thicken the whole. Boil up and serve. Beef Stewed With Onions Cut two pounds of tender beef into small pieces, season with pepper and salt ; slice one or two onions and add to it, with water enough to make a gravy. Let it stew slowly till the beef is thoroughly cooked, then add some pieces of butter rolled in Sperry flour, enough to make a rich gravy. Cold beef may be cooked in the same way, but the onions must then be cooked before adding them to the meat. Add more boiling water if it dries too fast. Beef Timbales Free left-over meat from fat and gristle, put through meat chopper, cutting finely. To one pint of meat add one teaspoon of salt, one-eighth teaspoon of pepper, put one-half cup of stock or water, two tablespoons of bread crumbs and one tablespoon of butter together in a saucepan over the simmering burner; when hot, add to it the meat; take from the fire and stir in carefully two whole eggs, well beaten. Put mixture in but- tered custard or timbale cups, stand in baking pan half filled with hot water. Bake in moderate oven fifteen to twenty minutes. Serve with tomato sauce. Fried Tripe Should be washed in warm water and cut into squares of three inches; take one egg, three tablespoonfuls of Sperry flour, a little salt and make a thick batter by adding milk; fry out some slices of pork, dip the tripe into the batter and fry a light brown. Tripe Stew Melt in stew kettle two tablespoonfuls lard, one of butter; add three medium-sized onions, three cloves and garlic, all chopped very fine; one cup chopped greens, a little parsley; one-quart can strained tomatoes, a pinch of dried mushrooms, if handy ; pepper and salt to suit taste ; six large potatoes cut in quarters, lastly, three pounds plain boiled tripe cut in thin strips. Add boiling water if too dry. Serve hot. Hash Take cold pieces of beef that have been left over and chop them fine ; then add cold boiled potatoes chopped fine ; add pepper and salt and a little warm water ; put all in a frying-pan and cook slowly for about twenty minutes. Beef a la Mode Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in the bottom of pot, then the meat, and fill up with water till the meat is covered ; then take two onions, some pepper-corns, cloves, bay leaves, one carrot and a crust of brown bread, salt and some vinegar; 78 BRIDE'S COOK BOOK put all this in over the beef, keep the pot well covered; fill up with more hot water if it boils down, and let it boil three hours; then burn a table- spoonful of Sperry flour, with some butter, a nice brown, thin with the gravy and let it boil up once more with the meat; then put the beef in a deep dish and strain the gravy over it ; add more vinegar to taste ; serve with fried potatoes and red cabbage. Braised Beef Wipe and trim six pounds round or rump of beef without bone. Sear brown on all sides in very hot frying-pan over hot fire. In braising , pan or iron kettle put layers of sliced onions, turnips and carrots, and some sweet herbs, one teaspoonful salt, one-half teaspoon pepper; on this . lay meat. Add one pint boiling water (or water and stewed tomatoes). Cover closely and cook four hour in moderate oven. If water evapor- . ates rapidly, add more. Put meat on hot platter. Strain, thicken and r season gravy. The vegetables may be served separately if desired. Corned Beef Should be cooked in plenty of cold water brought slowly to a boil ; if very salt, the meat should be soaked over night ; but if young and not too strongly brined this will not be necessary. It should be cooked long enough to make tender, so that in a brisket or plate piece the bones may be readily removed. Preserve the liquor in the pot, and if any of the meat remains after the first meal, return it and let it stand over night in the liquor, so that it may absorb it. If no meat remains to be returned to the liquor, the latter will make a good soup for next day's dinner, if the | beef was not too salt. Beef Steak Pie— French Style Take a nice piece of beef, rump or sirloin, cut in small slices; slice also a little, raw ham ; put both in a frying-pan, with some butter and small quantity chopped onions ; let them simmer together a short time on the fire or in the oven ; add a little Sperry flour and enough stock to make sauce ; salt, pepper, chopped parsley and a little Worcestershire sauce as a seasoning; add also some sliced potatoes, and cook together twenty minutes ; put this into a pie-dish, with a few slices of hard-boiled eggs on top, and cover with a layer of common paste. Bake from fifteen to twenty minutes in a well-heated oven. All dark-meat pie can be treated precisely in the same way. Spiced Beef Four pounds of round of beef chopped fine; take from it all fat; add to it three dozen small crackers rolled fine, four eggs, one cup of milk, one tablespoon ground mace, two tablespoons of black pepper, one tablespoon melted butter; mix well and put in any tin pan that it will just fill, packing it well ; baste with butter and water, and bake two hours in a slow oven. Roast Beef With Yorkshire Pudding Have your meat ready for roasting on Saturday, always. Roast upon a grating of several clean sticks (not pine) laid over the dripping pan. Dash a cup of boiling water over the beef when it goes into the oven ; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done, mix the pudding. 79 BRIDE'S COOK BOOK Yorkshire Pudding One pint of milk, four eggs, whites and yolks beaten separately, two cups of Sperry flour (prepared flour is best), one teaspoonful of salt. Use less Sperry flour if the batter grows too stiff. Mix quickly ; pour off the fat from the top of the gravy in the dripping pan, leaving just enough to prevent the pudding from sticking to the bottom. Pour in the batter and continue to roast the beef, letting the drippings fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter. In serving, cut the pudding into squares and lay about the meat in the dish. MUTTON AND LAMB Roast Mutton Get a leg of eight pounds, which has hung about a week, weather allowing. During hot weather this joint get quickly tainted. Rub it lightly with salt and put it at once before a brisk, sharp fire. Place it close to the fire for five minutes, then place it in the oven and let it roast slowly until done. Baste continually with good dripping until that from the joint begins to flow. When within twenty minutes of being done, sprinkle it with Sperry flour, and baste with butter or dripping; and when the froth rises, serve on a hot dish. Make a gravy, throw off the fat. when any gravy, if the dripping pan has been floured, will adhere to it. Add a little stock and a little boiling water, pepper and salt. Pour the gravy around the meat, not over it. Boiled Mutton or Lamb Trim and wipe the meat. Have ready kettle of rapidly boiling salted water. Immerse meat, boil hard five minutes, then reduce to gentle sim- mer. Allow fifteen minutes per pound. Lamb should always be well done; mutton may be rare. A little rice may be added to water to keep meat white. Mutton Pie A very good family pie is made with the remains of a cold leg, loin or any other joint of mutton from which neat slices of rather lean meat can be cut. These should be put with a good seasoning, in alternate layers with thin-sliced potatoes, into a pie-dish, commencing at the bot- tom with some of the meat, and finishing at the top with potatoes. Parsley, herbs or onion, with a little mace, white pepper and salt may be used at discretion. A cupful of good gravy from the meat should be poured into the pie before the crust is put on. Suet is generally used for the crust. Mutton Patties Mutton patties are made with cooked meat, which is minced, then hashed in good gravy, seasoned with pepper and salt, and a little catsup. The mince should not boil, but be made hot and thickened. Patty pans, lined with half paste and filled with meat, will require a very short time to bake. Cover with the paste, and put them into a quick oven for fifteen minutes. 80 BRIDE'S COOK BOOK Breaded Mutton Sew the mutton up in a thin cloth, lay it in a saucepan, nearly cover it with cold water and stew gently, allowing ten minutes to each pound. Take it out, unwrap and lay it in a baking dish, brush over with warm drippings, dredge with flour and set in the oven for one-half of an hour, basting freely with its own broth. A few minutes before taking it up strew thickly with crumbs, fine and dry, bits of butter over it, and brown. Mutton Haricot Cut two pounds breast mutton in pieces, roll in Sperry flour, brown in drippings. Transfer to stewpan, add two sliced onions, cover with boiling water and simmer until very tender. Add one pint parboiled po- tatoes or one pint boiled macaroni and one pint shelled peas ; season, simmer till vegetables are done. Lamb Sweetbreads Two or three sweetbreads, one-half pint of veal stock, white pepper and salt to taste, a small bunch of green onions, one blade of pounded mace, thickening of butter and flour, two eggs, nearly one-half pint of cream, one teaspoonful of minced parsley, a very little grated nutmeg. Mode — Soak the sweetbreads in luke-warm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for ten minutes ; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace and a thickening of butter and Sperry flour, stew gently for one- | quarter of an hour or twenty minutes. Beat up the eggs with the cream, , to which add the minced parsley and very little grated nutmeg. Put this to the other ingredients ; stir it well till quite hot, but do not let it boil after the cream is added or it will curdle. Have ready some asparagus tops, boiled ; add these to the sweetbreads and serve. Lamb or Mutton Stew Part of a breast of mutton or lamb ; cut in bits as many potatoes, pepper and salt to taste, two onions, a bunch of parsley, a bunch of sweet herbs. Then stew all together in sufficient water to cover them for two hours, gently. Put in a teacupful of tomato catsup and boil up again. Serve hot. Broiled Mutton Chops Select one dozen chops cut from the loin ; trim, season with salt and pepper ; dip in melted butter and broil over a clear fire nearly ten minutes, turning frequently. Lay on warm platter and garnish with parsley. Irish Stew Cut two pounds of chops from the best end of a neck of mutton, and pare away all the fat. A portion of the breast may be cut into squares I and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as will amount, after paring, to twice the weight of the meat. Slice them with eight large onions, sliced. Put a layer of mixed [potatoes and onions at the bottom of a stewpan. Place the meat on [this and season it plentifully with pepper, and lightly with salt. Pack i closely and cover the meat with another layer of potato and onion. Pour I in as much water or stock as will moisten the topmost layer, cover the I stewpan tightly, and let its contents simmer gently for three hours. Don't remove lid, as this will let out the flavor. 81 BRIDE'S COOK BOOK Sweetbread Croquettes Wash and parboil one pair of sweetbreads, then put into cold water; remove outside skin and all membrane ; then with silver knife chop in small pieces and measure. There should be one-half of a pint of chopped meat. Put one-quarter pint of cream into a saucepan ; rub together one level teaspoonful of butter, a heaping teaspoonful of Sperry flour; stir into the hot cream until you have a smooth paste ; add the yolk of one egg and the sweetbreads ; mix and cook one minute, take from the fire and, if desired, add one dozen mushrooms chopped fine ; if fresh they must be cooked before chopping; add one tablespoonful of salt, one salt- spoonful of pepper, one teaspoonful of finely-chopped parsley, ten drops of onion juice; mix well. When cool form into croquettes; roll into beaten eggs, then roll in bread crumbs and fry in hot lard. Knuckle of Veal Cut in small thick slices, season with little salt and pepper, flour lightly and fry it to a pale brown, then lay it in a saucepan and cover with water. Skim well and season with thyme and parsley and a little mace. Simmer for two hours and a half, then thicken the gravy with a little Sperry flour and add a piece of butter, and salt to taste. Veal Pie Use the neck or any part of the veal which you prefer. Cook it by boiling an hour, then place the meat in a very deep dish, and when you lay on the upper crust wet the edge of the under crust all around and Hour it; then lay on the upper crust and press your hand upon the edge, so that the Sperry flour and water will make the crusts adhere and pre- vent the gravy from escaping. Stick the top several times with a large fork. If you have pieces of crust left, cut them into leaves and orna- ment the pie. Bake for about one-half hour. Veal Cutlets With Vermicelli — German Style Remove all the fat, but not the small rib of the cutlet, season and turn in egg and crumbs, or dip in melted butter, then in cheese mixed with an equal quantity of crumbs; let this absorb, then dip in the egg and again in the cheese mixture. Stand aside for two hours, then fry in plenty of butter the same as doughnuts. Meanwhile boil some vermi- celli in salt water until well done, then drain and mix with tomato sauce, arrange the vermicelli in the center of a chop platter and place the cut- lets around them. Serve hot. Veal Croquettes ( hie pint minced cooked veal, half a pint of milk, two tablespoonfuls of Sperry flour, three tablespoonfuls of butter, one level tablespoonful of salt, one-third teaspoonful of pepper, one-half teaspoonful of onion juice, one teaspoonful of lemon juice. Put the milk in a saucepan. Beat the butter and Sperry flour together and stir in the milk as soon as it boils. When the sauce is smooth and thick add the seasoned meat and cook for three minutes. Beat three eggs together and pour half of them over the cooking meat. Take from the fire at once and stir well. Pour into a platter and set away to chill. When chilled make into cylindrical shapes and roll gently on board sprinkled with dried bread crumbs. Drop the croquettes in the beaten eggs and then in bread crumbs and fry. 82 BRIDE'S COOK BOOK Roast Loin of Veal Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping pan, with the thick side down, and put in a rather hot oven, letting it cool down to moderate; in one-half hour add a little hot water to the pan, and baste often ; after half an hour turn over the roast and when done sprinkle lightly with Sperry flour and baste with melted butter. Before serving, carefully remove the twine. A roast of four or five pounds will bake in about two hours. For a gravy, skim off some of the fat if there is too much in the drippings ; dredge in Sperry flour ; stir until brown, add hot water if necessary ; boil a few minutes, stir in sweet herbs as fancied and put in a gravy boat. Serve with green peas and lemon jelly. Entree of Veal Take a piece of butter the size of an egg. three pounds of raw veal, one teaspoonful of salt, one teaspoonful of pepper and two eggs. Chop fine and mix together, adding two tablespoonfuls of water. Mold this into a loaf, then roll into two tablespoonfuls of pounded crackers and pour over it three tablespoonfuls of melted butter. Place in a pan and bake two hours. When cold, slice. Fried Sweetbreads For every mode of dressing they should be prepared by half boiling, and then putting them in cold water; this makes them whiter and firmer. | Dip in beaten egg and then in bread crumbs; pepper and salt and fry in lard. Serve with peas or tomatoes. Veal Cutlets, Breaded Trim and flatten the cutlets, pepper and salt, and roll in beaten egg, then in cracker crumbs. Fry rather slowly in good dripping, turning when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a hot flat dish. Calves Liver and Bacon Cut liver in one-half inch slices, soak in cold water twenty minutes, drain, dry and roll in Sperry flour. Have pan very hot. Put in bacon thinly sliced, turn until brown ; put on hot platter. Fry liver quickly in the hot fat, turning very often. When done, pour off all but one or two tablespoons fat, dredge in Sperry flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil one minute. Serve separately. Veal Loaf Three pounds chopped veal, one pound fresh pork chopped nne, three well beaten eggs, butter size of an egg, one pint of bread crumbs, one tablespoon of salt, one teaspoonful of black pepper, half a teaspoonful of thyme, half a teaspoonful of sage. Make into loaf and take a piece of white muslin and wrap it securely around, also the ends. Place in a baking pan with very little water. Baste often. Turn so as to brown both sides. Leave in cloth until cold. 83 BRIDE'S COOK BOOK PORK To Roast a Leg of Pork Choose a small leg of fine young pork ; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onions, chopped, and a little pepper and salt. When one-half done, score the skin in slices, but do not cut deeper than the outer rind. Apple sauce should be served with it. Salt Pork, Cream Gravy, Southern Style Cut sweet cured salt pork into half-inch slices, put into saucepan, cover with cold water and bring to boiling point. Drain off water, add cold water, stand a few minutes, then dry ; roll in Sperry flour, two parts, corn starch, one part, mixed and seasoned with white pepper. Have one tablespoonful hot bacon fat in frying-pan to prevent pork from sticking. Pour off fat as it melts while frying, brown and fry until reduced one- half. Measure fat. For one and one-half cups cream gravy allow three tablespoonfuls melted fat, add two level tablespoonfuls corn starch. Cook three minutes in the hot fat without browning, then add one and one-half cups milk, one-quarter teaspoonful salt, and cook until smoothly thickened. Serve for breakfast with baked potatoes and hot biscuit. Roast Spare-Rib Trim the ragged ends of a spare-rib neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper. Fold it over, stuff with a turkey dressing, sew up tightly, place in dripping pan with a pint of water, baste often, turning it once or twice so as to bake both sides a rich brown. Saddle of Pork. Roasted Have your butcher cut a saddle of pork as he would a saddle of mutton. Strip off the skin, trim the joint neatly and cover the fat with buttered paper. Have a clear fire and baste often. One-half of an hour before it is taken up remove the paper, dredge the meat lightly with flour, and baste until it is brightly browned. ' Serve brown gravy and apple sauce or tomato sauce with it. If liked, the skin can be left on and it will then require to be scored lengthwise, the same way in which the saddle is carved. Fried Pork Chops Cut the chops about half an inch thick and trim them neatly; put a frying-pan on the fire, with a bit of butter ; so soon as it is hot, put in your chops, turning them often till brown all over ; a few minutes before they are done season with powdered sage, pepper and salt. Pork Tenderloins Tenderloins should be sliced crosswise and flattened, then fried or broiled, and seasoned with salt and pepper. If desired, when done, re- move to platter and make gravy by sprinkling a little flour into the hot fat ; if not enough add a little butter, stir until browned and add a little milk or cream, stir until it boils and pour over the dish. 84 BRIDE'S COOK BOOK Fried Salt Pork Take thin slices of pickled pork; fry lightly. Then mix a batter of egg and Sperry flour and milk and place the pork in this till is has be- come completely covered and fry to a light brown. Salt Pork Cut as many slices as needed ; if for breakfast, the night previously, and soak over night in a pint of milk and water, about one-half milk, either skimmed milk, sour milk or buttermilk; rinse till the water is clear, and roll in corn meal and fry. It is as nice as fresh pork. Fried Ham and Eggs Cut slices of ham very thin, trim off the rind, put into a frying-pan, cooking until crisp. Place on a hot platter; pour off some of the grease, then carefully break the eggs separately in a small plate so that no bad be cooked, and slip each egg gently into a frying-pan. Do not turn them while frying, but gently tip the pan so that the hot lard will be over them all. Cook about three minutes ; the white must retain its transparency so that the yolk can be seen through it. Lay a fried egg upon each slice of ham and serve hot. To Boil a Ham Well soak the ham in a large quantity of water for twenty-four hours, then trim and scrape it very clean, put it into a large pot with more than sufficient water to cover it ; put in a blade of mace, a few cloves, a sprig of thyme and two bay leaves. Boil it for four or five hours, according to its weight ; and when done, let it become cold in the liquor in which it was boiled. Then remove the rind carefully, without injuring the fat, press a cloth over it to absorb as much of the grease as possible, and shake some bread raspings over the fat. Serve cold, garnished with parsley. Roast Pig Select a pig about six weeks old, wash it thoroughly inside and out- side ; wipe dry with a towel, salt inside and stuff it with a rich fowl dressing, making it plump. Sew it up, place it in the dripping pan, salt and pepper the outside. Pour a little water into the dripping pan, baste with butter and water a few times as the pig warms, afterward with gravy from the dripping pan. Roast from two to three hours. Make the gravy by skimming off most of the grease ; stir in the pan a good tablespoonful of Sperry flour, turn in the water to make it the right thick- ness, season and let all boil up once. Strain and turn into the gravy dish. Place the pig upon a large platter surrounded with parsley. Send to the table hot. In carving, cut off the head first ; split the back, take off the hams and shoulders and separate the ribs. Baked Ham Put a medium-sized ham in a pot and cover with sweet cider. Let it simmer gently for three and one-half hours. Skim frequently to re- move the grease as it rises. When tender take out and remove the rind ; cut the fat on top into diamonds and in each diamond stick a clove ; then rub over the top of the ham one-half of a cupful of maple syrup, place in the oven and bake slowly for forty-five minutes. 85 BRIDE'S COOK BOOK Tortilla of Ham One-half of a pound of ham is to be cooked, then chopped and put with one tablespoonful of butter into a pan. Beat three eggs well and season. Pour them into the ham and stir for a minute, then let set, being careful that it does not adhere to the pan. When it is a little brown, turn and brown the other side. Pork Chops With Tomato Gravy Trim off skin and fat ; rub the chops over with a mixture of pow- dered sage and onion; put small pieces butter into frying-pan; put in the chops and cook slowly, as they should be well done. Place chops on hot dish; add a little hot water to gravy in pan, one large spoon butter rolled in Sperry flour, pepper, salt and sugar, and one-half cup juice drained from can tomatoes. Stew five minutes and pour over the chops and serve. Pork and Beans Soak one quart white beans over night in cold water. Drain, add fresh water and simmer gently till tender. Put in baking pan and place in center, rind up, gashed, one-half pound fat salt pork, parboiled. Mix one teaspoon salt, one-half teaspoon dry mustard and one tablespoon molasses; add this to the beans, with enough boiling water to cover. Bake eight hours in a moderate oven, adding more Water as necessary. SAUCES FOR MEATS, FISH, POULTRY OR VEGETABLES To Make Drawn Butter Put half a pint of milk in a perfectly clean stewpan, and set it over a moderate fire; put into a pint bowl a heaping tablespoonful of Sperry wheat flour, quarter of a pound of sweet butter, and a tablespoonful of salt ; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more and it is done. Drawn butter made after this recipe will be found to be most ex- cellent ; it may be made less rich by using less butter. Parsley Sauce Make a drawn butter as directed, dip a bunch of parsley into boiling water, then cut it fine anl stir it into the drawn butter a few minutes before taking it up. Egg Sauce Make a drawn butter ; chop two hard boiled eggs quite fine the white and yolk seperately, and stir it into the sauce before serving. This is used for boiled fish or vegetables. Onion Sauce Peel some nice white onions, and boil them tender; press the water from them ; chop them fine and put them to a half pint of hot milk ; add a bit of butter and a teaspoonful of salt and pepper to taste. Serve with boiled veal or poultry or mutton. 86 BRIDE'S COOK BOOK Anchovy Sauce Make the butter sauce and stir into it four tablespoonfuls of essence of anchovy and one of lemon juice. Bread Sauce One pint milk, one cup bread crumbs (very fine), one onion, sliced, a pinch of mace, pepper and salt to taste, three tablespoonfuls butter. Simmer the sliced onion in the milk until tender; strain the milk and pour over the bread crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an egg-whip, add the seasoning and butter; stir in well, boil up once and serve in a tureen. If it is too thick, add boiling water and more butter. This sauce is for roast poultry. Some people add some of the gravy from the dripping pan, first straining it and beating it well in with the sauce. Cucumber Sauce This is a good dressing for fish cutlets and fish fried in deep fat. Melt one tablespoonful butter in a saucepan, add one tablespoonful corn starch and one tablespoonful Sperry flour; mix, add three-quarters cup vinegar and quarter cup water. Cook till smooth, then add one teaspoonful salt, one teaspoonful sugar and one-quarter teaspoonful celery salt. Pour by tablespoonfuls the cooked mixture into four beaten yolks of eggs, return to boiler and stand over hot water. Do not cook, but beat till eggs are thickened, remove from water, add four tablespoonfuls olive oil, mix well and set to cool. Have ready one cup chopped fresh cucum- bers that have been soaked in ice cold unsalted water till crisp, drained dry as possible, and two small sweet midget pickles chopped finely. When ready to serve add little salt and paprika to drained cucumber and drain again. When dry, add cucumbers, fresh and pickled, to dress- ing. Beat well into dressing and serve cold with fish croquettes or similarly cooked fish dishes. May be served with fried oysters, if finely- cut crisp cabbage is substituted for the cucumbers. Brown Sauce In a saucepan, brown one tablespoon butter until dark, but not burned. Add one tablespoonful Sperry flour, stir and brown again. Add gradually one cup good stock or hot water and stir until smooth and thick. Season with salt anl pepper to taste. Simmer five minutes. Tomato Sauce Simmer together for twenty minutes one pint tomatoes, with one i bay leaf and slice of onion, strain pulp and add few grains soda. Melt j two tablespoonfuls butter, add one and one-half tablespoonfuls corn '] starch, mix and gradually add one and one-half cups tomato pulp, salt and , pepper to taste, cook well, stirring constantly. Tartar Sauce Make one cup mayonnaise. Chop very fine one tablespoonful each of capers, olives, cucumber pickle and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or boiled fish. 87 BRIDE'S COOK BOOK Caper Sauce Two tablespoons butter, one tablespoon Sperry flour; mix well ; pour on boiling water till it thickens ; and one hard-boiled egg, chopped fine, and two tablespoons of capers. Giblet Sauce Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted water. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little butter and thicken to a cream. Pepper and salt, boil a few minutes and serve. Sauce Robert One cup brown sauce made with stock, one teaspoon sugar, one tea- spoon made mustard, one tablespoon vinegar. Simmer five minutes. Tomato Mustard One peck of ripe tomatoes, boiled with two onions, six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound of salt, three tablespoons black pepper, half ounce ginger, half ounce allspice, half ounce mace, half ounce cloves ; then boil again for one hour longer, and when cold add one pint of vinegar and a quarter pound of mustard ; and if you like it very hot, a tablespoonful of cayenne. Mint Sauce Mix one tablespoon of white sugar to half a teacup of good vinegar; add the mint and let it infuse for half an hour in a cool place before send- ing to the table. Serve with roast lamb or mutton. Celery Sauce Mix two tablespoons Sperry flour with half teacup butter, have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits and boil for a few minutes in water, which strain off; put the celery into the melted butter and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. Currant Jelly Sauce Melt one-half glass currant jelly over slow fire. Add one cup hot brown sauce; stir well and simmer one minute. Cream or White Sauce One cupful milk, a teaspoonful Sperry flour and a tablespoonful of butter, salt and pepper. Put the butter in a small frying-pan, and when hot, but not brown, add the flour. Stir until smooth ; then gradually add the milk. Let it boil up once. Season to taste with salt and pepper and serve. This is nice to cut cold potatoes into and let them just heat through. They are then creamed potatoes. It also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for any- thing that requires a white sauce. If you have plenty of cream, use it, and omit the butter. 88 BRIDE'S COOK BOOK Mayonnaise Sauce Mix in a two-quart bowl one even teaspoon ground mustard, one of salt and one and a half of vinegar ; beat in the yolk of a raw egg, then add very gradually half a pint of pure olive oil (or melted butter), beat- ing briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or fresh lemon juice. Closely covered, it will keep for weeks in a cool place, and is delicious. Oyster Sauce Take a pint of oysters and save out a little of their liquor ; put them, with their remaining" liquor and some mace, and nutmeg, into a covered saucepan and simmer them on hot coals about ten minutes; then drain them. Oysters for sauce should be large. Having prepared in a sauce- - pan some drawn or melted butter (mixed with oyster liquid instead of water), pour it into a sauceboat, add the oysters to it and serve it up with boiled poultry or with boiled fresh fish. Celery first boiled and then chopped, is an improvement to oyster sauce. Lobster Sauce Put the coral and spawn of a boiled lobster into a mortar with a tablespoonful of butter, pound it to a smooth mass, then rub it through a sieve; melt nearly a quarter of a pound of sweet butter, with a wine- glass of water or vinegar, add a teaspoonful of mustard, stir in the coral and spawn and a little salt and pepper, stir it until it is smooth and serve. Some of the meat of the lobster may be chopped fine and stirred into it. Olive Sauce One cup brown sauce, twenty-four stoned olives, one tablespoon J sherry. Simmer olives in hot water ten minutes. Drain, add sauce, sim- i mer five minutes ; take from fire and add sherry. Spanish Sauce Boil one quart strong stock down one-half. Make as directed for 1 brown sauce, and add two tablespoons sherry. Mustard Sauce Stir three tablespoonfuls of mixed mustard and a speck of cayenne into a butter sauce. Curry Sauce One tablespoonful of butter, one of Sperry flour, one tablespoonful | of curry powder, one large slice of lemon, one large cupful of stock, salt ,and pepper to taste. Cut the onion and fry brown in the butter; add I the Sperry flour and the curry powder; stir for one minute, add the stock 'and season with salt and pepper; simmer five minutes, then strain and 'serve. Cranberry Sauce Wash and pick one quart of cranberries and put them in a saucepan I with water to cover, let them stew slowly, stirring often till they are ^reduced to a pulp; then sweeten to taste and turn in a deep dish or 'mould. They may be strained and cleared as jelly is prepared. 89 BRIDE'S COOK BOOK Hollandaise Sauce Cream one-half cup butter. Add four well-beaten egg yolks, then ( the juice of one-half lemon, one-half teaspoonful of salt and a dash of cayenne. Pour a cupful of hot water in slowly. Mix and set in a sauce- pan of hot water. Stir until the sauce becomes a thick cream. Do not allow it to boil. Stir a few minutes after removing from the fire. It is a fine sauce for fish, asparagus or cauliflower. Governor's Sauce Slice one peck of green tomatoes, sprinkle heavily with salt and let them stand over night. Drain well in the morning; cover them with vinegar; simmer them with six large onions, three red peppers, one tea- spoonful each of ginger, pepper, a pinch of red pepper, a teaspoonful of mustard, a cupful of brown sugar, and a cupful of grated horseradish. Let them all simmer a trifle over two hours. Sauce Piquante To one cup brown sauce add one tablespoon each of chopped capers and pickles and simmer five minutes. Salmon Sauce Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in rapidly one-half tablespoon of sugar, salt and pepper, two tablespoonfuls of milk, two tablespoonfuls of cream. Let come to a boil, then cool and put over salmon. Apple Sauce Peel, quarter, and core, rich, tart apples; put to them a very little water, cover them, and set them over the fire ; when tender, mash them smooth, and serve with roasted pork, goose or duck. Horseradish Sauce A good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste added. Stir all well together. Chili Sauce Two quarts of ripe tomatoes, four large onions, four chili peppers; chop fine, then add four cups vinegar, three tablespoonfuls brown sugar, two of salt, two teaspoonfuls each of cloves, cinnamon, ginger, allspice and nutmegs ; boil all thoroughly together and bottle after straining through a colander. Mushroom Sauce Dissolve one-half teaspoonful of extract of beef in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little butter or dripping until lightly browned ; pour the liquid over them, let all boil together for ten minutes and add a dessert-spoonful of mush- room ketchup, skim, strain, and it is ready for the table. 90 BRIDE'S COOK BOOK To Brown Flour Spread a small quantity of Sperry flour upon a tin pie plate, set it upon a moderately hot stove and stir continually until it is brown. Put away in closely covered jars. It is often called for in coloring and thick- ening sauces. \ To Brown Butter Put a piece of good butter into a hot granite pan and toss until it browns. Stir brown Sperry flour into it until it is smooth and quite brown, but not scortched. To be used for coloring sauces. 91 Escolloped Eggs Boil six eggs twenty minutes, make one pint of white sauce by melting two tablespoons of butter and adding two tablespoons of Sperry flour to the melted butter and slowly add one pint of milk. Add tea- spoon of salt, one saltspoon of pepper. Cook until quite thick. Moisten one cup of fine cracker crumbs with one-fourth cup of melted butter. Chop fine one cup of cold boiled ham, separate the cooked yolks and whites of eggs, chop the whites fine. Put a layer of buttered crumbs in a buttered baking dish, add a layer of whites, next a layer of white sauce, then some of the chopped meat, then yolks rubbed through a fine sieve. Repeat until all the ingredients have been used, having a layer of butter crumbs on top. Brown in a hot oven. Very good without chopped ham. Rum Omelet First make a very soft sweet omelet ; when on the dish pour over some rum and sugar, send it to the table and then set it on fire, basting frequently to keep it alight. Baked Eggs Place a very little beef drippings in the pan. get it quite hot; break in the eggs as if for frying. Salt them and set in hot oven a few minutes, when they are done. Eat with buttered toast. Scrambled Eggs Break the eggs into a warm, buttered pan, being careful to avoid breaking the yolks ; add a little salt and butter or cream ; as soon as they begin to whiten stir carefully until they are cooked as desired. Poached Eggs Two eggs, two tablespoonfuls of milk, half a teaspoonful of salt, half a teaspoonful of butter; beat the eggs and add the salt and milk; put the butter in a small saucepan, and when it melts add the eggs ; stir over the fire until the mixture thickens, being careful not to let it cook hard; about two minutes will cook it. The eggs, when done, should be soft and creamy. Serve immediately. Dropped Eggs Have a quart of boiling water and one tablespoonful of salt in a frying pan. Break the eggs one by one into a saucer and slide carefully into the salted water; cook until the white is firm, and lift out with a griddle cake turner and place on toasted bread. Serve immediately. 92 c BRIDE'S COOK BOOK Omelet Souffle Take three eggs, two ounces of butter, one dessert spoonful of hopped parsley, one salt spoonful of chopped onion, one pinch of dried herbs Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper. Stir the herbs gently into them and continue as in a plain omelet. Fold the omelet and serve im- mediately. Curried Eggs Slice two onions and fry in butter, add a tablespoon curry powder and one pint good broth or stock, stew till onions are quite tender add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices ami beat them well, but do not boil. Eggs a-la-Mode Remove the skin from ten tomatoes medium size, cut them up in a saucepan, add a little butter, pepper and salt; when sufficiently boiled beat up five or six eggs, and just before you serve turn them into the saucepan with the tomatoes, and stir them one way for two minutes allowing them time to be well cooked. Omelet Six eggs, whites and yolks beaten separately; half pint of milk, six I teaspoons corn starch, one teaspoon baking powder, and a little salt; I add the whites, beaten to a stiff froth, last ; conk in a little butter I ! Spanish Omelet Mince very fine enough ham, fat as well as lean, as will fill a small I teacup and add two finely-chopped small onions, such as are used for pickling. Beat six eggs, stir the ham into them and fry the omelet the usual way, folding it over when done. Omelet au Natural Break eight or ten eggs into a basin: add a small teaspoon of salt and a little pepper, with a tablespoon of cold water; beat the whole well with a spoon or whisk. In the meantime put some fresh butter into an omelet pan, and when it is nearly hot, put in an omelet ; while it is frying, with a skimmer spoon raise the edges from the pan that it may be (properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot. These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg. Eggs and Bacon Cut eight slices of bacon very thin, and fry until crisp; take them out and keep hot in the oven. Break four eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried pieces of bread placed round. Hash may be used instead of bacon. 93 BRIDE'S COOK BOOK Egg Timbales Beat six eggs ; add to them one cupful and a half of warm milk, a half tablespoonful of salt, a dash of pepper, one scant teaspoonful of onion juice and one tablespoonful of finely chopped parsley. Thickly butter the sides and bottoms of a number of timbale molds and fill them with the mixture. Stand in a pan partly filled with hot water, cover with buttered paper, and place in a moderate oven until they are firmly set in the center. Turn out carefully, pour around them a plain white sauce and sprinkle with a little chopped parsley. Sunflower Eggs One egg, one tablespoonful butter, one tablespoonful Sperry flour, half a cup of milk. Boil egg hard ; mash white of egg with fork. Cream butter and flour; stir until it foams; add milk and cook. Mix with white of egg; turn on a small plate ; put yolk through a sieve and cover mixture. Place pointed bits of toast around plate, representing sunflower. Egg Cutlets Prepare a thick cream, using one and one-half tablespoonfuls each of butter and Sperry flour, half tablespoonful salt, a dash of cayenne, one and a half cupfuls of milk. Stir into this four eggs, which have been boiled and coarsely chopped, one tablespoonful of chopped parsley, one small tablespoonful of lemon juice, ten drops of onion juice and the yolks of two beaten eggs. Stir and cook for a minute. Set aside until chilled. Form into small cutlets, dip in beaten eggs and fine bread crumbs and fry a golden brown in fat. Eggs in Tomato Cups Cut a piece from the stem of a tomato, and with a spoon scoop out the center. Sprinkle the cavity with a few drops of vinegar. Break and carefully drop a raw egg in each. Place apart on a buttered pan and bake in a moderate oven until the eggs are set. Serve with or without a cream sauce. Steamed Eggs Beat six eggs into separate cups, and have ready a well-buttered dish, into which each egg should be placed carefully. Cover the dish to prevent the heat from escaping, and place it over a pan of boiling water, first putting small bits of butter lightly over the top of the eggs. When they are set sufficiently, sprinkle them with a little salt and serve with fried ham or sausages. It takes four minutes to set. 94 BRIDE'S COOK BOOK BLANCMANGE, SOUFFLES, MERINGUES, CUSTARDS, CREAMS, ETC. Blancmange Time, fifteen minutes — Put into a delicately clean stewpan one ounce isinglass or gelatine, two ounces of sweet and bitter almonds, blanched and pounded, one pint and a half of new milk, and one pint of cream, the lemon juice and the peel grated, with loaf sugar to taste. Set the stewpan over a clear fire, and stir it till the gelatine is dissolved, then take it off and continue stirring it till nearly cold before putting it into the mold. This quantity will fill a quart mold, but if you wish to make it in a smaller shape, you must not put more than a pint of milk and a half a pint of cream. Color the top ornament with cochineal, and allow it to ! Strawberry Souffle Beat the yolks of two eggs in one-half cupful of ripe crushed straw- berries, juice of two oranges and one-half cupful of sugar together, then ,cook for two minutes add one-quarter of a package of gelatine soaked till 3 soft, the whipped whites of two eggs, and when cold one cupful of r whipped cream; turn into a souffle dish surrounded with a paper band; cover with strawberry jelly and place on ice until needed. Omelet Souffle Separate the whites from the yolks of twelve eggs. Put the whites into a basin and beat them extremely fast till they form a thick snow. Then beat six yolks separately, with two ounces of sugar, and a dessert spoonful of orange-flower water, or just enough to flavor it to your taste. Before beating the eggs have ready a round tin, well greased all over the inside with fresh butter. When you have finished beating the six yolks, mix them very quickly with the whites, lest the snow should turn- — that is, melt into water. Put it then into the buttered tin, and place it in the oven. It will be so thick, if it is well and skillfully mixed, that there will be no fear of its running over. Watch it well, glancing at it from time to time through a little opening in the oven door, to see how lit is going on. As soon as it has risen very high, and if of a golden color, jtake it out of the oven. Do not suffer the omelet souffle to remain long in the oven. If it is not watched it will fall in and become a mere galette. Let the oven foe of a very gentle heat, or the bottom of the omelet will be burnt before fhe top is done. Before putting the tin in the oven, you may powder the Enow with fine sugar; it crystallizes and has a pretty effect. As soon as he omelet is done, it must be sent to table. If it waits for longer than -en minutes, it falls in. The eggs should be beaten with a fork or a little whisk. If this souffle is liked more solid, add to the yolks of the eggs when beaten two dessertspoonfuls of rice boiled in milk and flavored with {vanilla. In this case do not put in the orange-flower flavoring. The rice jtnust be very well cooked, and well sweetened before it is added to :he eggs. 95 BRIDE'S COOK BOOK Chocolate Souffle — Mexican Style Scald one cup of clear, black coffee ; stir into it three level table- spoonfnls butter; creamed and mixed with three level tablespoonfuls corn starch, and a few grains salt; add one and one-half ounces chocolate, beating it through the mixture as it melts. Mix the yolks of three eggs with one-third cup of sugar, beat and stir into the hot mixture ; remove from fire and fold in the stiffly beaten whites of three eggs. Turn the mixture into a buttered pudding dish, dredge with sugar, and bake in a pan of hot water about twenty-five minutes. Serve with vanilla sauce. Lemon Souffle Melt two rounding tablespoonfuls butter in a saucepan, add three tablespoonfuls corn starch, and one tablespoonful Sperry flour, mix, gradually add one-half cup hot water, stirring until smooth and well cooked. Beat the yolks of three eggs till light, add one cup sugar, grated rind and juice one lemon, add hot mixture, beating in smoothly. Then fold in carefully the stiffly beaten whites of three eggs, to which has been added while beating one-half teaspoonful lemon extract. Turn into a buttered baking dish, stand in a pan of hot water and bake thirty-five to forty minutes. Orange Souffle Slice five oranges, and pour over them a cold custard made of one pint of milk, the yolks of five eggs, sweetened to taste; beat the whites of es'srs to a froth, and brown carefullv. -Sfe' Celery Souffle, Cheese Sauce Cut into very thin slices, white inside, stalks celery, and one thin slice onion, cook in boiling water to cover until tender, then drain, reserv- ing liquid. In three level tablespoonfuls melted butter cook three level tablespoonfuls corn starch, two level tablespoonfuls Sperry flour, one- half teaspoonful salt, and pepper to taste. Then gradually add one-halflj cup celery liquid, and one-half cup cream and cook thoroughly. Remover from fire, add cooked celery, the well-beaten yolks of three eggs and: lastly fold in the stiffly beaten whites of three eggs. Bake in a buttered! shallow dish for about twenty-five minutes. Serve with cheese sauccjl To one cup cream sauce add one-third cup grated cheese for sauce.; Season with paprika and celery salt. Apple Souffle Pare, core and stew four tart apples in just enough water to prevent burning. Pass through a sieve when soft. Baked apples can be used as well. Put one tablespoonful of butter into a saucepan, add one cup boiling water and one-quarter teaspoonful salt, stir in four level table- 1 spoonfuls corn starch and one level tablespoonful Sperry flour dissolved, in four tablespoonfuls cold water, stir and cook until smooth and clear. Add one cup hot apple pulp sweetened to taste, and one teaspoon-: ful lemon juice. Remove from fire, mix well and add three beaten yolks of eggs, then fold in stiffly beaten whites of three eggs. Pour into buttered baking dish, shallow rather than deep, then bake in moder-i ately hot oven till puffed and browned. Serve at once when ready. 96 BRIDE'S COOK BOOK Meringues. Whisk the whites of four small eggs to a froth, then stir into it half a pound of finely powdered sugar; flavor it with vanilla, or lemon essence, and repeat the whisking until it will lie in a heap; then lay the mixture in lumps on letter paper, in the shape of half an egg, molding it with a spoon, laying each about half an inch apart. Then place the paper containing the meringues on a piece of hard wood, and put them into a quick oven ; do not close it. Watch them, and when they begin to have a yellow appearance, take them out, remove the paper carefully from the wood, and let them cool for two or three minutes; then slip a thin-bladed knife very carefully under one, turn it into your left hand, take another from the paper in the same way, and join the two sides which were next the paper together. The soft inside may be taken out with the handle of a small spoon, the shells filled with jam, jelly, or cream and then joined together as above, cementing them together with some of the mixture. Cream Puffs One cupful of hot water and one-half cupful of butter. Boil the water and butter together and stir in a cupful of dry flour while boiling. When cool, add three eggs not beaten. Mix well and drop by spoonfuls on buttered tins. Bake about twenty minutes. Cream. — One cupful of milk, one-half cupful of sugar, one egg and three level tablespoonfuls of Sperry flour. Beat the eggs, sugar and flour together and stir in the milk when boiling. With a knife lift off the top of the puffs and fill. Boiled Custard One quart milk, eight eggs, one-half pound sugar; beat to a good froth the eggs and sugar. Put the milk in a tin pail and set it in boiling water ; pour in the eggs and sugar and stir it until it thickens. Baked Custards For each quart of milk allow four large or five small eggs and three tablespoons sugar. Warm milk; pour over eggs and sugar beaten to- gether. Fill small earthen cups or pudding dish. Stand in pan of warm water; add flavoring to suit, and bake in moderate oven till firm in the center. For chocolate custards melt chocolate with sugar. Tapioca Custard Put two tablespoonfuls fine tapioca in double boiler with one pint milk, cook and stir till tapioca is transparent. Add yolks of two eggs beaten with three tablespoons sugar, and pinch salt ; stir till thickened. Add whites whipped to a stiff froth, then stir lightly three minutes ; take from fire, add flavoring when cooled. If pearl or lump tapioca is used, it must be soaked in cold water several hours before cooking. Lemon Custard Take half a pound of loaf sugar, the juice of two lemons, the peel of one pared very thin, boiled tender and rubbed through a sieve, and a pint of white wine. Let all boil for a quarter of an hour, then take out the peel and a little of the liquor and set them to cool. Pour the rest into the dish you intend for it. Beat the yolks of the eggs and the whites and 97 BRIDE'S COOK BOOK mix them with the cool liquor. Strain them into your dish, stir them well up together, and set them on a slow fire in boiling water. When done, grate the peel of a lemon on the top, brown it over with a salamander. This custard may be eaten either hot or cold. Apple Snow Core, quarter and steam three large, sour apples. Rub through sieve, cool, whip whites three eggs to very stiff froth with one-half cup pow- dered sugar, gradually add apple and whip long time till white and stiff. Put in dish and garnish with dots of currant jelly. Floating Island One quart milk, four eggs, yolks and whites beaten separately, four tablespoonfuls sugar, two teaspoonfuls extract vanilla or bitter almonds, one-half cup currant jelly. Heat milk to scalding, but not boiling. Beat the yolks ; stir the sugar into them, and pour upon them gradually, mix- ing well, a cup of the hot milk. Put into saucepan and boil until it begins to thicken. When cool, flavor and pour into a glass dish. Heap upon top a merksgue of whites whipped until you can cut it, into which you have beaten the jelly, a teaspoon at a time. Coffee Cream Put three-quarters of a pint of boiled milk into a stewpan, with a large cupful of made coffee, and add the yolks of eight well-beaten eggs and four ounces of pounded loaf sugar. Stir the whole briskly over a clear fire until it begins to thicken, take it off the fire, stir it for a minute or two longer, and strain it through a sieve on two ounces of gelatine. Mix it thoroughly together and when the gelatine is dissolved, pour the cream into a mold, previously dipped into cold water, and set the mold on rough ice to set. Lemon Cream Pare into a pint of water the peels of three large lemons; let it stand four or five hours; then take them out and put to the water the juice of four lemons and six ounces of fine loaf sugar. Beat the whites of six eggs and mix it all together, strain it through a lawn sieve, set it over a slow fire, stir it one way until as thick as good cream ; then take it on the fire and stir it until cold, and put it into a glass dish. Orange cream can be made in the same way, adding the yolks of three eggs. Raspberry Cream Pound and sift a quarter of a pound of sugar, mix with it a quarter of a pound of raspberry jam or jelly, and the whites of four eggs. All to be beaten together for one hour, and then put in lumps in a glass dish. Italian Cream Take one quart of cream, sweeten one pint of milk very sweet and flavored highly with sherry wine and vanilla. Beat it with an egg beater and remove the froth, as you make it, on to a dish till it is all froth. Dissolve a package of gelatine in a little warm water. Set the dish containing the froth into tub of ice. Pour the gelatine into it and stir constantly until it thickens, then pour into molds and set in a cool place. 98 BRIDE'S COOK BOOK Bavarian Cream Dissolve half a package of gelatine in one quart of boiling milk; stir until it is dissolved, then add a pint of cream, and sweeten to taste. Add three tablespoonfuls of extract of vanilla. Let it cool a little, stirring it occasionally ; then put it into custard cups, or in a mold, and leave it in a cold place till ready to use. Spanish Cream Boil one-half ounce of gelatine in one-quarter of a pint of milk till dissolved. When nearly cold strain it through muslin and mix with it a custard made of one-quarter of a pint of milk, one-half pint of cream, the well-beaten yolks of three eggs, any flavoring, and one ounce of white sugar. Stir it until almost cold, pour it in a damp mold and put it in a cool place to set. When wanted, dip it into hot water for about one- half minute, shake it well to loosen the edges, place the dish upon the mold and turn it out quickly. Care must be taken that the custard does not curdle. SAUCES FOR PUDDING Lemon Sauce Boil one cup sugar and one cup water together fifteen minutes, then remove ; when cooled a little, add one-half teaspoon extract lemon and one tablespoon lemon juice. Plain Pudding Sauce To one cupful of sugar add one egg and beat very hard. Add one Itablespoonful of boiling water and set on the stove to warm ; flavor to taste. A good sauce for almost any pudding. Custard Sauce Scald one pint milk in double boiler. Dissolve three-quarters table- spoonful corn starch and add to milk, cook about ten minutes. Beat yolks two eggs slightly, add one-quarter cup sugar, one-eighth teaspoon- ful salt, dilute two tablespoonfuls thickened milk, pour into boiler, let :ook at lower temperature until eggs are thickened. Remove from fire, add one teaspoonful butter and one-half teaspoonful vanilla. Beat well and cool quickly. Serve cold. Hard Sauce Beat one cup sugar and one-half cup butter to white cream; add (whites two eggs; beat few minutes longer; add tablespoon brandy and teaspoon extract nutmeg; put on ice until needed. Creamy Sauce Cream two tablespoons butter; beat in by degrees one-half cup >owdered sugar, two tablespoons each of thick cream and sherry. Beat Wig and hard. Just before serving stand bowl over hot water and beat 'jntil sauce looks creamy, but is not hot enough to melt the butter. 99 BRIDE'S COOK BOOK Brandy Sauce Melt one rounding tablespoonful butter. Add three level table- spoonfuls corn starch, one-half level tablespoonful flour, few grains salt. When well blended, add one pint hot water gradually, stirring constantly, and cook five or six minutes. Then add three-quarters cup brown sugar, let cook a minute, and add one teaspoonful vanilla extract and one table- spoonful brandy. Remove from fire, add one rounding tablespoonful butter, and beat until very smooth. Strain if necessary. Serve with steamed puddings. Vanilla Sauce Put one-half pint milk in small saucepan over the fire ; when scalding hot, add yolks of three eggs; stir until thick as boiled custard; add, when taken from the fire and cooled, one tablespoon extract vanilla and whites of eggs whipped stiff. Orange Sauce Mix one teaspoonful corn starch with two tablespoonfuls of sugar. Squeeze the juice from three oranges and heat it. When sufficiently hot add corn starch and sugar and cook till clear. Wine Sauce Three-quarters pint water, one cup sugar, one small teaspoon corn starch, one teaspoon each extract lemon and cinnamon, one-half gill wine. Boil water, add corn starch dissolved in little cold water, and the sugar; boil fifteen minutes, strain; when about to serve, add extracts and wine. Chocolate Sauce Scald one pint milk in double boiler. Add one tablespoonful corn starch mixed with one-half tablespoonful Sperry flour and few grains salt dissolved in cold milk, and cook over hot water ten minutes. Melt one and one-half squares chocolate, add one-quarter cup sugar, stir until smooth and add to thickened milk. Beat whites two eggs until stiff, add one-half cup sugar and yolks two eggs mixed, not beaten, together, and pour hot mixture slowly into egg mixture. Turn back into boiler, let stand over hot water, but not cook, for a minute or two. Add one tea- spoonful vanilla. Cool before serving. Ice Cream Unsurpassed ice cream can be made with "3C" Dry Whole Milk with less cost and less bother than with fresh cream. One pound of "3C" Dry Whole Milk will make five pints of very rich, smooth ice cream. To prepare : Mix one pound of "3C" with two and one-half pints of water, add five ounces of sugar and flavoring to suit. No eggs, cooking or thickening needed, and much less sugar than with ordinary cream. In freezing this will swell in volume, depending on the speed and time taken, and will often make more than five pints of ice cream. This ice cream is most healthful. For one gallon of ice cream use one and one- half pounds "3C," eight ounces sugar, two quarts water; flavor to suit. 100 HINTS ON COOKING AND SERVING. Vegetables should be boiled in soft water, if obtainable, if not, a little carbonate of soda thrown in will render it so. The water should only ; be allowed to come to a boil before putting in the vegetables. It is best . to boil vegetables by themselves and to boil quickly. When done take them up immediately and drain. In cooking all vegetables, a teaspoonful of salt for each two quarts of water is allowed. Most vegetables are eaten dressed with salt, pepper and butter, but sometimes a piece of lean pork is broiled with them, which seasons them sufficiently. Time Table Thirty minutes. — Asparagus, Corn, Macaroni, Mushrooms, Peas, Tomatoes, New Cabbage, Cauliflower. Forty-five minutes. — Young Beets, Carrots, Parsnips, Turnips, Baked Potatoes, Rice. One hour/ — Artichokes, String Beans, Sprouts. Greens, Salsify (oys- ter plant), New Onions, Winter Squash. Two hours. — Carrots, Parsnips, Turnips. Three to five hours. — Old Beets. Five to eight hours. — Dried Beans, Dried Peas, Hominy, etc. Corn Boiled on the Cob It is difficult to get corn that has been taken fresh from the field, therefore much of its original sweetness is lost. But no time should jbe lost in cooking it properly. It is a prevalent custom to cook the cob ,and thereby sacrifice the corn. Put the corn on to cook in rapidly and ireshly boiling water. After it begins to boil, let it cook for five to eight iminutes, take out of water, place on a cloth to steam and keep hot, and 'then on platter to serve at once. Sauted Green Tomatoes Select smooth tomatoes not quite half ripe. Wash and cut into slices i about one-half inch in thickness, drain, dry and dust with salt and pepper. Egg and crumb the slices; put three tablespoons of oil or drippings, with a bit of butter for flavor, in a frying pan, and when very hot, put in tomato slices. Fry until brown on one side, turn and brown on the other. Remove from pan with cake turner to retain shape, place on heated dish and serve with Hollandaise sauce. 101 BRIDE'S COOK BOOK Fried Egg Plant Wipe the egg plant, cut in one-quarter-inch slices, soak in salted cold water one hour. Dip each slice in beaten egg and fry in butter until inside is very soft, outside brown. Potato Croquettes Mix together one pint hot mashed potato, one teaspoon salt, one- third teaspoon pepper, one teaspoon onion juice, one tablespoon butter, one tablespoon chopped parsley, yolks two beaten eggs. Stir over fire until mixture leaves side of saucepan. When cool, shape into croquettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of smoking hot fat. Lyonnaise Potatoes Heat one tablespoon butter in frying-pan. Add one tablespoon chopped onion. When pale brown add one pint diced boiled potatoes, seasoned. Shake till butter is absorbed ; potatoes should not color. Add one tablespoon chopped parsley and take up. Potato Cakes Roast some potatoes in the oven ; when done skin and pound in a mortar with a small piece of butter warmed in a little milk; chop a shallot and a little parsley very finely, mix well with the potatoes, add pepper, salt, shape into cakes, egg and bread crumb them, and fry a light brown. To Cook Salsify Scrape the root and put into cold water immediately; cut into thin slices ; boil tender, make a nice white sauce or drawn butter and pour over, or boil to a mash ; mix with butter, salt, a little milk and pepper, add flour enough and mix as codfish cakes ; and fry in the same manner. Summer Squash The white scalloped ones are the best. Take them before the rind or seeds become hard. Wash and cut in moderately small pieces. Boil in clear water until tender enough to mash. Then place in a colander and drain. Have ready some bread cut in small pieces (not crumbled). Now put in a spoonful of good butter in a skillet. When hot put in the bread and stir until brown, then add the squash. Mash and mix well together, and season with pepper and salt. Green Peas Shell into cold water. Then put them into cold water and let simmer twenty minutes ; season with plenty of butter and salt and a cupful of cream. Canned peas should merely be turned out of the can, liquor poured off the peas, rinsed, and let on to boil. When done add milk, butter and salt. When they have come to a boil once they are ready for the table. 102 BRIDE'S COOK BOOK Apple Jelly Select sound, red, fine-flavored apples not too ripe; wash, wipe and core; place in a granite kettle, cover with water and let cook slowly until the apples look red. Pour into a muslin bag and drain; return juice to a clean kettle and boil one-half hour; skim. Now measure and to every pint of juice allow a pound of sugar; boil quickly for ten minutes. Red apples will give jelly the color of wine while that from light fruit will be like amber. g ■ Quince Jelly Do not pare but polish quinces smooth with flannel cloth. Cut in j small pieces, core and put all in a kettle. Pour over cold water to cover and boil soft. Pour all into a flannel bag and hang up to drain carefully, pressing occasionally to make the juice run freely. To one pint of juice add three-fourths of a pound of sugar and boil fifteen minutes. Pour into tumblers. Plum Jelly Take plums not too ripe, put in a granite pan and set in a pan of water over the fire. Let the water boil genty till all the juice has come from the fruit, strain through a flannel bag and boil with an equal weight of sugar twenty minutes. Crab-Apple Jelly Select juicy apples. Mealy ones are no good. Wash and quarter and put into a preserving kettle over the fire with a teacupful of water. If necessary add more water as it evaporates. When boiled to a pulp strain the apples through a flannel bag, then proceed as for other jelly. Orange Marmalade Cut two dozen oranges in halves, crosswise. With a glass lemon- squeezer extract the juice. Dig out the pulp and seeds, throwing them away. Soak the peelings over night in salt and water. In the morning rinse and boil peelings in clear water until tender, then chop and add juice. Weigh and add equal quantity of sugar. Let boil thirty minutes. Put in jelly tumbers and cover as you do jelly. Tomato Marmalade Remove the skins from a peck of tomatoes, slicing them as for the table. Put them into a kettle, with a pint of sugar, and spice to taste. Cook slowly till they are quite thick. Put them in a jar and pour over a little vinegar. This is a nice relish with meat. Rhubarb Marmalade To one pound of loaf sugar, one pound and a half of rhubarb stalks, i peel of half a large lemon, a quarter of an ounce of bitter almonds. Cut the rhubarb stalks into pieces about two inches long and put | them into a preserving pan with the loaf sugar broken small, the peel iof a lemon cut thin, and the almonds blanched and divided. Boil whole well together, put it into pots and cover it as directed for other preserves. 103 BRIDE'S COOK BOOK Lemon Marmalade Peel as many lemons as you wish and take out every seed. Boil the peel until very soft, add juice and pulp, with a pound of sugar to a pound of lemons. Boil until thick and bottle. Grape Marmalade Take sound grapes, heat and remove the seeds, then measure, and allow measure for measure of fruit and sugar. Place all together in a preserving kettle and boil slowly twenty-five minutes ; add the juice of one lemon to every quart of fruit. Set away in jelly glasses. C Preserved Peaches Select the yellow red-cheeked ones if possible (skin same as toma- toes, by pouring on boiling water, then thrusting them in cold water and separate in halves). Proceed as for preserving cherries, only using three-quarters of a pound of sugar to every pound of fruit. To Preserve Plums To every pound of fruit allow three-quarters of a pound of sugar. Divide the plums, take out the stones, and put the fruit on a dish with pounded sugar strewed over ; the next day put them into a preserving pan and let them simmer gently by the side of the fire for about thirty minutes, then boil them quickly, removing the scum as it rises, and keep them constantly stirred, or the jam will stick to the bottom of the pan. Crack the stones and add the kernels to the preserve when it boils. Quince Preserves Pare and core the fruit and boil till very tender. Make a syrup of a pound of sugar for each pound of the fruit and after removing the scum boil the quinces in this syrup for one-half hour. Preserved Lemon Peel Make a thick syrup of white sugar, chop the lemon peel fine and boil it in the syrup ten minutes ; put in glass tumblers and paste paper over. A teaspoonful of this makes a loaf of cake, or a dish of sauce nice. Preserved Cherries Select the large cherries, remove the stems and stone them care- fully. To each pound of sugar allow one pound of cherries. Put fruit in granite pan and pour over them the sugar. Stir up and let stand over night to candy. In the morning put all into the preserving pan, place on the stove and boil gently until the cherries look clear, skimming off the scum as it rises. When the cherries have become quite clear, remove the pan from the stove and seal. Keep in dry, dark closet. Preserved Tomatoes A pound of sugar to a pound of tomatoes. Take six pounds of each; the peel and juice of four lemons and a quarter of a pound of ginger tied up in a bag; put on the side of the range and boil slowly for three hours. 104 BRIDE'S COOK BOOK Spiced Fruits # These are also called sweet pickled fruits. For four pounds prepared fruit allow one pint vinegar, two pounds brown sugar, one-half cup whole spices — cloves, allspice, stick cinnamon, and cassia-buds. Tie spices in thin muslin bag, boil ten minutes with vinegar and sugar. Skim, add fruit, cook till tender. Boil down syrup, pour over fruit in jars, and seal. If put in stone pots, boil syrup three successive mornings and pour over fruit. Currants, peaches, grapes, pears and berries may be prepared in this way, also ripe cucumbers, muskmelons, and watermelon rind. Currant Jam Wash, stem and mash red or white currants. Use one pound of sugar to one pint of fruit. Put the fruit and one-fourth of the sugar into a granite kettle; stir and when it boils add balance of sugar. Let it boil until very thick. Putting in only a little sugar at a time prevents the currants from becoming hard. Gooseberry Jam Three pounds of loaf sugar six pounds of red gooseberries. Pick off the stalks and buds from the gooseberries and boil them carefully but quickly for rather more than half an hour stirring continually then add the sugar pounded fine and boil the jam quickly for half an hour stirring it all the time to prevent it sticking to the preserving pan. When done put it into pots cover it with brandy paper and secure it closely down with paper moistened with the white of an egg. Raspberry Jam To every pound of raspberries use the same weight of sugar, but always boil the fruit well before you add the sugar to it, as that will make it a better color. Put the fruit in a preserving pan, mashing it well with a long wooden spoon. After boiling it a few minutes, add the same quantity of sugar as fruit, boiling it half an hour, keeping it well stirred. When done, and sufficiently reduced, fill the jars, and when cold cover them over with white paper moistened with white of an egg. Blackberry Jam Crush a quart of fully ripe blackberries with a pound of the best loaf sugar pounded very fine; put it into a preserving pan, and set it over a gentle fire until thick, add a glass of brandy, and stir it again over the fire for about a quarter of an hour; then put it into pots and when cold tie them over. Strawberry Jam To six pounds of strawberries allow three pounds of sugar. Procure some fine scarlet strawberries, strip off the stalks and put them into a preserving pan over a moderate fire, boil them for half an hour, keeping them constantly stirred. Break the sugar into small pieces and mix them with the strawberries after they have been removed from the fire. Then place it again over the fire and boil for another half hour very quickly. Put it into pots, and when cold cover it over with brandy papers and a piece of paper moistened with the white of an egg over the tops. 105 BRIDE'S COOK BOOK Apple Jam Core and pare a good quantity of apples, chop them well, allow equal weight of apples and sugar, make a syrup of your sugar by adding a little water, boiling and skimming well, then throw in some grated lemon peel and a little white ginger with the apples boil until the fruit looks clear. Green Gage Jam Rub ripe green gages through a sieve, put all the pulp into a pan with an equal weight of loaf sugar pounded and sifted. Boil the whole till sufficiently thick, and put into pots. Peach Jelly Pare the peaches, remove about one-half the pits. Place in a kettle with enough water to cover. Stir until the fruit is well cooked, then strain, and to every pint of the juice add the juice of one-half of a lemon; measure again, allowing a pound of sugar to each pint of juice. Boil and put up in the usual way. Orange Jelly Grate the rind of six oranges and three lemons into a granite kettle. Now squeeze in the juice, add one cupful of water and one-half pound of sugar to each pint of juice; boil all together until a rich syrup is formed. Have ready one ounce of gelatine dissolved in a pint of warm water, now add the syrup, strain the jelly and pour into glasses. Black Currant Jelly Gather the currants when ripe, on a dry day, strip them from the stalks and put them into an earthen pan or jar, and to every five quarts allow a half pint of water; tie the pan over and set it in the oven for an hour and a quarter, then squeeze out the juice through a coarse cloth, and to every pint of juice put a pound of loaf sugar, broken into pieces; boil it for three-quarters of an hour, skimming it well ; then pour it into small pots, and- when cold put brandy papers over them and tie them closely over. Cranberry Jelly Place in granite saucepan one quart of cranberries and one cupful of water. Cook until soft and turn into flannel bag and let drain over night. In the morning measure the juice and allow an equal measure of sugar. Boil twenty minutes and turn into glasses. Raspberry Jelly Heat and strain as above. To each pint of juice allow one pint of sugar. Put the juice and sugar into a granite kettle, place over the fire and boil until it thickens, when a little is poured on a plate ; carefully re- move scum as it rises, pour the jelly into small glasses, cover and keep in a dry place. 106 BRIDE'S COOK BOOK Wine Whey Scald one cup milk, add one cup wine, cook gently till it wheys. Strain through cheese-cloth. Egg Nogg One egg, one tablespoonful of brandy, one tablespoonful of sugar, scant half glass of milk. Beat the white and yolk of egg separately; put brandy, sugar and milk in glass and stir thoroughly, then add the beaten eggs and serve. Rye Coffee When one is not allowed coffee or tea a good substitute can be made by browning rye as coffee is browned; then to one cup of rye add one cup of cold water. Let it boil slowly for ten minutes, then add two cups of boiling water and serve with sugar and cream. Egg Broth Beat an egg up high in a broth basin. When quite frothy stir into it one-half pint of good mutton or veal broth, quite hot, a little salt and serve with toast. Tapioca. Soak over night two tablespoonfuls of tapioca in two cups of water. In the morning add one pint of milk, sugar to taste and a pinch of salt; simmer until soft, stirring frequently. When dished add one tablespoon- ful of wine and grate over a little nutmeg. Crackers and Cream A nicely toasted cracker, with sweet cream poured over it, is delicate and nourishing for an invalid. Iced Egg Beat very light the yolk of one egg with a tablespoonful of sugar; stir in tumblerful of very finely crushed ice ; add a tablespoon of brandy and a little grated nutmeg. Beat together and drink immediately. Bread Soup Cut bread in half-inch cubes ; melt one tablespoonful of butter in skillet. When hot put in cubes and stir constantly until they are brown. Remove cubes. Into the pan put rich milk, a pinch of salt, dash of pepper. When thoroughly heated pour over cubes and serve at once. Very appetizing. Prune Jelly Stew prunes until perfectly tender and squeeze out the juice ; add gelatine (dissolved) in the proportion of half a box to three cups of juice. Sweeten to taste. Very nice for invalids and little children. Chicken Jelly Clean and disjoint a chicken, removing all the fat, and cut the meat into small pieces; break the bones; lay the feet in boiling water, then remove the skins and nails. Put the meat, bones and feet into a granite saucepan, cover with cold water, heat gradually and simmer till the meat is tender; strain and when cold remove the fat; add salt, pepper, lemon juice and the shell and white of an egg. Put it on stove, stirring well till hot. Boil five minutes, skim and pour it through a fine cloth. Set aside in a mold. Turn out and garnish and serve with thin slices of bread and butter. 107 BRIDE'S COOK BOOK Chocolate, Vienna Style Use four ounces of vanilla chocolate, one quart of milk, three table- spoonfuls of hot water and one tablespoonful of sugar. Cut the chocolate in fine bits. Put the milk on the stove in the double boiler and when it has been heated to the boiling point put the chocolate, sugar and water in a small graniteware pan and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with chocolate. Plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three large tablespoonfuls of sugar instead of one. Chocolate Take one tablespoonful of Ghirardelli's Ground Chocolate for an ordinary breakfast cup or half pint. Dissolve the quantity required in the corresponding quantity of boiling milk. Boil for half a minute, stirring continuously. The delicious beverage is then ready. GENERAL RULES FOR CANNING AND PRESERVING Canning The important points to be observed in canning are, to get only sound, ripe fruit ; to have hot syrup and air-tight jars ; to fill jars to over- flowing and seal immediately. Jars should be scalded and tested before using. Patent canners greatly simplify the work. Pick over the fruit, stem, pare, cut, wash, etc., and pack in jars. Make syrup by adding one-half pint boiling water to one pound sugar. When clear, bring to boiling point and carefully fill the jars. Stand in canner or on board in wash boiler containing water up to shoulders of jars. Cover and cook according to directions or till tender. Take from canner or boiler, add more syrup till overflowing, cover and seal im- mediately. Amount of Sugar per Quart Jar Canned. Preserved. Canned. Preserved Pineapple 8 oz 12 oz. Cherries 4 oz 8 oz. Crab apples . . .6 oz 10 oz. Strawberries . .8 oz 12 oz. Plums 6 oz 9 oz. Raspberries . . .4 oz 6 oz. Rhubarb 8 oz 12 oz. Blackberries . .6 oz 9 oz. Sour apples . . . 6 oz 9 oz. Quinces 8 oz 12 oz. Currants 8 oz 12 oz. Pears 4 oz 8 oz. Cranberries ... 8 oz 12 oz. Grapes 4 oz 8 oz. Peaches 4 oz 8 oz. Preserving. Preserves require from three-quarters to one pound of sugar to each pound of fruit, and one-half cup water to each pound sugar. The fruit should be simmered in the syrup until tender, a little at a time ; skimmed out into jars; when all are clone the syrup should be brought to boiling point, jars filled and sealed. Hard fruits like quinces should be first steamed or cooked in boiling water till tender. 108 BRIDE'S COOK BOOK Macaroni Have a large kettle nearly full of rapidly boiling- salted water. Break macaroni into two or three-inch lengths, drop into the water, and boil as directed for rice until tender, which will take from thirty to forty-five minutes. Drain, then pour cold water through colander to remove pastiness. Reheat in a little butter or in a white, brown or tomato sauce. Before sending to table, sprinkle thickly with grated cheese or stir the cheese through it. Spaghetti, vermicelli, or any of the forms of paste may be prepared in the same way. COFFEE, TEA, CHOCOLATE AND COCOA Coffee for Six Persons Take one full cup of ground coffee, one egg, a little cold water; stir together, add one pint boiling water, boil up ; then add another pint boiling water, and set back to settle before serving. Vienna Coffee Take equal parts Mocha and Java coffee; allow one heaping table- spoon of coffee to each person, and two extra to make good strength. Mix one egg with grounds, pour on coffee one-half as much boiling water as will be needed, let coffee froth, then stir down grounds and let boil five minutes ; then let coffee stand where it will keep hot, but not boil, from I five to ten minutes, and add rest of water. To one pint cream add white of an egg, well beaten ; this is to be put in cups with sugar, and hot coffee added. Boiled Coffee For four heaping tablespoons ground coffee allow one quart freshly boiling water and half white one raw egg. Mix the egg white with three tablespoons cold water, beating with fork. Add coffee and stir till well wet. Scald coffeepot, put in prepared coffee. Pour in boiling water, cover spout, and boil five minutes. Pour in quickly one-quarter cup cold water, let stand three minutes to settle. Strain into hot pot or have strainer on table. Tea Tea should be made as soon as the water boils, and only a small quantity of hot water should be poured on at first. Then it should be set back from the fire where it will "draw" for about five minutes, then fill up with boiling water and brought to the table. The usual recipe is two j teaspoonfuls of tea to each cupful of water, but we advise much less ! tea than this. Water that has stood in the kettle over night should never be used. Ceylon tea must be made in small quantities, and made often, as it be- comes bitter by standing. Uncolored Japan is considered the purest of all teas. 109 BRIDE'S COOK BOOK Stuffed Peppers Six green peppers from which stem ends and seeds have been re- moved. Scald in water to cover, over the simmering burner, from five to eight minutes. Drain ready to fill. Make filling from nicely boiled or steamed whole and blanched, seasoned with salt, pepper and butter. Or a more elaborate filling from "left overs," if at hand ; one and one-half cups of rice, three-quarters cup of minced lamb, veil or chicken is used. Tomatoes may be stuffed with one-half cup of stewed and strained tomatoes; and one teaspoon grated onion pulp. Mix ingredients, fill peppers two-thirds full and finish each with buttered bread crumbs. Put closely together in a deep baking dish, with one-half cup of stock or water in the dish. Cover for first ten minutes in the oven, and bake fifteen minutes longer uncovered. A very rare vegetable entree when minced lamb, veal or chicken is used. Tomatoes may be stuffed with the same mixture, substituting chopped pepper for tomato or using peppers with the plain rice. Potato Noodles Mash boiled potatoes fine and mix with enough flour to make a stiff dough. Pinch off bits of the dough and roll between the palms of the hands to little strips, the length of your smallest finger. Throw into a pot of boiling salted water. When they come to the top skim them out, put in a colander and hold under cold running water. When they are boiled and cooled, stand until dry. Fry brown in butter and serve with steak and tomato sauce. Potato au Gratin Slice cold boiled potatoes. Make a cream sauce from two table- spoons each of butter and flour, one level teaspoon of salt, one-eighth teaspoon of pepper. Heat butter in saucepan, add flour and seasoning. When hot, add milk gradually and cook smoothly. Add potatoes, let heat through and put in buttered individual dishes or baking dish. Fold lightly some finely chopped cheese and bake about ten minutes in a moderate oven. Carrots and Other Root Vegetables Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender. Drain and reheat in seasoned butter, one tablespoon to one pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boiled in salted water, then finished as here directed. Stewed Corn Husk corn. Draw sharp knife down center of each row of grains ; press out pulp with back of knife. To one pint add one-half teaspoon salt, one-half teaspoon sugar, dash pepper, one-half cup cream or rich milk. Heat and simmer ten minutes. 110 BRIDE'S COOK BOOK Preserved Prunes Wash four pounds of prunes and place in a granite pan over the fire with enough water to cover ; set the pan over a slow fire and cook slowly until the fruit is tender, then remove, and pass through a sieve. To each pound of the pulp add three-quarters of a pound of sugar; make a syrup of the sugar with a little water and add the pulp. Boil for fifteen minutes. Seal. Spanish Dish Take one cupful boiled rice, then fry two tomatoes and a half an onion together, season with pepper, salt, half teaspoon sugar and half a chili pepper. Mix with rice, all together, then add four tablespoonfuls of grated Swiss cheese and one cupful of cooked shrimps. Cook on back of stove half an hour. Very good, eaten hot or cold. Spanish Beans Soak two cups pink beans over night. In the morning cover beans with water, add a small onion and boil until beans will mash between fingers; drain the liquid from the beans, but do not throw it away. Into a frying pan, not less than two inches deep, put a large cooking spoonful of fresh lard. Allow it to become quite clear. After laying in as many beans as will absorb lard, place the pan over a hot fire and mix beans and lard thoroughly together until the beans appear to have a coating of lard and begin to burst. Add a cupful of the liquid in which the beans were boiled and gently crush the beans with a spoon, but do not mash. Now add the remainder of the liquid and allow to simmer on the back or stove for half to one hour, or until the beans are of the consistency desired, either with considerable liquid (but thick) or quite dry. Success depends upon observing the following rules : Do not add salt until the beans are boiled soft. The onion is not perceptible after cooking, only gives the beans the characteristic Mexican taste, which no spice can produce. Have the lard at boiling point. Mexican chili may be added after the last portion of liquid is used. To prepare Mexican chili, take half a dozen dry chili peppers, remove seeds and cover with water and boil ten minutes. Chop fine and run through sieve to remove skins. Put in as much or as little, according to how hot you like them. Spanish Rice Take three onions, cut them up fine, and a small piece of garlic cut fine, and put them in a pan with two or three large green peppers, cut small and fry not too brown ; then add one can of tomatoes, salt and pepper to taste and a little prepared chili con carne. Now have a small pan with hot lard, put in rice and fry not too brown ; then take rice and mix together with the sauce and fry slowly for about one hour. You will find this a delicious dish, also a very fine vegetable. String Beans Spanish Boil one pound of string beans until tender, let them cool; beat the white of three eggs until thick, put in the yellow, beat five minutes more, take six or seven string beans and roll them in the egg and fry them and serve with tomato sauce. Ill BRIDE'S COOK BOOK Winter Squash Cut in pieces, take out the seeds and pare as thin as possible ; steam or boil until soft and tender. Drain and press well, then mash with butter, pepper, salt and a very little sugar. Summer squash may be cooked the same way ; if extremely tender they need not be pared. Broiled Mushrooms. In order to test mushrooms, sprinkle salt on the gills — if they turn yellow they are poisonous, if they turn black they are good. After test- ing, pare and cut off stems, dip in melted butter, season with salt and pepper, broil on both sides over a clear fire and serve on toast. Baked Mushrooms. Toast for each person a large slice of bread and spread over with /ich, sweet cream ; lay on each side, head downward, a mushroom, or if small more than one; season and fill each with as much cream as it will hold. Place over each a custard cup, pressing well down to the toast ; set in a moderate oven and cook fifteen minutes. Do not remove the cups for five minutes after they come from the oven, as thereby the flavor of the mushroom is preserved in its entirety. Creamed Potatoes Put a pint of milk (or one-half pint of cream) in a frying-pan and let heat ; add a piece of butter the size of a butternut, thicken with Sperry flour, can be cut into cubes. Boil twenty minutes in slightly salted water, taking care that they do not break, then drain and let cool a little. Now prepare a golden sauce as follows : Boil one-half cupful of milk or water with one-half dozen pepper corns and one teaspoonful of salt. When flavored, strain it into another saucepan and add one-half cup of butter and the yolks of three eggs, beat with a fork, over the fire, until it thickens like cream. Then squeeze in the juice of one-half of a lemon or a tablespoonful of vinegar. Pour over the potatoes and garnish with sprigs of parsley. Lyonnaise Potatoes Take six cold boiled potatoes, place them in a frying-pan with a piece of butter the size of an English walnut and an onion chopped up raw. Season with a pinch of salt and pepper. Cook for ten minutes, stirring until well browned. Chop a little parsley and sprinkle over. Potato Cakes Grate raw potatoes and add a little salt, a piece of butter and an egg. Beat all well together, dredge with flour. Drop them into good drippings and fry a light brown. Cold mashed potatoes can be made in the same manner, but they are not as nice. 112 BRIDE'S COOK BOOK Succotash Time, one hour and a half.— Cut off the corn from the cobs, and put the cobs in just water enough to cover them, and boil one hour; then remove the cobs and put in the corn and a quart of Lima beans, and boil thirty minutes. When boiled, add some cream of milk, salt and butter. Parsnip Fritters Time, one hour and a half to boil. — Boil four or five parsnips until tender, take off the skins and mash them very fine, add to them a tea- spoonful of flour, one egg, well beaten, and a seasoning of salt. Make the mixture into small cakes with a spoon, and fry them on both sides a delicate brown in boiling butter or beef drippings ; when both sides are done, serve them up very hot on a napkin or hot dish, according to your taste. Stewed Celery Time, one hour and twenty minutes. — Wash four heads of celery very clean, take off the dead leaves, and cut away any spots or discolored parts. Cut them into pieces about two or three inches long, and stew them for nearly half an hour. Then take them out, strain the water they were stewed in, and add it to half a pint of veal gravy, mixed with three or four tablespoonfuls of cream. Put in the pieces of celery and let them stew for nearly an hour longer. Serve with the sauce poured over. Rice Croquettes One teacupful of rice; boil a pint of milk and a pint of water, when, boiled and hot add a piece of butter the size of an egg, two tablespoonfuls of sugar, two eggs, juice and grated peel of one lemon; stir this up well, have ready the yolks of two eggs, beaten on a plate, cracker crumbs on another; make the rice in rolls and dip in the eggs and crumbs; fry them in butter; serve hot. Young Beets Boiled Wash them very clean, but neither scrape nor cut them. Put them in boiling water, and, according to their size, boil them from one to two hours ; take off the skin when done, and put over them pepper, salt and a little butter. Beets are very nice baked, but require a much longer time to cook. Lima Beans Shell them in cold water; let them lie half an hour or longer, put them into a saucepan with plenty of boiling water, a little salt, and cook until tender. Drain and butter well and pepper to taste. Fried Parsnips Boil until tender, scrape off the skin and cut in lengthwise slices. Dredge with flour and fry in hot dripping, turning when one side is browned. Boiled Onions Skin them and soak them in cold water an hour or longer ; then put into a saucepan and cover with boiling water, well salted ; when nearly done, pour off the water, add a little milk, and simmer till tender. Season with butter, pepper and salt. 113 BRIDE'S COOK BOOK Saratoga Chips. Peel the potatoes carefully, cut into very thin slices and keep in cold water over night ; in the morning drain off the water and rub the potatoes between napkins until thoroughly dry, then throw a handful at a time into a kettle or pan of very hot lard, stirring so that they may not adhere to the kettle or to each other. As soon as they become light brown and crisp remove quickly with a skimmer and sprinkle with salt as they are taken up. Cucumbers a la Creme Cucumbers of medium size are best for this dish. Pare and quarter or dice six cucumbers ; remove the seeds and soak for one-half hour, or until crisp, in water. Put into a saucepan, cover with boiling water, add a teaspoon of salt, and boil about thirty minutes, or until tender, Drain and add one and one-half cups of cream sauce, allowing to cook a moment or two in the sauce. Spinach Wash in several waters, until entirely free from sand. When young and tender, put in a deep stewpan, add one-quarter cup of water and cook slowly, covered for fifteen or twenty minutes, in its own juices. Old spinach should be cooked in boiling salted water, two quarts of water allowed to one peck of spinach. Drain well, reheat, season with salt* pepper and oil or butter. Garnish with slices of hard-boiled eggs, or to suit individual taste. String Beans Top and tail the beans, and strip off all strings carefully ; break into short lengths and wash. Boil in salted water until tender — from one and one-half to three hours. Drain, season and butter, salt and pepper. Onion Fricassee Wash and peel some onions ; put them to stew slowly in a little boiling water, to which has been added a little salt. Cook until tender, then add half a pint of milk, one dessertspoonful of flour which has been moistened with a little milk and one heaping teaspoonful of butter. Boil for five minutes and serve with boiled potatoes. Asparagus on Toast Have stalks of equal length ; scrape lower ends ; tie in small bunches with tape. Cook twenty to thirty minutes, according to size. Dip six or eight slices dry toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover with a white or drawn butter sauce; in making sauce use asparagus liquor and water or milk in equal quantities. Kidney Beans, Brown Sauce. Cook one pint fresh shelled beans in salted water till tender. Drain ; shake in saucepan with one teaspoon butter three minutes. Add one cup brown sauce and simmer five minutes. 114 BRIDE'S COOK BOOK Beefsteak Spanish Take a piece of round steak rather more than an inch thick, put on a pie plate; add a little water to baste it with and bake 30 minutes; take it out and cover with a layer of onions (chopped) ; bake until the onions are cooked; take out again and put on a layer of sliced tomatoes. Italian Dish Cook one pound of macaroni in salt water ; get one or two pounds of lean steak, cut in small squares, fry in a pan, then remove and put in one large, finely chopped onion, a large tablespoonful of dry flour; brown this carefully in the grease ; then add slowly one can of strained tomatoes ; cook about five minutes ; put in a layer of the macaroni in a deep baking dish, a few pieces of the steak, another layer of the macaroni and steak, cover the top with macaroni; add a few pieces of stick cinnamon; pour your sauce over the whole ; grate some good, strong cheese over the top and bake brown. If you want something nice, try it. Mexican Stuffed Chili Select even sized green peppers and cut out the stems, seed and core. Make a stuffing of sardines and cheese chopped fine. Mix it with one egg. Stuff the peppers with this. Dip in thick butter and fry in deep, hot fat. Drain in a colander. When done serve very hot. RECIPES FOR INVALID COOKING Always prepare food for the sick in the neatest and most careful manner. In sickness the senses are unusually acute, and far more sus- ceptible to carelessness, negligence, and mistakes in the preparation and serving of food than when in health. To Make Gruel Pour one quart of hot water into a clean earthen or tin vessel over a brisk fire; when it boils, add two large tablespoonfuls of corn or oat- meal ; mix it smooth in just enough water to thicken it ; put a small lump of butter into the water and when melted, add the meal and stir for about one-half hour ; then add a teacupful of sweet milk, and when it boils again throw in the upper crust of hard-baked bread, cut into small pieces ; let it boil some time and add a little black pepper, a little salt, a pinch of grated nutmeg, a little more butter and a teaspoonful of French brandy. The butter, spices and brandy should be omitted when the case is a serious one. Beef Tea Take one pound of lean beef, cut it fine, put it in a bottle corked tightly, and put the bottle into a kettle of warm water; the water should be allowed to boil for a considerable time; the bottle should then be removed and the contents poured out. The tea may be salted a little and a teaspoonful given each time. Another way of preparing it is as follows : Take a thick steak, broil slightly on a gridiron until the juices have started, and then squeeze thoroughly with a lemon squeezer. The juice thus extracted will be highly nutritious. 115 ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® ® ®. ® ® ® ® ® ® ® ® I PURITY QUALITY SERVICE | ® ® ® ® ® ® ® ® ® ® ® ® | The Modern French Bakery j ® ® ® ® ® Where You Get the Only Genuine French | Bread in the City § ® ® I E. PERROT, Proprietor § i i ® ® @ ® ® ® ® ® Specialty: French Rolls for Clubs, Hotels and Restaurants. Hot Bread 3 Times Daily. § ® ® ® ® ® ® ® ® ® » Parties, Weddings and Banquets Supplied on Short Notice ® ( .) ci) (.) (.) (.) § | Those who have tried our Bread do not want any other. ® Join the crowd and be convinced. The place is SAX FRANCISCO, CAL. Branches and Phones ® 421 OTARRELL ST. | HEAD BAKERY g i @ ® Branch Xo. 2, 3."81 Twentieth Street ® ® phone mission 2398 ® ® Branch No. 3, 1116 Eighteenth Street , Franklin 4728 ® (S) Branch No. -1. San Mateo, Cal. Phones] ® ® / Home C 2094 ® ® ® ® ® ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® 116 BRIDE'S COOK BOOK Restorative Jelly Put in glass jar one-half box granulated gelatine, one tablespoon granulated gum arabic, two cloves, three tablespoons sugar, two table- spoons lemon juice, one cup port wine. Stand in kettle cold water, heat till all is dissolved. Strain into shallow dish. Chill. Cut in one-half inch squares. Beef Juice Cut a thin, juicy steak into pieces one and one-half inches square ; brown separately one and one-half minutes on each side before a hot hre ; squeeze in a hot lemon squeezer ; flavor with salt and pepper. May add to milk or pour on toast. Mutton Broth Lean loin of mutton, one and one-half pounds, including bone ; water three pints. Boil gently till tender, throwing in a little salt and onion according to taste. Pour out broth in basin ; when cold skim off fat. Warm up as wanted. Chicken Broth Select a plump chicken, cut into pieces and put into a granite pot with cover. Add two tablespoonfuls of pearl barley and two quarts of water; simmer for three hours, skimming frequently. When done re- move from the fire, let stand for three hours; skim off top, heat, and serve. Clam Broth Wash thoroughly six large clams in shell ; put in kettle with one cup of water ; bring to boil and keep there one minute ; the shells open, the water takes up the proper quantity of juice, and the broth is ready to pour off and serve hot. Cream Soup Take one quart of good stock (mutton or veal), cut one onion into quarters, slice three potatoes very thin, and put them into the stock with a small piece of mace; boil gently for an hour; then strain out the onion and mace ; the potatoes should by this time have dissolved in the stock. Add one pint of milk, mixed with' a very little corn flour to make it about as thick as cream. A little butter improves it. This soup may be made with milk instead of stock, if a little cream is used. Apple Soup Two cups of apples, two cups of water, two teaspoonfuls of corn starch, one and one-half tablespoonful of sugar, one saltspoon of cin- namon and a bit of salt. Stew the apple in the water until it is very soft, then mix together into a smooth paste the corn starch, sugar, salt and cinnamon with a little cold water; pour this into the apple and boil for five minutes. Strain it and keep it hot until ready to serve. Raw Meat Diet Scrape pulp from a good steak, season to taste, smear on thin slices of bread. Sear bread slightly and serve as a sandwich. 117 BRIDE'S COOK BOOK Nutritious Coffee Dissolve a little gelatine in water, put one-half ounce of freshly- ground coffee into sauce pan with one pint of new milk, which should be nearly boiling before the coffee is added ; boil both together for three minutes ; clear by pouring some of it into a cup and dashing back again ; add the gelatine and leave it to settle for a few minutes. Beat up an egg in a breakfast cup and pour the coffee upon it. If preferred, drink without the egg. Rum Punch White sugar two teaspoonfuls ; one egg stirred and beaten up; warm milk, large wineglassful ; Jamaica rum, two to four teaspoonfuls, nutmeg. Toast Water Toast three slices stale bread to dark brown, but do not burn. Put into pitcher, pour over them one quart of boiling water; cover closely and let stand on ice until cold; strain. May add wine and sugar. Rice Water Pick over and wash two tablespoonfuls of rice. Put into granite saucepan with one quart of boiling water; simmer two hours, when rice should be softened and partially dissolved; strain, add one saltspoonful of salt ; serve warm or cold. May add sherry or port, two tablespoonfuls. Baked Flour Porridge Take one pint of flour and pack tightly in a small muslin bag; throw into boiling water and boil five or six hours ; cut off the outer sodden portion ; grate the hard core fine. Blend thoroughly with a little milk and stir into boiling milk to the desired thickness. Rice Jelly Mix one heaping tablespoon of rice with cold water until it is in a smooth paste; add one scant pint of boiling water, sweeten with loaf sugar, boil until quite clear. Flavor with lemon juice. Corn Meal Gruel Mix one tablespoon corn meal, one-half teaspoon salt, and two tablespoons cold water. Add one pint boiling water, simmer slowly one hour. In serving bowl put two tablespoons cream, one lump sugar, strain in gruel, stir for a moment and serve. Flour and arrowroot gruel is made in the same way, but cooked ten minutes. Farina gruel is made with milk and cooked one hour in double boiler. Boil oatmeal gruel one hour and strain. Barley Water Wash two tablespoons pearl barley, scald with boiling water, boil five minutes, strain. Add two quarts cold water, simmer till reduced one- half. Strain, add lemon juice to taste. Good in fevers. 118 BRIDE'S COOK BOOK Squash on the Half Shell Divide a Hubbard squash in half lengthwise. Put in oven in dripping pan to bake. Cover and cook until tender. Aim to preserve the rind in good condition. Take out cooked center when done, mash and season with salt, butter and very rich cream, a suspicion of sugar and cinnamon or nutmeg; beat until light and creamy, return to the shell, reheat in the oven and serve in the shell. Garnish the platter with grape or other large leaves available. Lima Bean Puree Soak one pint of lima beans over night. Pour off water and if the skins are very loose, remove them as you would almonds, when blanching them. Put on to cook in one pint of water, add one-eighth teaspoon of soda, celery leaves or stalk of celery, and a few moments before tender, one level teaspoon of salt and one-eighth teaspoon of pepper. When soft, put through puree sieve, return to fire and add one pint of milk and one tablespoon of flour, blended with two tablespoons of butter. Serve with croutons. Timbales of Creamed Peas Drain liquor from a can of peas, rinse and drain again. Make a sauce from two tablespoons of butter, two tablespoons of flour, one and one-half cups of cream of milk, one-half teaspoon salt and one-eighth teaspoon of pepper. When sauce has thickened smoothly, add the peas, let them cook a moment, and fill the cases. Boiled Artichokes The artichoke should be washed well in several waters and picked over carefully to see that no insects are about them. Trim the leaves at the bottom. Cut off the stems and put the artichokes into boiling water with a heaped tablespoonful of salt and a piece of soda the size of a quarter. Keep the saucepan uncovered, and let them boil quickly until tender. When done you can thrust a fork through them. Take them out, let them drain, and serve with white sauce poured over them, made of flour, butter, new milk, two small onions cut up thin in it, and pepper. A tureen of melted butter should accompany them. It takes twenty-five minutes to cook them, and they should be gathered two or three days before wanted for use. Escalloped Onions Take eight or ten onions of good size, slice them, and boil till tender. Lay them in a baking dish, putting bread crumbs, butter in small bits, pepper and salt between each layer, until the dish is full, putting bread crumbs last ; add milk or cream until full. Bake twenty minutes or half an hour. Tomato Toast Prepare the tomatoes as for sauce, and while they are cooking, toast some slices of bread very brown but not burned; butter them on both sides and pour the tomato sauce over them. Tomatoes Fried Do not pare them, but cut in slices as an apple; dip in cracker, pounded and sifted, and fry in a little good butter. 119 BRIDE'S COOK BOOK Pickled Onions and Cucumbers Peel ten large green cucumbers and half a dozen small onions, cut them into thick slices crosswise and sprinkle with salt. Let stand for a day, then drain; put them in a jar, pour over sufficient boiling vinegar to cover and keep them in a warm place from twelve to eighteen hours. Drain off the vinegar, heat again and pour over till both the onions and cucumbers are quite green, adding a little red pepper and a speck of sugar the last time of boiling. Cover tightly and put in cool place. Raspberry Vinegar Fill a stone jar that is not glazed, with raspberries; pour vinegar over them till the jar is full. Let it stand nine days, stirring it every day. Strain it off and to every pint of juice add three-quarters of a pound of white sugar. Boil it as long as any scum rises, and bottle up for use. A dessertspoonful of this in a glassful of water will prove a refreshing drink. Economy Vinegar Save the sound cores and the parings of apples used in cooking. Put into a jar, cover with cold water, stand in a warm place, add one-half pint of molasses to every two gallons. Cover the jar with gauze; add more parings and cores occasionally. This will make good vinegar. Chop Suey (For six persons) One pound of water chestnuts, two pounds of bean sprouts, which can be procured at any Chinese vegetable stand. While shopping buy twenty-five cents' worth of gu yow, a Chinese sauce made only in China and which enters into nearly all oriental meat dishes. It is a brown look- ing liquid with a peculiar flavor, and can be purchased of any Chinese dealer. The water chestnuts must be shaved thin ; add a little sliced celery, one small onion chopped, half a dozen mushrooms; cut young chicken into small pieces; have a kettle with peanut oil (in same quan* tity as lard would be used ; into this place the vegetables and chicken all together; let fry until tender, stirring often to prevent burning. Just be- fore taking off add the bean sprouts, which must not be cooked too long, as they are better when little more than half done. Drain off the liquor, add a little flour to thicken ; salt to taste. Just at the last add a teaspoon- ful of the brown sauce. Pour all over the chop suey; stir together and serve. Noodles Take one egg, add half an egg shell of water, then flour enough to make very stiff. Roll thin and allow to lay about half an hour. Then cut in strips and boil about 15 minutes. Put in dish and pour drawn butter over it. Wroten's English Plum Pudding Two and one-half cups flour, one cup bread crumbs, one pound raisins, one pound currants, one-half pound citron, one and one-half cups chopped suet, one wineglass brandy, one heaping teaspoon all kinds of spices, pinch sl'A, one cup black molasses, one cup brown sugar, six eggs well beaten, one teaspoon soda dissolved in hot water, two teaspoons baking powder sifted in flour, flour enough for stiff batter. Put in well greased tins. Boil four hours. 120 BRIDE'S COOK BOOK PICKLES Sweet Cucumber Pickles Take twelve large green cucumbers, cut in slices one-half inch thick and soak in weak salt water for about an hour. Make a thick syrup of one coffeecupful of granulated sugar, one teacupful of vinegar; tie up two teaspoonfuls each of cinnamon and cloves in a piece of muslin ; boil all to a thick syrup, then drain the cucumbers ; rinse well in clear water and add to the syrup; set them back on the range and simmer gently for three hours. Ripe Cucumber Pickles — Sour Take twelve large, ripe, yellow cucumbers, cut in halves, lake out all the seeds and pulp; then cut in oblongs, stand over night in salt water, next morning rinse them in clear water, drain and wipe as dry as possible, placing them in jar. Have one-half dozen red peppers prepared by re- moving seeds and cut in small, narrow pieces, have also one fresh horse- radish, prepared in same way, in small pieces, and about one pound of mustard seed, sprinkle all these in between the slices of cucumbers; have enough boiling vinegar to cover same and pour over. On the third morning scald vinegar again, adding an extra quantity if it seems weak, and they are ready to use when cold. They can be put away in glass bottles on the third morning. Mixed Pickles Slice in an earthen jar one peck of green tomatoes, six large onions, and pour over them one cupful of salt. Let stand twenty-four hours and drain. Add one quart of cider vinegar, three pounds of brown sugar, one-eighth of a pound of white mustard seed, one teaspoonful of ground cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one teaspoonful of cayenne pepper and cook slowly for fifteen minutes. Sweet Tomato Pickles Eight pounds peeled tomatoes, four of powdered sugar, cinnamon, cloves and allspice, each one ounce. Boil one hour, and then add a quart of boiling vinegar. Green Pickles for Daily Use A gallon of vinegar, three-quarters of a pound of salt, quarter pound of ginger, an ounce of mace, quarter ounce of cayenne pepper, and an ounce of mustard seed, simmered in vinegar, and when cold put in a jar. You may throw in fresh vegetables when you choose. Mock Capers Take green nasturtium seeds when they are full grown, but not yellow; dry for a day in the sun; then put them in jars and cover with boiling vinegar, spiced, and when cool cork closely. Fit for use in six weeks. Pepper Catsup Fifty pods of large red peppers, with the seeds. Add a pint of vinegar, and boil until the pulp will mash through a sieve. Add to the pulp a second pint of vinegar, two spoonfuls of sugar, cloves, mace, spice, onions and salt. Put all in a kettle, and boil to a proper consistency. 121 ®©®GXs>®®®®®®®®®®®®^^ The Post EVERY DAY publishes a "Home Department" page. It contains several columns of Society Notes and much other matter of special interest and value to women. Every Saturday there is an illustrated colored Fashion Section. It is pre-eminently a paper for the home. Its local news is the best. Its world news the most complete. When selecting- a newspaper for the fireside get the best. The Evening Post is served by carrier 30 cents per month. Send your order by mail or 'phone. The Evening Post 727 Market Street Phones: Douglas 4460; Home J 3321 ® ® ®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® I Jesse W. Lilienthal Vice-President ® T. C. Tognazzini Vice-President ® ) Chas. F. Leege Vice-President <§ D •) | M. K. Lilienthal Secretary I Fred F. Ouer Cashier I Fred V Vollmer Assistant Cashier I l®®®®®®®®®®®®®®®®^®®^®®®® ®®®^®^®^® ^® 127 JUN 17 1312 €(VER¥ BRIDE should include a hinged tin of Paradise Sodas in her first house- hold purchases. When you buy Paradise Sodas in the hinged tin you save money and get the very best soda cracker made. Thirty Paradise Sodas when bought in the hinged tin costs you but 5c. The last soda cracker in the tin is as fresh as the first and the first is as fresh as when it comes from the oven. Price, per hinged tin, 65c. net. Ask the Grocer. Standard Biscuit Co. Sole Makers of Paradise Sodas San Francisco ®®®®®®®®®®®®®®®®®®®®®®@®®®®®®®®®®®®®®® ® ® ® ® ® (?) ® ® ® ® ® I i? ; ® ® ® ® cf ® ® ® ® ® ® (• ® ® ® ® ® ® ® ® ® ® ® LIBRARY OF CONGRESS i 014 488 776 Hb? SAVINGS (THE GERMAN BANK) COMMERCIAL (Member of the Associated Savings Banks of San Francisco) 526 CALIFORNIA ST., SAN FRANCISCO, CAL. Guaranteed Capital $ 1,200,000.00 Capital Actually Paid Up in Cash 1,000,000.00 Reserve and Contingent Funds 1,631,282.84 Employees' Pension Fund 131,748.47 Deposits December 30th, 1911 46,205,741.40 Total Assets 48,837,024.24 Remittance may be made by Draft, Post Office, or Express Com- panies' Money Orders, or coin by Express. Office Hours — 10 o'clock a. m. to 3 o'clock p. m., except Saturdays to 12 o'clock M., and Saturday evenings from 6:30 o'clock p. m. to 8 o'clock p. m. for receipt of deposits only. OFFICERS — N. Ohlandt, president; George Tourny, vice-presi- dent and manager; J. W. Van Bergen, vice-president; A. H. R. Schmidt, cashier; William Herrmann, assistant cashier; A. H. Muller, secretary; G. J. O. Folte and Wm. D. Newhouse, assistant secre- taries; Goodfellow, Eells & Orrick, general attorneys. BOARD OF DIRECTORS— N. Ohlandt, George Tourny, J. W. Van Bergen, Ign. Steinhart, I. N. Walter, F. Tillmann, Jr., E. T. Kruse, W. S. Goodfellow and A. H. R. Schmidt. MISSION BRANCH— 2572 Mission street, between 21st and 22nd streets. For receipt and payment of deposits only. C. W. Heyer, manager. RICHMOND DISTRICT BRANCH— 601 Clement street, corner 7th avenue. For receipt and payment of deposits only. W. C. Heyer, manager. HAIGHT STREET / BRANCH— 1456 Haight street, between Masonic avenue and Ashbury street, For receipt and payment of deposits only. O. F. Paulsen, manager. J ® ® g®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®®® 1 ®®®®®®®®f