Jfl'S. l)ll.-'h's Cook 7k»it: rjass TAXIS ' Book i*tN?.. COPYRIGHT DEPOSIT. MRS. DWELLE'S COOK BOOK — ■•<>— «*■-£-•«>.• — A MANUAL OF PRACTICAL RECIPES. ■ »■ ^ ^ '»»i — ST. LOUIS. MO.: EV. E. CARRERAS. PRINTER AND BINDER. -X. Copyridhi 1*11 b> CARRIE E DWELLE <£ c;. CONTENTS. Suggestions for General Cookery . 5 Soups 10 Fish 19 BggS 35 Bread 45 Macaroni. Rice, Spaghetti ... 61 Potatoes. 69 Vegetables 73 Salads 83 Meats 97 Useful Information 107 Pastry 117 Puddings and Desserts 127 Cakes 141 Jellies 161 French Words in Cooking . . 167 Index 171 Advertisements 175 SUGGESTIONS FOR GENERAL COOKERY. In all recipes calling for flour, the flour is sifted first, then measured level. Butter, spices, seasonings, salt and other solids are measured level. To measure a level spoonful, dip the spoon in the dry material, taking a heaping spoonful, and level off with a knife. Any part of a spoonful may be obtained by cutting length- wise for the half, and crosswise for the quarter. A tablespoonful of butter melted is measured before it is melted. A cup of cream whipped is measured before it is whipped. A cup of whipped cream is measured after it is whipped. One-half cup of butter equals one-fourth pound ; two level tablespoons butter equals one ounce; four level tablespoons flour equals one ounce ; sixteen tablespoons liquid equals one cup ; four saltspoons equals one teaspoon ; four teaspoons equals one tablespoon ; twelve tablespoons (dry material) equals one cupful ; four cupfuls (flour) equals one pound ; one cupful granulated sugar equals one-half pound. Always sift powdered sugar, spices, salt, mus- tard, baking powder, and soda before measur- ing, as much more than the quantity called for 6 Mrs. Dwelle's Cook Book will be used if measured in a solid state as found in the original package. MIXING — To stir, is to mix materials by stirring round and round, increasing the circle and to blend the material. To beat, is to mix over and over, letting the bowl of the spoon touch the bottom of the mix- ing bowl, and carrying the mixture across to op- posite side and repeat so as to incorporate all the air-cells possible into the mixture. To fold and cut, is to turn the mixture over, cut down and lift up, folding the mixture so as to just blend the material, but not break the air-cells. A good thing to remember in making cust- ards is that over-cooking causes a separation ; unless too far gone the smoothness may be restored with a Dover eggbeater or by pouring from one pitcher to another. Soft custards should be made in double boiler. Baked cus- tards should be placed in a pan of hot water while in the oven. In making jellies or dressing, where the beaten eggs are added to a hot mixture, al- ways turn the mixture on to the eggs, beating rapidly. This prevents the curdling so often found in jellies and cooked dressing. EGGS. Soft Cooked — Put the eggs in cold water and bring to 175 degrees Fahrenheit, let them stand Mrs. Dwelle's Cook Book 7 from six to eight minutes. Hard cooked — Put in cold water, bring to 175 degrees Fahrenheit, then set back from the fire and keep hot 45 minutes. Cooked in this way, the albumen is reduced to a jelly-like substance, easy of diges- tion, and the yolks are dry and mealy. When the water is allowed to boil, the egg is tough, horny, and indigestible. Poached — Put in water, 132 to 160 degrees temperature, having water enough to cover the eggs ; as soon as a film is formed over the yolk and the white is set and jelly-like, remove from water and serve at once. Scrambled — Cook over boiling water, breaking into long curds as they cook. Break eggs by one quick stroke on the side of the cup. If white is clear the egg is good. To beat eggs separately, means to beat the yolks and whites separately. The yolks of eggs may be kept fresh by covering them with cold water till needed. If kept longer than a day or two, change the water. VEGETABLES. When part of an onion has been used it is more profitable to throw the remaining part away, unless you wrap it in paper, as a cut onion is a natural disinfectant, absorbing all that can be drawn from its surroundings, thus making itself unfit for use. Never use a wooden spoon for stirring anything 8 Mrs. Dwelle's Cook Book flavored with onions, as wood absorbs the flavor of the onion, and for some time after, whatever the spoon is used for, will be flavored with onion. MILK. Heat milk for jellies, sauces, custards, etc., in double boiler covered ; it prevents the casein from rising to top, forming a crust. SAUCES. For white, cream and meat sauces, blend the butter and flour in saucepan, first melting but- ter, but do not heat to frying point, then add flour ; stir till well mixed, then add liquid little at a time, stir constantly but slowly till thick and smooth. CLARIFIED BUTTER. In the following recipes where butter is used for sauteing or for sauces, it should first be clarified as follows : Heat the butter to the melt- ing point, let it stand a short time, then skim, decant, or turn off the clear liquid without in- cluding any of the sediment. Butter thus pre- pared can be kept in a glass or earthen jar ready for use. FRYING: — All recipes where the food is fried call for deep fat (enough to cover the articles to be fried), as this is by far the most healthful Mrs. Dwelled Cook Book 9 manner of frying, a crust being formed at once, thus preventing the absorption of the fat. TO FILLET A FISH :— Lay the fish on its side on a board and with thin, sharp knife re- move the fins ; then loosen the skin around the long part of the gills and strip it off toward the tail ; then cut each side of the backbone, working as close to the bone as possible till the flesh is free. Then divide into strips two inches wide and seven inches long. These may be fried or broiled plain, or stuffed and rolled (fastening with little wooden skewers), and fried in deep fat, 10 Mrs. Dwelle's Cook Book SOUPS. Nothing is easier than to make good soups, if only a few simple rules are learned and ob- served. They are among the most nutritious and inexpensive of foods presented to us. and for the sake of economy and health every house- keeper should make it her business to find out the essential points in their preparation. Soups are divided into two great classes : soups with stock, soups without stock. Soups with stock have, for their basis, beef, veal, mut- ton, fish, poultry, or game, separately or in com- bination. Cream soups are made with vegetables or stock, and milk, usually slightly thickened with flour or arrowroot. Purees are made with or without stock, and are thickened with sifted vegetable pulp. In these, a small quantity of flour should be used for thickening, in order that the vegetables may be held in solution and the soup be smooth. Bisques hold a place about half way between cream soups and purees. Cream soups are smoother than either bisques or purees, and in consistency the bisques are thicker than creams, but thinner than purees. Mrs. Dwelh's Cook Book 11 The best thickening for soups which are not clear is roux, according to the color of the soup. Roux is prepared by melting butter, when this is bubbling hot, add to it an equal quantity of flour, and cook one minute if for white. If for brown roux, allow it to cook until brown, stirring constantly to prevent burning. Thin the roux with a little of the soup before adding it to the whole quantity, in this way avoiding lumps. BROWN SOUP-STOCK. Six pounds beef, one onion, two carrots, two stalks of celery, a sprig of parsley, four cloves, eight peppercorns, two bay-leaves, six quarts cold water. Select meat from the shank or some other part having little fat and a fair proportion of bone. Cut the meat in inch cubes, crack the bones and put into the stock-pot with three-quarters of the meat, the spices, and half the vegetables cut up fine. Add the water, and allow to stand half an hour to draw out the juices of the meat. Put two tablespoons of butter or beef-drippings in a pan, add the remaining meat, and brown; then add the chopped vegetables, and brown them without scorching. Add browned meat and vege- tables to the stock and set the kettle on the stove. Allow to come gradually to the boiling- point, then set back, and simmer for six hours. At the end of this time, remove from the fire 12 Mrs. Dwelle's Cook Book and strain through a fine sieve. Add salt and other seasonings, and serve. WHITE STOCK. One knuckle-veal, one fowl, one bay-leaf, one onion, two stalks celery, three sprigs parsley. Cut meat from bone and break bone in pieces. Wash skin of fowl thoroughly, using a cloth and bowl of water. Then cut in pieces. Add the vegetables cut in small pieces, and one quart of water for each pound of meat and bone. Place all in a kettle ; allow to come to boiling-point, cover, and simmer four or five hours. Strain, and cool uncovered. White stock may be made of veal alone. If a fowl is used, the breast and second-joints may be removed when tender and used for other dishes, croquettes, etc. GIBLET SOUP. Use neck fat and giblets ; cover them with cold water ; cook them slowly for an hour, then add a bay leaf, a slice of carrot, a little celery and onion, and cook one hour longer. Strain ; cut the giblets into small pieces and add them to the soup ; season ; add a teaspoon of kitchen boquet, a half lemon sliced very thin and one hard boiled egg- Mr 8. Dwelle's Cook Book 13 MULLIGATAWNY SOUP. The original recipe for Mulligatawny comes from India. The name itself is a composite of two East Indian names. Boil a fowl so that when it is done you will have five pints of broth, cook in this broth half a pint of rice and a small turnip cut in small dice ; when done add the white meat of the chicken cut in small squares, one teaspoon curry, season with salt and pepper, thicken with flour. CHICKEN GUMBO SOUP. One chicken, one carrot, one turnip, one large onion, one cup strained tomato, one slice of ham, one can of okra, or one pint of fresh okra after it has been cut in small pieces. Cut the chicken in small pieces; the ham into thin strips and fry them in butter. Mince the carrot, turnip, and onion ; put them in the sauce pan with the chick- en. When they get brown add two quarts of water. Tie in a piece of cheese cloth a little thyme, parsley, one bay leaf, and four cloves ; drop this in the soup. Boil until the chicken is tender, then add the okra. Season to taste with salt and pepper. MOCK TURTLE SOUP. Clean and wash one calf's head ; soak one hour in cold water to cover. Cook until tender in 14 Mrs. Dwelle's Cook Book three quarts boiling salted water, to which has been added, one cupful of mixed vegetables, cel- ery, carrots, turnips, onions, six cloves one-half teaspoon peppercorns, six allspice berries and a sprig of thyme. Take out the head ; boil stock until reduced to two quarts. Melt one-half cup butter, add one-half cup flour and stir until well browned; then pour on slowly the strained stock, one cup strained tomatoes, one cup face meat cut in dice, one hard boiled egg chopped fine. Sim- mer five minutes. Add salt and pepper to taste and juice of one-half a lemon. A little Madeira wine can be added. MACARONI SOUP. One quart brown soup stock, one-fourth cup macaroni, broken in half inch pieces, salt, pepper. Cook macaroni in boiling salted water until soft. Drain, and add to stock, heated to boiling point. Season with salt and pepper. Spaghetti or other Italian pastes may be substituted for macaroni. JULIENNE SOUP. To one quart clear brown soup stock, add one- fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two table- spoons each cooked peas and string beans. Heat to boiling point. Mrs. Dwelle's Cook Book 15 CORN SOUP. One can corn, one pint boiling water, one pint milk, one slice onion, two tablespoons but- ter, two tablespoons flour, one teaspoon salt, pepper. Cook corn, water and onion 20 minutes; rub through a strainer. Scald milk and add it to the butter blended together, then add to the corn stock, and season with the salt and pep- per. POTATO SOUP. Cook three medium sized potatoes in boil- ing salted water until tender rub through a strainer. Scald one quart milk with two slices of onion, remove onion and add to the potatoes. Melt three tablespoons butter, add two table- spoons flour, one and one-half teaspoons salt, y 2 teaspoon celery salt, l /% teaspoon pepper, stir until well mixed then stir into boiling soup. Cook two minutes, strain. Sprinkle with one teaspoon chopped parsley. Serve. CREAM OF TOMATO SOUP. Cook small can of tomatoes thirty minutes with tablespoon sugar, one teaspoon salt and Y^ teaspoon soda. Melt y$ cup butter, add four tablespoons flour, cook two minutes then add 16 Mrs. Dwelle's Cook Book gradually one pint of milk and y 2 pint of cream. Add to tomatoes after they have been strained. FISH CHOWDER. Prepare equal measures of fish freed from skin and bone, and potatoes cut in one-half inch slices. For one pint of fish, fry two tablespoons salt pork chips until dry, take out the scraps and cook two tablespoons onion in the fat, season the fish with salt and pepper and roll the bits in two tablespoons flour, toss them in the hot fat until well seared, then cover and turn down the gas so that they may cook very slowly. Parboil the potatoes for ten minutes, then drain and add to the fish with the broth from the bones and skin of fish. Simmer gently until well done, about thirty minutes, then add one table- spoon butter, one cup or more of milk, six crackers broken in small pieces. ASPARAGUS SOUP. Cook one bunch asparagus for half hour, in boiling salted water. Remove from liquor and cut tips into tureen from which the soup is to be served. Keep hot. Mash through sieve the remaining stalks. Put three cups milk to scald and when boiling turn into liquor from which asparagus has just been taken. Rub into smooth paste, three tablespoons Kingsford Cornstarch Mrs. Dwelle's Cook Book 17 and three tablespoons butter. Put in saucepan and add gradually a part of the soup stock, cook- ing gently until all is like cream. When this is done, turn into soup stock, add asparagus pulp, season to taste, with salt, pepper and a little Karo Syrup and stir till boiling. Strain into tureen where tips have been kept hot. Serve with toasted strips of bread. OYSTER PLANT (OR SALSIFY) SOUP. Prepare and cut into small pieces, two bunches oyster plant. Boil and mash fine when soft. Put one quart milk into double boiler with one small onion. When boiling stir in one-half tea- spoon Kingsford's Cornstarch which has been dissolved in a little cold milk, add oyster plant, one heaping tablespoon butter and salt and pep- per to taste. When again come to the boil, strain (mashing all possible vegetable through sieve) and serve very hot. 18 Mrs. Dwelled Cook Book Mrs. Dwelled Cook Book 19 FISH. Fish builds and repairs muscular flesh and tissues; and is digested principally in the stom- ach, proper. Fish meat, with but few excep- tions, is less stimulating and nourishing than meat of other animals, but is easier of diges- tion. In white fleshed fish the fat is secreted in the liver, therefore are more easily digested than the pink flesh variety which has the oil or fats distributed through the tissues. The flesh of salmon is too rich for many people, and requires a corrective, which is found in acids. TO DETERMINE FRESHNESS OF FISH. Examine the flesh, which should be firm, the eyes and gills bright and the flesh free from any unpleasant odor. Fish are poisonous if stale. TO BROIL FISH. Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in well greased wire broiler. Slices of fish should be turned often while broiling; whole fish should be first broiled 20 Mrs. Dwelled Cook Book on flesh side, then turned and broiled on skin side just long enough to make skin brown and crisp. To remove from broiler, loosen fish on one side, turn and loosen on other side ; otherwise flesh will cling to broiler. Slip from broiler to hot platter, or place platter over fish and invert platter and broiler together. TO BAKE FISH. Clean, and bake on a greased fish-sheet placed in a dripping-pan. If a fish-sheet is not at hand, place strips of cotton cloth under fish, by which it may be lifted from pan. TO FRY FISH. Clean fish and wipe as dry as possible. Sprinkle with salt, dip in flour or crumbs, egg f and crumbs, and fry in deep fat. FRIED SMELTS. Clean smelts, leaving on heads and tails. Sprinkle with salt and pepper, dip in flour, egg, crumbs, and fry three to four minutes in deep fat. As soon as smelts are put into fat, remove fat to back of range so that they may not be- come too brown before cooked through. Ar- range on hot platter, garnish with parsley, lemon, and fried gelatine. Serve with Sauce Tartare. Mrs. Dwellers Cook Book 21 FILETS OF FISH. After the fish has been scalded and cleaned, put your hand firmly on the fish and with a sharp knife cut from the tail to the head just as near the bone as possible, removing all the flesh. Turn the fish on the other side and do the same thing. Cut the fish into strips all the way across and about an inch wide. Roll and fasten with a wooden skewer. Dip in egg and crumbs and fry in hot fat. Serve with Sauce Tyrolian made by cooking one cup strained to- matoes until reduced to two tablespoonfuls. Add half teaspoonful each of chopped capers, chopped olives and chopped gherkin, then add this mix- ture to half cup mayonnaise and serve with the filets. STEAMED HALIBUT. Take a two-pound slice of halibut, dust thickly with salt and pepper, either put it on a plate in a steamer or lay it on a piece of cheese-cloth, put it in a colander and stand the colander over a kettle of boiling water. Cover the colander, cook half an hour. While this is steaming rub together two level tablespoons of butter. Stir until boiling, take from the fire, add the yolks of two eggs, another tablespoonful of butter, half teaspoonful of salt, dash of pepper and two tablespoonfuls of taragon vinegar. 28 Mrs. Dieeib'a Cook B: PLANKED WHITE FISH. Heat and oil an oak plank made for the pur- pose : spread upon this, skin side down, a white fish, dress< and cleaned and split down the under side: brush over with butter or oil. and set in the dripping-pan in the lower gas oven, at first near the burners ; after cooking a few meats remove to the fioor of the oven to finish tl ig Cook about twenty-five min- er.. Set the fish on the plank upon a platter. Spread the fish with three level tablespoonfuls of butter, creamed and mixed with salt, pepper and a tablespoonful of lemon juice. Garnish the edge of the plank with 5, fashioned with a forcing-bag tube; slices of lemon and parsley. STUFFED BAKED FISH. Clean a four-pound fish, sprinkle with salt inside and out. stuff and sew. Cut five diag- .1 gashes on each side of backbone and in- serl w strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewers in form of letter S and fas- ten skewers with small twine. Place on gre/. fish-sheet in a dripping-pan. sprinkle with salt and pepper, brush over with melted butter, dredge with fiour. and place around fish small pieces of fat salt pork. Bake one hour in hot oven. Mes. Dwelle's Cook Book 23 basting as soon as fat is tried out, and continue basting every ten minutes. «6erve with Drawn Butter, Egg or Hollandaise Sauce. FISH TIMBALES. Cook together for ten minutes one-half cup of stale bread and one cup of cream, add two tablespoons of soft butter, one teaspoon of salt, a little pepper and two beaten yolks of eggs. Cool slightly and mix with one and one-half cups of cooked fish. Add the stiffly beaten whites of two eggs, fill buttered timbale molds and steam for half an hour, or longer if in one large mold. Turn out and pour the sauce around. Hollandaise Sauce. — Cream one-third of a cup of butter, add one teaspoon of flour, one-half teaspoon of salt, a little pepper and one table- spoon of lemon juice. Mix slowly with half a cup of hot water, cook for several minutes over boiling water, add two beaten yolks of eggs and serve. This is also excellent with baked fish. FRESH FISH BALLS. One pint cold boiled fish picked apart, add an equal quantity of mashed potato, a level tea- spoonful of salt and one-eighth teaspoonful black pepper, mix; add the yolk of an egg, a teaspoon- ful of onion juice and a teaspoonful of chopped parsley. Form into balls, dip in white 24 Mrs. Dwelled Cook Book of an egg that has been beaten with a table- spoonful of water; roll in crumbs and fry in hot fat. Serve with tomato sauce. TOMATO SAUCE. Blend two level tablespoonfuls of butter and flour; add one cup of strained salt and pep- per. Strain and use. CODFISH IN CREAM. Wash half a pound of salt codfish, cover with cold water and soak it over night. Next morn- ing pick it apart, cover it with boiling water; bring to boiling point and drain. Cover again with boiling water and cook slowly about ten minutes. Drain again. Put four level table- spoonfuls of butter and two of flour into a sauce- pan and cook until smooth ; add one pint of milk, stir until boiling; now add the codfish. Stand over hot water for ten minutes ; add the eggs and serve at once. CANNED SALMON. Canned salmon may be simply heated and used as the main dish for a luncheon or Friday din- ner. After it is properly heated, turn on a dish, cover with Sauce Hollandaise, garnish with le- mon and parsley. Mrs. Dwelle's Cook Book 25 SAUCE HOLLANDAISE. Beat the yolks of four eggs until creamy; add gradually eight tablespoonfuls of clarified butter, beating all the while. Stand the bowl over a kettle of hot water while adding the butter. Add half a teaspoon of salt and a tablespoonful of taragon vinegar. FISH BALLS. One cup salt codfish, two heaping cups pota- toes, one egg Y> tablespoon butter, Yz teaspoon pepper. Wash fish in cold water, and pick in very small pieces, or cut, using scissors. Wash, pare, and soak potatoes, cutting in pieces of uniform size before measuring. Cook fish and potatoes in boiling water to cover until potatoes are soft. Drain through strainer, return to kettle in which they were cooked, mash thoroughly (being sure there are no lumps left in potato), add butter, egg well beaten, and pepper. Beat with a fork two minutes. Add salt if necessary. Take up by spoonfuls, put in frying-basket, and fry one minute in deep fat, allowing six fish balls each for each frying; drain on brown paper. Re- heat the fat after each frying. ft Ms. I < CREAMED FISH. ircc eggs u - i Woi cos! - shire sauce. two cups c - Ufa i >a 1 : v.- . - . toai testers It 1 . . ckeiu :o h>h. Serw itrnts .- . BAKED FINNAN HADPIE. wmti ■ - - v.ck ct . . ■ . \\ '.n I.e: s'.ar.c 5 . 'J> minutes; - - BROILED SALT MACKEREL. Soi ^ ~ ' - . .iking - e .-. g esse then rins< i sktmnu mXk Place the milk well grensi :i bac. i sow ese a lit m,h. Dwelled Cook Hook 27 lemon j nice over, dust il with pepper, dot wit li butter, and serve. Or spread with maitre d' hotel butter in.nK' l>\ rubbing butter to a cream. and addiin; enough salt, pepper, chopped pars ley and lemon-juice to flavor ii highly work ing all in well, in the Foregoing recipe water may be used instead of milk for the scalding, but in this case the fish will not be so delicate. SCALLOPED OYSTERS. One pint oysters, one cup crumbs, four level tablespoons butter, one teaspoon salt, one eighth teaspoon pepper, cup oyster liquor, one fourth CUp milk. Milt butter and stir in crumbs. Put a thin layer in bottom of a buttered shal- low baking dish, rover with oysters and sprinkle with salt and pepper; add one half each of oys ter liquor and milk. Repeal and cover top with remaining crumbs. Bake 30 minutes in hot oven. Never allow more than two layers of oysters for scalloped oysters. These oysters are es- pecially nice COOked and served in seallop shells. FRIED OYSTERS. Drain and dry the oysters; dust with salt an 1 pepper. Heat an egg; add a tablespoonful (^ water; heat a^ain. Dip the oysters lightly in cracker crumbs, then in the tgg, then again the Crumbs. Fry in hot fat, drain on a piece of 28 Ifr*. : t ( Rook brown paper, and servo while hot Oil .1 10k napkin. OYSTER A LA NEWBEKG. One pint oysters, . li cup cream, one tea- lion juice. tw\ utter, one- half teaspoon salt, one-halt teaspoon paprica, two level teaspoons tlour. on< teasp< lemon juice, yolk oi v egg. Pick ove oysters to be rid oi all bits oi shell Nfelt one tablespoon butt* s, salt, -v mon juice, c ok three minu 1 :"t remaining '.able- spoon butter, add tnd when bleu 1 en - then the yolk oi the egg eaten - g ■"> ; cook until it thickens, st . slowrj . add to the oysters and serve FAN RAKED OYSTERS. Was in the oysters, put in the bot- 1 ce oi 1st; put on \ sters. a >ting t salt a pepper 1 bit oi butter. Rake quick!) in a oven, OYSTER COCKTAIL. Akaw eight small ravi oysters (or each pa son seas 1 one tablespoon vine&rai One Bibles : ■ i: teaspooa Hot, rinely ch >ps Tobasco Mrs. Dwelled Cook Hook 29 sauce and salt, Serve in cocktail glass and sprinkle with finely chopped parsley ; or in one- half of a grape fruit, from which the tough por- tion has been removed, and sprinkle with fmcly chopped celery, TOASTED CORN FLAKE FISH CUTLETS. Melt three level tablespoons of butter in a saucepan, when bubbling hot, but not brown, add tour level tablespoons of Hour, and then add gradually one cup of milk. Cook until smooth. Take from the lire and add two cups oi canned salmon freed from skin and bone, two tablespoons of lemon juice, one teaspoon of salt, y% teaspoon of paprica. Mix well and place on ice until cold. Just before shaping" add two cups of ECellogg's Toasted Corn Flakes. Shape cutlets, dip in egg and Corn Flakes put through food chopper. Fry in hot fat. Drain on soft brown paper and serve garnished with a piece of lemon and parsley. SHREDDED WHEAT OYSTER PATTIES. Cook one pint of oysters until they are plump. In a sauce pan melt two level tablespoons of but- ter, add two level tablespoons of Hour, J4 tea- spoon salt, 's teaspoon paprica and */$ teaspoon of white pepper, then add one cup milk and one cup oyster liquor after oysters have been cooked. 30 Mrs. Dwelle's Cook Bool- Cook and stir until smooth, add oysters to the sauce and serve in Shredded Wheat Biscuits pre- pared as follows : Crush an oblong cavity in the top of the Biscuit with the bowl of a teaspoon, scrape out the inside shreds and heat thorough- ly in the oven. Fill with the oysters and serve at once. BROILED LIVE LOBSTER. Live lobsters may be dressed for broiling at market, or may be done at home. Clean lobster and place in a buttered wire broiler. Broil eight minutes on flesh side, turn and broil six minutes on shell side. Serve with melted but- ter. Lobsters taste nearly the same when placed in dripping-pan and baked fifteen min- utes in hot oven, and are much easier cooked. To Split a Live Lobster. Cross large claws and hold firmly with left hand. With sharp- pointed knife, held in right hand, begin at the mouth and make a deep incision, and, with a sharp cut, draw the knife quickly through body and entire length of tail. Open lobster, re- move intestinal vein, liver, and stomach, and crack claw shells with a mallet. LOBSTER A LA NEWBERG. Two cups lobster meat dice, one cup thin cream, yolks of three eggs beaten light, ten drops Mrs. Dwelle's Cook Book 31 onion juice, J/2 teaspoon salt, y% teaspoon pap- rica, dash nutmeg, two tablespoons butter. Put the butter in the blazer with the salt, paprica, and onion juice. When melted add the lobster dice, stir, cooking slowly for three minutes, then add the cream, nutmeg, and yolks of eggs mixed together; stir slowly until thickened, and serve on toast. FRIED SCALLOPS WITH GARNISH OF BACON. Wash the scallops ; dry them. Beat an egg, add a tablespoon of water; roll the scallops in this, then in bread crumbs, and fry in hot fat. Dish on a heated platter. Garnish with parsley and serve at once. CREAM OF OYSTER SOUP. Drain 25 oysters ; put them in a saucepan and bring to a boil. Drain and save the liquor. Melt two tablespoons of butter, add two table- spoons of flour, cook two minutes, then add one pint of milk. When boiling add the oyster li- quor, which should be y 2 pint, add the oysters, and season with salt and pepper. GLOUCESTER CODFISH CHOWDER. Pick up a cup of Gorton's Codfish and place in pint of water to freshen, change water at 32 Mrs, Dwtttt'* C least once. Pare and thinly slice enough raw potatoes to make a pint : chop fine one small on. Drain the fish and put it into a stew . then a layer of potatoes sprinkled with the. onion and a little salt and pepper. Cover with a cracker broken into crumbs and then add hot watei enough to covei and boil tor 'JO min- utes, then add two cups of milk, or milk atid cream when possible, season to taste and let boil up well and serve A little chop sley may .1 to season. CREAMED FINNAN HADDIE. To each cup of Gorton's Finnan Haddie cut into sma I piece- I lov< one M\d one-halt cups hot milk, two tablespoons of flour, one 'naif v: Mix the pepper with the •a with the butter and cook urn- - Oth, Add the hot milk and haddie and cook five minutes FISH BALLS AND BACON. S ice ..■" fi> e medium-sized • es, then dram and mash. Add, one can of Season with salt and pepper . well-be; g and mix all together ghlj . Shi pe into balls or ca - - and fr) in ... : Serve with slices of bacon, slightly cake. Very delicious Mrs. Dwelled Cook Hook ,33 FISH PUDDING. Materials. — ( )ne pint of boiled fish, one tablespoon of butler, one tablespoon of flour, one teaspoon of salt, one-half tea- spoon of white pepper, one teaspoon of onion juice and two eggs, beaten separately. Cream the butter and Hour together and add the salt and pepper. Heat the milk in a double boiler and add the butter and (lour mixture to it. Cook five minutes, then add the onion juice. Pass the fish through a fine sieve and add if to the other mixture. Remove from the fire and add the eggs. Butter a border mold and decor- ate it with hard boiled eggs and pimentos. Then fdl with the fish mixture. Cover with buttered paper and place in a pan of hot water. Cook in a moderate oven until set. Unmold into a chop platter. Fill the center with fried potato balls, sprinkled with parsley. Garnish with sprig's of parsley and serve with cream sauce. 34 *fr. DweUe'a Cook Book Mrs. Dwellers Cool: Book 35 EGGS. Eggs form a typical food, inasmuch as they contain all the elements necessary for the sup- port of the body. They are highly concentrated and should be used in combination with other foods, rich in starch, such as bread, potatoes, etc. Strictly fresh eggs should always be used if obtainable. An egg after the first twenty- four hours steadily deteriorates. If exposed to light and air, owing to the porous structure of the shell, there is an evaporation of water, air rushes in, and decomposition takes place. When eggs come from the market always wash them and put away in a cool dark place. BOILED EGGS. Have ready a saucepan containing boiling water. Carefully put in with a spoon the num- ber of eggs desired, covering them with water. Remove saucepan to back of range, where water will not boil. Cook from six to eight minutes if liked "soft boiled," forty to forty-five if liked "hard boiled." Eggs may be cooked by placing oG Mrs. Pic die's Cook Book in cold water and allowing- to heat gradually until the boiling point is reached, when they will be "soft boiled". In using hard-boiled eggs for making other dishes, when taken from the hot water they should be plunged into cold water to prevent, it possible, discoloration of yolks. Eggs perfectly cooked should be placed and kept in water at a uniform temperature of 175 degrees Fahrenheit POACHED EGGS. Select perfectly fresh eggs. Take the desired number of eggs and a saucer to the stove; break an egg into the saucer, slide it quickly into the boiling water, pull the pan to the side of the stove where the water will not boil. Continue dropping in the eggs until you have the re- quired number, then with a spoon baste the water over the yolk so that it is entirely cover- ed. Lift each egg with a skimmer, trim off the edges, and place on a piece of buttered toast. Make the toast quickly and roll the crust or edge in boiling water at the last moment. EGGS CREOLE. Rub the bottom of a shirring dish with a little butter. Drop in two eggs, stand them in the oven until the eggs are set. Have ready a Mrs. Dioelle's Cook Book 37 Creole sauce made of tomatoes, peppers and onions carefully cooked together. Tut two table- spoonfuls of this on a side dish and send to the table. CREAMED EGGS. Four eggs, half cup thin cream, one table- spoon butter, one-fourth teaspoon salt, three tablespoons grated old English cheese, one- eighth teaspoon paprica. Break the eggs separ- ately in a saucer. Melt the butter in the blazer, then add the cream and when it is hot slip the eggs in. When the eggs are nearly cooked, sprinkle over them the grated cheese, and sea- son with the salt and paprica. Place the eggs on the toast, turn the cream over them and serve. EGGS LAFAYETTE. Five hard cooked eggs chopped, but not very fine. Make a half pint of curry sauce. Put the chopped eggs over a bed of carefully boiled rice. Cover with curry sauce. Garnish with strips of Spanish pepper and serve. Can use tomato sauce instead of curry. CURRY SAUCE. Put two level tablespoonfuls of butter and one teaspoon of scraped onion in a sauce pan ; add scant teaspoonful of curry powder; stir, take 38 Mrs, Dwelh's Cook Book from the fne, add two level tablespoonfuls of flour, mix thoroughly and add a half pint of boil- ing water; return to tire and cook until the sauce is smooth and has reached the boiling point. Add half teaspoonful of salt and one tablespoonful of lemon juice. Can be served with boiled rice, curried chicken, cauliflower, lima beans or lamb. FANCY OMELET. Four eggs, four tablespoons cold water, y£ teaspoon salt, ^ teaspoon white pepper, two tablespoons butter. Break the eggs and beat the yolks lightly with the salt, pepper and water. Beat whites stiff and fold lightly into the yolks. Melt butter in omelet pan, and when hot turn in the omelet and cook until under side is light brown and top is dry. Loosen from edges, fold over and turn onto a hot plate, and serve at once with tomato sauce poured around it. TOMATO SAUCE. One cup strained tomatoes, one bay leaf. Yi teaspoon scraped onion, sprig parsley, salt and pepper to taste. Boil five minutes, remove the parsley and bay leaf and thicken with one table- spoon butter and one tablespoon flour blended together. Mrs. Dwelled Cook Book 39 SCRAMBLED EGGS WTH ONIONS. One tablespoon butter, three eggs, one-eighth teaspoon salt, one-sixteenth teaspoon pepper, one-half teaspoon onion juice. Put butter and onion in blazer. When very hot, turn in eggs, salt and pepper, slightly beaten together. Stir with a fork till cooked, and serve at once on toast. SCOTCH WOOD COCK. One and one-half tablespoons butter, one and one-half tablespoons flour, five hard cooked eggs, one-fourth teaspoon salt, four Shredded Wheat Biscuit, one-eighth teaspoon white pepper, one cup thin cream, one-half teaspoon of Worcester- shire sauce. Make a sauce of the cream, butter, flour, salt and pepper ; add the hard cooked eggs chopped fine, season with the Worcestershire sauce. FRENCH OMELET. Four eggs, four tablespoons water, y 2 teaspoon salt, y% teaspoon pepper, two tablespoons butter. Beat eggs slightly, just enough to blend yolks and whites, add the water and seasonings. Put butter in hot omelet pan ; when melted, turn in the mixture ; as it cooks, prick and pick up with a fork until the whole is of creamy consistency. 40 Mrs. :\ jtte's < tk ace on . ; range that it may brown ckly underneath. F and turn on hot plat- ter. SPANISH OMELET. Mix and cook a French Omelet Serve with Sauce in th< c< and around omelet Tomato Sauce. Cook : tables with one tables] n of rir.c*\ chopped onion. until yellow, A i and thre< iirths cups cook until ir. - has nearly i L Add one teas n salt, and few grains cayenne, a small ] ee< . green v. ith butter and ion. SCRAMBLED EGGS. Five eggs, one-half cup water, one-half U ••. salt, le-eigh teasp on pepper, ( eggs si ghtly with ver foi - - . Heat tmelet pan. put in butter, and when melted, turn in the mixture. Cook until of creamy c > - .. stirring and scraping torn of the pan. EGGS SCRAMBLED WITH TOMATOES. One-half tal U spoon but:, scraped - cup strained tomatoes, fourth teaspoon salt, on< - ghth teaspoon white Mrs. Dwell*' 8 Cook Book 41 pepper, one-fourth teaspoon sugar, four eggs, three Shredcd Wheat Biscuits. Melt butter in saucepan, add onion, tomatoes, and the season- ing; cover and cook five minutes; set back from fire. Then add eggs beaten with a fork, break into large curds as they cook, remove and serve on the Biscuit that have been split and toasted to a light brown in the oven. EGGS EN NEST. Separate eggs and put whites in one bowl and each yolk into a cup by itself, in which is a little cold water; beat the whites until light and dry. Half fill an egg cup with the beaten white. Make a hollow in the center in which place a small piece of butter, dust very lightly with salt and pepper, lift the yolks of the eggs from the cup with a spoon, place it in the hol- low, put a tiny bit of butter on top of yolk, and set in a pan of hot water until egg is cooked. CURRIED EGGS. Six hard cooked eggs, one teaspoon scraped onion, three tablespoons butter, three tablespoons flour, one-half teaspoon curry powder, one cup milk and one-half cup thin cream hot. Remove shells from eggs and cut into slices. Blend to- gether scraped onion, butter, flour, and curry powder, and cook till a light brown. Pour on 42 Mrs. Dwelled Cook Book- slowly the hot milk and cream. Salt and pepper to taste, and cook till it thickens. Add the eggs, and when warmed through arrange on toasted halves of Shredded Wheat Biscuit, and pour the sauce over them. SCALLOPED EGGS. Five hard boiled eggs, one pint White Sauce I., one cup chopped cold meat, three-fourths cup buttered cracker crumbs. Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat ; repeat. Cover with remaining crumbs. Place in oven on center grate, and bake until crumbs are brown. Ham is the best meat to use for this dish. Chicken, or veal may be used. CREAMED EGGS WITH CHEESE. Two level tablespoons butter, two level table- spoons flour, one and one-half cups milk, one- half cup grated cheese measured lightly, four hard-cooked eggs sliced, salt and paprica to taste. Melt butter and when bubbling add flour, stir until smooth, then add milk gradually until thick- ened. Add grated cheese and when melted add eggs. Heat thoroughly and season. Serve on Shredded Wheat Toast. Mrs. Dwelled Cook Book 43 EGG CROQUETTES. Melt three tablespoons of butter in a sauce- pan, add four tablespoons of flour, cook two min- utes, then add one cup of milk, cook until smooth, add one-half teaspoon of salt, one-eighth tea- spoon of paprica, and stir in the whites of six hard cooked eggs, one teaspoon of chopped pars- ley, and, if liked, a few drops of onion juice. Turn out to cool, and when cold, take two table- spoons of this mixture in the hand, make it into a sort of well ; put one teaspoon of the yolk that has been put through a potato ricer, in the center, and fold the white mixture all over. Dip in Qgg and roll in bread crumbs, making a ball. Fry in hot fat, and serve with cream sauce. 44 Afra. Dwelled Cook Book Mrs. Dwelle's Cook Book 45 BREAD. Whatever else may be on the table of either the rich or poor, the one staple article of diet is bread. We have it three times a day, and every day in the year. Since it is so largely used, we can readily understand the importance of having it of the very best quality. In early days bread was made from grain which had been pounded between two stones, mixed into a dough, and baked in flat cakes be- tween heated stones. No doubt this bread was somewhat hard, but from a hygienic standpoint this was a virtue rather than a fault. Because the bread was so hard, it had to be masticated, and this caused the saliva to be well mixed with it, thus aiding in digestion. It also gave exercise to the teeth, and in those days people had very little use for dentists. Bread is made light by the introduction of a ferment. The ferment generally used is yeast, which is a plant or germ of the fungous tribe. It is often found on the skin of grapes, plums and other fruits, and is called bloom. In making compressed yeast the plant is grown in a sweet infusion of malt, rye and corn. 4o I firs* Dh*IU*s Oo%k Book '.-. forms a scum ■■ i eh ■■ he i pat in w iter, s-.r.ks I'hc wa:e: is c: . a:: J. :he \;.vs: is c pit SSU1 c to I - sired c isistencj . - . „ * r. .uidtv. :o bing con ., - ;':' - c tgrees - best "\;. — t ... k - : yeas: genu. In mak tig east acts te dias be § ■ k - -.-,■ is this ft • . . - baches . - ., . which ces . c lie ac g - i I . g s gas, ii ing to es« ces th< i the whej - stic us the walls cells i gh th the eas evenl; the mixtu wad to • steu each tittle starch g i s the yeas . ;: , ..;:;co io ac! ugh kneadi ig g •• es the ivotb . exturc When the - s read] ig, ii is best to fa fttc srn ■■ es When cooked ■■■• this \\ a) w e ha\ e v :ion ot ci ust. the ce - u - - thoroughly Mm. DwlWi Cook Book 47 cooked, The oven should be kept at an even temperature throughout the baking. The oven may be tested by putting a little flour in a pan in the oven, it it browns a golden brown in two minutes, the oven is ready for baking the bread. WHITE BREAD. Scald one pint of milk, being careful nol to allow it to boil, add one pint of water. When mixture is lukewarm, add one cake of com- pressed yeast dissolved in four tablespoons of lukewarm water, a level teaspoon of salt, and one tablespoon o>\ SUgar, Then add a quart of flour. Beat for five minutes, then continue add- ing flour until you have a dough sufficiently thick for kneading, Knead thoroughly until it is soft and elastic. Put it in a pan or a howl, grease the top, cover it and stand in a warm plaee for three hours. Pivide into tour loaves, and put each into a greased pan. ("over and Stand aside for one hour, ami hake in a moder- ately quick oven for forty five minutes. BREAD STICKS. Bread sticks may be made from this dough, Roll a portion o\ the dough out in the hands, making it the size of a lead pencil. Cut it the length of the bread stick pan. and put eaeh one 48 Mrs. Dwelle's Cook Book in a compartment. Let them raise 30 minutes, brush them with water, and bake in a quick oven fifteen minutes. GRAHAM BREAD. Scald one cup of milk, add one cup of water, and when lukewarm add one yeast cake dis- solved in four tablespoons of lukewarm water, and about one cup of flour. Set aside until light. Then add enough Swans Down Graham flour to make a batter that is difficult to stir, but not sufficiently stiff to knead. Add one tablespoon of molasses, one teaspoon of salt, and pour into a greased pan ; let it stand one hour and bake in a moderate oven 45 minutes. WHOLE WHEAT BREAD. Scald one pint of milk, add one pint of water. When lukewarm add one yeast cake dissolved in four tablespoons of lukewarm water, one tea- spoon of salt, one tablespoon of sugar, two table- spoons of shortening, butter and lard mixed. Beat until very light and spongy. Set away to rise until double in bulk, then add enough whole wheat flour to make a stiff dough, and knead. Raise the second time, mould into leaves, and turn into pans. When raised to desired light- ness, bake forty-five minutes. Mrs. Divelle's Cook Book 49 PARKER HOUSE ROLLS. One cup scalded milk, one cup water, one yeast cake, two level tablespoons sugar, one tea- spoon salt, one-fourth cup lard, one-fourth cup butter. Make a sponge of the milk when cooled, yeast cake dissolved in a little lukewarm water and enough flour to make a batter (about two cups). Beat thoroughly, cover, and let rise until light. Then add shortening (melted), sugar, salt and enough flour to knead. Let rise again, toss on a floured board, and roll out to one-third inch thickness. Cut with biscuit cutter first dipped in flour. Dip the handle of a case knife first dipped in flour, and with it make a crease through the middle of each piece. Brush over one-half of each piece with melted butter, fold, and press edges together. Place in a greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. SALAD ROLLS. Use same ingredients as for Parker House Rolls, allowing one-fourth cup butter. Shape in small biscuits, place in rows on a floured board, cover with cloth and pan, and let rise until light and well puffed. Flour handle of wooden spoon and make a deep crease in middle of each bis- cuit, take up, and press edges together. Place closely in buttered pan, cover, let rise, and bake 50 Mrs. Dwelle's Cook Book twelve to fifteen minutes in hot oven. From this same mixture crescents, braids, twists, bow-knots, and other fancy shapes may be made. STICKS. One cup scalded milk, one-fourth cup butter, one and one-half tablespoons sugar, one-half teaspoon salt, one yeast cake dissolved in one- fourth cup lukewarm water, white of one egg", three and three-fourths cups flour. Add butter, sugar, and salt to milk ; when lukewarm, add dis- solved yeast cake, white of egg, well beaten, and flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing heat, that sticks may be crisp and dry. To shape sticks, first shape as small biscuits, roll on board (where there is no flour) with hands until eight inches in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks. SWEDISH ROLLS. Use recipe for Parker House Rolls. Roll to one-fourth inch thickness, spread with butter, and sprinkle with two tablespoons sugar mixed with one-third teaspoon cinnamon, one-third cup stoned raisins finely chopped, and two table- spoons chopped citron; roll up like jelly ro'l, Mrs. Dwelle's Cook Book 51 and cut in three-fourth inch pieces. Place pieces in pan close together, flat side down. When rolls are taken from oven, brush over with white of egg slightly beaten, diluted with one-half tablespoon water ; return to oven to dry egg, and thus glaze top. SWEET FRENCH ROLLS. One cup milk, one yeast cake dissolved in one-fourth cup lukewarm water, flour, one- fourth cup sugar, one teaspoon salt, one egg, yolk of one egg, one-eighth teaspoon mace, one- fourth cup melted butter. Scald milk ; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead ; knead, let rise again, shape, and bake as Salad Rolls. This same mixture may be rolled in a long strip to one-fourth inch thickness, spread with butter, rolled up like a jelly roll, and cut in one inch pieces. Place pieces in pan close together, flat side down. HOT CROSS BUNS. One cup scalded milk, one-fourth cup sugar, two tablespoons butter, one-half teaspoon salt, one-half yeast cake dissolved in one-fourth cup lukewarm water, three-fourths teaspoon cinna- 52 Mrs. Dwelle's Cook Book men, three cups flour, one egg", one-fourth cup raisins stoned and quartered, or one-fourth cup currants. Add butter, sugar, and salt to milk ; when lukewarm, add dissolved yeast cake, cin- namon, flour, and egg well beaten ; when thor- oughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms oi large biscuits, place in pan one inch apart, let rise, brush over with beaten egg. and bake twenty minutes; cool, and with ornamental frosting make a cross on top oi each bun. CINNAMON ROLLS. Scald one cup milk, ad, J. two level tablespoi of butter, one-half teaspoon of salt, one round tablespoon of sugar, two eggs, one-half cake of compressed yeast, and enough flour to make a soft dough. Let rise until three times its bulk. Roll out in a thin sheet, and spread freely with butter, sprinkle with sugar, spices, raisins or currants and shredded citron. Roll up and cut oft as for jelly rolls, put in baking pan and All in around the rolls with sugar, butter and spices. Let rise until very light and bake in a moder- ately quick oven. Guard against making the dough too stiff, as it should be soft. GERMAN NUT CAKE. Scald one pint of milk, add two tablespoonfuls of butter: when lukewarm add one veast cake Mrs. Dwelle's Cook Book 53 and half a teaspoonful of salt. When yeast is thoroughly mixed add two and one-half or three cups of flour, until you have a soft batter; beat well and let stand two and one-half hours in a warm place. Then add two eggs beaten with- out separating, half a cup of sugar; turn in shal- low pan, let stand for half an hour, then dust top with ground nuts, sugar and cinnamon. Bake in a moderate oven one-half hour. USES FOR STALE BREAD. All pieces of bread should be saved and util- ized. Large pieces are best for toast. Soft stale bread, from which crust is removed, when crum- bled, is called stale bread crumbs, or raspings, and is used for puddings, griddle-cakes, omelets, scalloped dishes, and dipping food to be fried. Remnants of bread, from which crusts have not been removed, are dried in oven, rolled, and sifted. These are called dry bread crumbs, and are useful for crumbing croquettes, cutlets, fish, meat, etc. BAKING POWDER BISCUIT. Sift two cups of flour with one-half teaspoon of salt, and four level teaspoons of baking- powder. With a knife or the tips of the fingers work in four level tablespoons of shortening, then add about 1 cup of milk or milk and water, and 54 Mrs. Dwells' s Cook Book- mix with knife to a dough. Toss onto a board lightly dredged with flour; knead gently, and roll into a sheet, cut into rounds and bake about twelve minutes. ONE EGG MUFFINS. Sift two cups of flour with two teaspoons of baking-powder and one teaspoon of salt ; add one rounding tablespoon of sugar. Beat the egg until light, add the milk, and mix with the dry ingredients. Melt two level tablespoons of but- ter and two level tablespoons of lard. Pour in the batter and bake in hissing hot greased muffin pans. WAFFLES. Sift two cups of flour and one-half cup of corn meal with one teaspoon of salt, and three teaspoons of baking-powder. Add two eggs well beaten, two tablespoons of butter and two table- spoons of lard, melted, and enough milk to make a batter as thick as heavy cream. Bake in hot well greased waffle irons. S' QUICK COFFEE CAKE. Three tablespoons of butter, six tablespoons of sugar, two eggs, three-fourths cup of milk, two cups of flour, two teaspoons baking-powder, one-fourth teaspoon salt. Cream butter and Mrs. Dwelle's Cook Book 55 sugar, add eggs beaten light, then the milk and last the flour, baking-powder and salt sifted to- gether. Pour in two large layer cake pans, and sprinkle over the top, three-fourths cup bread crumbs, three level tablespoons of butter, two tablespoons of sugar and one teaspoon of cinna- mon. Bake in rather quick oven. SALLY LUNN. Two cups flour, four level teaspoons baking- powder, one-fourth teaspoon of salt, two table- spoons of sugar, three-fourths cup sweet milk, two tablespoons melted butter. Mix thoroughly and pour into a well buttered long biscuit pan, and bake about 20 minutes. Mark with a knife and break, and serve with butter while hot. TOASTED CORN FLAKE WAFFLES. Mix one and one-half cups flour with three tablespoons of white corn meal, two cups of Kellogg's Toasted Corn Flakes rolled or put through a food chopper and three teaspoons of baking powder, one scant teaspoon of salt, one tablespoon of sugar, two eggs well beaten. Use enough milk to make a batter as thick as heavy cream, then add four level tablespoons of short- ening, half butter and half lard. Bake in waffle irons that are hot and well greased. 56 Mr*, Dwtft 'a Cook Book CRULLERS. rhrec s cup sugar, two eggs, two Level tablespoons of butter, one-eighth teaspoon nut- meg, one cup milk, three teaspoons baking-pow der, flour enough to roll. Cream the butter, ggs \ v salt and nutmeg. > ; .u baking-powder with two cups oi the flour, and ating with milk; then add sufficient oil. Handle dough as little as possible. Roll one half inch thick, cut and try in deep hot fat, GOOD GINGER BREAD. For an "egglesi g gerbread, mix in bowl one ' of molasses, halt a cupful . one teaspoonful of salt. Dis- solve soda in a teaspoonful of cold wat< his and two tablespoons of melted bu i the mixture. Now stir in two cupfuls of flour. Pour the mixti i int< tin and bake in a mod- wenty minutes CORN BATTER BREAD. Sv i eggs j oiks a little, add one cup of m Ik, one tablespoonful of melted one CU] C eal . half cur of ''our in which you ha> < I w o he; ig teas] Mrs, Dwelled Cook Book 57 baking powder; beat whites very light, add them to the batter. Turn into a greased pan and hake in a moderately hot oven thirty min- utes. MUSH BREAD. Scald two cups of milk and add one scant CUp of white corn meal, half teaspoonful of salt; cook until smooth. Take from fire and add the yolks of four eggs beaten until thick; then the whites of four eggs beaten until very stiff. Turn into an ungreased pan and bake in a moderately hot oven twenty minutes. GERMAN PUFFS. Beat four eggs without separating until well mixed, add half pint of milk and pour gradually into a half pint of pastry flour; mix well and strain through a sieve back into the fust bowl. Have iron gem pans well heated, fill half full with this thin batter and bake in a moderately quick oven for forty minutes. These may he used as breakfast muffins or served with a sauce as a dessert. MILK BISCUIT. Rub two level tablespoonfuls of butler into one quart of bread flour; add two heaping tea- spoonfuls of baking powder, a level teaspoon- 58 Mrs. Dwelled Cook Book ful of salt and mix thoroughly. Add slowly sufficient milk to make a dough that is moist but not wet (about a cup and a quarter). Turn the dough onto a floured board, knead very quickly, roll out into a sheet a half inch thick ; cut into small biscuits, stand them in a pan where they will not touch each other; brush the tops with milk and bake in a quick oven twenty minutes. POP-OVERS. One cup flour, one-fourth teaspoon salt, seven- eighths cup milk, two eggs, one-half teaspoon melted butter. Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg. beat- en until light, and butter; beat two minutes, — using Dover egg-beater, — turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small, round iron gem pans are best for Pop-overs. QUICK BROWN BREAD. Two cups graham flour, one cup sour milk, one-half cup molasses, two tablespoons sugar, pinch of salt, one teaspoon soda in two table- Mrs. Dwellers Cook Book 59 spoons warm water, three-fourths cup rasins chopped and floured; bake forty minutes in a moderate oven. Excellent. TOASTED CORN FLAKE GEMS. Two eggs, one-half cupful sugar, one-fourth cup of butter, two-thirds cup of milk, two round- ing teaspoons of baking-powder, one-half tea- spoon of salt, one and one-half cups of flour, three cups of Kellogg's Toasted Corn Flakes, one-half cup of raisins or currants. Bake in hot greased gem pans. 60 Mrs. Dwelled Cook Book Mrs. Dwelle's Cook Book 61 MACARONI, RICE, SPAGHETTI. SCALLOPED RICE. Steam one cup rice in three cups boiling water, one teaspoon salt. Make a cream sauce by melt- ing four level tablespoons of butter, add four level tablespoons of flour, one cup milk and one cup of cream. (Can use all milk), scant teaspoon of salt, one-eighth teaspoon of paprica. In a baking dish put a layer of rice, sprinkle wit> grated cheese, layer of the sauce, then another of rice, cheese and sauce. Cover with buttered crumbs and bake until crumbs are nicely browned. CREAMED MACARONI WITH CHEESE. Break one-fourth pound of macaroni into pieces about one inch long, drop into two quarts of boiling salted water and boil about twenty minutes. While it is boiling grate one-fourth pound of cheese. Place half a pint of milk in a double boiler, rub together one rounding table- spoonful each of butter and flour, add to the milk when boiling, and stir about two minutes. Add half a teaspoonful of salt and a speck of 62 Mrs. Dwelled Cook Book cayenne. When the macaroni is tender drain it and add to the cream sauce, add the grated cheese and stir until dissolved. DEVILED MACARONI. Boil six ounces of macaroni twenty-five min- utes, drain and chop fine. Put two tablespoon- fuls of butter and two of flour in a saucepan, mix well, and add a pint of milk. Stir until boiling-, then add, pressing through a sieve, the hard-boiled yolks of three eggs and the whites of the eggs pressed through a vegetable press ; add a tablespoonful of chopped parsley, a small saltspoonful of red pepper, one chopped sweet Spanish pepper, a grating of nutmeg, a teaspoon- ful of grated onion, mixing w r ell with the macar- oni. Put this into individual shells or cases, cover the top with bread crumbs, moistened with melted butter, and brown in a quick oven. Serve with tomato catsup or chili sauce. MACARONI WITH CHEESE. Use one-half package macaroni. Put three quarts of boiling water in a sauce-pan, and add the macaroni broken into short pieces. Boil twenty minutes, drain well, cover with cold water, for ten minutes or longer. Drain again ; place in baking dish with two tablespoonfuls of butter, melted, one cup of milk, two-thirds cup Mrs. Dwelle's Cook Book 63 of grated cheese, one-half teaspoonful of salt and a little paprica ; sprinkle with cheese and bake one-half hour. CHEESE SOUFFLE. Four tablespoons butter, two level tablespoons Entire Wheat Flour, one-fourth teaspoon mus- tard, one-fourth teaspoon salt, one-half tea- spoon paprica, three-fourths cup milk; one Shred- ded Wheat Biscuit rolled and sifted or one-fourth cup granulated wheat shred, one-half cup grated cheese (Old English or Worchester County), three eggs. M^elt the butter, in it blend the Hour, sifted together with the mustard, salt, and paprica. Add the milk a little at a time, and when it begins to thicken, add the Shredded Wheat Biscuit crumbs, and the grated cheese. Remove from the fire, and add the yolks of the eggs, beaten until lemon colored. Cool the mix- ture, and cut and fold in the whites of the eggs, beaten dry. Bake twenty-five minutes in a but- tered dish, or individual moulds. WELSH RABBIT ON TRISCUIT. One cup hot milk, one cup Imperial Cheese pressed through potato ricer, one-half teaspoon salt, one-fourth teaspoon mustard, one- fourth teaspoon paprica, one level teaspoon flour, one egg, well beaten, one teaspoon 64 Mrs. Dwelle's Cook Book- butter. Put the milk to heat; mix cheese, flour, mustard, one-fourth teaspoon paprica, one level teaspoon flour, one egg well beaten, one teaspoon egg, mustard, salt and paprica in saucepan, and when the milk is scalding hot, add it a little at a time to the cheese mixture. Stir, cooking slowly, until smooth as cream. Take from the fire and add butter, stir in well and pour over Triscuit, which should be heated in the oven. GREEN PEPPERS STUFFED WITH SPA- GHETTI. Cut the stem end from green peppers and re- move the seeds, drop the pods for five minutes in boiling water, drain and fill with boiled spa- ghetti mixed with a little finely chopped onion and tomato sauce. Bake without browning and serve hot with tomato sauce. SPAGHETTI WITH TOMATO SAUCE. Break a half package of Minnesota Spaghetti into boiling water and boil for thirty minutes, or until tender, strain and cover with cold water while you prepare your tomato sauce. When sauce is ready, throw the spaghetti into a frying pan with brown butter for a few minutes ; pour tomato sauce on spaghetti and serve hot. Grated cheese may be sprinkled on it if desired. Mrs. Dwellers Cook Book 65 TOMATO SAUCE. Put one pint of tomatoes, canned or fresh, into a saucepan; add a small slice of onion, four whole cloves, a small bay leaf, and a sprig of parsley or celery root. Simmer gently for fif- teen minutes and then strain. For one cup of this liquor take two level tablespoonfuls flour and same of butter. Melt the butter in a sauce- pan ; add the flour and stir until smooth and bub- bling hot, then turn in the tomato juice. Stir and cook until it comes to boiling point. Season with salt and pepper and a pinch of cayenne. MACARONI HUNGARIAN. Boil the macaroni in water for twenty min- utes ; strain; throw it into cold water; put it back in the saucepan with a very little stock ; simmer gently for ten minutes or until it has absorbed the stock ; then add a tablespoonful of chopped onion ; shake the macaroni until the onion is cooked. Turn it onto a heated platter, put over bits of cream cheese or cottage cheese ; pour over browned butter and serve. MACARONI CROQUETTES. Two level tablespoons butter, two level table- spoons flour, one-half cup milk, one cup macar- oni (measured after being bailed and drained), SQ Mrs. Dwelle's Cook Book one-half teaspoon salt, one-eighth teaspoon pap- rica, four tablespoons grated cheese. Melt the butter, add flour, seasoning-, then milk, stirring constantly till thick and smooth ; last add cheese and the macaroni, cut in half inch pieces, set on ice till perfectly cold. Form into halls, dip in crumbs, then in egg beaten with one table- spoon cold water, then in crumbs again, and fry in hot fat till golden brown. Drain on brown paper and serve on a folded napkin and garnish with parsley. Mrs. Dwelle's Cook Book 67 68 Mrs. Dwellers Cook Book Mrs. Dwelled Cook Book 69 POTATOES. ESCALLOPED POTATOES. Pare the potatoes and cut them into thin slices; dispose these in a buttered baking-dish in layers ; sprinkle the layers with salt, pepper, onion juice and fine-chopped parsley, dredge with flour and add a few bits of butter. Pour hot milk over the potatoes to just cover them. Bake in a moderate oven about an hour and a half, adding more milk if needed. The po- tatoes may be boiled five minutes, drained, and rinsed in cold water before being set to cook, or cold boiled potatoes may be used. In both cases the time of baking will be shortened. Grated cheese may be added to each layer. FRENCH FRIED POTATOES. Cut the potatoes into any desirable shape. When they are perfectly dry put them into mod- erately hot fat ; let them cook slowly ; take them out and cool them. At serving time plunge them into very hot fat until brown and crisp. 70 Mrs. DweUe'a Cook Book GERMAN FRIED POTATOES. Cut cold boiled potatoes into rounds or blocks ; fry in hot fat: dust with parsley and a little salt. POTATOES O'BRIEN. Chop cold boiled potatoes rather tine ; season with salt, pepper and parsley ; add one green pepper chopped tine. To four potatoes add two tablespoonfuls of cream. Put two tablespoon- fuls of fat in a shallow pan. put the potatoes in and press them down ; let them cook until nicely browned ; fold them over and turn them out on a heated platter. POTATOES AU GRATIN. Mix a pint of cold boiled potatoes that have been chopped fine with half a pint of cream sauce. Turn them into a shallow baking dish ; dust thickly with parmasan and brown. FRENCH FRIED SWEET POTATOES. Cut the potatoes into halves, then into quar- ters, then into eighths. Plunge them into hot fat and keep them in this fat until they are soft Then throw them out to cool. When ready to serve plunge them for a minute in hot fat until brown. Mrs. Dwelle's Cook Book 71 LYONNAISE POTATOES. Cut cold boiled potatoes into cubes of half an inch. Put a rounding tablespoon of butter and one of chopped onions in a saucepan ; shake un- til the onion is browned ; then put in the pota- toes and shake constantly until they are thor- oughly hot and but slightly brown. Turn on a heated dish, sprinkle with chopped parsley and serve. 72 Mrs. Dwelle's Cook Book Mrs. Dwelle's Cook Book 73 VEGETABLES. EGG PLANT WITH TOMATO SAUCE. Pare the egg plant, cut it in slices half an inch thick, then cut the slices into quarters ; dust with salt and pepper, dip in beaten egg, roll in bread crumbs and plunge them a few at a time in hot fat. Fry until crisp and a golden brown. Drain carefully on brown paper. Dish on a hot platter. Serve with either tomato catsup or cold tomato sauce. COLD SLAW. Moisten two level tablespoons of cornstarch in a little cold milk; add a half cup of hot milk, and stir until thick ; add the yolks of two eggs ; cook a moment ; take from the fire ; add a table- spoonful of butter, a teaspoonful of salt, a dash of pepper, one teaspoonful of sugar, and two tablespoonfuls of vinegar. When this is cool mix it with a quart of shaved cabbage that has been soaked an hour in cold water. 74 Mrs. Dwelled Cook Book STEWED CABBAGE. Chop the cold cabbage rather tine ; soak in cold water one hour; throw into boiling salted water, boil rapidly in an uncovered vessel for twenty minutes. Strain ; add a tablespoonful of butter, a half cup of milk or cream, and let it simmer gently for ten minutes. HUNGARIAN CABBAGE. Cut red cabbage into long thin strips ; throw it into boiling water ; boil rapidly twenty min- utes. Strain. Put four level tablespoonfuls of butter and a chopped onion into a saucepan and the cabbage ; four tablespoonfuls of vinegar, salt and paprica ; cover and stew on the back of the stove for twenty minutes. TURNIPS WITH CREAM SAUCE. Cut the turnips into blocks, cook them twen- ty minutes in unsalted water; strain; dish and cover with cream sauce made by blending two level tablespoonfuls of butter with two level tablespoonfuls of flour, salt, pepper and one cup of milk. CARROTS WITH SAUCE HOLLANDAISE. Select the large winter carrots ; cut them into slices crosswise about one-half inch thick ; boil Mrs. Dwelled Cook Book 75 them carefully in unsalted water until tender. Put two level tablespoonfuls of butter and two of flour in a .saucepan; mix; add half pint of boiling water; stir until boiling; take from the fire ; add the yolks of two eggs ; cook again for a minute until jelly-like, being careful not to curdle, put in another tablespoonful of butter, a tablespoonful of tarragon vinegar ; half tea- spoonful of salt and a dash of red pepper. Ar- range carrots in a vegetable dish ; pour over the Sauce Hollandaise and send to the table. TOMATO CREOLE. Cut in thirds four fine, large tomatoes. Place in a buttered baking pan and sprinkle over them two green peppers finely chopped, one teaspoon chopped onion, two tablespoons butter in small pieces and a liberal seasoning of salt and paprica^ Lift the tomato slices onto toasted halves of Shredded Wheat Biscuit. Then add to the liquor left in the pan two tablespoons of butter, two tablespoons of flour. Stir well until brown, then add one cup of cream. Let it boil up and pour over tomatoes and toast. SCALLOPED TOMATOES. Remove contents from one can tomatoes and drain tomatoes from some of their liquor. Sea- son with salt, pepper, a few drops of onion juice, 76 Mrs, Dwelled . ok and sugar if preferred sweet. Cover the bot- tom of a buttered baking-dish with buttered cracker crumbs, cover with tomatoes, and sprin- kle top thickly with buttered crumbs. Bake in a hot oven until crumbs are brown. CREAMED CAULIFLOWER. Remove leaves, cut off stock, an - ak thirty minutes (head down) in cold water to cover. Cook (head up) twenty minutes or until soft in boiling salted water, drain separate flowerets, and reheat in white sauce made as follows : four level tablespoons butter, four level tablespoons flour, one teaspoon salt, one-eighth teaspoon paprica, one cup water from cauliflower and one cup milk. CREAMED SPINACH. One-half peck spinach, one-fourth teaspoon salt, one-fourth teaspoon white pepper, one-half cup heavy cream, two level tablespoons butter; salt and pepper. Pick over and wash the spin- ach till entirely free from grit ; put in a kettle without water and set on stove, where it will cook slowly till the juices are drawn out. then boil till tender. Drain and chop line. Return to kettle, and butter, salt, pepper and cream : heat, but do not cook. Mrs. Dwelled Cook Book 77 BOILED ONIONS. Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and cover with boiling salted water ; boil five minutes, drain, and again cover with boiling sal- ted water. Cook one hour or until soft, but not broken. Drain, add a small quantity of milk, cook five minutes, and season with butter, salt and pepper. STUFFED ONIONS. Remove skins from onions, and parboil ten minutes in boiling salted water to cover. Turn upside down to cool, and remove part of centers. Fill cavities with equal parts of finely chopped cooked chicken, stale soft bread crumbs, and finely chopped onion which was removed, sea- soned with salt and pepper, and moistened with cream or melted butter. Place in buttered shal- low baking-pan, sprinkle with buttered crumbs, and bake in a moderate oven until onions are soft. STUFFED EGG-PLANT. Cook egg-plant fifteen minutes in boiling salted water to cover. Cut a slice from top, and with a spoon remove pulp, taking care not to work too closely to skin. Chop pulp, and add one cup soft stale bread crumbs. Melt two tablespoons butter, add one-half table- 78 Mrs. Divrile'8 Cook Book spoon finely chopped onion, and cook five min- utes; or try out three slices of bacon, using ba- con tat in place of butter. Add to chopped pulp and bread, season with salt and pepper, and if necessary moisten with a little stock or water; Cook five minutes, cool slightly, and add one beaten egg. Refill egg-plant, cover with buttered bread crumbs, and bake twenty-five minutes in a hot oven. CREAMED MUSHROOMS. One can mushrooms, two tablespoons butter, two teaspoons, lemon juice, one teaspoon scraped onion, one-half teaspoon salt, one-eighth tea- spoon white pepper, two tablespoons, flour, one cup milk, one-half cup heavy cream. Rinse the mushrooms with cold water, dry in a towel, and cut into halves. Melt the butter in the blazer, add onion, salt, and pepper, and when it is hot, add the mushrooms. Cook slowly three minutes, stirring occasionally, then add the lemon juice; mix well, add the flour. Cook one minute, and add the milk and cream, stirring until thick and smooth. CORN PUDDING. To be served as a yegetable. Mix with one pint grated corn (score down the center of each row with a sharp knife, then press out the pulp Mrs. Dwell e' 8 Cook Bonk 79 with the back of the blade) one cupful of milk, one-fourth cupful of melted butter, four well beaten eggs, two-thirds teaspoonful of salt, pep- per and four tables poontu Is of flour, turn into a well greased pudding dish and bake in a moder- ate oven until firm in the center. CABBAGE AND CELERY. (A Southern Dish.) Shred cabbage very fine and cut celery into small dice; mix well together and sprinkle with salt and pepper. Put one gill of vinegar into a saucepan and stir in a well-beaten tgg. Stir over a hot fire until as thick as cream. Add a saltspoonful of mixed mustard, a tablespoonful of olive oil and a teaspoonful of sugar (or sugar may be omitted if desired). Beat well together and when cold pour on the cabbage and celery. SWEET POTATOES, SOUTHERN STYLE. If the rich Southern sweet potatoes are used bake them until tender ; the drier Northern va- riety boil and skin. Cut in thin slices. Put in layers in a baking dish, covering each layer with a generous sprinkling of granulated sugar and melted butter. Over the top put some extra bits of butter and bake in a moderate oven until clear and rich. Keep covered until half done. 80 Mrs. Dwelle's Cook Book CREAMED SALSIFY. Slice or cut into small pieces some freshly cooked salsify. Before it becomes chilled add sufficient milk to cover, season generously with salt and pepper, stir in very fine cracker dust, allowing about one and one-half tablespoons to a cup (^ milk, and in the same proportion one tablespoon of butter. Heat this, stirring occa- sionally, until thoroughly cooked, adding more cracker dust if needed. The exact proportion of this thickening must be separately ascertained for each variety, .is cracker dusts vary greatly in their thickening properties. To bring out the flavor of salsify, cracker dust is far preferable to flour as thickening. This dish may or may not be served on toast, with a garnish of par- sley. MOCKED FRIED OYSTERS. Prepare the salsify as in the foregoing recipe or use a leftover from it. Mash, with a fork, to an even consistency, blending in enough of the cream sauce to soften the mass, but not so much but that it can be molded. Shape as oys- ters, bread by rolling in bread or cracker crumbs ; then, dipping in egg slightly beaten with a lit- tle milk or water, and a shake each of pepper and salt, cover again with crumbs and saute or fry in deep fat. Garnish with parsley or water- cress. Mrs. Dwelle's Cook Book 81 82 Mrs. Dwelle's Cook Booh Mrs. Dwelled Cook Book 8 Q SALADS. Salads should be served all the year round. Although the salad-plants— lettuce, celery, cress and cucumber— contain little nourishment, they are useful in furnishing a pleasing variety in diet, and for supplying a large proportion of salts which are valuable for purifying the blood. A modern authority says: "Salads refresh with- out exciting and make people younger." This may not be strictly true, but certain it is that "salad-plants are better tonics and blood-puri- fiers than drugs." Salads may be made from a variety of ma- terials, from the ordinary salad-plants, and al- most every kind of vegetables, from fish of every kind, from meats of various kinds, fruits and nuts, eggs and cheese. In serving salad at a meal, its digestibility depends largely on its accompaniments. If it is composed of meat, fish, eggs and cheese, it should form the principal of the meal, especially if made with a mayonnaise, which is very nour- ishing. If made with only vegetables, especially those containing little nutriment, it should be served along with more nourishing foods. 84 Mrs. Dwelle's Cook Book In making salads have everything very cold. Use only fresh, crisp vegetables. Mix the salad immediately before serving. FRENCH DRESSING. One-half teaspoon of salt, one-fourth tea- spoon of pepper, one tablespoon of lemon juice, four tablespoons of vinegar, one tablespoon of Maltese Cross Olive Oil. Mix ingredients and stir until well blended. MAYONNAISE DRESSING. Beat yolk of one egg, add one-fourth teaspoon of salt, one-fourth teaspoon of mustard, one teaspoon of sugar, one-eighth teaspoon of pap- rica. Mix thoroughly and add one tablespoon of lemon juice and one tablespoon of vinegar. Beat vigorously with an egg beater, then add a teaspoonful of olive oil and continue the beating; add oil a teaspoonful at a time until six teaspoonfuls have been added, beating all the time; then add the oil by the tablespoonful until a cup of oil has been used. Cover and set in a cool place. MAYONNAISE DRESSING One level teaspoon salt, one level teaspoon mustard, one level teaspoon powered sugar, Mrs. Dwelle's Cook Book 85 one-fourth teaspoon paprica, two tablespoons lemon juice, two tablespoons vinegar, two eggs, one and one-half cups olive oil. Thoroughly chill the oil, bowl and spoon to be used, before beginning the dressing. Separate the eggs. Mix the dry ingredients in the bowl, add the yolks of the eggs, mix well, then add the oil a drop at a time in the beginning. Stir constantly, and as the mixture thickens thin it with the lemon juice and vinegar used alternately. They add more oil till all is used. If the weather is very warm it is well to set the bowl in a pan of ice while mixing the dressing. If a white dressing is desired, use all lemon juice, stirring very thoroughly. After half of the oil Has been used, it may be added in larger quantities. If the mixture should curdle it is because the oil has been added too rapidly and may be reme- died by taking another egg yolk and adding the curdling mixture to it slowly. CREAM DRESSING. One teaspoon salt, one teaspoon mustard, one tablespoon sugar, one egg slightly beaten, two and one-half tablespoons melted butter, three- fourths cup cream, one-fourth hot vinegar. Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring con- stantly until mixture thickens, strain and cool. 86 Mrs. DwdWs Cook Book BOILED DRESSING. Cream two tablespoonfuls of butter, add half a teaspoonful each of salt, mustard, and paprika, add three-fourths cupful of hot milk and a tea- spoonful of sugar. Add gradually the yolks of two eggs slightly beaten and cook until thick in a double boiler, stirring constantly. Add grad- ually three tablespoonfuls of hot vinegar, strain, and cool. GERMAN SALAD DRESSING. Mix half a cupful of sour cream with a table- spoonful of sugar, a dash of pepper, a teaspoon- ful each of salt and mustard, two tablespoonfuls of bacon fat, and half a chopped onion cooked in half a cupful of boiling vinegar. VINAIGRETTE SAUCE. Add minced parsley, capers, olives, and pickles to French Dressing. Add grated onion or garlic if desired. Minced chives and the powdered yolks of hard-boiled eggs may be added. CUCUMBER JELLY. Peel and trim four or five cucumbers, cut into thin slices and cook until soft in a quart of salted water with a slice of onion and a little Mrs. Dwelle's Cook Book 87 pepper. Add half a package of soaked gelatine, one bay leaf, two tablespoons of vinegar, stir until dissolved, strain and mould, in small moulds or in a border mould. Fish or fresh cucumbers can be moulded in it. It must be ice-cold when served. TOMATO ASPIC BORDER. Stew a can of tomatoes with a tablespoonful of chopped onion, a tablespoonful of celery salt, a bit of bay-leaf, and half a teaspoonful of mixed spice. Rub through a sieve and add enough boiling water to make three cupfuls. Add half a package of soaked and dissolved gelatine and cool in a border mould. Fill the center with any preferred salad. The can of tomatoes may be stewed with a little celery, a tablespoonful each of minced parsley and chives, two tablespoonfuls of lemon juice, two cardamon seeds, and salt and paprica to taste. ROQUEFORT SALAD DRESSING. Rub an onion over the bottom of a bowl. Stir together one-half tablespoonful each dry mustard and salt, and a saltspoonful each of pepper and sugar. Add six tablespoonfuls of olive oil and one of vinegar and mix well. Add slowly two heaping tablespoonfuls of Roquefort cheese and rub until the dressing is smooth. Use on lettuce, Romaine or endive salad. 88 Mrs. Dwelled Cook Book ASPARAGUS SALAD. Cut asparagus in inch lengths, (let cool in the liquid in which it has been cooked). To each two cups of the asparagus add two hard boiled eggs cut in slices ; one cupful of celery cut in dice, one-half cup of English walnut ker- nels broken in small pieces. Serve in nests made of fresh water cress, and put a generous spoon- ful of Mayonnaise on top of each serving. SWEETBREAD AND CUCUMBER SALAD. Parboil a pair of sweetbreads 20 minutes ; drain, cool, and cut in one-half inch cubes. Mix with an equal quantity of cucumber cut in dice. Season with salt and pepper, and moisten with Cream Dressing made by beating one-half cup thick cream until stiff, then add one-fourth tea- spoonful of salt, few grains of pepper, three tablespoons of vinegar, beating while adding the inegar. Serve in Cucumber Jelly border. v PEAR SALAD. Place a half pear on crisp hearts of lettuce with a fringe of water cress. Fill the cavity in the center with grape fruit pulp, and Malaga grapes. Pour over all a dressing made in the proportion of one tablespoon of olive oil, one tablespoon of pure white honey, one-eighth tea- Mrs. Dwelle's Cook Book 89 spoon of salt, dash of paprica, white of one tgg and two tablespoons of lemon juice, the whole whipped creamy. SPRING SALAD. On a mass of shredded roumaine, water cress dandelion, grate raw carrot. Mix with French Dressing, and serve with slices of hard boiled eggs. HUNGARIAN SALAD. Line small moulds with red Spanish peppers and fill with blocks of cold salt tongue. Make aspic by soaking two level tablespoonfuls of gel- atine in half a cup of cold water for ten minutes, then pour over it one pint of stock; add one tea- spoonful of salt and juice of half a lemon ; strain and fill the moulds. When firm turn out and garnish with pretty pieces of lettuce and small pieces of celery between. Serve mayonnaise in a boat. JULIET SALAD. Cut pineapple into dice and mix with mayon- naise. Serve in lettuce cups and sprinkle cropped nuts over pineapple. 90 Mrs. Dwellers Cook Book LYMAN SALAD. Select long green peppers, cut in halves length- wise, remove the seeds and fill with grape fruit pulp, celery and apple finely cut, and pecan nut meats broken in pieces, using half as much each of celery and apple as of grape fruit, and allow- ing three nut meats to each case. Arrange on lettuce. Serve with mayonnaise. EGG, TOMATO AND GREEN PEPPER SALAD. Cut two hard boiled eggs into lengthwise quar- ters and three peeled tomatoes into eight sec- tions, each. Cut also a green pepper into thin shreds. Rub a salad bowl with the cut side of half a close of garlic, and put into it the heart of two heads of lettuce. Arrange the tomatoes and eggs on the lettuce leaves. Pour over the whole a generous half-cup of well-mixed French dressing. Sprinkle with the green pepper, and serve at once. Mayonnaise may be served in a bowl apart, if desired. WALDORF SALAD. Mix equal quantities of apple and celery cut in dice. Add one cup walnut meats broken in small pieces. Moisten with Mayonnaise Dress- ing. An attractive way of serving this salad is Mrs. Dwelle's Cook Book 91 to remove tops from red or green apples, scoop out inside pulp, leaving just enough adhering to skin to keep apples in shape. Refill shells, thus made, with the salad, and serve on lettuce leaves. CHICKEN IN ASPIC. One quart stock, one-half package gelatine, whites and shells two eggs, one tablespoon tar- ragon vinegar, one tablespoon lemon juice, one teaspoon salt, one-fourth teaspoon pepper, two bay leaves, parsley, one slice onion, one slice car- rot. Add onion, carrot, bay leaves and parsley to stock and allow to simmer 15 minutes, then add salt, pepper, vinegar, lemon juice, and gela- tine which has been soaked in one-fourth cup cold water. Cool jelly, and when cold add whites and shells slightly beaten ; return to fire and beat rapidly until it boils. Boil three minutes (with- out beating), and set aside for a few minutes. Strain through a double cheese cloth placed over a strainer or through a jelly bag. Pour one-fourth into a mould and let get cold Garnish with hard cooked egg and parsley and set with a little liquid jelly. Add chicken, which should be cut into one-fourth cubes, to remain- ing jelly, and fill the mould. < When firm dip a moment in warm water. Turn out and garnish with quarters of lemon and parsley. 92 Mrs. Dwellers Cook Book CHICKEN SALAD. Two and one-half cups of cold chicken cut into dice, with one cup celery cut into small pieces, and French Dressing. Thoroughly chill, pile on crisp lettuce leaves and serve with Mayonnaise. POTATO SALAD. Cook four medium sized potatoes and cut them into dice, season with salt and pepper, add one small onion, either chopped or sliced, and two hard cooked eggs cut into small pieces. Add Salad Dressing made by stirring one level tea- spoon of flour in three tablespoons of melted butter, add one cup of milk and cook but do not boil. Add three whole eggs or the yolks of three well beaten, one-half cup of vinegar. Cook in a double-boiler, stirring constantly so as to avoid lumps. GERMAN POTATO SALAD. Boil the potatoes and peel while hot, slicing an eighth of an inch thick into a deep bowl. To every three medium-sized potatoes allow two tablespoonfuls of hot bacon or ham fat, and three of hot vinegar, not too strong ; mix this carefully through the potatoes, then cover with a plate un- til the mixture is cold. An hour before serving mix through the potatoes one medium-sized onion Mrs. Dwelle's Cook Book 93 shaved very thin, a teaspoonful of parsley chopped very fine, and one or more hard-cooked eggs chopped fine. Season with pepper and salt to suit, and serve on lettuce. CHEESE SALAD. Mash a cream cheese, moisten with cream and season with salt and paprica. Add six olives finely chopped, two tablespoonfuls of Pimentos cut in strips. Press in original shape of cheese and let stand two hours. Cut in slices and serve on lettuce leaves with Mayonnaise. LENOX SALAD. Remove the skins and seeds from white grapes. Add an equal quantity of English walnuts broken in pieces. Marinate with French dressing and arrange on lettuce leaves. Substitute white cher- ries for grapes if preferred. STRAWBERRY SALAD. Make a cup of two heart leaves of lettuce. Heap strawberries cut in halves in the center, sprinkle with powdered sugar, and add a tea- spoonful of mayonnaise dressing on each portion. Serve with Neufchatel or Philadelphia cream cheese. 94 Mrs. Dwellers Cook Book A SOUTHERN SALAD. A favorite salad in the South, and one which is very decorative when served properly, is made of a large white head of cabbage. Cut out all the inside of the cabbage from one end, and refill with finely chopped celery and apple, one table- spoonful of onion juice and mayonnaise dressing, mix all thoroughly. Cloves stuck at regular in- tervals around the outside of the cabbage pro- duces a very pretty effect. Set the cabbage on a dish laid with lettuce leaves. FRUIT SALAD. To the sliced pulp from one grape fruit add a half pound of skinned and seeded white grapes and with this eight preserved quinces cut in small squares. (Canned pears or peaches may be sub- stituted.) To three-fourths of a cup of cream add three tablespoonfuls of lemon juice, and half a tablespoonful each of salt and paprika and beat until firm. Arrange the fruit in separate groups, the quince in the center on a bed of lettuce- hearts. Pour the cream on the quince and serve on leaves of lettuce. STUFFED CUCUMBER SALAD. Take medium sized cucumbers, peel carefully, cut a strip off the top, scoop out the seeds and put in ice water for several hours, to draw out Mrs. Dwelle's Cook Book 95 the bitterness and make the cucumbers crisp. Just before serving fill them with shredded cab- bage and cherry tomatoes cut in half and covered with a French dressing. Arrange on a platter garnished with nasturtium leaves and flowers. STUFFED BEET SALAD. Select well-formed, medium-sized beets, boil until well done, take off the skins while warm, cut off a bit of the end so the beet will stand steadily on the plate ; with a potato ball cutter remove the center, leaving enough beet to make a thick cup. Let the beets stand one hour in vinegar, then make a salad of finely shredded celery, a few French peas and a thick mayonnaise. Take the beets from the vinegar, drain and fill with the celery salad, arrange them on a platter, and garnish with pitted olives, radishes cut in flower shapes, and small lettuce leaf hearts. 96 Mrs. Dwelled Cool- Book Mrs. Dwelles Cook Book 97 MEATS. Meat is the most easily digested of the protein foods. Of the various meats, beef is the easiest of digestion, pork the least so. Immature meats like veal and lamb are less digestible than beef. Rarely cooked beef is more digestible than that which is well done. Meat is mostly digested in the stomach. Only about 5% is unabsorbed. Cooking meat develops and improves the flavor. It softens the connective tissue and destroys germs which might cause dangerous decomposi- tion, and in the case of pork destroys parasites that are sometimes found in it. Cooking also improves the appearance and makes it more at- tractive to the e.ye. ROAST RIBS OF BEEF. Wipe meat, heat dripping pan on top of stove, place roast in pan and sear all cut surfaces, place in oven, skin side up, and roast twenty minutes to each inch of thickness. Have oven moderate. If wanted rare, roast fifteen minutes to an inch, medium twenty minutes to an inch, twenty-five minutes to an inch for well done. 98 Mrs. Dwelled Cook Book RUMP OR POT ROAST. Have the butcher extract the bone from the rump roast and take a few stitches to keep the piece in shape. Place in an iron or aluminum pot with a tight cover. Put in with two small onions with two cloves stuck in each, a pod of red pepper, two carrots, salt, a little allspice. Pour enough boiling water over the beef to nearly cover it. Let it come to a hard boil, then set the pot where it will simmer for six hours. Place the beef on a hot dish, strain the gravy, and take off every particle of grease. Have ready one-half teaspoonful of sugar browned in a saucepan, pour the gravy over it, and thicken it with a little flour. When cooked pour over the beef. Cut up the carrots and arrange around ihe meat. BROWN GRAVY. Remove all but three tablespoonsful of fat from pan in which meat was roasted. Add two tablespoonsful of flour and stir rapidly until well browned. Add gradually two cups of boiling water and stir until gravy thickens. Season with salt and cayenne. One teaspoonful of Wor- cestershire sauce improves gravy for beef. PRESSED BEEF FLANK. Wipe, remove superfluous fat and roll a flank of beef. Put in a kettle, cover with boiling Mrs. Dwelled Cook Book 99 water and add one tablespoonful of salt, eight peppercorns, bit of bay leaf and a small soup bone or bone from roast, parsley and onion. Cook slowly until meat is in shreds ; there should be but little liquor in kettle when meat is done. Arrange meat in deep pan, pour over liquor, cover and press with heavy weight. Serve cold, thinly sliced. HAMBURG STEAK. One pound round steak, two slices fat salt pork chopped together, four tablespoon fuls milk, one-fourth teaspoonful of salt dash cayenne, one teaspoon chopped parsley, onion, one-fourth teaspoon of celery salt. Mix thoroughly, shape in one flat steak, put in hot pan with two table- spoonfuls of butter and brown each side. Add three-fourths cup stock, cover and cook slowly five minutes. Remove cover, put meat on hot platter, and thicken gravy. BEEF LUNCHEON STYLE. Minced raw beef seasoned with salt, cayenne and parsley, and moistened with cream, moulded in cutlet form or flat cakes and broiled. Serve with brown, plain or tomato sauce. 100 Mes. Dwelled Cook Book PAN BROILING. Heat a cast iron or aluminum frying pan until smoking hot, put steak in pan and turn in ten seconds, repeat, until meat is well seared, then decrease heat and finish cooking, turning less often during the latter part of cooking. Do not allow fat to accumulate in pan. Pour it off several times while the meat is cooking, other- wise the meat will be fried. PAN BROILED CHOPS. Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in hissing hot frying pan. Turn as soon as under surface is seared, and sear other side. Turn oft- en, using knife and fork that the surface may not be pierced, as would be liable if fork alone were used. Cook six minutes if liked rare, eight to ten minutes if liked well done. Let stand around edge of frying pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown paper, put on hot platter, and spread with butter or serve with tomato sauce. SAVORY LOAF. Three pounds lean beef chopped fine, three slices bread soaked in one-half cup of milk, three beaten eggs, one-half cup of butter, salt and pep- Mrs. Dwelle's Cook Book 101 per. Mix all together and make in a roll. Bake two hours, basting often with plenty of water in the pan. BROILED STEAK. Light the oven burners at least five minutes before the time for broiling. Allow twelve to fifteen minutes for a steak an inch and a half thick. When the rack and pan are hot, place the steak on the rack, and put it as near the flames as possible without having it touch. As soon as it is seared and brown on one side, turn, sear and brown on the other. Now turn again. Remove the rack three or four slides down, but do not reduce the heat. Cook for five minutes ; turn the steak and broil for five minutes longer and it is ready to season and serve. Broil chops the same as steak. CROWN OF LAMB. Selected parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim off backbone. Shape each piece in a semi-circle, having ribs outside, and sew pieces together to form a crown. Trim ends of bones evenly, care being taken that they are not left too long, and wrap each bone in a thin strip of fat salt pork to prevent bone from burn- 102 Mrs. Dwelle's Cook Book ing. Roast one and one-fourth hours, covering bones with buttered paper. Remove pork from bones before serving. STEAK STANLEY. One pound of lean beef from the upper portion of the round of the rump steak. Trim off the fat and skin and put the meat twice through a meat- chopper; add one rounding teaspoonful of salt, one teaspoonful of scraped onion, one-eighth tea- spoonful of pepper. Form at once into small steaks, being careful to have them of even thick- ness. Pan boil for ten minutes. Serve with sauce made as follows : Blend two level table- spoons flour, one cupful stock, one teaspoonful of butter with two of flour, one cup of milk, salt, pepper and half a cup grated horseradish. SPANISH BEEF. Two cupfuls chopped cooked meat, two table- spoons butter, one cupful of tomatoes, two tablespoons flour, one cupful stock, one tea- spoon salt, one-eighth teaspoon pepper; melt and brown the butter, add one small onion, sliced, and cook until delicately browned ; add the flour and brown, stirring all the while; then add the meat ; add the stock and tomatoes, and cook until thoroughly heated. Season and serve. Mes. Dwelle's Cook Book 103 BAKED CALVES' HEART. Wash the heart thoroughly in cold water. Re- move all the tough muscular part from near the top. Remove the clot of blood from the tip. Stuff with plain bread stuffing, seasoned with salt, pepper, butter and chopped parsley. Take two stitches across the top of the heart, drawing it together. Stand in a sauce pan top down. Add sufficient water or stock to partly cover; bring quickly to the boiling point. Add a tea- spoonful of salt, one tablespoonful of vinegar, bay leaf and slice of onion. Boil for one hour. Lift heart out carefully, put it in a baking dish, brush with melted butter and bake in a quick oven for half an hour or until they are nicely browned. Serve with brown sauce, made of two level tablespoonfuls of butter and flour and one cup of the stock the heart cooked in. CREAM RASH WITH TOAST. Chop veal, mutton or beef as fine as for hash and in the quantity needed. Fry a few minutes in salt pork dripping. Take from the fire and in the same frying pan make a rich cream gravy — if cream is not possible use rich milk. Use two level tablespoonfuls each of flour and but- ter to thicken a cup of milk. Pour half of this sauce or gravy into a pan and place over hot water. Thin it with a little hot water. Dip into 104 Mrs. Divelle's Cook Book it well-buttered slices of toast and lay them on a flat dish set in a warm place. In the remain- der of the thick cream gravy put the minced meat, cook five minutes, then spread over the toast and serve hot. CREAMED SWEETBREADS. Soak in cold water one hour. Throw them into boiling water in which you have one tea- spoonful of lemon juice and half a teaspoonful of salt. Cook half an hour. Drain, cool quickly and break them apart into pieces. Chop fine half a can of mushrooms, mix them with the sweetbreads. Put two level tablespoonfuls of butter and two of flour in a saucepan ; when well blended add half a pint of milk, stir until boil- ing. Add the sweetbreads and mushrooms, one teaspoonful of salt, one-eighth teaspoonful of pepper. Stand over hot water for ten minutes. Serve on toast in individual dishes, paper cases or in a dish garnished with cooked peas. LAMBS' KIDNEYS, SAUTE. Split three pairs of lambs' kidneys, scald them, throw into cold water, then drain and wipe dry. Fry in butter and when done pour over them a sauce made by adding to the fat in the pan a gill of stock, salt and pepper to taste, and one- half tablespoonful of sherry. Mrs. Dwelle's Cook Book 105 106 Mrs. Dwelle'a Cook Book Mrs. Dwelle's Cook Book 107 USEFUL INFORMATION TO SELECT POULTRY A chicken is known by soft feet, smooth skin, and soft cartilage at end of breastbone. An abun- dance of pinfeathers always indicates a young bird, while the presence of long hairs denotes age. In a fowl the feet have become hard and dry with coarse scales, and cartilage at end of breastbone has ossified. A good turkey should be plump, have smooth dark legs, and cartilage at end of breastbone soft and pliable. Good geese abound in pinfeathers. Small birds should be plump, have soft feet and pliable bills. TO CUT UP A CHICKEN. Singe, draw out pinfeathers, cut off head, re- move tendons and oil bag. Cut through skin between leg and body close to body, bend back leg (thus breaking ligaments), cut through flesh, and separate at joint. Separate the upper part of leg, second joint, from lower part of leg, drumstick, as leg is separated from body. Re- move wing by cutting through skin and flesh around upper wing joint which lies next to body, 108 Mrs. DweUe's Cook Book- then disjoint from body. Cut off tip of wing and separate wing at middle joint. Remove leg and wing from other side. Separate breast from back by cutting through skin, beginning two in- ches below breastbone and passing knife between terminus of small ribs on either side and ex- tending cut to collar-bone. Before removing entrails, gizzard, heart, liver, lungs, kidneys, crop and windpipe, observe their position, that the anatomy of the bird may be understood. The back is sometimes divided by cutting through the middle crosswise. The wishbone, with ad- joining meat, is frequently removed, and the breast meat may be separated in two parts by- cutting through flesh close to breastbone with cleaver. Wipe pieces, excepting back, with cheese cloth wrung out of cold water. Back piece needs thorough washing. TO ROAST CHICKEN OR TURKEY Dress, clean, stuff, and truss a chicken. Place on its back on rack in a dripping-pan. rub entire surface with salt, and spread breast and legs with three tablespoons butter, rubbed until creamy and mixed with two tablespoons flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, re- duce the heat, then baste. Continue basting every ten minutes until chicken is cooked. For basting, use one-fourth cup butter, melted in Mrs. Dwelle's Cook Book 109 two-thirds cup boiling water, and after this is gone, use fat in pan, and when necessary to pre- vent flour burning, add one cup boiling water. D'uring cooking, turn chicken frequently, that it may brown evenly. If a thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking. When breast meat is tender, bird is sufficiently cooked. A four pound chicken requires about one and one-half hours. BREAD STUFFING FOR CHICKENS AND TURKEYS. Two cups of soft bread-crumbs, one- half a cup of butter, melted in one-third a cup of hot milk or water, one-fourth a tea- spoonful of salt, one-fourth a teaspoonful of pep- per, one-half a teaspoonful of powdered sweet herbs or spiced poultry seasoning, and one beaten egg. Mix the ingredients together thoroughly. The bread should be twenty-four hours old and taken from the centre of the loaf. Exact quantities of seasoning are given, but this is a matter of in- dividual taste. At least twice the amount of ingredients given in the recipe will be needed for a nine or ten-pound turkey. The egg may be ommitted if the dressing is to be eaten hot ; a 110 Mrs. Dwelle's Cook Book cold dressing will slice better if the egg be used. Cracker-crumbs give a drier stuffing. OYSTER STUFFING. To a highly seasoned bread-stuffing add an equal bulk of whole oysters. Or fill the fowl with oysters dipped in cracker-crumbs, then in melted butter and again in crumbs. As long cooking detracts from the goodness of oysters, the fowl may be roasted without stuffing and serve with scalloped oysters. CASSEROLE OF CHICKEN. Disjoint a young chicken. Heat three table- spoonfuls of butter in a casserole and saute in it the chicken and a small onion and half a car- rot, both cut in slices. Add a bay leaf, the chicken, and one cup and a half of white-stock; cover closely and let cook three-fourths an hour, or until nearly tender. Add a dozen potato-balls, cut with French cutter and browned ; half a dozen mushroom caps, peeled and sauted in but- ter; one-third a cup of sherry wine, and a piece of bay leaf. Season with salt and pepper, let cook ten minutes, remove the fat and serve in the casserole. Mrs. Dwellers Cook Book 111 ROAST GOOSE WITH POTATO STUFFING. Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay six thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot oven and bake two hours. Baste every fif- teen minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, cut string, and remove string and skewers. Gar- nish with watercress and bright red cranberries, and place Potato Apples between pieces of watercress. Serve with apple sauce. POTATO STUFFING. Two cups hot mashed potato, one and one- fourth cups soft stale bread crumbs, one-fourth cup finely chopped fat salt pork, one finely chopped onion, one third cup butter, one egg, one and one-half teaspoons salt, and one tea- spoon sage. Add to potato, bread crumbs, butter, egg, salt, and sage ; then add pork and onion. BREAD STUFFING FOR GOOSE. Mix a cup and a half of bread crumbs with a 112 Mrs. Dwelle's Cook Book quarter cup of chopped butter, and a large chop- ped onion. Season with salt and pepper and powdered sage leaves. Add a beaten tgg and enough milk to wet the mixture. VEGETABLES SERVED WITH MEAT. With roast beef the favorite methods of serv- ing potatoes are Franconia or baked with the beef, escalloped, mashed, or mashed and browned. Other vegetables that may accom- pany the roast are cauliflower, Brussels sprouts, new beets, beet greens, spinach, salsify, tomatoes, onions, squash, white turnips, green corn, peas, and beans of all kinds, and rice, hominy, farina or macaroni. Beefsteak, mutton or lamb chops are accom- panied by sweet or white potatoes in any form, fresh-cooked or warmed over, or by any of the vegetables served with roast beef. Asparagus is often served with meat, but is more appropri- ately served as a course by itself. With stewed or braised beef, potatoes, tur- nips, parsnips, carrots, tomatoes, peas, beans or vegetables a la jardiniere are served. With corned beef serve boiled potatoes (sweet or white), turnips, cabbage, beets, carrots, beet tops, spinach, dandelions, Brussels sprouts, cauli- flower, and parsnips. Boiled mutton or lamb may be accompanied Mrs. Dwelled Cook Book 113 by boiled potatoes, turnips, salsify, onions, car- rots, cauliflower, Brussels sprouts, spinach or green beans. Roast mutton calls for same vegetables as roast beef, and also red-currant jelly and baked or fried bananas. With roast lamb, potatoes, green peas, beans, spinach, summer squash, white turnips, and as- paragus — if this latter be not desired as a separ- ate course — are served. With veal, roast or braised, choose white tur- nips, spinach, beet tops, young beets, peas, beans, dandelions, or escalloped cabbage. Roast pork calls for potatoes (white or sweet), squash, onions, turnips, parsnips, spinach, salsify, or cauliflower, and apple sauce. Serve with poultry, roasted or boiled, potatoes (white or sweet), turnips, celery, cooked or un- cooked, onions, Brussels sprouts, cauliflower, squash, mushrooms, green corn, peas and beans, rice, and cranberry sauce. Asparagus accom- panies broiled spring chicken. With game, the vegetables are usually pre- pared in a somewhat elaborate manner. The vegetable considered the vegetable par excellence is celery, which may be served plain, stewed in cream sauce, braised with a brown sauce, or as a salad. Other vegetables are white potatoes in croquettes, or balls, sweet potatoes, glazed, tomatoes, broiled, or in a salad, cauliflower au 114 Mrs. Dwelled Cook Book gratin, spinach a la creme, or peas. Olives and black-currant jelly are passed with duck; cur- rant jelly, with venison ; and fried hominy, with grouse and duck. Use only silver implements (silver fish slice, spoon or fork) in serving fish not protected with a covering of egg and crumbs. Mr 8. Dwellers Cook Book 115 116 Mrs. Dwelled Cook Book Mrs. Dwelle's Cook Book 117 "fY^-r-r Have everything cold in making pastry. Al- ways roll one way, never back and forth. In making short crust, handle as little and lightly as possible. If a shiny surface is desired, brush lightly with beaten egg. Cook pastry in a hot oven. FLAKY PASTRY, To three cups of pastry flour add one-half tea- spoonful of salt, one teaspoonful of sugar, and with a knife or tips of the fingers work in one- half cup of lard. When it looks like meal, add water gradually and mix to a paste. (Three- eighths to three-fourths cup of water.) Knead slightly, cover and let stand five minutes. Then pat with a rolling pin and roll out in a rect- angular sheet. Fold in one-half cup butter, and give the dough three or four turns. Allow five minutes between each turn. Can be used at once. PASTRY WITH LARD. One and one-half cups of flour, one-half cup of lard, one scant teaspoon of salt, one teaspoon 118 Mrs. Dwelled Cook Book of sugar, and sufficient water to make a soft dough. Roll and fold twice. PUFF-PASTRY. One pound butter, one pound flour, one tea- spoon lemon-juice, one cup ice water, white of one egg. Put butter in a cloth in a bowl of ice water, and knead with a wooden spoon till elastic. (About fifteen minutes, and place on ice.) Sift flour, add to it lemon-juice, and white of egg slightly beaten, add enough of the water to make a stiff dough. Knead the dough on a board un- til smooth (about ten minues), then roll out one-half inch thick ; lay the butter on the dough, fold it over, roll out, fold and roll again, and put on ice to cool. Repeat this process until the dough has been rolled and folded eight times; then roll out, and bake in a moderate oven about half an hour. MINCE MEAT (Without Meat). Two pounds of finely chopped suet, four pounds bread crumbs, four pounds currants, four pounds raisins, five pounds brown sugar, one- half pound mixed candied peel, five pounds of apples (peeled, cored and chopped fine), one ounce each of ground cinnamon and cloves, two Mrs. Dwelle's Cook Book 119 teaspoons ground mace, one tablespoon salt, one quart boiled cider. Remove all pieces of skin and membrane from the suet, and chop fine. Prepare the apples by peeling, coring, cutting in quarters, and chop- ping fine. Use stale bread for the bread crumbs, and grate it. Seed the raisins, and chop. It is much easier to seed raisins if they are put for a few minutes into a bowl of warm water. The currants should be prepared by washing and rubbing between a rough towel to remove stems, then dried again in the oven. Cut the peel in thin slices, and in little pieces about one-half inch long. If the brown sugar is lumpy, sift it. Put all the prepared ingredients together in a large bowl, and mix thoroughly, then put away in glass or stone jars for use. Additional flavor may be given by adding the grated rind and juice of half a dozen oranges. Use puff pastry or a rich, short crust for the pies, rolling it very thin. Cook till the pastry is thoroughly cooked, but not until the mince- meat is dried. These mince pies may be eaten either hot or cold. MINCE MEAT FOR PIES. Boil a pound of lean fresh beef, and when it is done, chop very fine. Add a half pound of minced beef suet, three pounds of sour apples chopped fine, a quarter pound of citron cut into 120 Mrs. Dwelle's Cook Book small pieces, a half pound of sultana raisins cut into halves, a half pound of whole seedless raisins, a grated half nutmeg, a pound and a quarter dried and prepared currants, the juice of a lemon, an ounce of candied lemon peel chopped into small pieces, two pounds of sugar, a half pint of syrup, a teaspoonful each of ground cloves, cinnamon, allspice, ginger; a teaspoonful and a quarter of salt, a pint of boiled or sweet cider, or enough to wet the mixture. Mix and cook until the apples are tender. Then add a wineglass of brandy — or leave this out. This quantity of mince meat will fill from eight to ten pies. RHUBARB PIE. Skin the rhubarb and cut into inch lengths. Line a pie dish with good pastry, wash this over with the white of an Ggg, put in the rhubarb in layers and sweeten each layer plentifully with sugar. Put on a top crust and bake to a good brown. Eat cold and sprinkle well with sugar. RHUBARB PIE. One cup chopped rhubarb (all solid, no juice), one cup of sugar, yolks of two eggs, one des- sertspoonful of flour ; mix well and flavor with lemon extract. Beat two whites and brown. If you do not care for the meringue on top, use only one egg. Tastes like lemon pie. Mrs. Dwelle's Cook Book 121 MILK PIE. One pint milk, scalded; three eggs, two table- spoonfuls flour wet with a little cold milk (like starch). Stir this into the scalded milk, add the beaten eggs after it comes from the fire, then sweeten to the taste and add a little salt and flavor. Bake in deep plates like a custard, with bottom crust. This is excellent. APPLE DUMPLINGS. Materials : Two cups of flour, two teaspoon- fuls baking powder, one teaspoonful salt, one tablespoonful butter, one tablespoonful lard, one cup milk cinnamon, brown sugar, three large tart apples chopped. Way of preparing: Sift the flour, baking powder and salt together. Work into these the butter and lard. Then use the milk and com- bine all these ingredients into a dough. Place on the molding board and roll into a sheet one- half of an inch thick and longer than wide. Brush it with melted butter and sprinkle thickly with brown sugar and cinnamon. Cover with the chopped apples and roll up as you would a jelly roll. Then cut into twelve equal slices. Place the slices on end in a buttered pan. Pour one-half the sauce over them and bake until the apples are tender. The following is the sauce : Materials : One cup sugar, one tablespoonful 122 Mrs. Dwells' s Cook Book butter, one tablespoonful flour, one-fourth tea- spoonful salt, one and one-fourth cups hot water, one-half a lemon sliced. Way of preparing: Mix the sugar, flour and salt. Place in a small sauce pan and add the butter, lemon and water. Stir until boiling. Cook four minutes. Then pour one-half of it over the raw dumplings. Pour the other half over after they are baked. COTTAGE CHEESE PIE. Two cups of cottage cheese, two eggs, two tablespoons of granulated sugar, one-fourth tea- spoon each of salt and of cinnamon, one-half cup of sour cream (adding more if the cheese is very dry). Stir the cheese well until entirely free from lumps. Add the salt, sugar and cin- namon. Add the eggs and sour cream well beaten together. Line a pie tin with pastry as for custard pie. Fill it with the cheese mixture, and bake in a hot oven for twenty minues. LEMON PIE. One cup boiling water, one cup sugar, rind and juice of one lemon, two tablespoons corn- starch, two tablespoons butter, two eggs. Mix the cornstarch with a little cold water. Add to the boiling water, and cook three minutes. Remove from the fire, and add the sugar and Mrs. Dwelled Cook Book 123 butter creamed together and the yolks of the eggs well beaten. Line pans with paste rolled one-fourth inch thick. Prick the bottom of the paste, and bake ; when almost done, fill the pans three-fourths full with lemon filling, and cook till pastry is done; then cover with a meringue made of the whites of the eggs beaten stiff with two tablespoons powdered sugar. Cook very slowly till slightly browned. Serve cold. CHEESE STRAWS. One cup flour, one-fourth cup butter, one cup grated cheese, one egg, two tablespoons cold water, one-fourth teaspoon salt, one-eighth tea- spoon paprica. Mix the butter and cheese with the flour, which had been sifted with the salt and paprica. Beat the egg and water, add to the other in- gredients, and mix into a stiff dough. Place on a floured board, and roll out thin. Cut in strips five inches long and a quarter of an inch wide. Bake in a moderate oven till golden brown. Serve with salad. COCOANUT CREAM PIE. Beat the yolks of two eggs with four table- spoons of sugar and one of cornstarch. Add a 124 Mrs. Dwelled Cook Book pinch of salt, a tablespoon of vanilla, and two cups of milk. Cook in a double boiler until thick, stirring constantly. Stir in a cup of grated cocoanut, and when cold spread between layers of sponge cake. Beat the white of the eggs stiff, sweeten and spread on top of the pie. Sprinkle thickly with cocoanut. Mrs. Dwelled Cook Book 125 126 Mrs. Dwelle's Cook Book Mrs. Dwelled Cook Book 127 PUDDINGS AND DESSERTS. STRAWBERRY PUDDING. One-fourth cup butter, one-half cup sugar, one cup flour, one teaspoonful of baking powder, one-half cup of strawberry juice, stiffly beaten whites of two eggs. Cream butter and sugar, add flour, one- eighth teaspoon of salt and baking powder sifted together, strawberry juice and lastly fold in whites of the eggs. Butter pudding cups. In the bottom of each place a large berry, cover with batter, then a layer of berries, cover with the batter, having cups a little over half full. Steam for thirty minutes and serve hot with strawberry sauce. STRAWBERRY SAUCE. Cream one-third cup of butter with one cup of powdered sugar, add the white of one egg beaten until stiff, then add two-thirds cup of strawberries and beat until the fruit is mashed. SNOW BALLS. .-r""" 7 One-half cup butter, one cup sugar, one-half cup milk, two and one-fourth cups flour, three 128 Mrs. Dwelled Cook Bonk level teaspoonsful of baking powder, whites of four eggs. Cream butter and sugar, then add milk and flour sifted with the baking powder and a pinch of salt. Add whites of eggs beaten until stiff. Steam thirty-five minutes in buttered cups. Serve with preserved fruit, marmalade or straw- berry sauce. STRAWBERRY SHORTCAKE. Two cups flour, one tablespoon sugar, one- half teaspoon salt, four level teaspoons baking powder, one-third cup butter, three-fourths cup of milk. Mix dry ingredients, sift twice. Work in butter with tips of fingers and add milk gradu- ally. Divide in two parts. Roll on floured board. Put in round buttered tin and shape with back of hand to fit the pan. Spread with butter, lay the other part on top and bake in a moderate oven. Separate the pieces, spread with butter, layer of berries, that have been previously mashed and sugared. Place berries on top and serve with whipped cream. STRAWBERRY DUMPLINGS. Sift two cups of flour with three teaspoons of baking powder, two teaspoons of sugar, one-half teaspoon of salt. With tips of fingers work in two tablespoons of butter, two tablespoons of lard, and enough milk to make a soft biscuit Mrs. Dwelled Cook Book 129 dough. Roll out one-half inch thick, spread with soft butter, cover with strawberries cut in slices, sprinkle with sugar, and roll up as for cinnamon rolls. Cut off in one-half inch slices, place in pan, and pour around them a sauce made as fol- lows : Boil one pint of strawberries with one cup of water for ten minutes. Strain and put back on stove with one and one-half cups of sugar, juice of one-half of a lemon, and two tablespoons of flour. Cook until smooth, and pour one cup in pan with dumplings. Bake fifteen minutes, and serve with rest of sauce. COTTAGE PUDDING WITH ORANGE SAUCE. Two cups flour, two teaspoonsful of baking powder, one-half teaspoon of salt, one-half cup butter, mixed in with finger tips, one-half cup of milk, two eggs beaten separately, whites folded in last. Bake thirty minutes in gem pans, and serve with sauce. ORANGE SAUCE. Pulp of one orange broken into small pieces, cover with one cup of powdered sugar. Let stand for an hour or more, and just before serv- ing add the stiffly beaten white of one egg. 130 Mrs. Duelled Cook Book ORANGE PUDDING. Cream one-third cup of butter with one cup of sugar, add two eggs well beaten, one and three-fourths cups of flour, pinch of salt and three teaspoons of baking powder. Bake in in- dividual pans and serve with sauce made as fol- lows : Beat whites of three eggs until stiff, add gradu- ally one cup of sifted powdered sugar, juice and rind of two oranges, and juice of one lemon. CREAM PUDDING. Put one pint of milk in double boiler, moisten four level tablespoons of Kingsford's Cornstarch with a little extra milk, add to the hot milk and stir until smooth ; add one-half cup of sugar, and pour, while hot, over the well beaten whites of four eggs. Add a pinch of salt and one tea- spoon of vanilla. Turn at once in a mould and" stand away to cool. Serve with custard made from the yolks oi the eggs, three tablespoons of sugar, pinch of salt and one pint of milk. CARROT PUDDING. Cream one-half cup of butter with one cup granulated sugar, add two eggs, thp roughly beat- ing in each one. One-half cup of currants, one- half cup of raisins, one cup of flour, one-half teaspoon each of cinnamon, cloves and nutmeg, Mrs. Dwelle's Cook Book 131 one cupful of grated carrots, one cup grated raw potatoes, one scant teaspoon of soda dissolved in one tablespoon of hot water and added to the potatoes. Put in a buttered mould and steam three hours. BREAD PUDDINGS. Grate stale bread after drying it thoroughly. To three tablespoonsful of the crumbs add one pint of cold milk, three eggs beaten with four tablespoonsful of sugar, two tablespoonsful of cocoanut, one-half teaspoonful of vanilla. Soak ten minutes ; then fill cups nearly full ; stand in a pan of boiling water, and set in a moderate oven until the puddings are firm in the center. Five minutes before removing, draw the pan to- ward the front of the oven, and spread grated sweet chocolate over the tops; then leave in the oven until the chocolate melts. Let the puddings become cool, but not cold, before serving. JERSEY RICE PUDDING, One quart cold milk, one-half cup rice, scant measure, little salt, one-half cup sugar, butter size of an egg. Put in a nappy and bake slowly two and one-half hours, stirring frequently until the last hour. When done it should be like thick cream and slip in the dish as you tip it. This 132 Mrs. Dwelled Cook Book pudding must be carefully baked ; it must not be hurried. VANILLA CUSTARD. Boil one pint of cream with four ounces of sugar for a quarter of an hour and strain through muslin. Beat well the yolks of six eggs and pour milk over them, placing the bowl over a pan of boiling water. Stir rapidly till it thick- ens. Let it cool gradually, then add one tea- spoonful of vanilla and stir continually. When cold serve in a dish covered with whipped white of eggs sifted over with sugar. ORANGE AND RICE LOAF. Boil one cup of rice in water until tender, drain and put in a double-boiler with one cup of milk, three-fourths cup of sugar, yolks of three eggs, one cup of orange juice, one-third teaspoon of salt. Cook fifteen minutes, take from the fire and add one teaspoon of orange extract, and turn into a mould. When cold unmould and serve garnished with whipped cream and slices of orange. APPLE DELIGHT. Peel and core four large tart apples. Steam them until tender, and press through a sieve. While hot add two packages of Minute Gelatine Mrs. Dwelle's Cook Book 133 and beat thoroughly. Stand the mixture on ice and stir it until it begins to thicken, then fold in one pint of whipped cream. Turn into and put on ice until ready to serve. HOW TO PREPARE PLAIN JUNKET. Drop one Junket Tablet and a tablespoonful of cold water into a cup and crush with a spoon to dissolve thoroughly. Heat one quart of pure milk until lukewarm, about 98 degrees F. — no more ; add sugar and flavor to taste and, if desired, a trifle of one of the Junket colors. COFFEE JUNKET. Make a half cup of strong coffee by pouring a half cup of freshly boiling water over two tablespoons of pulverized coffee. Add the clear coffee and a half cup of sugar to a quart of milk. If necessary, heat until lukewarm and stir until the sugar is dissolved. Add the dissolved tablet and finish as a plain Junket. Heap whipped cream on top. CARAMEL JUNKET Cook three-fourths a cup of sugar to caramel. Add hot water and let cook, stirring after a time, until a thick syrup is formed. Let cool a little. Then turn into one quart of rich milk and 134 Mrs. Divelle's Cook Book one cup of cream. Add also one-fourth of a cup of sugar and, if not already at blood heat, set the dish containing the mixture into a pan of hot water for a few minutes. When at the tem- perature of about 90 degrees Fahr., stir in a junket tablet, crushed an dissolved in a table- spoonful of milk or water. Then turn into sher- bet glasses. Let the glasses stand in a warm place until the mixture jellies. Then chill before serving. ENGLISH PLUM PUDDING. This recipe has been used successfully for at least one hundred years. Chop fine one pound of beef suet. Mix together, thoroughly, one pound each, of seeded raisins and cleaned and dried currants, half a pound of citron in fine shavings, one cup of flour, one grated nutmeg, a teaspoonful of salt, and a tablespoonful, each, of mace and cinnamon. Beat the yolks of six eggs. Add five tablespoonfuls of sugar, and beat again. Then add four tablespoonfuls of cream and half a cup of brandy or sherry (orange juice with grated rind may be substituted for the wine), and pour over three cups of grated bread crumbs. Mix the suet and floured fruit evenly together. Then stir in the egg-and-crumb mixture, and, lastly, the whites of six eggs, beaten dry. Turn into a buttered mould or moulds, and steam six Mrs. Dwellers Cook Book 135 hours. Do not allow the water to cease boiling during the cooking. LIQUID SAUCE FOR PLUM PUDDING. Melt a cup of sugar in half a cup of water. Let boil five minutes. Add half a cup of brandy and the juice of half a lemon. HARD SAUCE FOR PLUM PUDDING. Cream half a cup of butter. Gradually beat In one cup of sugar, then the white of one Qgg, beaten light, and drop by drop three or four tablespoonfuls of brandy. Or omit the brandy, shape the mixture in a pretty dish, and grate nut- meg over it. CHERRY BATTER PUDDING. An easily made cherry pudding calls for two eggs well beaten ; to these add one cupful of milk, a half teaspoonful of salt, one tablespoonfuj of sugar and sufficient sifted flour to make a thick drop batter. Beat well for a moment, add one level teaspoonful of baking powder and one cupful of stoned cherries. Turn into a well but- tered mold and steam for two hours, serving it with either a hard or soft sauce. 136 Mrs. Dwelle's Cook Book SHREDDED WHEAT PUDDING. One pint milk, one-half cup rolled and sifted Shredded Wheat Biscuit, one-fourth teaspoon salt, one-half cup molasses, three eggs, one-half teaspoon cinnamon. Beat the eggs, add salt, crumbs, molasses and cinnamon. Mix well, beat in the milk, turn into a buttered pudding dish and bake, covered, forty-five minutes in slow oven. Remove cover and brown. Serve with hard sauce, or cool and serve with cream an i sugar. HARD SAUCE. Four level tablespoons butter, one cup sifted powdered sugar, white of one egg, one-half tea- spoon lemon extract, nutmeg. Scald the bowl and spoon. Cream the butter and add the sugar, a little at a time, working it in till it is light and smooth. Then add the white of the egg beaten dry. Beat it into butter and sugar till white. Add flavoring, beat in well. Pile lightly in dish and sprinkle with nutmeg. ST. PETER'S PUDDING. In three pints boiling water dissolve three envelopes Minute Gelatine (plain) and one cup sugar. Add to this, when cool, two large oranges cut in very small pieces, two bananas sliced thin, one-half cup seeded raisins, one-half Mrs. Dwelle's Cook Book 137 cup nut meats, one cup apricot sauce, one cup sliced peaches and juice of one lemon. Pour into a mould and set in a cool place. Serve with whipped cream. If desired, a cup sherry or port wine may be used in place of one cup water. APPLE CRUMB PUDDING. This is a Southern recipe, and most excellent. Chop six or eight large apples and take the same quantity of dry bread crumbs or cracker crumbs, and stir together in a pudding dish with a pint and one-half of milk. Add three well beaten eggs. Sugar to taste, and add a very little powdered cinnamon. Bake one hour in a slow oven. Eat cold, with rich cream. CHERRY ROLL. Roll out a sheet of rich pastry and cover thick with pitted cherries ; sprinkle with sugar, roll up and place in a baking-dish and bake in a hot oven until well browned. Serve hot with cherry sauce. Cream one-half cupful of butter with one cupful of sugar, stir in as many pitted cher- ries as the sauce will hold without separating. CREAMED APPLE TAPIOCA. Cook two level tablespoons Minute Tapioca in one and one-half pints milk fifteen minutes. Then add two well beaten eggs, one-half cup 138 Mrs. Dwelled Cook Book sugar, a little salt and remove at once from fire. Pare and quarter six apples and sprinkle with sugar and nutmeg. Pour over them the tapioca custard and bake until apples are soft. DELICATE CUSTARD. Yolks of two eggs, two tablespoons Karo Syrup, one pint milk, and one dessertspoon Kingsford's Cornstarch. When it thickens flavor with vanilla and set aside to cool. This is de- licious if poured over fresh or stewed fruit. PINE APPLE BAVARIAN CREAM. Heat one can grated pineapple, add one-half cup sugar, two tablespoons lemon juice and two envelopes of Minute Gelatine. Chill in a pan of ice water, stirring constantly. When it be- gins to thicken fold in one pint of cream whipped. Mould and chill. LYMAN PUDDING. Mix one cup sugar and one cup flour and add one cup Karo Syrup. Melt one-half cup butter in one-half cup lukewarm milk, and add one-half teaspoon soda. Combine mixtures and beat thoroughly ; then add four eggs well beaten. Turn into a buttered baking dish and bake in a moder- ate oven. Serve with Birkshire sauce. Mrs. Dwelled Cook Book 139 BERKSHIRE SAUCE Beat the white of one egg until stiff, and add gradually, while beating constantly, three-fourths cup sugar; then add the yolk of one egg beaten until thick and lemon-colored, three-fourths cup heavy cream, beaten until stiff, and two table- spoons sherry wine. HOT VANILLA SAUCE. Sift together one-fourth cup of flour, half a teaspoonful of salt and one cup of sugar; pour on two cups of boiling water, and stir and cook until the boiling point is reached, then let sim- mer ten minutes. When ready to serve beat in a tablespoonful of butter and about two tea- spoonfuls of vanilla extract. FOAMY SAUCE. Beat half a cup of butter to a cream. Gradually beat in a cup of sugar, then the well-beaten white of an egg. Stir in half a cup of boiling water, two tablespoonfuls of wine or a teaspoonful of vanilla. HOT CHOCOLATE SAUCE. Boil two squares chocolate in two cups water. When entirely dissolved, add three cups sugar and one cup Karo Syrup. Flavor with vanilla. This is for pouring over ice cream. 140 Mrs. Dwelled Cook Booh Mrs. Dwelled Cook Book 141 CAKES* RULES FOR CAKE MAKING. Measure or weigh carefully all ingredients be- fore beginning. Prepare the pans. Either grease them with oil or lard, or line them with greased paper. Do not use butter, it burns and makes the cake stick to the pans. Get out all necessary utensils. To get the best results, use good butter, fine granulated sugar, pastry flour (Swansdown), and a good baking powder. An earthen or enamel bowl should always be used for mixing cake, and a wooden cake spoon with slits lightens the labor. Measure dry in- gredients and mix and sift baking powder and spices, if used, with flour. Count out number of eggs required, breaking each separately that there may be no loss should a stale egg chance to be found in the number, separating yolks from whites if rule so specifies. Measure butter, then liquid. Having everything in readiness, the mixing may be quickly accomplished. If but- ter is very hard, by allowing it to stand a short time in a warm room it is measured and creamed much easier. If time cannot be al- 142 Mrs. Dwelle's Cook Book lowed for this to be done, warm bowl by pour- ing in some hot water, letting stand one min- ute, then emptying and wiping dry. Avoid overheating bowl as butter will become oily rather than creamy. Put butter in bowl, and cream by working with a wooden spoon until soft and of a creamy consistency ; then add sugar gradually, and continue beating. Add yolks of eggs or whole eggs beaten until light, liquid and flour added alternately. When yolks and whites of eggs are beaten separately, whites are usually added at the last, as is the case when whites of eggs alone are used. A cake can be made fine grained only by long beating, although light and delicate with a small amount of beating. Never stir cake after the final beat- ing, remembering that beating motion should always be the last used. Fruit, when added to cake, is usually floured to prevent its settling to the bottom. This is not necessary if it is added directly after the sugar, which is desir- able in all dark cakes. If a light fruit cake is made, fruit added in this way discolors the loaf. Citron is first cut in thin slices, then in strips, floured, and put in between layers of cake mix- tures. Raisins are seeded and cut, rather than chopped. To seed raisins, wet tips of fingers in cup of warm water. Then break skins with fingers, or cut with a vegetable knife ; remove seeds, and put in cup of water. Mrs. Dwelle's Cook Book 143 REGULATION OF OVEN FOR CAKE BAKING. Divide the time required to bake the cake into quarters ; in the first quarter, the cake is to simply become light throughout ; in the second quarter it should brown slightly in spots; in the third quarter it should become uniformly brown ; in the last quarter it should settle a little and shrink from the sides of the pan. If the cake shows a tendency to brown "in the first quarter," it will crust over before it has risen to its full height — giving a compact rather than a delicate cake, and in some cases, as when in the form of a loaf, the cake will be unsightly. BOILED SPONGE CAKE. Beat the yolks of two eggs until light lemon colored, add one-half cup sugar gradually, and continue beating; then add three-eighths cup o£ hot water and another half cup of sugar, one- fourth teaspoon of lemon extract, whites of two eggs beaten until stifif, and flour mixed and sifted with one and one-half teaspoons of baking pow- der and one-fourth teaspoon of salt. Bake twen- ty-five minutes in a moderate oven in a buttered and floured shallow pan. ANGEL CAKE. Beat the whites of eleven eggs until foamy, 144 Mrs. Dwelled Cook Book add one level teaspoon of cream of tartar, and keep beating until they are almost stiff, then be- gin to add one and one-half cups of fine granu- lated sugar, very gradually, beating all the time. Add one teaspoon of vanilla, and just befor© putting in the pan add five teaspoons of boiling water. Bake forty minutes. Sift the sugar twice and the flour four or five times. SPONGE JELLY ROLL. Beat the yolks of five eggs until very thick add one cup of sugar very gradually, then the grated rind of one lemon, and two tablespoons of the lemon juice ; beat the whites of five eggs, and add half to the sugar and yolks with one- half cup of flour, then the other half of the eggs with another half cup of flour. Bake in a large dripping pan about fifteen minutes ; turn from the pan onto a cloth, trim the edges, spread with jelly, and roll closely, wrap in the cloth and set aside to cool. CREAM CAKE. Cream one-half cup of butter, add one cup of sugar, two eggs well beaten. Sift one and three-fourths cups of flour with two and one- half level teaspoons of baking powder, and add it alternately with one-half cup of milk, then add one teaspoon of vanilla. Bake in two layers, and put cream filling between. Mrs. Dwelle's Cook Book 145 CREAM FILLING. Heat one pint of milk in a double-boiler, mix one-half cup of sugar, pinch of salt and two table- spoons of Kingford's Cornstarch very thoroughly and add it to the hot milk. Stir until it thickens, then occasionally for ten minutes. Beat thres eggs and stir into the mixture. This rilling can be used for cream purls. COCOANUT CAKE. Use recipe for Cream Cake, and put Cocoanut Frosting between the layers. COCOANUT FROSTING. Beat the whites of two eggs until very foamy but not stiff, add gradually one cup of powdered sugar, and one cup of grated cocoanut beating all the time. When very light and quite stiff spread between layers, and on top, and sprinkle thickly with cocoanut. ORANGE CAKE. Cream a scant cup of butter with one and three-fourths cups of sugar, yolks of three eggs, one cup of milk, two and one-half cups of flour sifted with two teaspoons of baking powder, grated rind, juice and pulp of one orange, and last fold in the beaten whites of three eggs. Bake in layers. 146 Mrs. Dwelled Cook Book ORANGE ICING AND FILLING. Beat the whites of two eggs until stiff but not dry, then add grated rind, juice and pulp of one small orange, and enough powdered sugar to make stiff enough to spread. YANKEE CAKE. Take one tgg, piece butter size two eggs, one and one-half cups sugar, one and one-half cups flour, and one-half cup Kingsford's Cornstarch. Turn butter, eggs and sugar into a bowl and beat well. (Do not beat eggs alone.) Stir in flour and then cornstarch, into which three teaspoons baking powder have been sifted ; slowly stir in one cup milk. Flavor to taste and bake in moderate oven three-quarters of an hour. Good as layer cake. LADY BALTIMORE CAKE. One cupful butter, one and three-fourths cups sugar, three and one-half cups of flour, one cup sweet milk, whites of six eggs, two level tea- spoons of baking powder, one teaspoon of rose water. Bake in three layers and use this filling: Dissolve three cups granulated sugar in three- fourths cup boiling water. Cook until it threads, then pour gradually over the stiffly-beaten whites of three eggs, stirring constantly. Add to this icing one cup of chopped raisins, one cup of Mrs. Dwelle's Cook Book 147 chopped nut meats (pecans preferred) and five figs cut in very thin strips. Ice the top and sides of the cake. FEATHER CAKE. One cupful of rather thick, sour cream, one cupful of sugar, two cupfuls of sifted flour, one egg, one-half teaspoonful of salt, one teaspoon- ful, level, of soda dissolved in a little water, one teaspoonful of vanilla, one teaspoonful of baking powder. OLD FASHIONED POUND CAKE. Beat to a cream one pound of butter with one pound of sugar thoroughly, cream the yolks of twelve eggs and mix well with the creamed butter and sugar, add one cup of wine or one- half cup of wine and one-half cup of rose water, and two teaspoonfuls of grated nutmeg ; stir in one pound of sifted flour, and then fold in the whites of eggs, after being whipped to a stin. froth. Bake in a moderate oven two hours. MOCHA CREAM CAKE. One cup of sugar and one-fourth cup of but- ter, creamed together. Add one-half cup sweet milk, then one and one-half cups of flour sifted well with one and one-half teaspoonsful of bak- ing powder. To this add the beaten whites of 148 Mrs. Dwellers Cook Book three eggs. Bake in two or three layers in a moderate oven. Filling. — One-half cup strong clear coffee, and one-half cup of milk. Heat in a double boiler, add to this two heaping teaspoonsful of flour, and one cup sugar, and yolks of four eggs, well beaten. Cook like custard and when thick add two tablespoonsful of butter. Icing. — One cup powdered sugar, white of egg, two teaspoonsful of coffee. DEVIL'S FOOD. One cup milk, three-fourths cup grated choco- late; heat and when dissolved add one cup sugar, yolks of one egg beaten until light lemon color. Flavor with vanilla and when cool add to cake part. CAKE PART. Cream one-half cup butter with one cup sugar, add yolks of two eggs, then add two and three- fourths cups sifted flour and whites of eggs ; add pinch of salt and one teaspoon soda dissolved in one tablespoon hot water. Bake in layers. Use boiled icing between layers and to ice top and sides. GOLDEN SPICE CAKE. Cream together one cup butter and two cups brown sugar. Add yolks of seven eggs and one Mrs. Dwelled Cook Book 149 whole Qgg and beat very light. Turn in one cup Karo Syrup, four and one-half cups flour, one-half cup Kingsford's Cornstarch and one cup sour milk in which one even teaspoon soda has been dissolved. Add one teaspoon ground cloves, two teaspoons cinnamon, two teaspoons ginger, one grated nutmeg and pinch cayenne pepper. Beat thoroughly and bake in moderate oven. CHOCOLATE CAKE. Cream one cup of butter with three cups of powdered sugar, add yolks of six eggs well beaten, one cup of milk, three and one-half cups of flour sifted with two heaping teaspoons of baking powder, one-half cake (one-fourth pound) of chocolate melted over hot water, and last fold in the stiffly beaten whites of four eggs. Bake in layers with icing. ICING FOR CHOCOLATE CAKE. Boil two cups of granulated sugar with one- half cup of water until it ropes. Pour it gradu- ally over the beaten whites of two eggs and beat until stiff. WHITE CAKE WITH CHOCOLATE FROSTING. Cream one-half cup of butter with one scant cup of sugar, one-half cup of milk, two cups of 150 Mrs. Dwellers Cook Book pastry flour sifted with three level teaspoons of baking powder, one teaspoon of vanilla, and the stiffly beaten whites of three eggs. Bake in two layers. FROSTING. Melt two ounces of chocolate, add one cup of sugar, one-fourth cup of milk, stir and cook until a little will form a soft ball in cold water. Beat the white of one egg until dry, then add the yolk of one egg and beat thoroughly, add the syrup to the white and yolk in a fine stream, beating constantly meanwhile ; one teaspoon of vanilla. Use for both frosting and filling. CONFECTIONERS' FROSTING. Boil one-third a cup, each, of sugar and water ifive minutes ; stir in sifted confectioners' sugar and a teaspoonful of extract to make a paste that will spread and not run from the cakes. BROWN ICING. Stir together one-fourth cup of Karo Syrup, one cup confectioner's sugar, three tablespoons cocoa. Moisten with cold, strong coffee until proper consistency. FRUIT DROP CAKES. Cream together two-thirds of a cup of butter and one cupful of brown sugar. Add one tea- Mrs. Dwelle's Cook Book 151 spoonful of cinnamon, one-third of a cupful each of cleaned currants and seeded raisins cut fine, two-thirds of a cupful of chopped English wal- nuts, two well beaten eggs, a half teaspoonful of vanilla, one pint of flour sifted with one scant teaspoonful of baking powder. Drop by- small teaspoonfuls in flat pans, shaping them as round as possible. Bake in a moderate oven. MAPLEINE FROSTING. Two cups granulated sugar, one cup milk, one small piece of butter, two teaspoonfuls Mapleine. Stir until mixture boils, then boil briskly until it forms soft ball in cold water. Cool a little and beat until creamy. FONDANT ICING. Put two cups of sugar, a cup of water and a half teaspoonful of lemon juice over the fire. Stir until the mixture boils. Wipe down the sides of the pan and boil continuously without stirring until the syrup spins a heavy thread from the tine of a fork, or may be rolled in a soft ball when dropped in ice water. Pour this carefully on a greased meat platter or marble, slab, or you may stand the saucepan in another of cold water. When the syrup is cool, not cold, begin to beat and beat continuously until it hardens and is fine and white. Now put this 152 Mrs. Dwelle's Cook Book mixture in a clean saucepan, add the desired flavoring and stir constantly until it is soft and creamy. Add now and then a few drops of water until it is the proper consistency to cover the cake. This icing can only be used for small cakes and they must be dipped into it. It can- not be spread. You may run a fork into the bottoms of the cakes and dip them down into the fondant. Turn them over quickly as they immediately dry. If one is accustomed to hand- ling fondant as soon as it is melted, it may be turned over a large round cake, but it must be done very quickly. POOR MAN'S CAKE. One tgg, one cup sugar, one cup milk, two tablespoons butter, one teaspoon vanilla or other extract, two cups flour, two teaspoons Rumford Baking Powder. Beat together the egg and sugar till light ; add the milk, then the melted butter and extract. Sift the flour and baking powder twice, add the liquid mixture to them and beat well. Bake about forty-five minutes in a moderate oven. LEMON CAKE. One-half cup butter, two scant cups sugar, three eggs, Grated rind of one lemon, one cup milk, three cups flour, one-half teaspoon salt, Mrs. Dwellers Cook Book 153 two rounding teaspoons Rumford Baking Pow- der. Beat the butter with half the sugar; add gradually the remainder of the sugar together with the well-beaten eggs. Next, put in the grated lemon, then the milk, and lastly the flour sifted with the salt and baking powder. Bake about forty minutes in a moderate oven, and cover with lemon frosting. LEMON FROSTING. Juice of two lemons and about two and one-half cups powdered sugar. Strain the juice of the lemons into a bowl and add the sugar, finely sifted, until thick enough to spread. The exact quantity of sugar will depend on the size of the lemons. Pour over the top of the cake, and spread and smooth with a thin-bladed knife that has been dipped in water. CREAM PUFFS. Put one-half cup of butter and one cup of water in a saucepan, and as soon as boiling point is reached, add one cup of flour all at once and stir vigorously. When the mixture cleaves from the sides of the pan, turn into a bowl and beat in four eggs, one at a time, beating each one thoroughly before adding the next. Drop by spoonfuls on a buttered sheet, one and one- 154 Mrs. Dwells* s Cook Book half inches apart, shaping with handle of spoons as nearly circular as possible, having mixture slightly piled in center. Bake thirty minutes in moderate oven. Witfi a sharp knife make a cut in each large enough to admit of cream filling. This recipe makes eighteen small cream cakes. For flavoring cream filling use lemon extract. If cream cakes are removed from oven before being thoroughly cooked, they will fall. If in doubt, take one from oven, and if it does not fall, this is sufficient proof that others are cooked. FIG CAKE. Cream two cups of sugar with one cup of butter. Mix and sift two cups of flour with one cup of cornstarch and two rounding tea- spoons of baking powder, and add to butter alternately with one cup of milk, then add one teaspoon of vanilla, and fold in the stiffly beaten whites of eight eggs. Bake in layers. For the filling and icing, three cups of granulated sugar, one-half cup water, whites of three eggs. Boil sugar and water until it ropes, beat whites and pour syrup over them ; beat until thick enough to spread. Save enough to ice top and sides; to remainder add one pound of figs chopped fine with tough parts taken out. LADY BALTIMORE CAKE. One cup of butter, two cups of sugar, three Mrs. Dwelle's Cook Book 155 and one-half cups of flour, two teaspoonfuls of baking-powder, one cup of milk, and whites of six eggs, one teaspoonful of flavoring. Cream butter and sugar, then add milk and flour, into which the baking powder is sifted, then add flavoring and lastly the three stiffly beaten whites of the eggs. Bake in layer tins in a hot oven. Filling. — Two cupfuls of granulated sugar in one-half cupful of water. Boil until it threads, then pour over the stiffly beaten whites of two eggs, stirring constantly. Add one cup of chop- ped raisins, one of nut-meats and three figs cut in thin slices. Put between layers and frost the cake's top. ROYAL ICING. White one egg, one teaspoon lemon juice, one teaspoon water, confectioner's sugar to form thick icing. Sift the sugar, add the water to the egg with four tablespoons of the sugar, and stir until smooth; then add a little more sugar and stir well, and so on until the icing is thick enough to spread on the cake. Add the lemon juice when the icing is partly made. Add the sugar slowly to this icing. CHOCOLATE MARSHMALLOW CAKE. Cream one-half cup butter with one cup of sugar, added gradually, add yolks of two eggs well beaten, then whites beaten until stiff. Add 156 Mrs. Dwelled Cook Book two cups fiour, mixed and sifted with two and one-half teaspoons baking powder and beat thor- oughly. Then add two ounces of chocolate melted and one-half teaspoon vanilla. Bake in shallow cake pans and as soon as removed from pans put between and on top, marshmallows pulled apart with tips of ringers, but not quite separated into halves. The exposed soft surface will quickly adhere to hot cake. Pour over the marshmallows a chocolate fudge frosting made as follows : Melt one and one-fourth table- spoons butter, add one-third cup unsweetened cocoa, one and one-fourth cup confectioner's sugar, few grains of salt, and one-fourth cup milk. Heat to a boiling point, and boil about eight minutes. Remove from fire and beat until creamy. Add one-half teaspoon vanilla and pour over cake. MAPLEINE MARBLE CAKE. One cup sugar, one-half cup butter, one-half cup milk, two eggs, well beaten, one and three- fourth cups flour, two level teaspoonfuls Baking Powder. To half the batter add one teaspoon Mapleine. Put in bake pan in alternate layers of spoonfuls of dark and white batter. This will make one small loaf. Mrs. Dwelle's Cook Book 157 LAYER NUT CAKE. One-half cupful of rich, sour cream, one cupful of sugar, two cupfuls of flour, measured before sifting, two eggs, one-half teaspoonful each of salt and soda, one of baking powder; vanilla. Bake in three layers. Use nut filling. SPICE CAKE. Three-fourths of a cupful of sour cream, three- fourths of a cupful of sugar, yolks of tw T o eggs two cupfuls of sifted flour, one teaspoonful each of baking powder, cinnamon, cloves and nutmeg, one-half teaspoonful of salt and soda. Bake in three layers, and put together with boiled frost- ing. MARBLE CAKE. White Part : — Cream together one cup white sugar and one-half cup butter. Add two and one-fourth cups flour into which two teaspoons baking powder have been previously sifted. Stir in one-fourth cup Kingsford's Cornstarch and flavor with vanilla. Add whites four eggs and one-half cup sweet milk. For the dark part, stir together one cup brown sugar, one-half cup Karo Syrup, one-half cup butter, yolks four eggs, one- half cup sour milk, one teaspoon each ground cloves, cinnamon and mace, and one grated nut- 158 Mrs. Divelle's Cook Book meg. Use in all, one and one-half cups sifted flour. After part has been stirred in, add one teaspoon soda dissolved in a little milk, and the rest of flour. Pour a little of each kind alter- nately into well buttered tin. Mrs. Dwellers Cook Book 159 160 Mrs. Dwelle's Cook Book Mrs. Dwelle's Cook Book ' 161 JELLIES. Jellies are made of cooked fruit juice and sug- ar, in nearly all cases the proportions being equal. Where failures occur, they may usually be traced to the use of too ripe fruit. To Prepare Glasses For Jelly. Wash glasses, and put in a kettle of cold water; place on range, and heat water gradually to boiling point. Re- move glasses, and drain. Place glasses while filling - on a cloth wrung out of hot water. CURRANT JELLY. Currants are in the best condition for making jelly between June twenty-eighth and July third, and should not be picked directly after a rain. Cherry currants make the best jelly. Equal pro- portions of red and white currants are consid- ered desirable, and make a lighter colored jelly. Pick over currants, but do not remove stems ; wash and drain. Mash a few in the bottom of a preserving kettle, using a wooden potato mash- er; so continue until berries are used. Cook slowly until currants look white. Strain through 162 Mrs. Dwelled Cook Book a coarse strainer, then allow juice to drop through a double thickness of cheese cloth or a jelly bag. Measure, bring to boiling point, and boil five minutes; add an equal measure of heated sugar, boil three minutes, skim, and pour into glasses. Place in a sunny window, and let stand twenty-four hours. Cover, and keep in a cool, dry place. GRAPE JELLY. Grapes should be picked over, washed, and stems removed before putting into a preserving kettle. Heat to boiling point, mash, and boil thirty minutes; then proceed as for Currant Jel- ly. Wild grapes make the best jelly. TO STERILIZE JARS. Wash jars and fill with cold water. Set in a kettle on a trivet, and surround with cold water. Heat gradually to boiling point, remove from water, empty, and fill while hot. Put covers in hot water and let stand five minutes. Dip rub- ber bands in hot water, but do not allow them to stand. New rubbers should be used each season, and care must be taken that rims of cov- ers are not bent, as jars cannot then be hermeti- cally sealed. Mrs. Dwelled Cook Book 163 CANNED PEARS. Wipe and pare fruit. Cook whole with stems left on, or remove stems, cut in quarters, and core. Follow Directions for Canning. A small piece of ginger root or a few slicings of lemon rind may be cooked with syrup. Bartlett pears are the best for canning. CANNED PINEAPPPLES. Remove skin and eyes from pineapples ; then cut in half-inch slices, and slices in cubes, at the same time discarding the core. Follow Di- rections for Canning. Pineapples may be shred- ded and cooked in one-half their weight of sugar without water, and then put in jars. When put up in this way they are useful for the mak- ing of sherbets and fancy desserts. CANNED STRAWBERRIES. (Cold Process.) Materials: Six pounds (hulled) strawberries, five pounds of sugar. Wash your hulled straw- berries, a few at a time, and drain thoroughly. On a large platter place a layer of strawberries, then one of sugar, and continue this way until you have used up all your ingredients. Let stand in a refrigerator one hour. Have your cans perfectly dry and cold. When your berries, 164 Mrs. Dwelled Cook Book have stood for one hour fill the cans running over full, packing the fruit in with a spoon and shaking down well so as to leave no air spaces. Place on the covers, screw down as tightly as possible, wrap each can in paper and keep in a cool, dry place. These strawberries are fine for shortcakes. CANNED STRAWBERRIES. (Hot Process.) Materials: Six pounds hulled strawberries, two pounds of sugar. Take one-fourth of the berries, selecting inferior ones, place them in a jelly bag and press out all the juice. Measure the juice and add to it one-third of its quantity in water, place in a saucepan on the fire and when hot add the sugar. Boil fifteen minutes, then strain. Place the remaining berries in the fruit cans, having them moderately full. Set these cans in a boiler and pour the prepared strawberry syrup over them into the cans. Put the rubber bands in place and the covers on loosely, and add sufficient boiling water to cover the cans three-fourths of their height. Cover and let boil twenty minutes. Take the cans from the boiler, and screw down the covers tight. After the cans have become cold tighten the covers again. Wrap in paper and keep in a cool, dry place. Mrs. Dwelle's Cook Book 165 RIPE CUCUMBER PICKLE. Pare and seed ten ripe cucumbers. Slice and let stand 24 hours in cold weak vinegar. Drain and put into fresh vinegar with two pounds of brown sugar, one ounce of cassia buds to each quart of vinegar and one tablespoon of salt. Boil all together until cucumbers are clear. Put in fruit jars while hot. FRENCH PICKLE. Slice two pecks of green tomatoes, and twelve large onions, and throw over them two cups of salt. Let them remain over night. In the morn- ing drain and boil them 15 minutes in vinegar and w T ater. Drain. Then take two quarts of vinegar, four tablespoons of brown sugar, two tablespoons of mustard, two tablespoons each of cinnamon, gound cloves, and allspice, and one tablespoon of cayenne pepper. Add drained to- matoes and boil all 15 minutes. CHIPPED PEARS. Take six pounds of sugar, put it on the stove with just enough water to dissolve it. Then add eight pounds of pears cut into very small pieces, one-fourth pound of green ginger root scraped and cut in thin slices, the juice of four lemons, and the rind of one cut very thin. Cook two hours. 166 Mrs. Dwelle's Cook Book Mrs. Dwelled Cook Book 167 FRENCH WORDS IN COOKING. Aspic — Savory jelly for cold dishes. Au gratin — Dishes prepared with sauces and crumbs, and baked. Buchees — Very thin patties or cakes, as name indicates — mouthfuls. Baba — A peculiar, sweet French yeast cake. Bechamel — A rich, white sauce made with stock. Bisque — A white soup made of shell fish. To Blanch — To place any article on the fire till it boils, then plunge it in cold water ; to whiten poultry, vegetable, etc. To remove the skin by immersing in boiling water. Bouillon — A clear soup stronger than broth, yet not so strong as consomme, which is "re- duced" soup. Braise— Meat cooked in a closely covered ste\t pan, so that it retains its own flavor and those of the vegetables and flavorings put with it. Brioche — A very rich unsweetened French cake made with yeast, Canneton— Stuffed rolled-up meat. 168 Mrs. Dwelled Cook Book Consomme — Clear soup or bouillon boiled down till very rich, i. e., consumed. Croquetts — A savory mince of fish or fowl, made with sauce into shapes and fried. Croustades — Fried forms of bread to serve minces or other meats upon. Entree — A small dish usually served between the courses at dinner. Fondue — A light preparation of melted cheese. Hollandaise Sauce — A rich sauce, something like hot mayonnaise. Mutelote — A rich fish stew, with wine. Mayonnaise — A rich salad dressing. Meringue — Sugar and white of egg beaten to sauce. Marmade — A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking. Miroton — Cold meat warmed in various ways, and dished in circular form. Purse — This name is given to very thick soups, the ingredients for the thickening which have been rubbed through a sieve. Poulette Sauce — A bechamel sauce to which white wine and sometimes eggs are added. Ragout — A rich, brown stew, with mushrooms, vegetables, etc. Piquante — A sauce of several flavors, acid pre- dominating. Mrs. Dwelle's Cook Book 169 Remoulade — A salad dressing differing from mayonnaise in that the eggs are hard boiled, and rubbed smooth with mustard, herbs, etc. Rissole — Rich mince of meat or fish, rolled in thin pastry and fried. Roux — A cooked mixture of butter and flour, for thickening soups and stews. Salmi — A rich stew of game, cut up and dressed, when half roasted. Souffle — A very light, much whipped-up pud- ding or omelette. Timbale — A sort of pie in a mould. Vol au vents — Patties of very light puff paste, made without a dish or mould and filled with meats or preserves. 170 Mrs. Dwelled Cook Book Mrs. Dwelle's Cook Book 171 INDEX. Suggestions for Cookery — Eggs 6 Vegetables 7 Milk 8 Sauces 8 Clarified Butter 8 Soups— Brown Soup-Stock 11 White Stock 12 Giblet.. 12 Mulligatawny 13 Chicken Gumbo 13 Mock Turtle 13 Macaroni 14 Julienne 14 Corn 15 Potato 15 Cream of Tomato 15 Fisb Chowder 16 Asparagus Soup 16 Oyster Plant 17 Fish— To Determine Freshness 19 To Broil 19 To Bake 20 To Fry 20 Fried Smelts 20 Filets 21 Steamed Halibut 21 Planked White 22 Stuffed Baked 22 Fish Timbales 23 Fresh Fish Balls 23 Tomato Sauce 24 Codfish in Cream 24 Canned Salmon 24 Sauce 25 Fish Balls 25 Creamed Fish 26 Fish — Continued . Baked Finnan Haddie 26 Broiled Salt Mackerel 26 Scalloped Oysters 27 Fried Oysters 27 Oyster a la Newberg 28 Pan-Baked Oysters 28 Oyster Cocktail 28 Toasted Corn Flake Fish Cutlets 29 Shredded Wheat Oyster Patties 29 Broiled Live Lobster 30 Lobster a la Newberg 30 Fried Scallops with Garnish of Bacon 31 Cream of Oyster Soup 31 Gloucester Codfish Chowder 31 Creamed Finnan Haddie 32 Fish Balls and Bacon 32 Fish Pudding 33 EGGS— Boiled 35 Poached 36 Eggs Creole 36 Creamed 37 Eggs Lafayette 37 Curry Sauce 37 Fancy Omelet 38 Tomato Sauce 38 Scrambled Eggs with Onions. ... 39 Scotch Wood Cock 39 French Omelet 39 Spanish Omelet 40 Scrambled Eggs 40 Eggs Scrambled witb Tomatoes.. 40 Eggs en Nest 41 Curried Eggs 41 Scalloped Eggs 42 Creamed Eggs with Cheese 42 Egg Croquettes 43 172 Index Bread — White 47 Sticks 47 Graham 48 Whole Wheat 48 • Parker House Rolls 49 Salad Rolls 49 Sticks 50 Swedish Rolls 50 Sweet French Rolls 51 Hot Cross Buns 5i Cinnamon Rolls 52 German Nut Cake 54 Uses for Stale Bread 53 Baking Powder Biscuit 53 One-Egg Muffins 54 Waffles 54 Quick Coffee Cake 54 Sally Lunn 55 Toasted Corn blake Waffles 55 Crullers 56 G'^od Ginger Bread 56 Corn Batter Bread 56 Mush Bread 57 German Puffs 57 Milk Biscuit 57 Pop-Overs 58 Quick Brown Bread 58 Toasted Corn Flake Gems 59 Macaroni, Rick, Spaghetti — Scalloped Rice 61 Creamed Macaroni with Cheese.. 61 Deviled Macaroni 62 Macaroni with Cheese 62 Cheese Souffle 63 Welsh Rabbit on Triscuit 63 Green Peppers Stuffed with Spa- ghetti 64 Spaghetti with Tomato Sauce 64 Tomato Sauce 65 Macaroni Hungarian 65 Macaroni Croquettes 65 Escalloped 69 Potatoes — French Fried 69 German Fried 70 O'Brien 70 Au Gratin 70 French Fried Sweet Potatoes 7(i Lyonnaise 71 Vegetables — Egg Plant with Tomato Sauce. . . 73 Cold Slaw 73 Stewed Cabbage 74 Hungarian Cabbage 74 Turnips with Cream Sauce 74 Carrots with Sauce Hollandaise. 74 Tomato Creole 75 Scalloped Tomatoes 75 Creamed Cauliflower 76 Creamed Spinach 76 Boiled Onions 77 Stuffed Onions 77 Stuffed Egg-Plant 77 Creamed Mushrooms 78 Corn Pudding 78 Cabbage and Celery 79 Sweet Potatoes, Southern Style.. 79 Creamed Salsify 80 Mocked Fried Oysters 80 Salads — French Dressing 84 Mayonnaise Dressing 84 Cr«am Dressing 85 Boiled Dressing 86 German Salad Dressing 86 Vinaigrette 1 Sauce 86 Cucumber Jelly 86 Tomato Aspic Border 87 Roquefort Salad Dressing 87 Asparagus. 88 Sweetbread and Cucumber 88 Pear 88 Spring 89 Hungarian 89 Index 173 Salads — Continued. Juliet 89 Lyman 90 Egg, Tomato and Green Pepper.. 90 Waldorf 90 Chicken in A spic 91 Chicken 92 Folate. 92 German Potato 92 Cheese 93 Lenox 93 Strawberry 93 A Southern Salad 94 Fruit 94 Stuffed Cucumber 94 Stuffed Beet 95 Meats — Roast Ribs of Beef 97 Rump or Fot Roast 98 Brown Gravy 98 Pressed Beef Flank 98 Hamburger Steak 99 Beef, Luncheon St yle 99 Pan Broiling 100 Pan Broiling Chops 100 Broiled Steak 101 Crown of Lamb 101 Steak Stanley 102 Spanish Beef 102 Baked Calves' Heart 103 Cream Hash with Toast 103 Creamed Sweetbreads 104 Lamb's Kidneys, Saute 104 Useful Information — To Select Poultry 107 To Cut Up a Chicken 107 To Roast Chicken <>r Turkey — 108 Bread Stuffing for Thickens and Turkeys 109 Oyster Stuffing 110 Casserole of Chicken 110 Roast Goose with Potato Stuffing 1 1 1 Potato Stuffing ill Bread Stuffing for Goose ill Vegetables Served with Meat 112 Pastry — Flaky Pastry 117 Pastry with Lard 117 Puff- Pastry 118 Mince Meat 118 Mince Meat for Pies 119 Rhubarb Pies 120 Milk Pie 121 Apple Dumplings 121 Cottage Cheese Pie 122 Lemon Pie 122 Cheese Straws 123 Cocoauut Cream Pie 123 Puddings and Desserts — Strawberry Pudding 127 Strawberry Sauce 127 Snow Balls 127 Strawberry Shortcake 128 Strawberry Dumplings 128 Cottage Pudding with Orange Sauce 129 Orange Sauce 129 Orange Pudding 130 Cream Pudding 130 Ca> rot Pudding 130 Bread Pudding 131 Jer-ey Rice Pudding 131 Vanilla Custard 132 Orange and Rice Loaf 132 Apple Delight 132 How to Prepare Plain Junket . . .133 Coffee Junket 133 Caramel Junket 133 English Plum Pudding 134 Liquid Sauce for Plum Pudding. 135 Hard Sauce for Plum Pudding. . .135 Cherry Batter Pudding 135 Shredded Wheat Pudding 136 Hard Sauce 136 St. Peter's Pudding 136 Apple Crumb Pudding 137 Cherry Roll 137 Creamed Apple Tapioca 137 Delicate Cusl a rd 13« Pineapple Bavarian Cream 138 174 Index Puddings— Continued. Lyman Pudding 138 Berkshire Sauce 139 Hot Vanilla Sauce 139 Foamy Sauce 139 Hot Chocolate Sauce 139 Cakes— Rules for Cake Making 141 Regulation of Oven for Cake Baking 143 Boiled Sponge Cake 143 Angel Cake 143 Sponge Jelly Roll 144 Cream Cake 144 Cream Filling 145 Cocoanut Cake 145 Cocoanut Frosting 145 Orange Cake 145 Orange Icing and Filling 146 Yankee Cake 146 Lady Baltimore Cake 146 Feather Cake 147 Old-Fashioned Pound Cake 147 Mocha Cream Cake 147 Devil's Food 148 Cake Part 148 (iolden Spice Cake 148 Chocolate Cake 149 Icing for Chocolate Cake 149 White Cake with Chocolate Frosting 149 Cakes— Continued. Frosting 150 Confectioners' Frosting 150 Brown Icing 150 Fruit Drop Cakes 150 Mapleine Frosting 151 Fondant icing 151 Poor Man's Cake 152 Lemon-Ca ke 152 Lemon Frosting 153 Cream Pulls 153 Fig Cake 154 Lady Baltimore Cake 154 Royal Icing 155 Chocolate Marshmallow Cake. . .155 Mapleine Marble Cake 156 Layer Nut Cake 157 Spice Cake 157 Marble Cake 157 Jellies— Currant Jelly 161 Grape Jelly 162 To Sterilize Jars 162 Canned Pears 163 Canned Pineapples 163 Canned Strawberries (Cold) 163 Canned Strawberries (Hot) 164 Ripe Cucumber Pickle 165 French Pickle 165 Chipped Pears 165 SWANS DOWN AWARDED GRAHO PRIZE ST. 10IKS vcsiirs FAIR 1904 £*<.:■:■;■*:;■ £-" Makes Lightest, Whitest, Finest Cakes CAKE SECRETS, a valuable book brimful of Cake Recipes and information on baking" fine Cakes SENT FREE on receipt of 2c stamp and your Grocers Name. Address Dep't Each Package Contains Flour for 12 Cakes and 12 Cake Recipes l6LEHHBTv;B;R.0S;>-EVaiisville^nd; Also Makers of the Famous Igleheart's Swans Down Pure Wheat Graham Flour. Just what you are looking for. Package contains an excellent recipe for Graham Bread with Raisins and Nuts. Look for five more recipes on label on outside of package. Have you w sent for your this book 7 Please the family by frequent varia- tion in your bill of fare. Send for booklet. "True Food Economy," mailed Free, to show the many de- lightful ways of serving Gorton *s Codfish "No Bones" This fish — taken from the icy bot- tom of northern seas — sold in moist- ure proof packages — is the most nutritious of foods. Prepared by these recipes, it is the most delicious as well. Surprise the family. GORTON-PEW FISHERIES CO., Gloucester, Mass. «M II * l ■ H*»3i NEW AND DELICIOUS DESSERTS WITH MAPLEINE The Flavor De Luxe. It makes milk puddings taste better. It makes original desserts. As a flavor for puddings, sauces and ices on cakes it is deliciously good. It is a great favorite for flavoring ice cream and candies. Above all you should use MAPLEINE) for mak- ing a superb table syrup at home by dissolving gran- ulated sugar in water and adding the MAPLEINE. Such a Syrup is economical, pure and good. DESSERT BOOK FREE. Send for our book "MAPLEINE DAINTIES" and if your grocer does not have MAPLEINE, send us 35c (Canada 50c), for a 2 oz. bottle. If it is not all that we claim for it your money will be refunded. Write— CRESCENT MANUFACTURING CO., SEATTLE, WASH. (177) The Toasted Corn Flakes That Mrs. Dwelle uses and that are referred to in her recipes are the original There are a few imitations. They're not so good. Look for the familiar red and green pack- age with the signature — # tf.tfltfcyo- Junket Is a Dainty, Healthful and Nutritious Dessert, easily and quickly made with a quart of Sweet New Milk and one of Chr. Hansen's Junket Tablets 10 Tablets for 10 Quarts, Cost 10 Cents. Cook Book with Each Package. For ICE CREAM the JUNKET TABLETS are indispensible. They make the richest, most velvety Ice Cream you ever tasted— Cheaper and t Better than any other process. Chr. Hansen's Jnnket Colors Put up in full-size 1-oz. bottles; 3 colors, 10c each. Chr. Hansen's Junket Flavors Put up in full-size 2-oz. bottles; Vanilla and 11 other flavors, 20c each. Make BUTTERMILK at Home with Chr. Hansen's Junket Brand Buttermilk Tablets 15 Tablets - - 25c 75 Tablets - $1.00 For sale by grocers and druggists or at CHR. HANSEN'S LABORATORY, Box LITTLE FALLS. N. Y. GET ACQUAINTED Yh™ MINUTEMAN He is the trade-mark on Minute Tapioca and Minute Gela- tine, the nationally advertised products known for their purity and convenience of preparation. Minute Tapioca requires no soaking. Minute Gelatine (Plain) ready measured. Minute Gelatine (Flavored) dissolves in- stantly. Satisfaction Guaranteed. Send your Grocer's name for the "Minuteman Cook Book." Minute Tapioca Company, Dept. X. ORANGE, MASS. RUMFORD THE WHOLESOME BAKING POWDER Best of the High=Grade Powders, surpassing all others in healthful and baking qualities. Pure and Wholesome. It is com- posed of the genuine Prof. Horsford's phos- phate, pure bicarbonate of soda, the finest starch and nothing else, thus adding to the food the strengthening phosphates necessary to health. Fine wheat flour is of little value as a strengthening food because it has been deprived of the phosphates in bolting. This deficiency is supplied by Rumford Baking Powder. Perfect Baking Quality. Its action is thorough, making cake, biscuit, etc., of the finest texture which will retain their fresh con- dition longer than when made with any other powder. Contains no alum and gives no bitter or disagreeable * 'baking-powder' ' taste to the food. RUMFORD CHEMICAL WORKS, PROVIDENCE, R. I. Ehmann's California RIPE OLIVES! Ehmann's California Ripe Olives should be considered and classed as a food and not as a relish. The) 7 are so full of oil that they act as a lubri- cant when eaten freely and are very beneficial to the system. Ehmann's California Ripe Olives are far supe- rior to any other brand. They are as juicy and as tempting as though just plucked, because they are packed in patent vacuum jars which retain all their natural flavor. Medium size Olives — 12-oz. jars for 30c 26-oz. jars for 55c Extra large size Olives — 12-oz. jars for 35c 26-oz. jars for .. .65c Ehmann's California OLIVE OIL! Pure Olive Oil should be a part of our daily food. Perhaps all Olive Oils are good but there is ONE Olive Oil that's so much better and more nutri- tious than any other brand. It's Ehmann's far- famed California Olive Oil, made from choice ripe olives, especially grown for Ehmann's Olive Oil. We are exclusive St. Louis Agents for this superior Oil. Every bottle sold on a money-back- if-you-are- not satisfied basis. Trial size bottle for 30c Medium size bottle, 55c Large size bottle, $1.00 Half-gallon can, $2.00 One gallon can, $3.65 ON SALE ONLY AT CONRAD'S FOUR QUALITY STORES 713-715 Washington Ave. 4470 76 Delniar Ave. Grand and Shenandoah Aves. Union Ave. and Suburban. For gravies, soups and sauces the best thickening is Kingsford's Cora Starch For Cup Custards, Blanc Mange, Char- lotte Russe and one hundred other delicate desserts, see a Kingsford's Cook Book, con- taining famous recipes from good cooks, east and west. It is free to housewives. Write for "Cook Book X." T.KINGSFORD&SON OSWEGO, N. Y. National Starch Company Successors This is the great syrup for candy, table use and all kinds of cooking. Makes the finest taffy, butter scotch and fudge you ever ate. K&ro CORN SYRUP spread on bread is fine for children. It is the one wholesome syrup for griddle cakes. In cooking it imparts a natural flavor where some sweet is needed . Agrees with everybody. Send for free "Karo Cook Book," showing the many uses of Karo in cooking and candy w ^t making. [/V^Ol CORN PRODUCTS REFINING CO "srai/PB Dept. X NEW YORK P. O. Box 161 I THOROUGHLY RELIABLE g x x X THE BEST RESULTS ARE OBTAINED jg g BY USING ** X X X X X Registered U. S. Pat. Office X X X X X X X (Blue Wrapper, Yellow Label) gg In making Cakes, Pies t Puddings, 55 frosting, Ice Cream, Sauces, *5 Pudges, Hot and Cold Drinks v For more than 130 years this X chocolate has been the standard for purity, delicacy of flavor and uniform quality. 53 Highest Awards in Europe and America The trade-mark, "La Belle Chocolatiere," on every genuine package. A beautifully illustrated booklet of new recipes for Home Made Candies and Dainty Dishes sent free. Drop a Postal to A X X X X X Established 1780 X Walter Baker & Co. Ltd. DORCHESTER, MASS. "U 24 !9f| One copy del. to Cat. Div. IU!