:f FOR THE Domestic Science Department OF THE Altoona Hi^h School Copyright, 1913 By ^ITELLA WERTZ FOREWORD All measurements called for in the following recipes are level. Good results depend on accuracy in measuring. TABLE OF ABBREVIATIONS. t.=teaspoonful Ib.=-pound tb.=-tab!espoonful f. g.=few grains c.=cupful sq.=square pt.=pint min.=minute qt.=quart hr.=hour ()z.=^ounce TABLE OF WEIGHTS AND MEASURES. 3 t. = 1 tb. 16 tb. rdry) = 1 c 12 tb. (liquid) = 1 c. 2 c. =1 pt. 2 pt. =1 qt. 4 qt. = 1 gal. 4 c. flour = 1 lb. 2 c. sugar = 1 lb. 2 c. butter = 1 lb. 2 tb. butter = 1 oz. 5 medium eggs = 1 c. 8 large egg whites = 1 c. v^ .;.' r- €;C1.A35 7 20 CEREALS. Cereals need thorough cooking. Several hours are required for the coarsely ground forms of wheat, corn, and oats, if they are to be digested; rice cooks in less time. Breakfast cereals can be prepared, in part, the night before they are to be used, and the process completed during the preparation of breakfast.- CREAM OF WHEAT. ^ c. Cream of Wheat 4 c. boiling water 1 t. salt Put the boiling water into the top part of the double boiler. Pour the cereal in slowly and stir constantly to avoid lumping. Cook until thick directly over the fire, place over hot water, cover, and cook at least 2 hours. CORN MEAL MUSH. 1 c. corn meal 4^/^ c. boiling water lA t. salt Cook like Cream of Wheat, allowing 4 hours for the process. If cooking mush to fry, use only 4 c. of water to 1 c. of corn meal. FRIED MUSH. Pack boiled mush into greased molds, cover, and cool. Turn out, clit into slices, and fry brown in very hot lard or fryings. Serve with a syrup made by boiling 2 c. of sugar with 1 c. of water. HOMINY, Cook like Corn IVfeal Mush, using the same proportions. OAT MEAL MUSH. Cook like Corn Meal Mush using the same proportions. CEREALS. ROLLED OR CRUSHED OATS. 1 c. rolled oats 2 c. boiling water Yi t. salt Cook like Cream of Wheat. Since this form of cereal is partially cooked, only 1 Yz hours is required to complete the ]jrocess. BOILED RICE. 1 c. rice 6 c. boiling water Y2 t. salt Wash the rice thoroughly. Put the salt into the boiling water, add the rice, and cook rapidly for a few minutes. Reduce the temperature and cook until tender; about 45 minutes is recjuired. Do not stir. CEREALS. EGGS. SOFT COOKED EGGS. Put the eggs into a pan of boiling water, having enough to cover them to twice their depth. Cover the pan and remove from tlie fire. The eggs will be soft cooked in 6 min. HARD COOKED EGGS. Cook as for Soft Cooked Eggs, allowing the eggs to remain in the water just below t^he boiling point for 30 min. SCRAMBLED EGGS. 4 eggs Yi t. salt 3/3 c. milk f. g. pepper 1 tb. butter Beat the eggs slightly and add the milk, salt, and pepper. Melt die butter in a frying pan and pour in the &gg mixture. Cook over a slow fire until creamy, stirring from the bottom of the pan as the eggs thicken. Serve with hot buttered toast. POACHED EGGS. Put about 2 inches of boiling water into a shallow pan, add- ing 2 t. of salt for each quart of water. Reduce the heat to stop the boiling, break the eggs one at a time into a saucer, and slip carefully into the fiot water. Cover the pan. When the white is firm remove the eggs carefully with a skimmer. ]ilace on pieces of hot buttered toast, and serve immediately. CREAMED EGGS. 3 hard-cooked eggs 1 c, milk 1 t1). butter 3% t. salt 1 tb. flour f. g. pepper Chop the eggs and mix witli White Sauce (pg. 31) made from the remaining ingredients. vServe hot on slices of hot buttered toast. The yolks of the eggs may be chopped or put through a ricer separately and sprinkled over the creamed mixture after it is put on the toast. EGGS. . 7 FRIED EGGS. Heat the fat from bacon or ham in a frying pan. Creak the eggs into a shallow dish, being careful not to break the yolks, and slip them carefully into the frying pan. adding to them i tb. of iiot water. Gwer closeh'. When the whites become firm the eggs are ready to serve. DEVILED EGGS. 6 hard-cooked eggs ^ c. vinegar 1 t. mixed mustard f. g. pepper Yz t. salt Cut the eggs iii half lengthwise. Remove the yolks, mash, mix with mustard, salt, vinegar, and pepper, and beat until light. Heap each half white neatly w^ith the mixture. If the eggs are to be packed for a picnic lunch, fill the half xdiites level fidl only, and fold together in pairs. EGGS PICKLED WITH RED BEETS. 6 hard-cooked eggs XV^ t. salt 6 red beets ]\ t. pepper \'inegar Cook and skin the beets and put them into an earthen or glass jar along with the eggs. Add the salt and pepper and pour over enough vinegar to cover. Let stand 12 hrs. before using. PLAIN OMELET. 4 eggs 14 t. salt 2 tb. water f. g. pepper 1 tb. butter Beat the eggs slightly and add the water, salt, and i)epper. Melt the butter in a frying pan over a low fire and put in the egg mixture. As it thickens lift the edges to allow the uncooked part to run under. When the top becomes creamy and the bottom is brown the omelet is done. Serve at once on a hot platter. EGGS. FOAMY OMELET. 4 eggs 2 t. salt 4 tb. water f. g. pepper 1 tb. butter Separate tbe yolks of the eggs from the whites. Beat the yolks until thick and add the salt, pepper, and water. Beat the vv'hites very stifif and fold the first mixture into them. Melt tlie !)Utter in a hot pan, reduce the temperature and put in the omelet, spreading it evenly over the pan. When it is light, and well browned on the bottom set into the oven to become dry and hrm on to]x Fold and serve at once on a hot platter. BAKED OMELET. 1 c. scalded milk >^ t. salt 1 tb. fiour f. g. pepper 1 tb. butter 3 eggs Make White Sauce (pg. 31) of the first 5 ingredients. Add the beaten yolks and fold the mixture carefully into the stiffly beaten whites. Turn into a greased pan and bake 10 to 15 min. in a cool oven. EGG TOAST, 3 eggs 1 tb. sugar 3^ t. salt 1 c. milk 6 slices stale bread Beat the eggs and mix with them the salt, sugar, and milk. Soak the bread in the mixture and brown on both sides on a hot, well oiled griddle. EGGS. 10 MILK AND CHEESE. VANILLA JUNKET. 1 junket tablet ;4 ^^ sugar 1 tb. cold water 1 qt. milk 1 t. vanilla Dissolve the junket tablet in the cold water. Heat the milk over hot water until luke warm. Dissolve the sugar in the milk, add the vanilla and the dissolved junket, and turn the mixture out into molds. Allow the molds to stand in a warm place until the mixture begins to thicken. Sprinkle with cinnamon, jf desired, and without jarring transfer to a cool place to chill. Serve with cream and sugar. Condensed, sterilized, or scalded milk is not affected by junket. CREAM TOAST. Dry and brown the toast thoroughly, spread lightly with butter, and season with a very little salt and pepper. Add enough boiling water to moisten the toast, dress with cream and serve. COTTAGE CHEESE. Put fresh buttermilk into a large earthen-ware or porcelain bowl, having the bowl not more than half full. Have ready an equal qtiantity of boiling water. While stirring the buttermilk, pour the hot water slowly into it until the whey separates, tising only enough water to bring about this result. Allow the mix- ture to stand until the curd settles. Pour off as much of the whey and water as possible without losing any of the curd, pour the remaining material into a draining bag and drain until dry. Mix the dry curd with cream, salt, and pej^per, as desired. Cottage cheese may be made in the same manner from thick, freshly soured milk, but the curd is coarser and tougher than the curd from buttermilk. MILK AND CHEESE. 11 SWEET MILK CHEESE. Thicken the milk as for Vanilla Junket, 1 tal)let to a quart of milk, and proceed as for Cottage Cheese. CHEESE BALLS. Use a mild cheese. Grate, or if soft enough, rub through, a coarse sieve. Season with caj^enne, take up by tablespoonfuls and make into balls. Roll each ball in finely chopped parsley of nuts. vServe with salad. DUTCH CHEESE BALLS. Mix 1 c. of dry curd from buttermilk or sour milk with enough cream or milk to keep it together. Season with 3 tb. of grated onion, and salt and pepper to taste. Make into small balls and roll each ball in finely chopped parsley. Serve with lettuce salad. CHEESE FONDUE. 1 c. scalded milk ^ t. salt 1 c. soft stale crumbs f. g. pepper 1 tb. butter 3 eggs 34 lb. finely chopped cheese Separate the yolks of the eggs from the whites. Beat the yolks and mix with them all the ingredients except the whites. Beat the whites very stiff and fold carefully into the mixture. Pour into a buttered baking dish and bake 20 minutes in a mod- crate oven. Serve at once. CHEESE AND MACARONI. iy2 c. milk y, t. salt 1 y tb. butter f . g. pepper ly tb. flour 3 c. Hoiled Macaroni (pg. 31) y c. grated cheese Make A\'hite Sauce (pg. 31), from the milk, flour, butter, sail, and pepper. Put alternate layers of macaroni and cheese into a buttered baking dish and pour over them the sauce. Buttered crumbs may be spread over the top if desired. Bake in a mod- erate oven for 20 minutes, oi" until the crumbs are brown. 12 MILK AND CHEESE. CHEESE AND RICE. Put alternate layers of Boiled Rice (\)g. 4) and grated cheese into a buttered baking dish, add milk to half cover, sprinkle with buttered crumbs and a few grains of pepper, and brown in the oven. WELSH RAREBIT. 1 c. milk M? t. salt 1 tb. l)Utter f. g. cayenne 1 tb. flour '4 t mustard }2 lb. soft mild cheese Cut the cheese into small dice. Make White Sauce (pg. 31) from the remaining ingredients and stir into it the cheese. When the cheese is melted serve on crackers or soft toast. TOMATO RAREBiT. Make like Welsh Rarebit, omitting the mustard, and substi- tuting llj c. of tomato pulp and juice for the milk. CHEESE WAFERS. Sprinkle cris]) crackers with a thin layer of grated cheese seasoned with a f. g. of cayenne. Bake in the oven until the cheese melts. CHEESE BISCUITS. Make a dough as for Baking Powder Biscuit ( pg. 51). Roll out to ^ incli in thickness and cut into small rounds ; brush lightly with milk and sprinkle with a thin layer of grated cheese. Lay the rounds together in threes, one on top of the other and bake in a hot o\en 12 to 15 minutes. vServe with salad. MILK AND CHEESE. 13 14 SOUPS. SOUP STOCK. 2 lbs. meat and bone 2 t: salt 3 qts. cold water f. g. pepper Have tbe bone sawed into small pieces. Wipe the meat, trim off the fat, and cut into inch cubes. Put the fat into the bottom of the soup kettle. When hot put in half the meat cubes and brown them with the fat. Put in the remaining meat and the bone and cover with the cold water. vSoak for jA hour, then cook just below the boiling point for 4 hours. Skim oft" the fat, strain out the meat and bone, and add the salt and pepper. Any desired vegetable or combination of vegetables may be cooked in the stock. VEGETABLE SOUP. Cut up and add to smi]) stock any desired combination of vegetables. The vegetal)les should be put into the broth in the order of the time required to cook them ; or they may be cooked separately and added jA hr. before serving. ( )utside stalks of celery or bits of left over vegetable of any kind can be used to advantage. If no potatoes are used,. a small quantity of rice cooked with the soup gives body to the broth; Careful seasoning with salt and pepper is required. BEAN SOUP. I small ham bone 2 c. beans 3 quarts cold water Pick over and wash the beans, and soak for 3 or 4 hours. Drain, put over a slow hre in cold water, and simmer until soft; 3 or 4 hours are rcfjuired. Wash the ham-bone carefully, put it into the soup kettle and add the cold water. Cover and cook just below the boiling point for 3 hours. Add the beans to the meat stock 15 minutes before serving. ISO UPS. 15 SPLIT PEA SOUP. Make like Bean Soup, substituting split peas for the beans. TOMATO SOUP. 1 qt, meat stock 1 onion 1 qt. stewed tomatoes Salt and pepper Grate the onion and add, with the tomatoes and the season- ing, to the stock. Boil 15 minutes, strain and serve; or serve without straining. CELERY SOUP. 1 qt. meat stock 1 egg yolk 1 bunch celery }4 c. cream 3/2 onion Salt and pepper Chop the onion. Wash the celery and cut into inch pieces, using the bleach'ed leaves as well as the stems. Add the celery and onion to the stock and cook until tender. Strain through a colander, rubbing through as much of the pulp as possible. Re- heat the broth. Beat the egg yolk, add the cream and stir the mixture into the hot stock. Season and serve with croutons. CREAM OF TOMATO SOUP. 1 qt. tomatoes 1 qt. milk 1 onion 4 tb. flour 2 t. salt 4 tb. butter % t. soda ys t. pepper Cook the tomatoes with the onion and the salt for 5 minutes ; add the soda and when the mixture ceases to froth strain and add to the White Sauce (pg. 31) made from the remaining ingred- ients. Serve at once. 16 SOUPS. CREAM OF CELERY SOUP. 1 bunch celery 2 tb. floiir "1 slice onion 2 tb. butter 3 c. l)oiling water 1 t. salt 2 c. milk f. g. pepper Wash the celery and cut into small i)ieces, using the white leaves as well as the stems. Cook with the onit»n in the boiling water until tender. Strain through a colander, rubbing through as much of the pulp as possible. Add the juice and the pulp to the White Sauce (pg. 31) made fromthe remaining ingredients. Heat thoroughly and serve. CREAM OF CORN SOUP. 1 can corn 2 tb. butter 2 c. boiling water 2 tl). flour 2 c. milk 1 t. salt f. g. pepper Chop the corn and cook with the water for 10 minutes. Rub through a colander and proceed as for Cream of Celery Soup. CREAM OF PEA SOUP. Made like Cream of Corn Soup, using the same proportions. CREAM OF POTATO SOUP. 3 potatoes 1 tb. ilour 2 tb. grated onion 1 t. salt 1 qt. scalded milk f. g. pepper 3 tb. butter 1 t. chopped parsley Cook the potato with the onion in l)oiling salted water until soft, using as little water as possible ; mash and add to the scald- ed milk. Cream the Initter with the flour, salt and pepper, and stir the mixture into the boiling soup. Cook 2 min., sprinkle with parsley, and serve. CROUTONS. Cut stale bread into ^ in. slices and remove the crusts. Cut slices into ^ in. cubes and brown in the oven, turning to brown all sides. Serve with soup. SOUPS 17 1-8 VEGETABLES. • BOILED POTATOES. Choose potatoes of uniform size, wash, and remove the dark spots. If cooking the potatoes to brown or to make into salad it is best to cook them in their skins. In paring potatoes take as thin i)arings as possible. Rinse the potatoes in cold water, transfer to boiling salted water, and cook until tender ; about 30 min. is required. Drain at once. MASHED POTATOES. 6 medium sized potatoes 1 t. salt 2 tb. butter f . g. pepper Hot milk Cook as for Boiled Potatoes. Mash, or put through a ricer. Season with salt, pepper, and butter, and beat in with a fork enough hot milk to make the potatoes creamy and light. Serve at once or place over boiling water to keep hot. BROWNED MASHED POTATOES. Butter a hot shallow baking dish and heap it lightly wdth hot Mashed Potatoes. Leave the surface of the potatoes rougli, put into a hot oven and brown the rough edges. Serve in the baking dish. vStiffly beaten white of egg may be folded into the potatoes if desired. Use 1 egg white for 8 medium sized pota- toes. BAKED POTATOES. Choose smooth potatoes, imiform in size. Wash carefully and bake on the rack in a hot o\cn until soft ; 40 min. to 1 hr. is required. Prick each potato with a fork, remove from the oven, and serve at once. STUFFED BAKED POTATOES. Cut hot Baked Potatoes in halves lengthwise. Remove the insides, mash and season as for Mashed Potatoes, folding in the stiffly beaten white of 1 egg for each 6 potatoes, if desired. Put back into the half-shells lightly, leaving the surface rough. Re- turn to a hot oven and brown the rough edges. VEGETABLES. 19 ROASTED BROWN POTATOES. Wash and pare potatoes of uniform size. Cook in boiling salted water for 15 min., drain and put into the pan with roast- ing meat. Baste the potatoes with the broth from the meat and turn once to brown both sides. 30 to 45 min. is required for roasting the potatoes. NEW POTATOES. Wash small new potatoes, scrape off the skin, and cook as for Boiled Potatoes (pg. 18). Drain and put into a warm serv- ing dish. Pour over them melted butter or hot White Sauce (pg. 31), sprinkle with pepper or finely chopped parsley, and serve. BROWNED POTATOES. Wash small potatoes and cook, without paring, in boiling salted water, until tender. Drain and peel. Put several tbs. of lard in a hot frying pan ; when hot add Y^ as much butter, and enough potatoes to cover the bottom of the pan. Cook over a moderate fire until brown, turning to brown all sides. SCALLOPED POTATOES. Wash, pare and slice the potatoes and put into a hot baking dish in layers, seasoning each layer with salt, pepper, and bits of butter. Dredge the top layer lightly with flour and add hot milk until it can be seen on top. Cover and bake in a moderate oven until soft; remove the cover and brown. 1 hr. or more is required. PAN COOKED POTATOES. 6 medium sized potatoes 1 tb. butter 4 tb. lard or fryings 1 t. salt f. g. pepper Wash, pare, and slice the potatoes. Heat the lard in a skil- let, add the butter and the potatoes. Season with the salt and pepper, cover closely, and cook until tender over a moderate flame. Turn the potatoes several times to prevent burning. 20 VEGETABLES. CREAMED POTATOES. 5 iiK'diuiii sized potatoes 2 c. White Sauce ( pg. 31) 1 t. salt 1 tl). clio])i)e(l parsley Wash and jxare the ])otatoes and cut into dice. Cook in boil- ing water to which tlie salt lias 1)een added, using as little water as possible in order to have the potatoes dry when soft. Wdien soft combine with the sauce, put into a warm dish, sprinkle with the parsley, and serve. POTATO CHIPS. Wash and \y.ivc the i)otatoes and cut into verv thin slices. J^oak initil crisp in cold water, drv on a clean clotli, and fry brown in deep, hot fat. Drain on unglazed paper, sprinkle lightly with salt, and serve. FRENCH FRIED POTATOES. W^asli and pare small potatoes, and cut into eightiis length- wise. Soak until crisp in cold water and drv on a clean cloth. Fry until l)rown and tender in deep, hot fat; drain on unglazed paper ; sprinkle lightly with salt, and serxe. POTATO PANCAKES. 3 c. grated raw potato ^ c. flour 3 eggs 1 t. salt Lard Mix the flour and the salt with the ])otato, and add the beaten eggs. TTeat enough lard in a frying pan to cover the bot- tom. Put in the mixture in small spoonfuls, spreading them slightly with the spoon and cooking as many at a time as the pan will hold. Keep the fat hot, adding more as needed. Brown the cakes thoroughly, turning to l)rown both sides. FRIED POTATOES. 6 cold boiled potatoes J/ tl). butter 2 tb. lard Salt and pepper Cut the potatoes into small dice. Meat the lard in a frying ])an, add the Initter and jnit in the potatoes and the seasoning. Put over a moderate fire and cook until l)rown, turning to brown them all through. VEGETABLES. 21 HASHED BROWN POTATOES. 3 cold boiled potatoes 1 tb. butter ^ onion 2 tb. flour 3 tl). lard or fryir;gs Vj c. cream or milk Salt and pepper Cut the potatoes into very small dice. Heat the lard in a frying pan, put in the sliced onion and cook until light Ijrown. Add the butter and when melted put in the potatoes. 1 *ress them down lightly, sift o\er them the seasoning and flour, and pour over them the cream. Tlace over a hot fire for a few minutes, turn the flame very low and cook for 15 or 20 min. Fold and turn out on a hot serving plate. POTATO CAKES, I. Shape cold Mashed Potatoes into small cakes ; roll in flour and jjrown in hot lard or fryings, to which a little butter has been added. POTATO CAKES, II. 2 c. cold Mashed Potatoes y^ t. salt 1 egg f. g. pepper Fat Beat the egg and mix with it the potato and seasoning. Make into cakes and proceed as for Potato Cakes I. BAKED SWEET POTATOES. Proceed as for Baked I'otatoes (pg. 18). STUFFED BAKED SWEET POTATOES. Proceed as for Stuffed Baked Potatoes ( pg. IS). BROWNED SWEET POTATOES. Wash the potatoes and cook tender in boiling salted water. Drain, peel, cut in halves lengthwise, and brown in ])utter on a hot frying pan. 22 VEGETABLES. GLAZED SWEET POTATOES. 6 medium sized potatoes 2 tb. butter y2 c. brown sugar Yj, c. boiling water Wasb and pare tbe potatoes and cook 10 min. in boiling salted water. Drain, cut in halves lengthwise, and put into a buttered baking dish. Dissolve the sugar in the water, bring to the boiling point, and stir in the butter. Brush the potatoes with this mixture, put them in the oven and bake until tender, basting at intervals with the remaining syru}). PAN-GLAZED SWEET POTATOES. 6 small potatoes ^ c. sugar 2 tb. lard y^. c. water 2 tb. butter f. g. salt Wash and pare the potatoes and cut into halves lengthwise. Heat the lard in a frying pan, melt with it the butter and put in the potatoes. Sprinkle them with the salt and the sugar, add the Vvater and cover the pan closely. Cook until the potatoes are tender, remove the lid and turn the potatoes to brown both sides. About 25 min. is required for the process. BROILED TOMATOES. Wash half-ripe tomatoes and cut in thick slices. Season with salt and pepper, roll in flour, and Im^owu in a little hot fat in a frying pan. Serve at once. BAKED TOMATOES. Wash the tomatoes and place stem end down in a buttered baking dish, making criss-cross cuts through the skin on the top of each tomato. Rake in a moderate oven. Season each tomato with salt. ]X'pper, and a bit of butter, just before serving. VEGETABLES. 23 STUFFED TOMATOES. 6 firm tomatoes Yz c. cooked, chopped meat or 1 c. soft stale crumbs ^ c. boiled rice 1 tb.melted butter 1 t. salt 2 tb. grated onion j/^ t. pepper Yi c. dry buttered crumbs Wash the tomatoes and cut a thin slice from the top. Scoop out the pulp and seeds and mix with them all the remaining in- gredients except the dry buttered crumbs. Heat the mixture and fill the tomatoes with it. Cover the tomatoes with the dry but- tered crumbs, put into a baking dish, and bake in a hot oven until well browned on the top. SCALLOPED TOMATOES. 1 qt. stewed tomatoes 1 tb. grated onion 1 t. salt 2 c. soft stale crumbs f . g pepper 2 tb. butter Melt the butter and add the crumbs. Mix half the buttered crumbs with the other ingredients, pour into a hot buttered bak- ing dish and cover with the remaining crumbs. Bake in a mod- erate oven until brown ; about 40 nun. is required. TOMATO SAUCE. 1 c. tomato juice 2 tb. flour 2 tb. butter >4 t. salt f. g. pepper Mix the salt and pepper with the flour. Melt the butter, add the dry ingredients, and stir until smooth. Add the tomato juice and stir until the mixture boils. Cook 3 min. 1 t. grated onion may be added with the tomato juice if desired. CANNED TOMATOES. Sterilize the jars and lids by covering with cold water, bringing to the boiling point, and boiling at least 10 min. Wash the -tomatoes, cover wath boiling water, let stand 5 min., drain and peel. Cut into quarters, place over the fire, and boil 5 min. 1'ake the jars one at a time from the boiling water, dip a new rubber into boiling water and fit it on the jar ; fill to over- flowing with the tomatoes, being careful to eject all air Inibbles Cover and seal. 24 VEGETABLES. CORN ON THE COB. Husk the corn as soon as received and keep cokl until ready to use. When about to cook carefuhy removed all silky threads, ])Ut into boiling" salted water to cover, and ])oil (S niin. STEWED CORN. Cut off the corn, being careful to scrape all the pulp from the cob. Add a small cj[uantity of water and cook 10 min., or cook without water in a double Ijoiler for 30 min. vSeason with .salt, pepper, butter, and milk if desired. Bring to the boiling point and serve. Canned corn may be prepared in the same way. SCALLOPED CORN. 1 can corn 2 tb. butter yjC. soft stale crumbs 1 t. salt 1 c. milk f. g. pepper 2 tb. flour ^2 c. buttered dry crumbs Mix the corn with the soft crumbs. Make White Sauce (pg. 31) of the flour, butter, milk and seas(Miing. Combine the two mixtures, put into a buttered baking dish and cover with the buttered crumbs. Bake in ia moderate over until the crumbs are brown. About 20 min. is required. CORN PUDDING. 1 can corn 1 t. salt 2 c. crumbs f. g. pepper 1 c. milk 3 eggs Beat the volks of the eggs and mix with iheiu the milk, crumbs, corn, and seasoning. Fold in the stiffly beaten whites, turn into a buttered baking dish, and bake 30 min. in a moderate oven. CORN FRITTERS. 2 c. chopped corn y^ t. salt 2 eggs f. g. pepper y. c. flour Beat the eggs, add the corn and seasoning, and stir in the flour. Cook l)y spoonfuls on a hot oiled griddle. VEQETABLES. 25 BOILED CABBAGE. Take off the outside leaves from the cahhage, cut it into quarters, remove the tough stalk, and soak in cold water until crisp. Cook without a cover in hoiling salted water until ten- der. Drain, put into a warm serving dish, season wth salt, pep- per, melted hutter and a few drops of vinegar, if desired. SCALLOPED CABBAGE. Make like Scalloj^ed Corn (pg. 24), suhstituting chopped hoiled cahbage for the corn and omitting the soft stale crumbs. CREAMED CABBAGE. 1 small cabbage 2 tb. flour 2 t. salt 1 c. slightly soured cream 2 tb. butter 1 tb. vinegar Remove the outer leaves from the cabbage. Shred with a knife or a slaw cutter and soak in cold water until crisj). Heat the butter in a deep frying pan, put in the drained cabbage, sprinkle with salt, cover closely and cook over a moderate Are until tender. About 25 min. is required. Beat the cream until frothy and add the vinegar. Dredge the cabbage with the flour, pour over it the cream mixture, Ijring to the boiling point and cook 5 min. CAULIFLOWER. Remove the leaves and stem from the cauliflower. Cut the flowerets apart and soak them in cold water. Drain, and cook until tender in boiling salted water. About 25 min. is required. Drain, put into a warm serving dish, season with salt, pepper, and melted butter, or dress with hot White .Sauce ( pg. 31 ). BOILED ONIONS. Peel the onions under water, drain, and scald with l)oiling water. Drain again and cook uncovered in l)oiling salted water until tender. About 1 hr. is required. Drain and season with salt, pepper, and melted butter ; or dress with milk thickened with flour that has been creamed with an equal proportion of butter. Season with salt and pepper, cook 3 min. and serve. 26 VEGETABLES. SCALLOPED ONIONS. Make like Scalloped Corn (pg. 24), substituting 2 c. of chop- ped boiled onions for the corn and omitting the soft stale crumbs. STUFFED ONIONS. 6 Boiled Onions ^^ t. salt ^ c. soft stale crumbs f. g. pep])er y. c. cooked chopped meat ! c White vSauce (pg. 31) 1 tb. melted butter Yi c. buttered dry cnmibs Be careful not to overcook the onions, they must not be broken. Remove the inner sections, chop fine, and mix with the soft crumbs, meat, melted butter, salt, and ])epper. Refill the onions with the mixture, place close together in the bottom of a small buttered baking dish, pour over them the sauce, sprinkle with the buttered crumbs and bake .30 min. in a moderat oven. FRIED ONIONS. Peel the onions and slice under cold water. Drain and dry on a clean cloth. Cook tender and brown in a frying pan in hot lard to which ^/:s t. of salt for each pint of beans Y^ hour before lifting. When soft season with jjcpper and melted butter or dress with White Sauce ( pg. 31). NEW LIMA BEANS. Cook like Shell Beans. SUCCOTASH. Mixed Boiled Corn cut from the cob {\>g. 24) with an equal fiuantity of cooked Shell Beans or new Lima Beans. Heat over hot water and aild salt, pe])])er, and l)Utter, to season. VEGETABLES. 29 DRIED BEANS. Wash the l)eans and soak in i:)lenty of cold water over niglit. Drain and cook covered in as little water as possible until ten- der. Add 34 t. salt for each cup of beans ]A hour l)efore the beans are done. Season with salt, pepper and butter, or dress with White Sauce (pg. 31). BAKED BEANS. 4 c. dried l)eans 1 lb. fat l)acon Trim oft' the rind and cut the bacon into inch slices. Wash the beans and soak over night in ])lent5' of cold water. Drain, cover with fresh cold water, place over the fire and boil 5 min. Drain again, put into a shallow baking dish, lay the bacon on the toj), cover with cold water, and bake in a moderate oven until the beans are soft ; 4 or 5 hours are required. Stir the beans every half hour and add water if they become too dry. BAKED BEANS WITH TOMATOES. Prepare as directed in the j^receding recipe, adding 1 qt. to- matoes, 1 t. salt and 2 tb. sugar before putting in the bacon. BOSTON BAKED BEANS. 1 qt. dried beans 2 tb. molasses ^4 11). fat salt pork 2 tb. sugar 1 tb. salt . Scald and scrape the pork rind and make deep gashes in it 1 in. apart. Wash the beans and soak over night. Drain, cov- er with cold water, and cook until the skin begins to burst. Cut a slice from the pork and })lace in the bottom of a bean pot or a deep baking disii, put in the drained beans and the remaining pork, having the rind level with the top of the beans. Mix the sugar, molasses, and salt with a little hot water and when dis- solved pour o\er the beans. Fill to the top of the beans with boiling water, cover, and bake in a moderate oven 7 to 8 hours, removing the lid the last hour. 30 VEGETABLES. TURNIPS. W'asli and pare the turnips and cut into small dice. Cook in boiling salted water until tender. Drain and season with but- ter, pepper, and salt, or serve with White Sauce (pg. 31). RED BEETS. Wash the beets and cut off the tops one inch from the beet. Cook in boiling salted water to cover, until tender. Young beets will cook in 1 hr., old beets require 3 to 4 hrs. Drain, rub off the skins, and cut into quarters. Reheat in the top of a double l)oiler and season with salt, pe])per, butter, and a little vinegar, if desired. PICKLED BEETS. Cook as in the preceding recipe, and j^ack while hot in an earthen or porcelain jar. vSeason with salt and pepper and cover with vinegar. Let stand 24 hours before serving. HORSE-RADISH. Wash the root and scra|)e olt the outer skin. Crate Ihie, season with salt and pepper, and cover with vinegar. Put in tightly closed glass jars and use as needed. STUFFED PEPPERS. 6 green peppers 2 tl). grated onion lyi c. chopped cooked meat P{> t. salt lyj c. soft, stale crumbs 1 Vj c. meat dressing ' 2 c. dry buttered crumbs Wash the i)eppcrs, cut in halves crosswise, remove the seeds raid stems and cook 10 min. in boiling salted water. Mix all the remaining ingredients Init the buttered crumbs. Drain the peppers, fill each half with the mixture, and cover with the but- tered crumbs. Stand in a shallow baking dish containing ) j c. boiling water, and bake in a hot oxen Ij hr. BROWNED PARSNIPS. Wash and i)arc the ])arsniiis and cook in boiling salt water until tender. Drain, cut in halves lengthwise, and brown in btitter in a hot frying pan. VEGETABLES. 31 EGGPLANT. Wash, pare, and cut the eggplant in '4-in. slices. Sprinkle each slice with salt and stand aside for 1 hr. Drain off the extracted water, dip each slice in flour, and hrown in hot fryings or lard. SUMMER SQUASH. Prepare like Eggplant. HUBBARD SQUASH. Split the squash into pieces, remove the seeds and stringy inside part, and pare. Suspend in a strainer over hoiling water, cover, and cook until tender ; about 30 min. is required. Mash and season like Mashed Potatoes (pg. 18). The squash may be cooked in the steamer if desired; it is likely to be watery if boiled. BOILED MACARONL Wasii the macaroni and break into inch pieces. Cook in boiling w^ater until tender ; about 30 min. is required. Add salt when the macaroni lias been cooking 20 min. When soft drain, and rinse in cold water. Reheat in Tomato Sauce (pg. 23), or \Miite Sauce. WHITE SAUCE. 1 c. milk 2 tb. butter 2 tb. flour yi t. salt f. g. pepper When the milk is cold : — Melt the butter and remove from the fire. Adfl the dry ingredients and stir smooth. Add the milk, return to the fire, and cook 3 min.. stirring constantly. When the milk is hot : — I. Cream the butter with the dry ingredients. Blend the mixture with a little hot milk, stir into the remaining hot milk and boil 3 min., stirring constantly; or II. Mix enough cold milk with the dry ingredients to make a thin smooth batter. Add to the hot milk and boil 3 min., stirring constantly. Remove from the fire and stir in the butter. 32 VEGETABLES. 33 MEATS. BROILED STEAK OR CHOPS. Only tender meat can be prepared successfully by this method. Wipe and trim the steak or. chops, cutting through the tough tissue around the edges at intervals. Place on an oiled broiling rack and put into a very hot broiling oven. Sear the meat on both sides, turning often to prevent scorching. About 10 min. is required for cooking a steak 1 in. thick. Season with salt and pepper, and serve. PAN-BROILED STEAK OR CHOPS. Wipe and trim the meat, being careful to cut through the tough tissue around the edges at intervals. Put the fat trim- mings into a hot frying ])an ; when the oil is extracted and has become very hot, put in the steak or chops and sear thoroughly on both sides. Cook a steak 1 in. thick about 15 min., turning frequently to prevent scorching. Season with salt and pepper iust before serving. HAMBURG STEAK. Trim the fat from a ])iece of beef. Chop or grind the meat fine, chopping with it a piece of onion if desired. Season with salt and pepper, })at out into a round 1 in. thick, and Ijroil like regular steak. The meat, after it is ground and seasoned, may be made into small cakes and broiled in that form if desired. STEAK DRESSING. If there is not enough fat in the pan for dressing when the steak is removed, add a little butter or fryings. Put in as much fiour as the pan contains fat, set over a hot fire and stir until smooth and well browned. Add 1 c. of cold water for each 2 tb. of flour; stir, and boil 2 min. Season with salt and pepper, and serve with the meat. 34 MEATS. SMOTHERED STEAK. Meat from the round, or any steak too tough to broil, can be made tender l)y this method. Have the meat cut rather thick. Wipe and trim it, reserving the fat and cutting through the tough tissue on the edges. Lay on a well-floured board and dredge with flour. Pound well over the entire surface on both sides, using the edge of a porcelain plate. Keep the meat well floured during th'e pounding, and press it in from the edges occasionally to keep it from becoming thin. Season with salt and pepper Fry out the fat in a hot pan, using .a little lard if necessary. When the fat is very hot put in the steak. Brown well on both .sides, pour off the excess fat, add '4 c. of water and cover closely. Cook at least '-2 hr. over a very low flame or in a slow even. Add water if the pan becomes dry. ROAST BEEF. Meat from the ribs or the loin is best for roasting. Wipe and trim the meat and sprinkle with salt and pepper. Place in a roasting pan and lay several thin slices of onion on top; dredge with floui, and i)Ut into a \ery hot oven. When the meat is thorouglily seared, reduce the heat and baste Avith ^4 ^"up of hot water. Cook about 20 min. for each lb. 'i'urn the meat to brown the bottom, and baste frequently with the juice in the pan or more hot water, if necessary. ROAST BEEF DRESSING. When the roast is removed, skim the excess fat from the liquid in the pan and place the pan over the Are. For each cup of liquid take 2 tb. of flour, mix to a smooth paste with water, and stir into the dressing, as soon as it boils. Boil 1 min., season with, salt and pepper, and serve with the roast. ME ATS. 35 POT ROAST. Pieces from the round, the rump, or the chuck, make the best pot-roasts. Use an iron or a heavy granite kettle. Wipe and trim the meat, reserving the fat. Dredge with flour. Put the fat into the bottom of the kettle over a hot fire. When well drawn out and very hot put in the meat, with several slices of onion, if desired. Sear well on all sides. Add boiling water to almost cover the meat, boil rapidly for 5 min. ; cover, and reduce the iieat. Simmer until the meat is tender. Season with salt and pepper Yz hr. before serving. Thicken the dressing by mixing with it a smooth paste of flour and water. Boil 2 min. Season, and serve with the meat. BEEF LOAF. 2 lb. beef 1 to 3 c. soft, stale crumbs J/2 lb. salt pork 1 &gg to eacb c. of crumbs ^ onion 2 t. salt 1 tb. lemon juice f. g. pepper Milk or dressing to moisten Beat the eggs. Wipe and trim the meat and chop or grind with the onion. Mix with it the crumbs, eggs, and seasoning, and add enough liquid to make it hold together well. Shape into a loaf, dredge with flour, and put into a hot oven. When well l>rowned reduce the heat. Bake a1)out 1 hr. BEEF STEW. 1^ lbs. beef 3 tb. lard or fryings 4 potatoes Seasoning 1 onion Flour Wipe and trim the meat and cut into inch cubes. Dredge with flour. Put the lard into a stew pan ; when very hot put in the meat cubes and the sliced onion, and brown well. Cover with boiling water and boil 5 min. Reduce the heat and cook below the boling point for 2 hrs. Cut the potatoes into dice and add, with the seasonings, a half-hour before serving. Thicken with flour mixed smooth with cold water, boil 2 min. and serve. CREAMED DRIED BEEF. Yj, lb. dried beef 2 c. White Sauce (pg. 31) Shred the beef, cover with cold water, and heat to the boiling point. Drain and add to the hot sauce. Serve with toast. 36 MEATS^ CORNED BEEF HASH. 1 lb. corned beef 2 tb. lard 2 c. cdokcd potato Yi c. milk Grind or cho[) the meat and potatoes very line. Mix, and add to tlie lar 1, which has been heated in a frying pan. Pour over the milk, pat down with a spoon, and cook over a slow fire until brown on the bottom. Fold and serve. BAKED HASH. XYi c. chopped cooked meat ;4 c- chopped onion 1]'2 c. chopped cooked potato Salt and pepper Water to moisten Buttered crumbs Mix all the ingredients except the crumbs. Put into a but- tered baking dish, cover with the crumbs, and bake in a moderate oven until the cruml)S are brown. MEAT PIE. 1 Y^ c. chopped cooked meat Salt and pepper 1^2 c. chopped cooked potato Oravy to pour J4 c. chopped onion Biscuit Dough (pg. 51) Line a greased leaking dish with the Biscuit Dough, reserv- ing enough for the cover. Mix the other ingredients and put into the pie. Moisten the edges of the pie and cover with dough, being sure to perforate the cover. Bake in a rather hot oven. MEAT SOUFFLE. 2 tl). butter 1 c. soft stale crumbs 2 tl). flour 2 c. chopped cooked meat 2 c. milk 1 tb. chopped ])arsley, or 1 t. salt 1 t. grated onion f.g. pepper 3 eggs Make White Sauce (pg. 31) of the first 5 ingredients, add the bread crumbs, the beaten yolks, and the parsley or the onion. P>eat the whites ^•ery stiff and fold carefully into the mixture Turn into a Ijuttered baking dish and l)ake about 35 min. in a slow oven. MINCED MEAT ON TOAST. Mix finely chopped left over meat with ef(ual proi)ortions of soft stale bread crumbs. Heat in well seasoned gravv or White Sauce (pg. 31). Serve on toast. MEATS. 37_ VEAL CUTLETS. Wipe and trim the meat and cut into pieces suitable for serving. Dip tirst into flour, then into beaten egg with which 1 tb. of water has been mixed, and finally into fine, dry, crumbs. Fry in hot lard to which a little butter has ben addeil. When well browaied drain off most of the fat, add 1 tb. of water, cover closely, and cook tender over a slow fire. VEAL POT-PIE. Cook the meat with the potatoes as for Beef Stew (pg. 35) adding several tbs. of minced parsley. Roll Biscuit Dough (pg. 57) to % in. in thickness and cut into 2 in. squares. Put al- ternate layers of stew and dough squares into a baking dish, hav- ing the dough on top. Add the broth from the stew and steam 1 hr. VEAL LOAF. Follow the recipe for Beef Loaf (pg. 35), substituting veal for the beef. CALF'S LIVER. Cut the liver in half-inch slices, cover with boiling water and let stand for 5 min. Drain, wipe, and remove the outside skin and tough veins. Season with salt and pepper and roll in flour. Cook until brown and tender in hot bacon fat or lard. Serve with Broiled Bacon or Fried Onions (pg. 26). BROILED BACON. Remove the rind, and slice the bacon as thin as possible. Lay the slices in a hot frying pan and cook until crisp, turn- ing once, and draining oft' the excess fat as it collects. FRIED HAM. Cut the ham into thin slices suitable for serving. Trim oft' the outside edges carefully. Cut oft' the excess fat and put it into a hot frying pan. Put in the ham and cook until tender and brown. Eggs mav be fried in the pan when the ham is removed. MEATS. SMOTHERED PORK CHOPS. 4 tomatoes. 6 chops. 4 little green onions. Flour. 1 t. salt. Seasoning. ^^'ash, scald, and peel, the tomatoes. Cut into quarters and })ut in a stewpan with the tinely chopped onion and the salt. Cook 20 min. Trim the excess fat from the chops and melt in a hot fry- ing pan. Roll the chops in flour, season with salt and pepper, and brown quickly in the hot fat. Add ^4 ^'- water, cover close- ly and })lace in a moderate oven for 15 min. Lift the chops, put the tomatoes in the f ryingpan and cook 3 minutes ; pour over the chops and serve. STEWED CHICKEN. Dress, clean, and cut up the chicken. Put into a stew pan and cover with boiling water. Cover and boil rapidly for a few minutes ; reduce the temperature and cook below the boiling point until tender, but not falling from the bone ; 1-3-2 hrs. is required for a year-old fowl, 3 hrs. or longer for old ones. One- half hour before serving season with 1 tb. salt and f. g. pepper. When the chicken is tender drain from the pan and stir into the broth a thickening of flour mixed smooth with milk or cream. Cook 5 min. Dumplings or noodles may be cooked in the dressing. FRIED CHICKEN. Proceed as for stewed chicken, using as little water as pos- sible. Cook the meat until tender, but be careful not to over- cook. Drain from the broth, season with salt and jjepper, roll each piece in flour, and fry brown in hot lard to which a small amount of butter has been added. The broth in the stewpan may be thickened for dressing or used as stock for soup. M EATS. 39 BAKED FISH. Remove the scales and clean the fish carefully. Take off the head and cut out the fins. Remove the backbcme and ribs, if desired, by cutting inside along the backbone to the tail, sli])- ping the fingers under the bone at the tail end on the inside, and drawing them out to the ends of the ribs. Put in the stuff- ing and sew up. Skewer in the shape of a letter S to keep the fish upright, place in a baking pan, season with salt and pepper, and dredge lightly with flour. Bake until the flesh can be easi- ly separated with a fork. Abont 1 hr. is required. If the fish is very dry lay a few thin strips of bacon across the back before adding the flour. STUFFING. 2 c. soft stale crumbs f . g. pepper 2 tb. melted butter J^ t. salt 1 tb. grated onion Water Mix the ingredients, using only enough water to moisten slightly. FRIED FISH. Scale, clean, and dry the fish ; bone as for baked fish, and season with salt and pepper. Cut into pieces suitable for serv- ing and roll each piece in flour. Fry in hot lard until brown and tender. FRIED SALT MACKEREL. Soak the fish with the skin side up in plenty of water for 24 hours. Dry, flour well, and fry in hot lard until well browned. CREAMED FISH. 2 c. cooked fish 4 tb. butter 2 c. milk y. salt 4 tb. flour f. g. pepper Flake the fish with a fork, discarding bones and pieces of skin. Make White Sauce (pg. 31) of the remaining ingredients and add to it the flaked fish. Heat thoroughly and serve on toast. If codfish is used, it must first be picked a])art and soaked soft in warm water. Omit the salt from the sauce if salt fish is used. -to MEATS. SALMON LOAF. 1 lb. salmon 3 eggs 2 tb. oil It. lemon juice •'-J. c. milk 1 tb. grated onion 2 c- soft stale crumbs -4 t. salt t. g. pepper Flake the salmon and remove skin, bones _. and all but 2 tb. of the otL Soak the crumbs in the milk mixed with the beaten eggs ; add all the remaining ingredients and make into a loat. Dretrlge lightly with tiour and bake until well browned in a mod- erate oven. The mixture may be put into a buttered mold and steamed if desired. I hr. is required for steaming. OYSTER STEW. I qt. oysters 1 tb. fiour 1 qL milk 5- t salt 1 tb. butter f . g. pepper Scald the miUc. Cream the butter with the fiour and blend with a litde hot milk; stir into the rest (jf the milk and boil 2 min. Season with salt and pepper. Strain the oyster liquor into a sauce pan over the tire. Wash the oysters in a litde water, inspecting them carefu':' ' ■ ' "s of shelL When the liquor b<:)ils add the oysters and cc :he eiiges curl: combine with the milk mixture and serve. CREAMED OYSTERS. I pt. oysters 1 - a c. milk 3 tb. butter 5^ t- salt 3 tb. uour f . g. pepper Make White Sauce ( pg. 31 ) of the butter, tiour, milk, salt and pepper. Cook the oysters as for stew, combine \vith the sauce and serv'e on toast or crackers or in Patty Shells ( pg. 61). FRIED OYSTERS. Examine the oysters carefully for bits of shell. Wash in a small amount of water and drain. Roll in fiour. then in beaten egg, to which add 1 tb. of water and a little seasoning has been added, and finally in fine, drv crumbs. Fn.- until brown in hot- lard. MEATS. 41 42 SALADS. COOKED DRESSING. 2 tb. butter f . g. pepper 3 tb. flour 1 c. milk 13^ t. salt 2 egg yolks 1 t. mustard Yi c vinegar Make White Sauce ( pg. 31) of the butter, flour, salt, mus- tard, pepper, and milk. Beat the ^gg yolks and mix with the vinegar. Stand the sauce over boiling water and add the ^gg and vinegar, stirring until the mixture thickens. Cool quickly. If not needed for immediate use, put into a scalded glass jar, pour a few drops of vinegar over the top, cover closely, and keep in a cool })lace. If too thick when ready for use thin with cream or milk. MAYONNAISE. 1 tgg yolk 1 c. oil Vi t. salt 4 tb. lemon juice or vinegar f. g. pepper Have the ingredients and the utensils cold. Put the yolk in a rather small shallow dish, add the salt and pepper, and beat with a silver fork or a small wisk beater until well mixed. Beat in the oil, a few drops at a time, until the mi.xture thickens, being careful that each addition is well blended before adding more. Now alternate the oil with lemon juice, beating thoroughly each time. If free oil comes in contact with free lemon juice or vine gar, the mixture will separate. The addition of too much oil at once will have the same result. When all the ingredients are in, beat for a few minutes to make light, chill, and keep cool imtil ready to serve. If the dressing should sei)arate, begin with a new ^gg yolk, beating tlie separated mixture, a little at a time, into it. SALADS. 43 QUICK MAYONNAISE. Mix like Mayonnaise, thoroughly hlending the yolk of one hard-cooked egg with the raw egg hefore adding the other ingre- dients. The oil and vinegar or lemon juice may then he put in very rapidly without danger of curdling. FRENCH DRESSING. ^ t. salt 4 tl). olive oil f. g. pepper 2 tl). vinegar or lemon juice Combine the ingredients in the order given and beat with a silver fork until well mixed. Serve at once. }{> t. of gratecf onion may be added if desired. CHEESE DRESSING. Make like French dressing, beating y^ c. crumbed Roquefort cheese, or grated cream cheese, with the oil before mixing with the other ingredients. SOUR CREAM DRESSING. 1 c. sour cream f . g. pepper 1 t. salt 3 tl). mild \inegar Beat the cream until frothy, add the salt, pepper, and vine- gar, and beat again. Serve with cucumbers and onions sliced together or with young lettuce. POTATO SALAD. 6 cold Boiled Potatoes ( pg. LS) 1 cucumber or 1 small onion 3 hard-cooked eggs 1 t. celery seed 2 Cv thinned salad dressing Cut the potatoes and the cucumbers or the egg whites, into small dice ; grate the onion and mix these ingredients and the cellery seed witli the dressing, being careful not to mash the potatoes. Let stand in a cold place at least 1 hr. l>efore ser\ing. If eggs are used, rub the yolks through a sieve and sprinkle over the salad just Ijcfore serving. 44 SALADS. TOMATO SALAD. Wash and scald small firm tomatoes and remove the skins. Chill, and cut them nearly through into quarters or sixths. Ar- range on lettuce, press the sections apart at the top, put 1 tl). of salad dressing on each, and serve. TOMATO AND CUCUMBER SALAD. Wash and scald firm, medium-sized tomatoes and remove the skins. Cut ofi" the stem ends and scoop out the pulp. Mix with salad dressing and finely diced cucumber and refill the to- matoes with the mixture. Place on lettuce leaves, add a little thick dressing, and serve. If desired, the cucumbers and toma- toes may be diced or sliced, and the dressing put on after it is arranged. CUCUMBER AND ONION SALAD. Pare the cucumbers and slice thin. Mix with finely sliced new onions and dress with Sour Cream Dressing. French Dress- ing, or Cheese Dressing. HEAD LETTUCE. Separate the leaves, wash each one carefully, and soak until crisp. Dry and arrange on salad plates or in a salad bowl. Dress with French, Cheese, or Sour Cream Dressing, or ser\e with Cooked. Dressing or Mayonnaise. DUTCH LETTUCE. Wash the lettuce and soak until cris]). Cut thinlv sliced bacon into small bits and l)rown in a hot frying pan. Add 1 tb. mild vinegar for each 2 tb. of bacon fat and pour the mixture over the thoroughly drained lettuce. SALADS. 45 COLE SLAW. I 1 small llrm cabbage ^4 c. Ainegar 2 egg yolks 1 tb. butter 14 c. cold water y> t. salt Trim the cabbage, cut into halves and soak in cold water' intil crisp. Drain thoroughl}' and cut into tine shreds with a knife or a slaw cutter. Beat the ^gg yolks and add the water an.d the vinegar. Stir over water just below the boiling point until thick, add the butter and the salt, and use hot or cold as a dress- ing for the slaw. If preferred, the cabbage may be dressed with Cooked or French Dressing: or with Cheese Dressing. CABBAGE SALAD. Cut the cabbage as for Cole Slaw. Mix with Cooked Dress- ing, arrange on lettuce leaves and sprinkle 1 tb. of chopped green pepper over each salad. The pepper may be shredded with the cabbage and served with French or Cheese Dressing. COLE SLAW WITH CREAM. Cut a small, iirm head of cabbage into eighths, remove the heart and chop the cabbage fine. Sprinkle lightly with salt and a very little sugar. Pound in a wooden Ijowl with a jjotato masher until soft, an.d drain ofif the water. Dress with whipped cream seasoned with \inegar and pepper. SPRING SALAD. Cut red radishes in thin slices without paring. Mix with equal parts of ])ared sliced or diced cucumber and Y^ as nuich very thinly sliced new onions. Heap on lettuce leaves, endive leaves or water cress. Serve with French or Cheese Dressingf. TOMATO JELLY SALAD. Make like Perfection vSalad ( pg. 46). omitting the vege- tables and substituting 2 c. of hot stewed tomato for the boiling water. If desired clear, the tomato should be strained. Finely diced cucumber or radish may be mixed with the gelatin when it is partly stiffened, 46 SALADS. PERFECTION SALAD. 2>4 tb. gelatin 1 t. salt 3 tb. cold water 2 c. chopped celery 2 c. boiling water 1 c. chopped cabbage J/2 c. vinegar ^4 ^'- chopped pimento 3 tb. sugar Vi c. chopped nuts or olives if desired Soak the gelatin in the cold water, add the boiling water and the salt and sugar and stir until all are dissolved. Mix the celery, cabbage, pimento, and nuts, pack lightly into individual molds, and till the molds carefully with the cooled gelatin. Stand on ice or in ice water until the gelatin stittens. Dip the molds quickly into hot water and turn out the contents on crisp lettuce leaves. Ser\-e with Cooked Dressing. FRUIT SALAD. 2 c. Malaga grapes 2 c. pineapple 3-2 c. ^Maraschino cherries \\'a2 to 3>< c. sifted flour 1 t. salt 1 egg Mix like White Bread (pg. 44 t. salt 4y^ t. baking powder 3 eggs 2i4c. milk. Mix and sift the dry ingredients. Beat the yolks of the eggs, add the milk, and stir gradually into the dry mixture. Stir imtil smooth aiid fold in the stiffly beatcii egg whites. Bake by spoonfuls on a hot greased griddle and serve at once. SOUR MILK GRIDDLE CAKES. 3 c. sifted flour 1 14 t. soda ■)4 t. salt 3 eggs 2;]4 c. buttermilk or scur milk. Alix as in preceding recipe. DOUGHS . AN D BATTE fiiS. BUCKWHEAT CAKES. 3 c. buckwheat flour ^4 t. salt 3 c. lukewarm water ^ c. liquid yeast or Yz cake comprsssed yeast Mix all the ingredients thoroughly. If compressed yeast is used, mix it smooth with a little of the wanii water before adding to it the other ingredients. Cover the batter and let stand in a cool place over night. Jn the morning stir in J/S t. soda mixed with a little warm water. Bake on a hot, lightly oiled griddle. QUICK BUCKWHEAT CAKES. 3 c. buckwheat flour 2 tlj. molasses 6 t. baking powder ^ c. milk yX t. salt Xy. c. water Mix and sift the dry ingredients, and add the liquids. ]\lix smooth and bake on a slightly greased griddle. CORN GRIDDLE CAKES. 2 c. corn meal ]A, c. sugar or less 1 c. sifted flour 2 eggs 3% t. salt 2]/:, c. milk 3 t. baking powder 2 tb. melted butter Mix and sift the dry ingredients. Beat the eggs, add the milk and the melted butter, and combine with the first mi.xture. Bake on a well oiled sfriddle. PLAIN CAKE. y2 c. butter 2 c. sifted flour 1 c. sugar 2^ t. baking powder 2 eggs ■ , 7/5 c. milk J/> t. flavoring. Cream the Imtter with the sugar, add the eggs and beat thoroughly. Add the flavoring. Mix and sift the flour and bak- ing powder and add alternately with the milk to the first mix- ture. Bake about 25 n.iin. in a moderate oven, using 2 layer cake tins or a shallow loaf tin. 156 DOUGHS AND BATTER'S. WHITE CAKE. y2 c. butter <;>< c. sifted flour 1 54 <-"• sugar 3 t. baking powder 1 t. tiavoring 1 c. milk 4 ^%^ whites Mix Hke Phiin Cake, folding in the stiffly beaten ^gg whites last. SPICE CAKE. 1 c. sugar 2 c. sifted flour 54 ^^- ^^""^ 2 ^- ^'iniiainon 34 c. butter 1 t. cloves 2 tb. molasses 5 2 t. nutmeg 2 eggs 3 t. baking powder. 1 c. milk Cream the butter and the lard with the sugar, add the eggs and beat thoroughly. Add the molasses. Mix and sift the dry ino-redients and add alternately with the milk to the first mixture. Bake in 2 buttered layer cake tins in a moderate oven. Frost with Raisin Frosting (pg. 59). CINNAMON CUP CAKES. y, c. ])utter 1>2 c. sifted flour 1 c. sugar 2y2 t. baking powder 2 eggs 1 tb. cinnamon ]'2 c. milk Mix like Plain Cake, sifting the cinnamon with the other elrv ingredients. IHake in well greased muffin or cup cake tins. BERRY CAKE. 1 c. sugar 2 c. sifted flour 54 c. butter 1 t. cinnamon 3 eggs 54 t. cloves 1 c. blackberry jam 'ake in ,2 layers and jnit together with Boiled Frosting ( pg. 59). DOUGHS AND BATTERS. * 57 GINGERBREAD. y2 c. lard or butler 3 c. sifted flour Yz c. hot water 1 t. soda 1 Yz c. molasses 2 t. ginger 1 ^g^ 1 t. cinnamon y% t. cloves Melt the fat in the hot water and add the molasses and the beaten eggs. Add the mixed and sifted dry ingredients and bake in a cool oven. SOUR MILK GINGERBREAD. Yz c. lard or butter 2^^'; c. sifted flour Yz c. sugar 1 t. soda 1 c. molasses 2 t. ginger 1 tgg 1 t. cinnamon Y2 c. l)uttermilk or sour milk Cream the fat with the sugar and add the molasses and the well beaten egg. Add the mixed and sifted dry ingredients alter- nately with the milk. 15ake in a cool oven. DEVILS FOOD. ^4 c. butter 2}^ c. sifted flour 2 c. sugar ^ t. soda v3 eggs 1 t. baking powder 1 c. sour milk or buttermilk 2 oz. chocolate Cream the Initter with the sugar, add the (::gg yolks and the n^elted chocolate, and beat thoroughly.. Mix and sift the dry ingredients and add alternately with the milk to the first mix- ture. Fold in the stifily beaten whites and bake in a buttered pan in a moderate oven. ANGEL CAKE. 1 c. sifted flour Ya t. salt 1 c. sugar ■ Y- t- cream of tartar 1 c. ^gg whites 1 t. vanilla Mix the flour and the sugar and sift 4 times. Beat the ^gg whites with the salt until frothy, add the cream of tartar and licat until stiff and dry. Vdd the \ anilla and fold in the flour and sugar carefully. Turn into an ungreased mold having the bottom lined with paper. Bake 45 min. to 1 hr. in a cool oven. DOUGHS AND BATTERS. SPONGE CAKE. 5 eggs ys c. sifted flour ' >8 c. sugc-^r M t. salt 1 tb. lemon juice >j t. cream of tartar Beat the egg yolks with the sugar until the mixture is ligh*: in\d lemon colored. Add the lemon juice and stir in the flour. Beat the egg whites with the salt until frothy, add the cream of tartar and beat until light and dry. Fold the whites carefully into the first mixture, turn into an unbuttered mold having the bottom lined with paper, and l)ake in a cool oven 45 min. to 1 hr. SUNSHINE SPONGE CAKE. 5 egg yolks ^i t. salt 1 ^ c. sugar ^ t. cream of tartar 1 c. sifted flour 1 t. vanilla 7 egg whites Mix and sift the sugar and flour 4 times. Beat the egg wdiites with the salt until frothy, add the cream of tartar and beat until stiff and dry. Add the beaten yolks and the vanilla and beat again. Fold in the flour and sugar carefully and turn into an ungreased mold having the bottom lined with paper. Bake in a cool oven 45 min. to 1 hr. QUICK FROSTING. 2 tb. hot milk 1 t. fla\'oring About 1 c. confectioner's sugar Sift the sugar and stir gradually into the hot milk until thick enough to spread, adding the flavoring after jA c. of sugar has been put in. CHOCOLATE MILK FROSTING. iy2 c. sugar 1 t. cornstarch •;4 e. hot milk 1 sq. chocolate 1 t. butter Mix the sugar with the cornstarch, stir in the hot milk, add the sha\'ed chocolate, and boil without stirring until a little of the mixture forms a soft ball on cold water. Remove from tlic fire, add the butter, and l)eat the mixture until creamy. Spread at once. DOUGHS AND BATTERS. 59 BOILED FROSTING. 1 c. sugar 1 t. flavoring ~ Yz c. hot water 1 large ^gg white or 2 small ^g t. of stiff jellv and bake in a hot oven. 60 DOUGHS AN D BATTERS. LEMON SUGAR COOKIES. ' y2 c. butter 2 c. sifted flour Y^,^:. sugar J4 t. soda 2 eggs 1^2 tb. lemon juice Cream the butter with the sugar, add the eggs and beat tlioroughly. Add the lemon juice and stir in the flour which has been sifted with the soda. Drop by spoonfuls on a buttered tin and flatten each cookie slightly with a spoon or spatula. Have the cookies about 1 in. apart, sprinkle lightly with sugar, and bake in a hot oven. /> SCOTCH COOKIES. XYi c. rolled oats 3'3 c. lard 2 c. sifted flour 1 c. sugar Yz t. soda 2 eggs 2 t. salt Yz c. sour milk Yi c- chopped raisins Cream the fat with the sugar and add the beaten eggs and the milk. Sift the soda, salt and flour together, add the rolled oats and the chopped raisins and combine wdth the first mixture. Drop by si)Oonfuls, 1 in. ajjart, on a greased tin and bake in a hot oven. HERMITS. 1 c. butter 1 Yz t. baking powder 1 Y^ c. brown sugar Y^ ^- soda 3 eggs 1 t. cinnamon 2 tb. water 1 c. chopped raisins 1 c. Graham flour ^ c. chopped citron 2 c. sifted flour Y^ c. chopped nuts Cream the butter with the sugar, beat in the eggs and add the water, v^ift the white flour with the baking powder, soda and cinnamon, and add the Graham flour, raisins, citron and nuts. Combine with the first mixture and drop by spoonfuls on a buttered tin. Bake in a hot oven. DOUGHS AND BATTERS. 61 KISSES. 4 egg whites 1 c. sugar J4 t. vanilla Beat the egg whites stiff and dry, then beat in the sugar gradually, adding the vanilla last. Drop by spoonfuls on glazed paper, place on a wet board and bake until lightly browned. Remove from the paper and stick together in twos. PIE CRUST. 2 c. sifted flour 9 tb. lard y> t. salt Cold water Mix and sift the flour and salt and rub in the fat. Add the water a few dro])s at a time, lifting the dough, as it forms, with a knife, and handling as lightly and as little as possible. Use only enough water to keep the flour together, (father the dough into two smooth rounds without squeezing. Lay on a floured board, pat out, turn over and roll with a floured pin. Keep the dough round by rolling both ways and move it about and turn it to ])re\ent sticking. The crusts should be rolled large enough lo extend a little beyond the edge of the i)an. Fit the lower crust into the tin, being careful to leave no air between. Moisten the crust around the edge. Fill the pie. Roll out the top crust, cutting perforations for steam to escape. Fit on the top crust, pressing it down well on the moist edge of the lower crust. Trim, and bake in a hot oven. The above proportions will make one large i)ie. PLAIN PATTIES. Line muBm or gem tins with pie crust, allowing the crusts to extend a little ])ast the edges of the tins. Re careful to expel the air from under the crust. If blisters should form after the patties have been in the oven ten min., pierce them with a sharp- tined fork. Bake in a hot oven and serve fllled with creamed meats or vegetables. CHERRY PIE. Wash the cherries, remove the stones and proceed as for -\j)ple Pie (pg. 62), dredging the fruit with 1 tb. of flour before putting on the upper crust. 62 DOUGHS AND BATTERS. APPLE PIE. Use y^ c. sugar to a medium sized pie, if the apples are tart, ; very sour apples require more. Sprinkle the sugar over ihe lower crust to prevent the juice from cooking out. Fill the pie with thinly sliced ai)plcs, sprinkle lightly with cinnamon or nutmeg, and add a few dots of hutter. Cover and bake as diirected in Pie Crust recipe. APPLE TART. Wash., pare, cut in halves, and core 3 or 4 tart apples. Lay the halves close together in a tin lined with crust. Fill the cavity of each half apple with sugar mixed with a little cinnamon, add a bit of butter to each, dredge very lightly with flour and i;ake in a hot oven. CUSTARD PIE. 3 c. milk f. g. salt 3 eggs Yi c. sugar f. g. nutmeg or cinnamon Line a large tin with crust, brush with white of tgg, and (iry in a hot oven. Mix the milk with the sugar, salt, and slightly beaten tgg and put the mixture into the crust. Sprinkle with the spice and bake in a moderate oven. COCOANUT PIE. Make like Custard Pie, adding 1 c. shredded cocoanut and omitting the s])ice. PUMPKIN PIE. 1 3/2 e. cooked pumpkin •;4 t. salt •>4 c. sugar . V2 t. ginger 1 t. cinnamon 2 eggs 1 1 2 c. milk Line a tin with ])aste, Ijrush witli wlnte of egg, and dry in a hot oven. Rnl) the pumpkin through a sieve. Mix the dry ingredients and com1)ine with the pumpkin, the beaten eggs, and the milk. Fill the crust with the mixture and bake in a n^odcrate oven. DOUGHS AND BATTERS. 63 CREAM PIE. 3 c. milk 3 egg yolks 3 tb. cornstarch ^ t. salt ■)4 c. sugar )< t. vanilla Mix the cornstarch with 3 tb. of milk. Scald the remaining milk over hot water, stir in the cornstarch mixture and cook 10 min. Beat the egg yolks with the sugar and salt until lemon colored and stir the ^mixture into the milk. Cook 15 min. longer, stirring occasionally to keep smooth. Cool slightly, add the vanilla and turn into a large baked crust. Dot or cover with Meringue and brown in the oven. MERINGUE. 2 egg whites 2 tb. sugar y^ t. vanilla Beat the whites until .stiff and dry, and beat in the sugar csnd vanilla. Drop by spoonfuls on uncovered pie or pudding and brown lightly in the o\'en. If the pudding cannot conve- niently be put into the oven, the meringue mixture may be drop- ped on a pan of hot water, browned in the oven and then trans- ferred to the pudding. CHOCOLATE CREAM PIE. ]\Iake like Cream Pie, adding 1 sq. finely cut chocolate to tl'.c egg yolk mixture and using 1% c. sugar. LEMON PIE. 2-V4 c. milk 1 yi c. sugar 3 tb. cornstarc.il ^s t. salt 3 egg yolks j/^ c. lemon juice Mix and cook like Cream Pie, beating in the lemon juice after removing from the lire. Cool slightly and turn into a large baked crust. Cover with meringue and brown in the oven. 64 DOUGHS AND BATTERS. LEMON BUTTER. 1 lemon — yellow rind, and jnice 2 eggs 1 c. sugar ]^2. tb. butter Beat the eggs, add the remaining ingredients and cook over hot water until thick. Chill and use like marmalade. LEMON TARTS. Put a thin filling of Lemon Butter into baked Plain Pat- ties (pg. 61). CREAM PUFFS. 1 c. boiling water 1 c. flour j/2 c. butter 4 eggs Melt the butter in the water. When the mixture boils pour in the flour and stir until it collects in a ball around the spoon. Remove from the fire and i)eat in the eggs, one at a time, hav- ing each one thoroughly mixed before adding another. Drop by spoonfuls on a greased tin having them about XYi in. apart. Bake 30 to 40 nun. in a moderate oven. Make an opening in the side of each and fill with filling for Cream Pie (pg. 63) or Chocolate Cream Pie (pg. 63). STEAMED CHOCOLATE PUDDING. 3 tb. butter 2^4 c. sifted flour -/z c. sugar 4jX t. baking powder 1 ^^'g 4 tl). cocoa or 2 sq. chocolate 1 c. milk y^ t. salt Cream the butter with the sugar, add the egg and l)eat thor- oughly. Mix and sift the dry ingredients and add alternately with the milk to the first mixture. If chocolate is used, melt iL and add after the sugar. Put into a buttered mold and steam 2 hrs. Serve with cream or sauce. DOUGHS AND BATTERS. 65 COTTAGE PUDDING. 2 c. sifted flour y^ t. salt Y^, c. ^sugar ' 1 c. milk 4 t. baking powder 4 th. melted butter Mix and sift the dry ingredients ; beat the eggs, add the milk and butter and combine with the first mixture. Bake in a mod- erate oven and serve hot with a sauce. STEAMED SUET PUDDING. 3 c. sifted flour Yz t. nutmeg 1 t. soda 1 t. cinnamon IY2 ^- salt 1 c. finely chopped suet Y t. ginger 1 c. milk Y2 t. cloves 1 c. molasses 1 c. chopped raisins. Mix and sift the dry ingredients and add the suet and rais- ins. Add the molasses to the milk and stir into the dry mix- ture. Turn into a buttered mold and steam 3 hrs. Serve hot with sauce. 66 DOUGHS AND BATTERS. 67 MISCELLANEOUS DESSERTS. BREAD PUDDING. 2 c. diced stale bread 3 eggs 1 qt. scalded milk ^ t. salt Yz c. sugar Yi c. raisins f. g. nutmeg Soak the l)read and the raisins in the scalded milk. Add the beaten eggs, the sugar, and the salt. Turn into a buttered pudding dish, sprinke with the nutmeg, and bake in a moderate oven. BAKED CUSTARD. Make a filling as for Custard Pie ( pg. 62) flavoring with va- nilla, if desired. Put into a large mold or into individual molds, sprinkle with the spice, stand in a pan of hot water, and bake in a moderate oven until firm. SOFT CUSTARD. 2 c. scalded milk Ya c. sugar 3 tgg yolks 1 t. flour f. g. salt 1 t. vanilla Mix the dry ingredients and add to the slightly beaten (t^g yolks. Stir the mixture into the hot milk and cook over boiling water until thickened ; about 2 min. MONDAY PUDDING. Cut stale cake into inch dice and cover with Soft Custard. Lay Meringue (pg. dl) browned on hot water, on top if desired. Chill thoroughly before serviTig. RICE PUDDING. 2 c. Boiled Rice (pg. 4) ^ c. sugar 1 Y2 c. milk ji' c. raisins 1 beaten t.gg f- g- salt f. g. cinnamon. Mix all the ingredients but the cinnamon. Put into a but- tered baking dish, sprinkle with the spice and bake in a moderate oven until thick and brown. Serve cold. 68 MISCELLANEOUS DESSERTS. TAPIOCA PUDDING. 1-3 c. tapioca 1 tb. butter 2 c. scalded milk 2 eggs y^ c. sugar f. g. salt If coarse or i)earl tapioca is used it must be soaked 1 lir. in cold water before cooking. Mix the tapioca with a little cold water and stir it into the hot milk. Add the salt and cook over boiling water until the granules are transparent. Beat the egg yolks with the sugar and the butter, stir the mixture into the pudding, and cook until thickened ; about 3 min. is required. Remove from the fire, add the flavoring, and fold in the stiffly beaten whites. The whites may l)e mixed with sugar as a Me- ringue (pg 63). heaped lightly on the pudding, and browned in the oven. Chill and serve. APPLE TAPIOCA. 1 c. ta])ioca ^ t. salt 3 c. boiling water )j c. sugar 2 tb. butter 6 tart apples Soak coarse or pearl tai)ioca in cold water 1 hr. before cooking. Mix the tapioca with a little cold water and stir into the boilng w^ater to which the salt has been added. Cook ovei" boiling water until transparent. Pare the ap])les, cut in halves, core, and place in a buttered baking dish. Sprinkle with the sugar and dot with the butter. Pour the tapioca over the ap- ples and bake in a moderate oven untl the apples are soft. Serve with cream and sugfar. BROWN BETTY. 4 c. diced tart apples J-j c. sugar 2 c, soft stale crumbs J4 t. cinnamon 3 tb. butter. Mix the sugar and the cinnamon, add the apples and Ij/ c. of the crumbs, 'i'urn the mixture into a Inittered ])udding dish, sprinkle with the remaining crumbs, dot with the butter, cover, and bake in a moderate oven until the apples are soft. Uncover rmd brown. Serve with sugar and cream or with Lemon Sauce (pg. 74). MISCELLANEOUS DESSERTS. 69 CHOCOLATE CORNSTARCH PUDDING. 4 c. scalded milk 34 t. salt Yz c. sugar (y]A tb. cornstarch 3 tb. cocoa or \yy sq. chocolate Mix the sugar, salt, cornstarch, and cocoa. Stir in the hot milk gradually, stirring until smooth. Stir and cook over l)oil- mg water until thick. Cover and cook 30 min. Turn into a wet mold, chill, and serve with cream and sugar. The stiffly beaten whites of 3 eggs may be folded into the mitxure before molding, if desired. GELATIN. 2^ tb. granulated gelatin 1 c. sugar ^4 c. cold water 2y2 c. boiling water y^ c. lemon juice Soak the gelatin in the cold water. Dissolve the sugar in the boiling water, remove from the lire, add the gelatin and stir until dissolved. Add the lemon juice and turn into a wet mold. Chill until firm, dip the mold for a moment in hot water, turn out the gelatin and serve with cream and sugar. Diced fruit of any kind may be stirred into the gelatin when it begins to stiffen if desired. PRUNE WHIP. 5 ^gg whites X? lb. dried prunes Yo c. sugar Xy^ c. prune pulp y-j, tb. lemon juice Wash the dried prunes, soak in water to cover, and cook in the same water until soft. Remove the stones, chop, add the su- gar, and cook until thickened. Add the lemon juice and fold mixture carefully into the stiffly beaten whites. Pile lightly into a buttered baking dish and bake 20 min. in a cool oven. Chill and serve with Soft Custard (pg. 67) or cream. MISCELLANEOUS DESSERTS. STRAWBERRY WHIP. 2 c. strawberries 1 c. sugar 1 pt. cream Mash the strawberries and drain off the juice. Whip the cream very stiff. Mix the sugar with the drained berries and told the mixture carefully into the cream. Chill and serve. SNOW PUDDING. 2 lb. granulated gelatin IjA c. sugar j4. c. cold water • 1 tb. lemon juice iy2 c. hot water 3 egg whites Mix as for Gelatin (pg. 69). When the mixture has be- come as thick as jelly beat it with a whisk beater until frothy, add the stiffly beaten egg whites, and continue to beat until stiff enough to hold its shape. Mold or heap on a flat dish. Chill and serve with Soft Custard (pg — ) made from the egg yolks. CHARLOTTE. Make like Snow Pudding adding }i c. cooked prune pulp in place of the lemon juice. PINEAPPLE CREAM. 23/2 tb. granulated gelatin yj c. sugar y4 c. cold water 1 tb. lemon juice 2 c. granulated pineapple 2 c. cream 1 c. chopped nuts, if desired Soak the gelatin in the cold water. Heat the pineapple and dissolve in it the gelatin and the sugar ; cool and add the lemon juice and nuts. Whip the cream stiff'. When the gelatin mix- ture becomes as stiff as jelly, fold in the whi]:)ped cream. Heap the mixture in a mold, chill, and serve. RASPBERRY CREAM. Make like Pineapple Cream substituting 2 c. berry juice for the pinea])ple. Miscellaneous desserts. 71 VANILLA ICE CREAM. 1 qt. cream ^ c. sugar 54 tb. vanilla. Scald the cream over hot water, remove from the hre, add the sugar and stir until it dissolves; cool and add the vanilla. vScald the dasher, lid, and can, of the freezer. Put the freezer together, closing it carefull)'. Put alternate layers of finely chop- ped ice, and salt around the can to come a little higher than the contents of the can. Put in the cooled cream, cover and freeze. Turn the crank very slowly until the mixture is half frozen, then turn more rapidly. Frozen mixtures have a better texture and flavor if allow- ed to stand, packed in ice, for several hours. Drain ofif the wa- ter, add more ice if needed, cover closely and let stand until ready to serve. CHOCOLATE ICE CREAM. 1 qt. cream 13^ sq. chocolate 1 34 c. sugar 1 t. vanilla Scald the cream over hot water. Melt the chocolate over hot water and rub smooth with the sugar. Add the mixture to the hot cream and stir until the sugar is dissolved. Cool and freeze like Vanilla Ice Cream. STRAWBERRY ICE CREAM. 1 qt. thick cream 1 ^ c. sugar 1 c. berries Make like V^anilla Ice Cream adding the crushed berries when the cream is half frozen. Omit the vanilla. LEMON MILK SHERBET. 1 qt. milk 134 ^'- sugar 3/ c. lemon juice Dissolve the sugar in the lemon juice and stir slowly into the milk just before putting it into the freezer. Freeze like Vanilla Ice Cream. 72 MISCELLANEOUS DESSERTS. FROZEN CUSTARD. 4 c. scalded milk 1 c. sugar 1 tb. flour 1 egg f. g. salt 2 c. cream ^4 tb. vanilla Mix tbe dry ingredients, stir in the scalded n.iilk and cook 20 min. over hot water. Add the beaten egg, stir and cook until thickened. Remove from the fire, cool, add the vanilla and the cream and freeze as for Vanilla Ice Cream. COFFEE PARFAIT. \y2 c. strong coft'ee 1 ^^ c. sugar 2 eggs 1 qt. cream Dissolve the sugar in the hot coffee and boil 10 min. Stir into the slightly beaten egg yolks and fold the mixture into the stifHy beaten whites. Whip the cream stiff, add to the mix- ture, mold, pack in salt and ice, and let stand 3 hrs. MISCELLANEOUS DESSERTS. 73 74 SAUCES. VANILLA SAUCE. 2 c. boiling water f. g. salt 1 c. sugar 2 tb. butter 3 tb. flour 1 t. vanilla Mix the flour, sugar, and salt ; stir in the water and boil 5 min. Remove from the fire, stir in the remaining ingredients and serve. SIMPLE SAUCE. 2 c. boiling water f. g. salt 1 c. sugar f. g. cinnamon 3 tb. flour 2 tb. butter 3 tb. vinegar Mix like Vanilla Sauce, adding the cinnamon with the other dry ingredients, and substituting the vinegar for the vanilla. , LEMON SAUCE. Make like \^anilla Sauce, substituting 2 tb. lemon juice for the vanilla. FRUIT SAUCEi. Make like Vanilla Sauce, substituting fruit juice for the water and reducing the amount of sugar. CHOCOLATE SAUCE. 2 c. boiling water f. g. salt 1 ^ c. sugar 2 sq. shaved chocolate 2^ tb. flour 1 tb. butter Yi. t. vanilla Mix the sugar, flour, and salt, stir in the water, add the chocolate, and boil 10 min. Remove from the fire and add the butter and the vanilla. HARD SAUCE. 34 c. butter 1 c. sifted pulverized sugar 1 t. lemon juice or '/> t. vanilla. Cream the butter, adding the sugar gradually. Add the fla- \oring. The stiffly beaten white of a small ^gg or a little cream may be added, if desired. SAUCES. 76 FRUITS. BAKED WHOLE APPLES, Choose tart apples, uniform in size. Wash the apples and cut out the cores, putting into each cavity 1 t. sugar and a small piece of butter. Cover the bottom of a baking dish with hot water and put in the apples. Bake in a hot oven until soft, basting occasionally with the water in the pan. BAKED APPLES. Wash and i)are tart apples, cut in halves, and remove the cores. Lay the halves close together in a baking pan containing a little water. Put into each half apple 1 t. sugar and a small piece of butter. Dredge lightly with flour and bake until soft and lightly browned in a hot oven. APPLE SAUCE. Wash, pare, ({uarter, and core tart apples. Cook closely covered over a slow fire, using enough water to cover the bottom of the pan. When soft mash, sweeten to taste, turn into a serving dish and sprinkle a few grains of cinnamon over the top. STEWED APPLES. Prepare the apples as for sauce. Cook tender in a syrup made of equal proportions of sugar and water. A piece of stick cinnamon or a slice of lemon rind may be cooked with the apples, if desired. STEWED DRIED FRUIT. Wash, and soak in cold water over night. Cook covered in the same water until tender. Sweeten to taste. STEWED PEARS. Cook like f^tewed /Vpples, making the syruj:) 1 part sugar and 2 parts water. FRUITS. 77 SPICED PEACHES. 3 y^ lbs. peaclies 1 oz. stick cinnamon 1 J/> lbs. light brown sugar 1 pt. vinegar ^4 c. cloves Wash the peaches, nib ott the down and j)Ut them into a granite kettle. Dissolve the sugar in the A'inegar, add the spices, and boil 5 min. The spices may be tied loosely in a piece of clean cheese cloth, if desired. Pour the syrup and spices over the peaches and let stand over night. Place over the tire and cook until the fruit is tender. Avoid overcooking. Pack the peaches in sterilized jars, cover to overflowing with the syrup, add the spice if desired and seal. SPICED PEARS. Proceed as for Spiced Peaches. RHUBARB SAUCE. Wash the rhubard and cut into inch pieces ; if young do not peel. Add to the rhubarb ^4 ^s much sugar, cover closely, and cook over a low fire until tender. Be careful not to over- cook. CRANBERRY SAUCE. J^ick over and wash the cranberries and put into a large ket- tle with half as much sugar and ^ as much boiling water, Cover and boil until soft ; about 10 min. is required. CRANBERRY JELLY. Pick over and wash the berries. Add Ic. water for each qt. of berries ; cover and cook until soft. Rub through a sieve, add ■)4 as much sugar as juice, boil uncovered for 5 min., and turn into molds or glasses. 78 FRUITS. APPLE JELLY. Wash, quarter and core the apples. Cover with cold water and cook in a covered kettle until soft. Mash, turn into a jel- ly bag and drain without squeezing. The juice that is squeezed out should be cooked alone. Put the juice into a kettle, add jKl as much sUgar, skim if necessary, and cook until it thickens when a drop is put on a cold plate. About 5 min. is required. Pour into sterilized glasses and when partly cooled cover with melted paraffine. GRAPE JELLY. Remove the stems and wash the grapes. Cook without wa- ter for 30 min., mashing the grapes when they begin to boil. Drain and cook as for Apple Jelly, using as much sugar as juice. .FRUITS. 79 80 BEVERAGES, GENERAL RULES. 1. Keep tea, coffee, and cocoa, in tightly closed cans. 2. For hot heverages use freshly hoiled water. 3. Avoid the use of tin or copper vessels in the prepara- tion of tea, coffee, cocoa, or beverages containing frnit juice. 4. Never boil tea. Cocoa and chocolate are not properly made unless boiled. , COCOA. 3 c. milk 2 tb. cocoa 1 c. water 4 tb. sugar f g. salt. Scald the milk in a double l)oiler. Mix the dry ingredients, add gradually the hot Avater, and cook 5 min. Combine with the scalded milk and beat with a Dover beater until frothy, to prevent a scum from forming. CHOCOLATE. 3 c. milk 4 tb. sugar 1 c. boiling water J^ t. flour 1 Yi sqs. chocolate f . g. salt Scald the milk in a double boiler. Melt the chocolate over hot water and add the dry ingredents which have been mixed to- gether ; stir in the Avater gradually, and when smooth cook di- rectly over tlie fire for 3 min. Add the mixture to the scalded milk and l)eat with a Dover beater. BOILED COFFEE. 1 c. coff'ee 6 c. boiling v.'ater 1 c. cold water Scald the coff'ee pot, put in the coffee and mix with it 1^2 c. cold water. Pour the boiling water over it and boil 3 minutes. Remove from the fire and add the remaining cold wa- ter, louring it over the top and down the spout to settle the grounds. Allow the coffee to stand 5 min. before serving. BEVERAGES. 81 COLD WATER COFFEE. 1 c. coffee 6 c. cold water Scald the coft'ee pot, put in the coffee and the cold water, and stir until well mixed. Heat to the boiling point, remove from the fire, and settle the grounds as for Boiled Coffee. TEA. 3 tb. tea 6 c. boiling water Scald the teapot and put in the tea. Pour over it the boil- ing water; cover, and remove from the fire. Steep 3 minutes and serve. i ICED TEA. Proceed as in the above recipe, straining the tea from the leaves after steeping 3 min. Add sugar to taste, stir until dis- solved and cool quickly. When ready to serve pour into glasses, allowing several small pieces of ice and a slice of lemon to each glass. LEMONADE. 1 c. sugar 3 c. boiling water -/t, c. lemon juice (5 to 6 lemons) Dissolve the sugar in the boiling water and cook 5 minutes ; cool and add the lemon juice. When ready to serve dilute with water to the desired strength. The addition of 2 qts. of water will make it moderately strong. FRUIT PUNCH. 1 c. sugar 3 oranges 3 c. boiling water //4 pineapple, grated 4 lemons yi pint grape juice Make a syrup from the sugar and the water as for lemonade. Cool and add to it the grated pineapple, the grape juice, and the juice from the lemons and the oranges. Dilute with water to the desired strength. The addition of 3 qts. of water will make it moderately strong, 82 BEVERAGES. INDEX. 83 Page Abbreviations, Table of 2 Apple 'Dumplings 53 Apple Fritters 53 Apple Jelly 78 Apple Sauce 76 Apples, (Baked 76 Apples, Baked Whole 7-6 Apples, Stewed 76 Apple Tapioca 68 Apple Tart 62 Asparagus 26 Bacon, Broiled ^ 37 Banana 'Fritters 54 Banana 'Salad 46 Beans, BaKed 29 Beans, Baked with Tomatoes. . 29 Beans, Boston Baked 29 Beans, Dried 29 Beans, 'New Lima 28 Beans, Shell 28 Beans, String 28 Beef, Creamed Dried 35 Beef Hash, Corned 36 Beef Loaf 3S Beef iRoast 34 Beef Stew 35 Beet Tops 27 Beets, Pickled 30 Beets, iRed 30 Beverages, General 'Rules for... SO Biscuits, Baking Powder 51 Biscuts, Cheese 12 Biscuits, Drop 51 Bread, Corn 52 Bread, Currant ^ 50 Bread, Freshened ' 50 Bread, Graham 49 Bread, Milk 48 Bread, Nut 52 Bread, White 48 Brown Betty 68 Butter, 'Lemon 64 Cabbage, Boiled 25 Cabbage, Creamed 25 Cabbage, Scalloped 25 Cauliflower 25 Cake, Angel . 57 Calve, 'Berry 56 Cake, Devil's Food 57 Cake, 'Dutch Appl© 53 Cake, Dutch Coffee 52 Cake, German iCoffee -. 49 Cake, (Plain . . .; 55 Cake, Spice 56 Cake, 'Sponge 58 Cake, Sunshine Sponge 58 Cake, White 56 'Cakes, Buckwheat 55 Cakes, Cinnamon Cup 56 Page Cakes, Corn Griddle 55 CaKes, Griddle ^_^. ... 54 Cakes, Quicic Buckwheat 55 CaKes, iSour Milic Griddle 54 Carrots 27 'Carrots and Peas 28 Cereals 3 'Charlotte 70 Cheese Balls 11 Cheese Balls, Dutch 11 'Cheese, Cottage 10 Cheese Dressing 43 Cheese Fondue 11 Cheese and Macaroni 11 Cheese and Rice 12 Cheese 'Biscuits 12 Cheese, iSweet Milk 11 Cheese W'afers 12 Cherry Pie , 61 ChicKen, Fried 38 thicken. Stewed 38 Chocolate 80 Chocolate Cream Pie 63 Chocolate Ice Cream 71 Chocolate Sauce 74 Chops, Broiled -33 Chops, Pan^Broiled 33 Chops, Smothered Pork 38 Cocoa ,. . . . 80 Coffee, Boiled 80 Coffee, Cold Water , 81 Coffee Parfait 7'2 Cocoanut Pie 62 Cole Slaw 45 Cole Slaw with Cream 45 Cookies, Lemon Sugar ......... 60 Cookies, Scotch 60 Corn Bread 52 Corn Fritters 24 Corn on the Cob 24 Corn, Scalloped 24 Corn, iStewed 24 Corn Pudding 24 Cranberry Sauce t'l Cream of Wheat .* 3 Cream Pie 63 Cream Puffs 64 Croutons 16 Crumbs for Croquettes, etc 50 Currant Bread 50 Custard, Baked 67 Custard, Frozen 72 Custard Pie 62 Custard, Soft 67 Cutlets, Veal 37 Doughnuts 59 ■Doughs and Batters 48 iDressing, 'Cheese 43 Dressing, Cooked Salad 42 84 INDEX. Page Dressing, (French 43 Dressing, iMayonmaise 42 Dressing, QuiCK Mayonnaise ... 43 Dressing, iRoast Beef 34 Dressing, Sour Cream 43 Dressing, Steak 33 Dried Fruit, Stewed 76 Dumplings i 53 Dumplings, Apple 53 Dumplmgs, Egg 53 Dumplings, Peach 53 Dumplmgs, Steamed 50 Eggplant 31 Eggs, iCreamed 6 Eggs, Deviled 7 Eggs, iFried 7 Eggs, iHard Cooked 6 Eggs, Pickled with Beets 7 Eggs, Poached 6 Eggs, Scrambled 6 Eggs, Soit CooKed 6 Egg Toast 8 Fish, BaKed 39 Fish, Creamed 39 Pisn, iFried 39 Fritters, Apple 53 Fritters, Banana 54 Fritters, Corn 24 •Frosting, Boiled 59 Frosting, Chocolate Milk 58 Frosting, Maple 59 Frosting, (Raisin 59 Frosting, Quick 58 Gelatin 69 Gems, Graham 52 Gingerbread 57 Gingerbread, Sour Milk 57 Ham, Fried 37 Hash, iBaked 36 Hash, Corned Beef 36 Hermits 60 Hominy 3 Horse-radish 30 Ice Cream, Chocolate 71 Ice Cream, Strawberry 71 Ice Cream, Vanilla 71 Jelly, Apple 78 Jelly, Cranberry 77 Jelly, Grape 78 Junket, Vanilla 10 Kisses 61 Lemonade 81 Lemon Butter 64 Lemon Pie 63 Lemon Tarts 64 Liver, Calf's 37 Macaroni, Boiled 31 Macaroni, Cheese and 11 Mackerel, iFried Salt 39 Meat on Toast, Minced 36 Page Meat Pie 36 Meat Souffle 36 Meringue 63 Muffins 57 Mush, Corn Meal 3 Mush, Fried 3 Mush, Oatmeal 3 Noodles 54 Nut Bread 52 Oatmeal Mush 3 Oats, Crushed 4 Oats, Rolled 4 Omelet, Baked 8 Omelet, iFoamy 8 Omelet, Plain 7 Onions, Boiled 25 Onions, Fried 26 Onions, Scalloped 26 Onions, Stuffed 26 Oysters, Creamed 40 Oysters, iFried 40 Oyster Stew 40 Pancakes, Potato 20 Parfait, Coffee 72 Parsnips, Browned 30 Patties, Plain 61 Peach Dumplings 53 Peaches, Spiced 77 ,Peas, New 27 Peas and Potatoes 27 Pears, Stewed 76 Pears, Spiced 77 Peppers, Stuffed 30 Pie, Apple 62 Pie, Cherry 61 Pie, Chocolate Cream 63 Pie, Cocoanut 62 Pie, Cream 63 Pie Crust 61 Pie, Custard 6'2 Pie, Lemon 63 Pie, Meat 36 Pie, Pumpkin 62 Pineapple Cream 70 Potato Cakes 1 21 Potato Cakes TI 21 Potato Chips 20 Potatoes, Baked 18 Potatoes, Baked Sweet 21 Potatoes, Boiled 18 Potatoes, (Browned 19 Potatoes, (Browned Mashed .... 18 Potatoes, (Browned Sweet 21 Potatoes, Peas and v^^. . . 27 Potatoes, Creamed 20 Potatoes, (French Fried 20 Potatoes, F'ried 20 Potatoes, Glazed Sweet 22 Potatoes, Hashed Brown 21 Potatoes, M'ashed 18 INDEX. 85 Page Potatoes, New 19 Potatoes, IPan-cooked 19 Potatoes, Pan-glazed Sweet ... 22 Potatoes, 'Roasted Brown 19 Potatoes, (Scalloped 19 Potatoes, iStuffed Baked 18 Potatoes, IStuffed Baked Sweet. 21 Potato Pan Cakes 20 Pot-pie, Veal 31 Pot Roast 35 Prune Wlhip 69 Pudding, 'Bread 67 Pudding, Chocolate Cornstarcli. 69 Pudding, Corn 24 Pudding, Cottage 65 Pudding, Monday 67 Pudding, Rice 67 Pudding, Snow 70 Pudding, Steamed Chocolate.... 64 Pudding, Steamed 'Suet 65 Pudding, Tapioca 6S Puffs, Cream 64 Punch, Fruit 81 Raisin (Frosting 59 Rarebit, Tomato 12 Rarebit, Welsh 12 Raspberry Cream 70 Rhubarb Sauce 77 Rice, Boiled 4 Roast Reef 34 Rolls, Cinnamon 50 Rolls, Finger 49 Rolls, Light 49 Salad, Banana 4G Salad, Cabbage 45 Salad, Cucumber and Onion. ... 44 Salad Dressing, Cooked 42 Salad, Dutch Lettuce 44 Salad, Fruit 46 Salad, Head Lettuce 44 Salad, Perfection 46 Salad, Potato 43 Salad, Spring 45 Salad, Tomato 44 Salad, Tomato Jelly 45 Salad, Waldorf 46 iSalaid, Tomato and Cucumber... 44 Salmon Loaf 40 Sauce, Apple 7o Sauce, Chocolate 74 Sauce, Cranberry 77 Sauce, Fruit 74 Sauce, (Hard (4 Sauce, Lemon 74 Sauce, Rhubarb 77 Sauce Simple 74 Page Sauce, Tomato 23 Sauce, Vanilla "-'4 Sauce, White 31 Sherbet, Lemon Milk 71 Shortcake 51 Souffle, Meat 36 (Soup, Bean 14 Soup, Celery 15 (Soup, Cream of Celery 16 Soup, Cream of Corn 16 Soup, Cream of Pea 1*J Sloup, Cream of Potato 16 ISoup, Cream of Tomato 15 Soup, Split Pea 15 iSoup, Stock 14 Soup, Tomato 15 Soup, Vegetable 14 Spinach 27 Siquash, Hubbard 31 Squash, Summer 31 Steak, Broiled 33 Steak Dressing 33 Steak, Hamburg 33 Steak, iPan^Droiled 33 Steak, (Smothered 34 Stew, Beef 35 Stew, Oyster 40 Strawberry Ice Cream 71 Strawberry "W^iip 70 Stuffing 39 Succotash 2S Tapioca, Apple 6S Tapioca, Pudding 68 Tart, Apple 62 Tarts, Jelly 59 Tarts, Lemon 64 Tea 81 Tea, Iced SI Toast, lEgg 8 Toast, Cream 19 Tomatoes, Baked 22 Tomatoes, Broiled 22 Tomatoes, Canned 23 Tomatoes, Scalloped 23 Tomatoes, (Stuffed 23 Tomato Rarebit 12 Tomato Sauce 23 Turnips 30 Veal Cutlets 37 Veal Loaf 37 Veal Pot-pie 37 Wafers, Cheese 12 Waffles 54 Weights and Measures, Table of 2 Wheat, Cream of 3 White Sauce 31 on" ''Wf-m/.