CHRISTOPHER HOUSE GUILD GOOK BOuK UNIVERSITY OF ILLINOIS LIBRARY AT URBANA CHAMPAIGN OAK STREET LIBRARY ^AGILITY Corner Book Shop 102 Fourth Ave. New York 3, N. Y. CHRISTOPHER HOUSE GUILD COOK BOOK :: :: The earliest known Cook Book was printed in Venice in 1475 COMPILED BY CHRISTOPHER HOUSE GUILD OF THE FIRST PRESBYTERIAN CHURCH EVANSTON. ILLINOIS Copyright 1912 By Mrs. Theodore Nelson Johnson. ^0 Kfb. 30lrn If. Sogb, S. S.. ^n anb tn Mvb, Sdyi, frnm hitynjs^ anltrttub? for lljf pwpU in a ton^Btth JitBtrtrt nf C!Il)tra90 our QIl|nBt0pI|er ^l^\XBt tjcii its mr?;itt0n an& ^arlij surrrfia. ll|? Cabt^B af flIlTrt0topI|^r if 0Ufi? (&uUi ttnto hthx- tntt ti\t vtBnlt of t\}nc labarja tit r^minltng ant) publtfilitng tt|tB %0ok« PREFACE **To be a good cook means the knowledge of all fruits, herbs, balms and spices, and of all that is healing and sweet in field and groves, and savory in meats; means carefulness, inventiveness, watchfulness, willingness and readiness of appliances. It means the economy of your great- grandmothers and the science of modern chemists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means, in fine, that you are to be perfectly and always ladies (loaf- givers) and to see that every one has something nice to eat." — RUSKIN. Capital, $150,000.00 Surplus, $200,000.00 THE OLDEST BANK ON THE NORTH SHORE A TRUST COMPANY Banking for Women is nowadays not only a business necessity but also a distinct pleasure in an institution such as this, which affords every facility for the accommodation of its lady patrons. An at- tractively furnished rest room, containing desks, stationer^', telephone, etc., is constantly at their disposal. Small as well as large household checking accounts are received; 3% compound interest is paid on savings deposits from $1.00 upwards and Safe Deposit Boxes rented for $3.00 per year. State Bank of Evanston FOUNTAIN SQUARE EVANSTON. - - - ILLINOIS OFFICERS William A. Dyche, President F. J. Scheidenhelm, Vice-Pres. & Cashier C. J. Luther, Asst. Secretary H. J. Walliniford. Vice-President G. H. Tomlinson, Asst. Cashier & Sec'y L. J. Knapp, Asst. Secretary The QUALITY STORE O. J. MOCHON, Proprietor Formerly North Shore Grocery When you do not know what you want to eat just call us up and let us suggest something. Grocery Department Staple and Fancy Groceries of all kinds Fresh Fruits and Vegetables. Meat Department Choice Fresh Meats of all kinds. Phones 2751-2752 Baker D Department We have our own make of delicious and whole- some Bakery Goods made fresh every day from our own ovens. 616 Davis Street TABLE OF CONTENTS BEVERAGES Page 25 Boiled Coffee Page 25 Tea Page 25 Iced Tea Page 25 Hot Chocolate Page 25 Plain Lemonade Page 26 Ginger Ale Lemonade Page 26 Pineapple Lemonade Page 26 Cherry Julip Page 26 Chocolate Syrup for Iced Chocolate Page 26 Grape Juice Punch Page 27 Fruit Punch Page 27 W. H. Cook Co. Wholesale and ReUil MEATS 913 Chicago Avenue Evanstott, Illinois Telephones 280 and 281 If. R. CHAPIN N. P. NELSON CHAPIN & NELSON Livery and Board- ing Stables Carriages and Cabs Famished for All Occasions 831-833 Chicago Avenue Teleykones 163 3736 Evansttn, 111. You want good furniture in your home; furniture that improves on acquaint- ance and is so well made that your children, grand- children and great grand- children may use it and be proud of it. There's just as real honesty today in furniture making as there was in the Colonial days, if you know where to go to find it. Scholle furniture is the honest kind, and the new Scholle store is the best ap- pointed furniture store in the country. No matter what you want in furniture you'll find it here and at a price as low as honest workmanship and honest methods will justify — you'll get big value. You're as welcome if you come only to look around as if you came to buy. Come. Scholle Furniture Company 121 South Wabash Avenue Telephone Randolph 6001 Chas. H. Scholle, Pres. C. J. Mohr. 2nd V. Pres. F. Posthuma, V. Pres. Andrew J. Shea, Secy-Treas. THOMAS E. CONNOR ESTABLISHED 1895 Hardware :: House Furnishing Goods ^Tp Sole Agent for Visible New Process Steam, Hot Water ^It Gas Ranges— over 300 in Evanston. and Hot Air " Jt^^"?!,^ Porcelain Refrigerators. ,, . New Idea uas Ranges. Heating ^ 605 and 607 Davis Street Telephones 2154-2155 EVANSTON, ILL. TABLE OF CONTENTS BEY ERA GES—Con tinued Egg-Nogg Page 27 Mulled Sherry Page 27 Catawba Grape Juice Punch Page 28 Claret Punch Page 28 A Delicious Drink Page 28 John Westreicher (INC.) Randlev s Good Coffee 802 Dempster Street Telephone 62 1928 Central Street Telephone 4567 Wilmette 220 W. H. POWERS HARRY LAWLER W. H. POWERS CO. Distilled Water Ice Factorp and Office 1932 Ridge Avenue Telephone Evanston 6-7 Evanston, Illinois TABLE OF CONTENTS BREAD AND BREAKFAST CAKES. Page 31 White Bread Page 31 Batter Bread Page 31 Parker House Rolls Page 32 Oatmeal Bread Page 32 Whole Wheat Nut Bread Page 32 Boston Brown Bread Page 33 Corn Bread Page 33 Graham Brown Bread Page 33 Scotch Short Bread Page 33 Date and Nut Loaf Page 34 Graham Nut Bread Page 34 Nut Bread Page 34 G. C. SCHEIBE Grocer 601 Dempster Street Telephone 2525 Evanston, 111. eSTABLISHEO I87S BY C.J.LEHMANN FAI STATE DEARBORN ADAMS AND | ^ri roHnNF^/ PR'VATE EXCHANGE 3 | STORE OPENS AT aSO AM BORNSTS I ^^'•^*^"'"*^* I AUTOMATIC 62-565. I AND CLOSES AT 6. RM. Best Results from the recipes in this book can be obtained only by using pure, wholesome food products such as alone are sold in our mammoth seventh floor Grocery and Market We are Chicago's greatest purveyors of staple groceries, carrying all the well recognized brands of supplies in every line; and we are at the same time the leading fancy grocers, well prepared to supply you with all the choicest and daintiest table delicacies which the world produces — many epicurean tid-bits for people who enjoy good living — some sold exclusively by us. In Fresh Fruits and Vegetables, Frah Meats and Fish Selected Teas and Coffees All Kinds of Fine Cheese Fresh and Pure Delicatessen Goods Our offerings are supreme. All our bakery and pastry goods are baked fresh daily in our own ovens. Our sample order room is a great convenience en- joyed by our patrons. Telephone and mail orders receive the best possible attention. We are never pleased till you are. MAIN OFFICE Telephones 2797-2798 WILMETTE BRANCH 615 W. Railroad Ave. ^ Washington Laundry JOHN ORTLUND & SON 700-2-4 Washington St. Evanston, 111. TABLE OF CONTENTS BREAD ASD BREAKFAST CAKES— Continued Ginger Bread Page 34 Bran Bread Page 35 Pettyjohn's Nut Bread Page 35 Southern Rice Bread Page 35 Hot Water Ginger Bread Page 35 Ginger Bread Page 36 Spoon Corn Bread Page 36 Spider Corn Cake Page 36 Corn Griddle Cakes . . , Page 36 Johnny Cake Page 36 Mrs. Lamprecht's Coffee Cake Page 37 The Evanston Decorating Co. High Class Interior Work Exterior Painting 1576 Maple Ave. Tdephoneisi Evanston, 111. Ghas. W Triggs Go. "The House of Quality" Fish and Oysters Producers of all Kinds of Fish in Season Positively the Only House in Evan- ston that can serve the trade with Seal-Shipt Oysters Connecticut Standards, Providence Selects and New York Counts 606 Davis Street T. J. FITZGERALD, Manager Phones: Evanston 2555, 2556, 2557 nrmS BANK is calculated to be of special conveni- ence to the women; a place where they can come and FEEL AT HOME. Rooms especially fitted up are set apart for their exclusive use. We welcome small transactions, and gladly explain matters of business whenever called upon to do so. The City National Bank of Evanston VOU want to be sure of two things -■■ about the milk you use: 1st. It must come from healthy cows: 2nd. It must be kept clean after it comes from the cows. There's one certain and safe way to know these — use only BORDEN'S milk and cream from healthy cows and the cleanest bottling plants on earth. TABLE OF CONTENTS BREAD AND BREAKFAST CAKES— Continued Bran Muffins Page 37 Whole Wheat Muffins Page 37 Currant Buns Page 38 Plain Muffins Page 38 Blueberry Muffins Page 38 Maryland Biscuits Page 38 Rich English Muffins Page 39 Nut Muffins Page 39 Baking Powder Biscuit Page 39 Waffles Page 40 Snow Ball Biscuit Page 40 Fred Strauss = Cleaners and Dyers 1618 Orrington Avenue Telephone 1677 Evanston Established 1897 Telephone Evanston 1010 General Manager EPRAM M. TORCOM Native Cleaners and Repairers of Oriental Rugs and Carpets Remember us when your rugs need attention. Advice given gladly at any time. We have beautiful, choice Oriental Rugs for sale. Ask your friends about our honesty and ability. 1409 Sherman Avenue, Evanston, 111. EVANSTON-CHICAGO KABOB According to tlie size of family have Shoulder of Lamb cut in small pieces to correspond in size with quartered onions and tomatoes, with peppers cut about the same size as other vegetables, and place alternately on skewers. Sprinkle plentiful- ly with salt and pepper. Have the bottom of the broiler just covered with water, place skewers in rows on rack of broiler and put in with slow fire, turning fre- quently while broiling, that everything may be cooked through, being careful not to dry it. When done place on platter, leaving food on skewers "Oriental Style" just as we serve **corn on the cob." This may be made on the broiler without using skewers, if desired. Compliments of Torcom Bros. Peabody Coal Company 1015 Church Street Evanston, 111. COAL BUILDING MATERIAL FEED GARDEN SEEDS Telephones : Evanston - 2450 Wilmette - 141 Glencoe - 75 Niles Center 3 TABLE OF CONTENTS BREAD AND BREAKFAST CAKES— Continued Pop Overs Page 40 Cheese Straws Page 40 Cinnamon Sticks Page 40 The Pure Food Supply Co. High Grade Butter, Strictly Fresh Eggs, Tea, Coffee, Baking Powder and Extracts Satisfaction Guaranteed or Money Refunded 26 Years in Business Daily Deliveries in Evanston 3311 N. Clark Street Pure Hand Work Mutual Laundry Co. 1508-10 Sherman Ave. EVANSTON Telephone 783 % H. Ropinski & Co. Ladies Fashionable Tailor and Importer Now Showing the Correct Styles When choosing your costumes, it is important to consider your own in- dividuality as well as the prevailing styles. My specialty is to harmonize both, because I produce the highest grade work at a minimum cost, the best values fare obtained at my es- tablishment. Appointments by Tele- phone 1778, 508 Davis Street. Evanston WOMAN'S EXCHANGE Ice Cream Department The New Sanitary Factory Tel. 988 EVERYTHING IN Ice Creams Charlotte Russe Meringue* Spun Sugar Nests Special Rates to Clubs, Churches and Large Orders 512 Davis Street TABLE OF CONTENTS APPETIZERS AND SOUPS Page 43 Soup Stock Page 43 Beef Bouillon Page 43 Old Fashioned Vegetable Soup Page 44 Tomato Soup Page 41 Canapes Page 44 Caviar Canape Page 44 Salted Almonds Page 45 Sardine Canapes Page 45 Anchovy and Sardine Canape Page 45 Anchovy Paste Canape Page 45 Tomato or Mock Bisque Soup Page 45 ilOHN WEILAND Florist Greenhouses 1516 Green wMd Booleyar^ Phono 83 Retail Store 1614 ShemuD ATenae Phone 502 EVANSTON, ILLINOIS A. S. VAN DEUSEN The Grocer Peas, Corn and Tomatoes in the best grades were a failure this year and are hard to buy. When our future goods have been sold, they will be much higher in price. Buy them now. Everj'thing in this market in fresh fruits and vegetables. EVANSTON WILMEHE Complete Stock of Children 's Shoes at the Evanston Store Foster Shoes For Children and Young Folks It is no longer necessary to tire both the Mothers and their Child- ren with a trip to the city for pro- perly fitted Shoes. Foster Shoes are made of good materials and are scientifically fitted. Shoe Economy is Comfort plus Service F. E. FOSTER & CO. 125 R W^bTh Ave. ^'^^^r.^:!;T °^^'^ CHICAGO EVANSTON i-i = — Ei "IS" AYRSHIRE QUALITY 1 ICREAMERY BUTTER RICH IN FLAVOR Ayrshire Creamery Butter is made in the most sani- tary and up-to-date Creameries in Wisconsin. Housewives will find that it possesses the sweetest flavor, the greatest uniformity and the most remark- able keeping qualities of any butter on the market. ASK YOUR GROCER H. C. CHRISTIANS CO., Johnson Creek, Wis. TABLE OF CONTENTS APPETIZERS AND SOUPS— Continued Corn Soup Page 46 Cream of Corn Soup Page 46 Potato Soup Page 46 Cream of Oyster Soup Page 46 Green Pea Soup Page 47 Bean Soup Page 47 Cream Potato Soup Page 47 Split Pea Soup Page 47 Green Pea Soup Page 47 Cream Lettuce Soup Page 48 A. C. GALITZ T. F. MAHON GEO. P. MILLS 6ALITZ&MAH0N Druggist Market 1000 Davis Street Cor. Nayie Ave. Phones 2760, 2761, 2762. 2763 EVANSTON, ILL. 815 Davis Street EVANSTON, ILLINOIS Do you know the old- est fire insurance company in the world? IT Has Celebrated Its Two Hun- dredth Anniversary Was Organized in 1710. Furnishes the Longest Tried Indemnity. If you are interested in securing indemnity of this high character, put the above ques- tion to the following well-known firms in your city: MASON & SMART 1580 Sherman Avenue GEORGE H. GRAIN 845 Chicago Avenue CHAS. A. WIGHTMAN & CO. 1564 Sherman Avenue GLASS & BECKSTROM 1915 Central Street They can answer it and also furnish you with a policy contract. Beverages "He knew no beverages but the /lowing stream" BOILED COFFEE Mix 1 cup freshly ground coffee with 1 egg-white and mashed shell and 1 cup cold water. When thoroughly mixed put into a well-scalded and well-aired coffee pot and add 6 cups cold water; heat gradually until boiling, put a piece of cloth in spout to keep in aroma, boil 5 minutes ; add 2 tablespoons cold water, draw pot to back of range; in 2 minutes serve. — Mrs. E. H. Webster TEA Tea must be made of freshly boiled water. When the water boils hard pour upon the tea leaves the required quan- tity of water. Shut down the cover of the tea pot and let stand just 5 minutes. ICED TEA Serve in high straight glasses with plenty of cracked ice; the tea should not be very strong or it will become clouded when the ice is added ; serve with lemon and sugar. A novel and delicious addition is to add a good sized table- spoon lemon sherbet to each glass of ice cold tea ; serve before the sherbet melts. HOT CHOCOLATE 2 oz. sweetened chocolate 4 cups milk Few grains salt Whipped cream Heat milk; add chocolate and stir until chocolate is melted. Let come to a boil and serv^e with whipped cream. 26 BEVERAGES PLAIN LEMONADE Squeeze the juice from 2 lemons for ever}- 3 glasses of lemonade. Strain and sweeten to taste with sugar, or better with sugar syrup. Add about 3 glasses plain un- charged water and a large piece of ice. GINGER ALE LEMONADE Make a good strong lemonade, add a few slices or shavings of cucumber peel, when ready to serve add an equal quantity of ginger ale and serve very cold. An excellent summer drink. PINEAPPLE LEMONADE 3 cups sugar 1 pint water Juice of 3 or 4 lemons 1 grated pineapple About 1 quart water Boil sugar and pint of water 10 minutes ; let cool and add the lemon juice and pineapple; let stand 2 hours arid add quart of apollinaris ; serve at once. CHERRY JULIP Bruise a sprig of mint in each glass ; add 1 or more tablespoons cherry syrup, and fill % full of either plain or charged water, ice cold. CHOCOLATE SYRUP FOR ICED CHOCOLATE 5 oz. Baker's chocolate 5 tablespoons cocoa 21^ cups sugar 5^^ cups water 1 teaspoon salt Vanilla to taste Boil chocolate with most of the water, add cocoa mixed with the rest of water and boil 3 minutes ; add sugar and boil 5 minutes ; cool and add salt and vanilla. This makes 1^ quarts syrup. Keep closely covered in refrig- erator. Use about 2 tablespoons syrup to each glass of rich milk and serve ice cold. BEVERAGES 27 GRAPE JUICE PUNCH Juice 3 lemons Juice 1 orange 1 quart plain or Apollinaris 1 pint grape juice water 1 cup sugar FRUIT PUNCH 1 pineapple or 3 cups boiling water 1 can grated pineapple 1 cup tea, freshly made Juice 5 lemons 1 pint strawberry, currant or 1 bottle charged Appollinaris grape juice water 1 quart sugar, or better, 3 5 quarts water cups sugar syrup It is better to mix the punch several hours before serv- ing, then let stand closely covered on ice to chill and ripen. When ready to serve add apollinaris. Strawberries, mint leaves or slices of bananas are often added as a garnish. —Mrs. E. K. Webster EGG-NOGG 6 eggs — whites and yolks 1 quart cream beaten separately and very 1 pint best brandy stiff ^2 cup sugar Flavor with nutmeg ^4 pint Jamaica rum Stir the yolks into the cream with the sugar, which should first be beaten with the yolks, next the brandy and rum; lastly, whip in the whites of the eggs. MULLED SHERRY 1 cup boiling water 1 tablespoon broken stick 1 dozen cloves cinnamon % dozen cassia buds 4 eggs beaten until light % cup sugar 1 cup hot sherry Boil the cinnamon, cloves and cassia 1 minute in the cup of boiling water, add to the eggs and sugar gradually, stirring constantly, then add the hot sherry and serve. —Mrs. E. K. W. 28 BEVERAGES CATAWBA GRAPE JUICE PUNCH 1 quart white grape juice Juice of 3 oranges Juice of 3 lemons Sweeten to taste 1 quart seltzer water Mix in a bowl with large piece of ice. This will serve about 12 people. CLARET PUNCH 1 quart claret Juice and grated peel of 6 cloves 3 oranges 6 Cassia buds and stick cin- ^^ cup sugar namon Mix the above ingredients, all but the sugar; let stand 12 hours, then add sugar. Strain, heat and serve. A DELICIOUS DRINK To serve for luncheons or card parties Take 2 quarts either orange or lemon ice and when ready to serve dilute it with ice cold ginger ale, making a drink of the consistency of f rappe. ADDITIONAL RECIPES 29 30 ADDITIONAL RECIPES Bread and Breakfast Cakes *'All things are possible to diligence and skill" WHITE BREAD 4 quarts flour 1 tablespoon lard 1 quart milk, 1 quart water — 2 yeast cakes mixed and lukewarm 1 scant teaspoon salt Rub the lard and salt together in the flour; dissolve the yeast with 2 teaspoons sugar in a little luke warm water; mix this all together with the flour, milk and water. Knead ^ hour into firm dough; when light, knead down again; let rise again and mould into loaves, and when light bake 40 minutes in gas stove or 50 minutes in coal stove. — Miss Templeton WHITE BREAD For 4 loaves 3^/^ quarts flour 5 tablespoons sugar 1 cake yeast — dissolved in 1 big tablespoon lard about 3 pints luke-warm 2 tablespoons salt water Mix and rub between your hands the flour, sugar, salt and lard (takes about 10 minutes) ; stir water into mixture enough to make a stiff dough ; beat with spoon for about 3 minutes. Set away where it will be warm until morning, when it is ready to put in pans. Let rise to top of pans. After putting loaves in oven turn on gas full for about 15 minutes, then turn down. Bake 1 hour. —Mrs. J. T. J. BATTER BREAD 1 cup corn-meal (white or 2 eggs beaten separately yellow) 3 cups milk Little butter, sugar and 2 tablespoons baking pow- salt der Bake about 30 minutes ; stirring several times while baking. — Miss M. Painter 32 BREAD AND BREAKFAST CAKES PARKER HOUSE ROLLS Scald 1 pint milk and set aside until luke warm; add to it 1 cake yeast, dissolved in a little luke warm water and flour enough to make a batter. Beat hard, cover and let stand in a warm place or in a pan of warm water until light. Add 1 teaspoon salt, 2 teaspoons sugar and 54 cup melted butter; beat well and when thoroughly mixed, add sufficient sifted flour to make a soft dough, then knead until very soft and velvety to the touc^i. Cover and let rise again to twice its bulk. Roll out on board ^ inch thick, cut in small biscuits ; let stand on floured board until light ; press across center of each, handle of wooden spoon, brush edges with soft butter, fold and press together. When light, bake in hot oven 20 minutes. — Mrs. E. K. Harris OATMEAL BREAD 2 cups oatmeal 1 quart boiling water Pinch salt and flour enough 1 cake yeast to make a dough 1 cup molasses Pour boiling water over the oatmeal, let it cool, then stir in the molasses; dissolve yeast in 3^ cup luke warm water and add that, then the salt and flour enough to make a dough as for plain bread. Knead and set in warm place to rise over night. Make into loaves ; let rise again and bake in a slow oven. — Miss Pickering WHOLE W^HEAT NUT BREAD Scald 1 pint milk, add a piece butter size of an egg; set aside until luke warm ; add 1 teaspoon salt and 1 table- spoon sugar; dissolve 1 cake yeast in a little warm milk. Mix this all together with enough white flour to make a batter. When light, add whole wheat flour and 7^ cup English walnuts, cut up; beat well, using enough flour to make a firm dough. Mould into loaves ; let rise, grease the top of loaves with melted butter and bake in moderate oven ^ or 1 hour. — Mrs. E. K. Harris BREAD AND BREAKFAST CAKES 33 BOSTON BROWN BREAD 1 cup white flour 1 pint sweet milk 1 cup corn-meal 1 teaspoon salt 2 cups rye or graham flour 1 heaping teaspoon soda^ % cup molasses 1 cup seeded raisins 1 egg More milk may be needed. Crumble butter into mixed meal, add salt, milk and egg, then molasses ; then dissolved soda. Beat well after adding soda. Lastly add raisins floured and stir jj'st enough to distribute raisins. Steam 3j/2 hours. — Mrs. S. F. Harris CORN BREAD 2 cups corn-meal 1 cup flour 1 teaspoon salt 1 heaping tablespoon butter 1 teacup sugar 3 eggs 2 teaspoons baking powder 2 cups milk Bake in a sheet. Can also be made with sour milk or buttermilk by adding 1 teaspoon soda. — Mrs. W. E. Church GRAHAM BROWN BREAD 3 cups graham flour % cup molasses 1% cups sour milk 1 teaspoon salt 1 teaspoon soda Mix graham flour, salt and soda well together, dry, then add molasses and milk and raisins to taste. Bake slowly for 1% hours (if in 3 loaves, of course less time is needed). — Miss Pickering SCOTCH SHORT BREAD y2 lb. butter 1 tablespoon lard V2 lb. pulverized sugar 1 lb. flour Cream the butter and sugar, then add the flour gradu- ally; work it well until all sticks together, then roll out several times and bake in pie tins in a moderate oven for about 40 minutes. — Mrs. James Hall i^'.i 34 BREAD AND BREAKFAST CAKES DATE AND NUT LOAF 3 cups graham flour 2 teaspoons (scant) baking 1 cup whole wheat flour powder ^ cup sugar 1 cup chopped nuts 1 teaspoon salt 1 cup dates 2 cups sour milk Bake in moderate oven for about 1 hour. — Mrs. James Hall GRAHAM NUT BREAD 1 cup sour milk 1 teaspoon soda, dissolved in % cup molasses a little milk % teaspoon salt Mix, adding enough unsifted graham flour to make stiff so that the spoon will stand in the mixture. Add walnuts and raisins to taste, chopped. Bake 1^ hours. This makes 1 loaf. — .1//^^ Borup NUT BREAD 1 cup milk 2 heaping teaspoons baking ^ cup sugar powder 3 cups flour Salt (about ^z teaspoon) 1 egg (beaten) % cup broken walnut meats Put in pan and let rise 30 minutes. Bake in moderate oven from 30 to 45 minutes. — Mrs. J. IV. Szveet GINGER BREAD 2 tablespoons butter A little salt 1 cup flour 4 teaspoons milk (sour if pos- 4 tablespoons sugar sible) 2 tablespoons ginger % tablespoon soda with sour 1 egg milk, or 1 tablespoon cinnamon 1 teaspoon baking powder 4 tablespoons molasses with sweet milk Cream butter, add sugar, add tgg well beaten, add molasses. Sift dry material and add alternately with milk. — Miss Clara Harris BREAD AND BREAKFAST CAKES BRAN BREAD ^ 1 cup white flour 1 cup whole wheat 2 cups bran 1 teaspoon soda 1 teaspoon salt y^ teaspoon sugar % ^ teaspoon molasses Sour milk to make batter Bake l^^ hours in slow oven. — Mrs. McNab PETTYJOHN'S NUT BREAD Vs package Pettyjohn's break- 1 pint milk fast food y2 cake yeast Let rise, then add ^ cup EngHsh walnuts, cut, and enough white flour to make right consistency to knead. Mould into loaf and bake 35 minutes. — Mrs. Simmons SOUTHERN RICE BREAD 2 cups white corn-meal 1 oz. butter melted 3 eggs 1 teaspoon salt IV4, pints milk 2 heaping teaspoons baking 1 cup cold boiled rice powder Beat the eggs separately until very light, then add them to milk, then add meal, salt, butter, rice and beat thor- oughly ; add baking powder ; mix well and pour into greased pan. Bake 30 minutes in hot oven. — Mrs. Cayzcr HOT WATER GINGER BREAD 1 cup molasses 2 teaspoons ginger 1 cup brown sugar 2 teaspoons cinnamon Vz cup butter 1 teaspoon cloves 1 cup boiling water 2^/^ cups flour measured after with 2 level teaspoons .soda sifting dissolved in it Mix together thoroughly, then add 2 well beaten eggs. Bake in 2 pans in a moderate oven. Should be about 1^ inches thick in the pan. Also delicious baked in muffin pans and served as a hot pudding with sauce or sweetened whipped cream. — Anna Rew Gross 36 BREAD AND BREAKFAST CAK ES GINGER BREAD % cup butter ^^ teacup milk 2 cups flour 1 cup molasses 1 small teaspoon soda dis- 2 eggs solved in milk Heaping teaspoon ginger Bake in shallow pan from 20 to 30 minutes. —Mrs. W. E. Church SPOON CORN BREAD Scald 1 quart milk and pour over 1 pint white corn- meal ; while hot add 1 tablespoon butter ; when cool add the beaten yolks of 4 eggs, 1 teaspoon salt and last the whites of the eggs beaten stifif; cut and fold in. Bake 30 minutes. • — Mrs. Cayzcr SPIDER CORN CAKE % cup corn-meal i,4 cup flour 1 tablespoon sugar I/2 teaspoon salt % teaspoon soda (scant) ' Beat 1 egg, add 3^ cup sweet milk, ^ cup sour milk. Stir this into the dry mixture ; melt 1 tablespoon butter in a hot spider and pour the mixture into it; pour 3^ cup sweet milk over the top. Bake 20 minutes in hot oven. — Mrs. M. A. Shumzvay CORN GRIDDLE CAKES Pour 1 pint boiling water on 1 quart corn-meal, stir well ; when nearly cold, add 4 well beaten eggs, 1 teaspoon salt and 1 of soda, 1 large spoon flour and 1 of melted lard. Add milk enough to make into batter. JOHNNY CAKE 1 cup corn-meal i/^ cup flour 1 cup sweet milk 1 tablespoon sugar 1 egg Butter size of an egg Teaspoon baking powder — Mrs. E. K. Harris BREAD AND BREAKFAST CAKES Zl MRS. LAMPRECHT'S COFFEE CAKE 1 lb. flour V2 lb. butter IV2 cups warm milk 6 eggs 1 cake yeast V^ lb. seeded raisins 1 pinch salt Rind 1 lemon % lb. sugar Dissolve 1 teaspoon sugar, the salt and yeast in the lukewarm milk, make a sponge of this and half the flour, beat well, and set to rise in a warm place. Dredge raisins with a little flour and put all things where they will keep warm. When sponge is light, take a mixing bowl, cream butter and sugar and rind of lemon, then add alternately 1 tgg at a time, part of the sponge and part of the flour until everything has been used. Stirring ought to take 20 minutes. Lastly add the dredged raisins. Butter a round cake tin which has an opening in the middle, put dough into this, set in a warm place to rise until it is ^ again the size of the original dough. That will take about 3 hours. Bake slowlv about 1 hour. BRAN MUFFINS 2 cups bran flour 1 teaspoon sugar 1 cup white flour 2 cups buttermilk 1 teaspoon soda 2 tablespoons molasses 1 teaspoon salt Mix dry ingredients ; dissolve soda in molasses, then pour in milk ; mix all together. Cook very slowly 40 minutes. — Katherine S. Harper WHOLE WHEAT MUFFINS 11/^ cups whole wheat flour ^A cup sugar V2 cup white flour 1 egg 3 teaspoons baking powder 1 cup milk Vz teaspoon salt 2 lbs. butter Mix and sift dry ingredients, beat egg and add to milk, then add melted butter. Bake in buttered gem pans 25 or 30 minutes. — Miss Pickering 38 BREA ..^D BREAKFAST CAKES CURRAN'i BUNS Mix 1 cake yeast with ^ cup lukewarm water and add 1 cup scalded milk, cooled to a lukewarm tempera- ture; add also about Ij^ cups white flour and beat until the batter is very smooth, then cover and let stand in warm place to get very light. Add y^ cup currants, ^ cup sugar, 1 beaten ^gg, 1 teaspoon salt and ^ cup melted shortening; mix .thoroughly, then beat in flour to make a soft dough (about 2 cups flour will be needed). Let rise very light, then roll into a sheet and cut into rounds. Bake when about doubled in bulk (about 3^ hour), stir a teaspoon cornstarch with cold w^ater to a smooth liquid consistency, then pour in boiling water, let cook 5 minutes and use to baste top of rolls, dredge thickly with granu- lated sugar and glaze in oven. — Mrs. E. K. Harris PLAIN MUFFINS 2 cups flour 1 cup milk 4 teaspoons baking powder 1 egg 1/^ teaspoon salt 2 tablespoons melted butter 2 tablespoons sugar Bake 20 minutes. BLUEBERRY MUFFINS 2 eggs beaten light 1 teaspoon baking powder 1 cup sugar 1% cups fresh blueberries or 1 cup milk 1 cup canned blueberries 1 tablespoon lard Enough flour to hang to spoon 1 tablespoon butter — Mrs. Bering MARYLAND BISCUITS 10 cups sifted flour 1 teaspoon salt 1 cup lard 1 very small pinch soda Make into a stiff dough with ice water and beat with a hatchet 1 hour. — Mrs. Ingram BREAD AND BREAKF4 >g^> ^] AKE. 39 RICH EN( pSH MUFFINS Scald and cool 2 cups milk and use a little to dissolve 1 cake yeast, stir in 2f4 cups flour and yeast and beat thoroughly, cover and set aside to become light and puffy. Add Yz cup melted butter, 2 eggs, 1 teaspoon salt, 1 table- spoon sugar, and about 2^ cups flour. Beat the mixture thoroughly; add more flour if needed but leave the dough too soft to be handled on moulding board. Cover and let it get light; cut dough into pieces that will about half fill the mufiin rings. Knead with floured hands or on well floured board, pat and fit into rings. Have board well floured and rings well buttered, standing on the board, set dough into rings, cover closely. When dough about half fill rings remove with a spatula to a well heated grid- dle that has been thoroughly rubbed over with fat salt pork. When muflins are baked on one side, turn and bake on the other side; then tear them apart and toast, spread with butter and serve hot. NUT MUFFINS 1^2 cups bread flour 3 teaspoons baking powder 1 tablespoon sugar % teaspoon salt Work in 2 tablespoons butter and 1 tablespoon lard with finger tips ; add ^ cup milk, ^ cup walnut meats ; bake in small gem pans. Serve hot with orange marma- lade. — Mrs. Robert H. Gault BAKING POWDER BISCUIT Pass through sieve three times, 2^/2 cups flour, 1 tea- spoon salt and 4 level teaspoons baking powder; with a knife or the tips of the fingers work in from 2 to 4 table- spoons shortening ; add from 3^ to % cup milk or milk and cold water, a little at a time, mixing it with a knife, little by little until the whole is a softish dough. Turn out on a floured board, knead lightly to a smooth mass, pat with the rolling pin, and roll into a sheet about ^4 inch thick, cut into rounds and bake 15 or 20 minutes. Graham, rye, or half white and half entire wheat may be used. — Mrs. S. F. Harris BREAD AND BREAKFAST CAKES WAFFLES 1 tablespoon sugar 2 cups milk % (not quite) teaspoon salt Flour to make a batter Butter size of an egg 2 rounding teaspoons baking 2 eggs (beat separately) powder — Miss Konsberg SNOW BALL BISCUIT 4 cups flour 2 tablespoons butter Rub butter into flour, sift in 4 teaspoons baking powder, stir this lightly together, then add about 2 cups sweet milk. Handle as little as possible when rolling out; cut and bake in hot oven. — Miss Ethel Templeton POP OVERS Beat 1 &gg until very light, add 1 cup milk and con- tinue beating with an tgg beater, while 1 cup flour sifted with %. teaspoon salt is gradually beaten into the mixture. Butter 6 cups in an iron muflin pan and half fill the other 6 with boiling water ; put 1 teaspoon butter into the buttered cups, heat well and pour in the mixture. Bake in mod- erate oven 35 minutes. By putting a little water into the unused cups burning is avoided. — Miss Templeton CHEESE STRAWS 1 pint flour % pint grated cheese Mix into paste with a little butter, like pie crust ; roll into a thin sheet and cut into strips about 6 inches long. Bake a delicate brown. CINNAMON STICKS Cut sticks of bread 1 inch thick, then in strips 1 inch wide ; butter 2 sides of strips, sprinkle with sugar and cin- namon and toast. Serve hot. — Miss Margaret Raymond ADDITIONAL RECIPES 41 42 ADDITIONAL RECIPES Appetizers and Soups "One morning in the garden bed The onion and the carrot said Unto the parsley group: 'Oh, when shall we three meet again. In thunder, lightning, hail or rain?* 'Alasf replied in tones of pain The parsley, 'In the soup. ' " SOUP STOCK To every 5 lbs. meat from leg or shin of beef take 5 quarts cold water with pinch of soda to make the water soft ; cut meat from the bones ; put bones in kettle with meat on bones ; simmer 5 hours ; strain the stock through fine sieve, add tablespoon salt. Next day remove grease. BEEF BOUILLON 1 lb. round steak cut in small pieces, 1 soup bunch, cover with cold water and let simmer 1 hour, strain and let stand over night ; skim off fat, add heaping teaspoon extract of beef dissolved in 1 cup boiling water to soup stock and boil 20 minutes ; strain through fine cloth, clear with egg shell and beaten white of 1 egg; strain again through cloth and add % cup sherry before serving. — Mrs. D. H. Hozve BEEF BOUILLON This makes a large kettle full of delicious jelly that keeps well. Put together in soup kettle 2 lbs. clean beef, minced, 3^ lb. lean veal, minced, 2 lbs. each of beef and veal bones, well cracked, cover deep with cold water and bring slowly to boil, then simmer for 4 hours, season with salt, pepper and 2 teaspoons kitchen bognet, then remove from fire. When very cold and like jelly, skim, heat and strain ; re- turn to fire, drop in white and crushed shell of 1 egg; bring to boil and 5 minutes later pour carefully through collander lined with white flannel. When heating it to serve, add 1 glass sherry or serve cold as "iced bouillon." — Mrs. Raymond C. Cook 44 APPETIZERS AND SOUPS OLD FASHIONED VEGETABLE SOUP Use a good marrow bone cut from the leg. Cover with 4 quarts cold water, let come to a boil slowly and boil for 13^ hours, then lift the meats from the water and strain the water in order to remove all the skimmings ; re- turn to the kettle with the meats and when it again comes to a boil add 1 good tablespoon- rice, 1 white potato cut very fine, bunch of parsley, 1 small onion cut fine and all kinds of vegetables according to taste ; cook 4 or 5 hours ; season with salt and pepper and serve with vegetables in the soup. 1 or 2 bay leaves are an addition. — Mrs. H. M. Carle TOMATO SOUP 1 quart tomatoes 8 cloves Ham size of tea saucer Sprig parsley 1 tablespoon sugar 1 bay leaf 16 pepper corns Boil w'ith 2 cups water 20 minutes. Brown 1 chopped onion in 2 tablespoons butter, put all together and strain ; return to fire and boil. When ready to serve add pinch soda in 1 cup cream, into which has been mixed 1 table- spoon flour. — Mrs. J. H. Mitchell CANAPES Cut bread into slices 2 inches thick ; then cut either into rounds or 4^/2 inches long by 3 inches wide ; remove part of bread from center, leaving a ^ inch wall. Butter and brown in oven. CA\^IAR CANAPE On toasted bread cut round, lay slice tomato, put layer of caviar in center of slice, yolk hard boiled Qgg put through ricer on side and white of tgg put through ricer on the op- posite side of caviar and pearl onions on top caviar. —Mrs. D. H. Hoivc APPETIZERS AND SOUPS 45 SALTED ALMONDS 1 lb. Jordan almonds Vz tablespoon olive oil Blanch the almonds by pouring boiHng water over them; dry thoroughly — better let stand until next day; put nuts into a pan and pour oil over them ; stir until each nut is oiled; place them in a cool oven, stirring them often until an even light brown. When done, sprinkle with salt. SARDINE CANAPES Mix the yolk of hard boiled eggs with an equal amount sardines rubbed to a paste; season w^ith lemon juice and spread on thin slices of toast. The white of the eggs rubbed through a sieve may be sprinkled on top. —Mrs. J. H. Mitchell ANCHOVY AND SARDINE CANAPE On 1 slice tomato lay 2 small sardines and 1 anchovy, with chipped onion on side of plate. —Mrs. D. H. Hoive ANCHOVY PASTE CANAPE Cut toasted bread into fancy shapes and spread with anchovy paste. TOMATO OR MOCK BISQUE SOUP 1 can tomatoes Butter the size of an egg 3 pints milk Small teaspoon soda Vz pint water Pepper and salt to taste 1 large tablespoon flour Boil the tomatoes and water together, put in soda and strain, then put in the milk and seasoning and add the butter and flour, stirred to a paste. — Mrs. E. P. Baird 46 APPETIZERS AN D SOUPS CORN SOUP Boil Yz can corn with enough water so that after it is strained it will make 1 pint, then add 1 pint milk and thicken with butter the size of small t%% and 2 teaspoons sugar; salt and pepper to taste and add 1 teaspoon beef extract. CREAM OF CORN SOUP 1 can corn 1 onion 2 stalks celery 1 cup water Let simmer and mash fine while cooking, season with salt, strain, add 1 pint milk and butter size of walnut. Boil 15 minutes and serve with whipped cream. — Mrs. D. H. Hozve POTATO SOUP 6 large potatoes 1 large onion 1 quart milk 1 large tablespoon butter 114 stalks celery Boil milk in double boiler with onion and celery for 1 hour, mash the potatoes to a cream, strain the milk and add to the potatoes, then add the butter, salt and white pepper to taste, strain and serve immediately. Can be improved by adding 1 cup cream when in the tureen. Must be served hot. — Mrs. E. P. Baird CREAM OF OYSTER SOUP 1 quart oysters 1 sprig parsley 1 pint cold water 3 tablespoons butter 1 quart milk 3 tablespoons flour 1 slice onion 1 teaspoon salt 1 stalk celery 1 teaspoon pepper Clean oysters, add the water and boil 2 minutes, re- move scum and rub through a sieve, cook together milk and seasoning 10 minutes, melt butter, add flour, salt and pepper, pour on slowly the strained oyster liquor, add the milk, reheat and serve. — Mrs. Cav^cr APPETIZERS AND SOUPS 47 GREEN PEA SOUP Soak over night Yi lb. dried peas and put on to boil in 3 pints water with 1 small onion into which has been pressed 3 cloves. When the peas are well done put all through a colander. Return to the fire a few minutes before serving, adding 1 level tablespoon flour and 1 tea- spoon butter worked to a cream. Season to taste. BEAN SOUP 1 cup navy beans cooked over night or during whole day in fireless cooker with 1 onion. Rub through colander ; add Yi cup milk, a little chopped parsley, salt and pepper to taste. — Mrs, Schwender CREAM POTATO SOUP Mash 6 small boiled potatoes, add 1 onion shaved fine, put mixture through colander into 1 pint hot milk. Add small piece butter, cook 10 minutes and serve with whipped cream. — Mrs. D. H. Hozve SPLIT PEA SOUP 1 pint dried green split peas soaked 12 hours in 1 quart water, soak over night; in the morning put on to boil and add 2 carrots and 2 onions chopped ; boil gently until thoroughly soft, then rub through a fine wire sieve and put into a sauce pan, season with salt and pepper. Just before serving add Y pint milk, serve with small squares toasted stale bread. — Anna Rezv Gross GREEN PEA SOUP 1 cup green peas 4 whole cloves 2 cups water 1 or 2 slices onion to taste Boil to a pulp and press through a sieve or ricer. In saucepan put 1 tablespoon butter, 1 tablespoon flour and cook over fire till it bubbles, then add the puree and when it has thickened add 1 tablespoon cream either whipped or plain and serve. — Mrs. Raymond C. Cook 48 APPETIZERS AND SOUPS CREAM LETTUCE SOUP Considered by the French as very wholesome on ac- count of the properties of the lettuce leaves. Take the outside leaves of lettuce, boil until thoroughly soft in 1 pint water, strain through wire sieve, rubbing through as much of the lettuce as possible. Cream 1 table- spoon butter, 1 tablespoon flour and }^ pint milk. Season to taste with salt and pepper, add the lettuce, water and just before serving beat in yolk of 1 Qgg beaten very light. — Anna -Rew Gross CREAM OF CHEESE SOUP 1 quart milk 2 tablespoons minced carrot 1 tablespoon minced onion 1 blade mace Put in double boiler and let cook slowly, 1 rounded tablespoon butter, 1 rounded tablespoon flour, melt the butter, stir flour in, add little hot milk and stir until smooth, then strain in all the hot milk, add ^ cup grated cheese and stir until the cheese is melted. Just before serving add yolks of 2 eggs beaten to a froth, cook 2 minutes and serve in hot cups. — Anna Rew Gross OYSTER BISQUE 1 quart oysters Salt and pepper to taste 1 quart milk 1 large tablespoon butter Boil oysters in their liquor until edges curl ; strain liquor from oysters and add scalded milk to liquor. Add season- ing and butter and serve in bouillon cups with whipped cream and parsley on top. — Mrs, J. H. Mitchell ADDITIONAL RECIPES 49 50 ADDITIONAL RECIPES Fish and Oysters *'He was a brave man who first ate an oyster^' CODFISH BALLS 1 cup raw salt fish 1 egg, well beaten 2 cups potatoes i/4 saltspoon pepper 1 teaspoon butter More salt if needed Wash the fish, pick in small pieces and free from bones. Pare potatoes and cut in quarters ; put the potatoes and fish in a stew pan and cover with boiling water; boil until potatoes are soft, not long enoiigh to become soggy. Drain off water, mash and beat the fish and potatoes till very light, add the butter and pepper and when slightly cooled, add the ^gg and more salt if needed. Drop by tablespoonful without smoothing, into the basket and fry in smoking hot lard 1 minute. Fry only 3 at a time as more will cool the fat. The lard should be hot enough to brown a piece of bread while you count 40 slowly. Drain on soft paper. — Mrs. M, G. S. CODFISH BALLS 1^ cups shredded codfish 1^ cups raw potatoes Put together and cook until potatoes are done. Drain and mash with 1 well beaten tgg. Mould in croquette form. Fry in deep fat until a delicate brown. — Mrs. R. C. Dawes LOBSTER FARCfi 1 tablespoon butter 1 tablespoon flour Put in saucepan and mix thoroughly ; add ^ cup milk, ^ cup cream ; boil up once and take off fire ; add the meat of 4 or 5 small lobsters, cut into dice, pepper, salt and cayenne to taste, ^^ cup sherry ; mix thoroughly. Butter a small baking pan, pour in mixture, grate bread crumbs over, with pieces of butter on top. Bake until set. If no cream is to be had, use 3 eggs well beaten. — A. D. H. 52 FISH AND OYSTERS OYSTER PATTIES 1 pint small oysters 1 large teaspoon flour ^> pint cream Little salt and pepper Let the cream come to a boil; mix the flour with a little cold milk, and stir into the boiling cream ; season with salt and pepper. While the cream is cooking let the oysters come to a boil in their own liquor ; skim carefully and drain off all the liquor. Add the oysters to the cream and boil up once. Fill the patty shells and serve. The quantities given are enough for 18 shells. ESCALLOPED OYSTERS Place in baking dish a layer of oysters ; spread over them bread crumbs, sprinkle with salt and pepper and put bits of butter on them. Alternate the layers until the dish is nearly full, leaving crumbs on top. Pour over the whole a sauce made of : 1 cup milk A little oyster liquor 1 tablespoon butter 1 tablespoon flour Bake 25 minutes in a hot oven. MARIE'S CREAMED CRAB MEAT This may be made from fresh crabs, but the Izunni brand of crab meat is very convenient for the purpose. In a small porcelain kettle or saucepan pour the cream prepared as follows : 2 cups rich sweet milk 2 tablespoons flour 2 tablespoons butter Stir well until smooth over sufficient heat, adding the crab meat carefully freed from all hard pieces ; at the last add ^ cup sherry wine. The cream must be quite thick because the wine thins it. Pimentoes may be added. This cream is about the quantity for 1 can of Izunni crab meat (40 cents), and will serve six persons. Serve on slices of dry toast. — Mrs. M. B. Griswold FISH AND OYSTERS 53 SALMON LOAF 1 can salmon 1^ tablespoons melted butter % teaspoon salt % cup milk iy2 teaspoons sugar ^ cup vinegar % teaspoon flour % tablespoon granulated gela- 1 teaspoon mustard tine Few grains cayenne pepper 2 tablespoons cold water Yolks 2 eggs Rinse salmon in hot water and separate ; mix dry ingre- dients ; add egg yolks, butter, milk and vinegar ; cook over boiling water until mixture thickens ; gelatine, soaked in cold water, strain and add to salmon. Fill mould and chill and serve with cucumber sauce. CUCUMBER SAUCE Beat }^ cup heavy cream until stiff, add % teaspoon salt, few grains pepper and gradually 2 tablespoons vine- gar; add 1 cucumber pared and chopped. — Mrs. C. H. Barry SALMON SOUFFLfi 1 lb. salmon ^ cup buttered bread crumbs IV2 cups white sauce 2 eggs Remove all bones and skin from fish and flake. Mix flaked fish with white sauce and beaten yolks ; add well beaten whites, folding them in ; place mixture in a baking dish ; sprinkle with crumbs ; bake in moderate oven 30 minutes. Serve immediately. — Mrs. R. B. Ennis AUNT HANNAH'S BAKED FISH Split fish and lay on greased paper in baking pan ; bake in hot oven for 15 minutes, then spread with following dressing and return to oven for 15 minutes more : 1 cup bread crumbs 1 small onion, minced 1 tablespoon butter Salt Yolk 1 egg Pepper Mix ingredients thoroughly and spread on fish. An egg sauce may be served with this. — Mrs. R. B. Ennis 54 FISH AND OYSTERS BAKED CRAB Cream together 1 tablespoon butter 1 pint half cream and milk 1 tablespoon flour Simmer and stir until thick, then add: 1 cup cheese (chopped or Beaten yolks 3 eggs grated) 1 pint boiled crab meat, pick- Salt ed fine Pepper Stir in the beaten whites of the eggs, pour into a but- tered baking dish, cover with buttered crumbs and bake in a quick oven about 15 or 20 minutes. — Betty M. Shutterly BAKED WHITE FISH Prepare a stuffing of bread crumbs seasoned with sav- ory, chopped parsley, a little onion if you wish, salt and pepper, 1 lb. chopped pickle, and melted butter. Fill fish and sew up, sprinkle with salt and pepper, dredge with flour and put bits of butter on. Place on a cloth in baking pan, with strips of salt pork under it. Bake 1 hour; baste often with the melted fat. Serve with egg sauce. — L. H. Moore BAKED LAKE SUPERIOR WHITE FISH Dry well after cleaning; stuff with stale bread crumbs (slightly moistened) seasoned with salt, pepper and a dash of curry-powder. Cut small gashes in the fish, plac- ing in each a thin slice of salt pork; dredge with flour. Grease baking pan. Cover bottom of pan with a piece of cloth a little larger than the fish. Baste occasionally, after the flour begins to brown. A 2 lb. fish should be well done in about 35 minutes. Lift fish from pan by cloth ; it can then be placed on dish without breaking; garnish with parsley sprigs and lemon cut in quarters. — Adeline S. C. FISH AND OYSTERS 55 SALMON CUTLETS Mix equal parts cold finely flaked salmon and hot mashed potatoes. Shape in cutlet form, dip in fine crumbs, then in egg, and again in crumbs, fry in deep fat. Serve on a napkin with a piece of macaroni stuck into small end of cutlet to simulate a bone, and garnish with parsley. — Nellie F. Kingsley FISH CHARTREUSE Mix 1 cup stale bread crumbs and 1 pint cold fish, flaked, and 2 eggs ; season to taste with Worcestershire sauce or tomato catsup, salt and cayenne pepper. Put into buttered mould. Boil 30 minutes and serve with any fish sauce. — Mrs. George M. Litdlozv FISH TURBET Steam a fine white fish ; remove the bones, add salt and white pepper. DRESSING 1 quart sweet milk ; beat and thickened with 1 small cup flour. While hot, stir in 1 cup butter; when cool add 2 beaten eggs, a very small onion (chopped fine), also a lit- tle parsley chopped with the onion. Put in a baking dish a layer of fish, then one of dressing until all is used. Cover top with bread crumbs. Bake ^ hour. — F. L. H. TURBET A LA CREAM Boil 3 lbs. fresh cod or white fish 20 minutes in a cheese cloth ; when cooked remove bones and skin ; care- fully break fish in pieces with fork. While fish is cooking prepare the f ollow^ing sauce : 1 quart milk in double boiler, 2 small onions, sprig of parsley and let stand until milk is well flavored, then take 4 tablespoons butter and 4 tablespoons flour and add milk, making cream sauce; add salt, pepper and 1 egg. Place fish in baking dish alternately with cream sauce ; have sauce on top. Sprinkle with bread crumbs and grated cheese. Bake V2 hour. — Mrs. M. B. Griswold 56 FISH AND OYSTERS WHITE FISH STUFFING FOR GREEN PEPPERS Flake cold left over white fish with half the amount of bread crumbs which have been moistened with strained tomato. Salt and season to taste vvith onion juice and celery salt. Remove all seeds from green peppers ; boil gently until tender; about 15 minutes. Stuff with above mixture covered with dry bread crumbs and tiny bits of butter. Bake about 20 minutes. — Adeline S. C. FISH SOUFFLfi 1 cup wtite sauce Salt 1 cup flaked fish Pepper 2 eggs Onion Add fish, seasoning, and well beaten yolks to white sauce. If thin, cook slightly. When cool cut and fold in whites beaten stiff and dry ; turn into buttered baking dish ; set in pan of warm water, bake in moderate oven 30 min- utes. Chopped meat may be substituted for fish. —F. L. H. FISH PUDDING 2 lbs. fish (raw) 4 tablespoons flour ^2 lb. butter 1 pint rich milk 4 eggs Salt and pepper to taste Free fish from fat, bone and skin and run through grinder 3 or 4 times ; blend with butter until it is of the consistency of whipped cream ; drop in eggs, 1 at a time and beat until very light; add milk and flour alternately, and gradually add salt and pepper ; put into tightly covered mould, buttered, and lined with dry bread crumbs, leaving room for swelling ; boil in water 2 hours ; turn from mould and serve with lobster sauce, which is made by adding 1 can of lobster to a good white sauce. — Mrs. Edzvard W. Childs LEFT OVERS With creamed cod fish mix some stewed tomatoes : cover with buttered bread crumbs and bake in scallop shell>. Any boiled or baked fish, broken in flakes may be served the same way with or without tomatoes. — A. L. P. ADDITIONAL RECIPES 57 58 ADDITIONAL RECIPES Meats "I am one that am nourished by my victuals and would fain have meat." Two Gentlemen of Verona HOW TO BROIL STEAK PROPERLY Trim the steak, cutting out a portion of the suet. Place the steak in a wire broiler and if you use coal or wood put it very near the fire. First sear it on one side, then turn and sear it on the other. Then lift it at least six inches from the fire and broil more quickly, turning it 2 or 3 times. If the steak is 1 inch thick broil it for 8 minutes ; if an inch and half thick, for 12 minutes; if 2 inches, for 20 minutes. In a gas stove put the meat near the burners. Turn it at first until both sides are thoroughly seared ; then put the broiler near the bottom of the stove where the meat will broil slowly for 8, 12 or 20 minutes, according to its thickness. Turn 2 or 3 times during the broiling. Season when done. TO DRY-PAN A STEAK Where oil or flat-top gas stoves are used broiling is out of the question. The next best method is the dry-pan. Select a cast or sheet iron pan, heat it very hot ; quickly rub it with suet and put in the steak; when seared turn and sear quickly the other side. Cook at a high heat for 5 minutes, turning every minute. Finish the cooking over a hot fire. Do not stand it in the oven to finish, which is the common fashion among the untrained cooks. The imprisoned odors penetrate the meat and destroy its deli- cate flavor. The standing at reduced temperature makes it more or less insipid. If the heat be insufficient in any method of meat cookery the proper flavor will not be developed. 60 MEATS CREAMED SWEETBREADS 1 pair sweetbreads 1 teaspoon salt 1 pint milk 1 tablespoon chopped par- 2 tablespoons butter sley 2 tablespoons flour Pepper to taste Clean sweetbreads and put in boiling water, cook 10 minutes and drain, then add fresh boiling water in which may be put a little lemon juice; boil 10 minutes longer, re- move from fire, cut off tendons and when cold cut into dice. Make sauce of other ingredients as follows: Melt butter in sauce pan, add flour, gradually stirring till smooth, then pour in milk slowly; keep on stirring, put in salt, pepper and parsley; cook till it thickens, then add sweet- breads, heat and serve, or place sweetbreads with the sauce in individual patty cases, sprinkle with bread crumbs and bake 10 minutes in hot oven. FRIED SWEETBREADS Parboil sweetbreads, wipe them dry and dredge with salt, pepper and flour and fry in butter. Serve with green or canned peas. RICE AND MEAT CROQUETTES 1 cup boiled rice A little pepper 1 cup finely chopped, cooked 2 tablespoons butter meat — any kind % cup milk 1 teaspoon salt 1 egg Put milk on to boil and add the meat, rice and season- ing. When this boils, add the egg, well beaten ; stir 1 min- ute after cooking; shape, dip in egg and crumbs and ivy. VEAL LOAF 3 lbs. raw veal 1 teaspoon black pepper ^ lb. salt pork chopped fine A little mace and nutmeg 3 Boston crackers rolled fine 1 tablespoon salt 3 eggs Sprinkle cracker crumbs on top and bake 2 hours in a bread tin, basting with a mixture of 1 cup hot water and ..1 butter the size of an egg. — Mrs. W. E. Church MEAT S 61 BOILED HAM Wash and scrub well, cover with cold water, add 1 pint vinegar and 2 or 3 bay leaves, boil constantly until the skin will pull off readily. Cover with a thick paste made of cracker crumbs, a little vinegar and mustard and Yz cup brown sugar; stick cloves on top and bake in a slow oven 1 hour. — S. R. Beatty MEAT CROQUETTES % pint minced cold meat 1 teaspoon salt 2 oz. butter Very little red pepper 1 tablespoon flour i/^ cup stock, milk or cream ^ lemon rind grated 2 egg yolks Pinch nutmeg ]Melt butter in a spider, add flour but do not let brown ; add salt, pepper, meat and stock. When boiling, add lemon peel and nutmeg. Mix thoroughly ; at the last moment add beaten eggs, stir rapidly and remove from fire. When cool form into shape, roll in crumbs, then beaten egg. then crumbs. Fry in deep hot lard. SHOULDER OF PIG ROASTED Have a shoulder weighing about 4 lbs. Scour the skin, brushing with olive oil; dredge with salt, pepper and flour; cook in double pan in moderate oven for about 3 hours, baste with oil and dredge with flour several times ; add a little water if needed. Serve on bed of mashed turnips. SPANISH MEAT LOAF Season 1^^ lbs. hamburg steak which must have ^ lb. salt pork ground with it, with salt, pepper, ^ cup milk, 3 crackers and % . can pimeatoes ch^tpad ; mould in ob- long shape and place in dripping pan w4th pieces of butter on top and 1 cup water in pan, bake }i hour in a hot oven, basting frequently, covering toward the last. ^lake gravy as for any roast. 62 MEAT S CALVES LIVER EN CASSEROLE Cream 1 tablespoon flour in 2 of butter, spread over bottom of casserole, put 1 bunch carrots cut in quarters, lengthwise, 1 can peas, 4 medium onions. 1 pint potatoes cut into halves, ^^ cup fresh or canned m^ushrooms, salt and pepper, and Yz cup soup stock. Bake 3^ hour, then place on top of vegetables 1 calves liver, larded, weighing 2 lbs., and bake in covered casserole 1 hour. — Mrs. Lamprecht BRAISED BEEF TOXGUE Put a beef tongue in cold water over fire, add an onion with several cloves ; heat to boiling point ; simmer for 1 hour ; remove skin from tongue. Have hot in a casserole, 1 cup tomato puree, 2 cups brown stock, flavored with ham, parsley, onion, celery, carrot and sweet herbs ; put in tongue, cover and cook in moderate oven about 1 hour; cut the tongue in slices and arrange in a wreath on a bed of spinach, placing a slice of hard boiled egg on each slice of tongue. Thicken the liquor in casserole with flour cooked in butter. Strain and serve as a sauce. HAM AU GRATIX Place a thick slice of ham in a pan, peel several white potatoes and put around the ham, cover with a pint or more of milk, bake slowly about 45 minutes, or until the potatoes are done and until milk has evaporated, leaving a light brown skin over all. JELLIED VEAL LOAF ' 4 lbs. veal. Stew w^ith joints. After washing place in kettle, cover with boiling water and cook slowly 3 hours or more, until meat is tender. When half done add 1 small onion cut fine, 1 tablespoon salt and a little pepper. When veal is done, remove from fire but leave meat in liquor until cool, then put through meat chopper and place meat in narrow bread pan ; pour liquor over it, stir well and smooth on top. It will jelly and make a delicious cold meat. MEATS 63 BAKED CORNED BEEF HASH Mix y3 cooked corn beef chopped fine with % chopped boiled potatoes, season with butter and pepper. Put in spider with 1 cup milk. Cook 15 minutes, then put in bak- ing dish, cover with cracker crumbs and piece of butter on top, then pour 1 cup cream over all and bake for 30 minutes. BONED LEG OF LAMB STUFFED AND BAKED Remove the bone from a short leg of yearling lamb, fill the space with bread dressing, season the meat with salt and pepper and spread the outside liberally with bacon fat or dripping. Cook about 2 hours. IRISH STEAK WITH DUMPLINGS Select 3 or 4 lbs. from the upper part of the chuck rib or the flank cut from a large sirloin roast, large bones and superfluous fat should be removed. Remove the meat as far as possible from the bones, cut in pieces suitable for serving; dredge the meat in pepper, salt and flour and drain it in fat drippings ; remove to sauce pans, add boiling water to cover and simmer until meat is tender, about 3 hours. Peel an onion for each person to be served, boil them 15 minutes, then add to meat after it has cooked 1 hour, add also 1 hour later, 1 or 2 carrots cut up and 1 potato parboiled for each person ; add salt and pepper. When potatoes are nearly done add the biscuit mixture for dumplings. Cover close and cook 15 minutes without opening the kettle. FILLET OF BEEF WITH MUSHROOM SAUCE Have your butcher lard the fillet. In the bottom of baking pan place }i onion, 1 carrot, chopped, 4 cloves, 2 bay leaves, 1 cup boiling water, 1 teaspoon salt and 1 stalk celery, chopped. Put fillet in pan on top of these, sprinkle with pepper and spread with butter; bake in quick oven 30 minutes, when done take out and place in hot dish. Add to the ingredients in pan 1 tablespoon butter, 2 tablespoons flour and mix well, pour in 1 pint boiling water, stirring until all boils ; strain into frying pan, then add 1 pint fresh stewed or canned mushrooms, cover until heated through ; take from fire and add 1 tablespoon sherry, salt and pepper to taste, pour sauce around fillet and serve. This recipe is for 4 lbs. of beef which will serve 6 persons. 64 ADDITIONAL RECIPES ADDITIONAL RECIPES 65 Poultry and Game CREAM OF CHICKEN 4 lbs. chicken, boiled tender l can mushrooms. If small, 4 sweet-breads boiled in salt- do not cut ed water Stir together 4 tablespoons butter and 5 of flour ; scald 1 quart cream and into it stir the flour and butter until it thickens ; season with salt, black and red pepper, and use a great deal of it. Cut chicken and sweetbreads into small pieces and mix into this mushrooms, over all pour cream mixture. Mix thoroughly and pour into buttered baking dish. Cover the top with bread crumbs; bake ^ hour. — Helen C. Daives CHICKEN CROQUETTES 1 solid pint finely chopped 4 eggs chicken 1 tablespoon onion juice 1 tablespoon salt 1 tablespoon lemon juice Vz teaspoon pepper 1 pint crumbs 1 cup cream or chicken stock 3 tablespoons butter 1 tablespoon flour Put the cream or stock on to boil, mix the flour and butter together and stir into the boiling cream, then add chicken and seasoning; boil for 2 minutes and add 2 eggs, well beaten. Take from the fire immediately and set away to cool. When cool, shape, dip in ^gg, then in bread crumbs, then in egg again and fry. — Mrs. T. ]St„ Johnson TURKEY WITH SPANISH DRESSING Prepare the fowl in the usual way and make the dress- ing as follows: Melt a tablespoon butter and fry 2 large onions until a light brown, add ^ lb. hamburg, fry until done, add 4 slices bread, minced, a spoon capers, % lb. blanched almonds chopped fine, %. lb. seeded raisins, a few olives, minced ; season to suite the taste and fill the bird. POULTRY 67 CHICKEN EN CASSEROLE 1 chicken 1 teaspoon salt 1 carrot 12 small onions 1 quart boiling water or 1 saltspoon pepper stock Draw and truss the chicken. Peel the onions, and put them into the bottom of a casserole dish; add the carrot cut into fancy shapes, the stock or water, and the pepper. Pour it into the mould. Place the chicken on top of the vegetables and bake, uncovered, in a hot oven for half an hour. When the chicken is nicely browned add the salt, cover the dish and bake slowly for 1 hour longer. Birds, rabbits, hares, and all the so-called inferior pieces of meat may be cooked en casserole the same as chicken. The oven must be exceedingly hot at first to sear the meat before placing the cover on the mould. Al- ways add the salt when the meat is partly done. Adding it at first draws out the juices and leaves the fibre exposed and tough. ROASTED DUCK After the duck is picked, drain and thoroughly wash, cut the neck close to the back and beat the breast bone flat ; tie wings and legs securely and fill with potato stuffing prepared as follows : Cook 1 quart potatoes and 2 apples, beat up well and season with ^ teaspoon salt, ^ teaspoon pepper, 1 teaspoon butter, spread duck with soft butter and dredge w4th flour, baste often until tender. 2 hours is sufficient for a large young duck. Cook giblets in 1 quart water with small onion, blade of mace and dash of cayenne pepper. When very tender cut giblets up very fine, strain the water they have cooked in and add to gravy the duck was cooked with and boil up and thicken, then add 1 table- spoon maderia, pour a little on the duck and the rest in gravy bowl. Serve with any kind of tart sauce and garnish with water-cress. 68 POULTRY FRIED CHICKEN Southern style of frying. Cut the chicken into pieces, dip each piece separately into cold water, sprinkle with pepper and salt and roll well in flour. Have an equal quantity of butter and lard hot in a frying pan, put the chicken on and cover. When brown on one side turn un- til all sides are done and brown. Remove chicken to a hot dish, sprinkle a teaspoon flour in hot grease, stirring un- til brown, then pour in ^ pint cream, stir well and pour over chicken. CHICKEN A LA KING Melt 2 tablespoons butter in a pan ; add Yz green pepper, chopped fine, ^ cup fresh mushrooms, peeled and broken in pieces, stir and cook 3 minutes; add 2 level tablespoons flour, ^ teaspoon salt and cook until frothy; add 1 pint cream and stir until sauce thickens. Put the sauce pan over hot water and stir into it 3 cups chicken cut into cubes ; cover and let stand until it gets very hot. Beat the yolks 3 eggs, 1 teaspoon lemon juice, 1 teaspoon onion juice, Yz teaspoon paprika; stir this mixture into the hot chicken, stirring until the ^^'g thickens. Serve on toast. — Mrs. J. M. Glenn ADDITIONAL RECIPES 69 70 ADDITIONAL RECIPES Fish and Meat Sauces "All things come to him who waits on himself" HORSERADISH FLUFF To serve with game or roast beef. Grate fresh horseradish. To ^2 cup put 1 teaspoon vinegar, a good sized pinch of salt; stir well. Whip ^ pint whipping cream very dry, add horseradish gradually, folding it into the cream without stirring much. Serve very cold. . — Mrs. Lane DRAWN BUTTER SAUCE % cup butter % teaspoon salt 3 tablespoons flour i^ teaspoon pepper 1% cups hot water Melt ^ the butter, add to this the flour and seasoning. Pour on this gradually the hot water; boil 5 minutes and add remaining butter in small pieces. MINT SAUCE 1 cup chopped mint % cup vinegar 1/4 cup sugar Let it stand 1 hour before serving. If vinegar is very strong use more sugar. TOMATO SAUCE FOR FISH Put in a sauce pan 1 pint stewed tomatoes. If a highly seasoned sauce is desired, add 1 small onion, 1 bay leaf, 1 stick mace and a few drops Worcestershire sauce ; simmer slowly for 10 minutes. Melt 3 teaspoons butter, add 1 tablespoon flour and mix until smooth. Mash the tomato through a sieve, add the flour and butter, season with ^ teaspoon salt and 34 teaspoon pepper. Stir for a moment, or until it is of the consistency of thick cream and serve. 72 FISH AND MEAT SAUCE S HORSERADISH SAUCE 4 tablespoons grated horse- 1 teaspoon each of sugar and radish salt 4 tablespoons powdered crack- 14 teaspoon pepper er crumbs 1 teaspoon made mustard % cup cream 2 tablespoons vinegar Mix and beat in double boiler. Serve hot with hot meats. SAUCE HOLLANDAISE 1 cup butter Juice l^ lemon Yolks 4 eggs (beat with Paprika to taste Dover beater) 1 cup boiling water Place in double boiler, beat continually over fire un- til it reaches proper consistency. — Mrs. F. H. Scott CAPER SAUCE 2 tablespoons butter 2 bay leaves 1 pint boiling water 2 tablespoons flour 2 tablespoons capers 1 gill Tarragon vinegar 1 teaspoon salt % teaspoon pepper 4 cloves Put vinegar on to cook with all the flavoring for 4 minutes, brown the butter and flour, add water and flour, add water, stirring continually, when it thickens strain in the vinegar and add capers. Cook 4 minutes. COLD MEAT SAUCE Wash and cut fine, without pulling, 6 lbs. pieplant, add 6 lbs. sugar and let stand over night. Then boil until it thickens ; add 2 ounces bitter almonds, blanched and chopped fine, juice of 1 lemon and ^ tablespoon ginger root pound- ed fine. Lastly add ^ wine glass brandy. Put in glasses. — Mrs. Philip P. Lcc FISH AND MEAT SAUCES 73 SAUCE HOLLANDAISE Make the drawn butter sauce and add gradually yolks of 2 eggs well beaten ; then add juice ^ lemon, 1 teaspoon onion juice and a teaspoon chopped parsley. — Mrs. Rogers 74 ADDITIONAL RECIPES ADDITIONAL RECIPES 75 Vegetables 'Better is a dinner of herbs where love is, than a stalled ox and hatred thereof^ Soloman SWEET POTATOES FLAMBES AU MARRONES • Use cold boiled sweet potatoes cut in small squares. Pile up on a fire proof platter, or silver au gratin dish. The French marrons a la vanilla, about 3 marrons to each person, are mixed with the potatoes, pour over the juice of the marrons. Sprinkle with fine sugar and put under a grilling fire until brown, brushing every few minutes with butter. Send to the table with 4 tablespoons rum poured over the top and lighted. Potatoes should stand 5 hours before using. — A. D. H. STUFFED EGGPLANT Take fresh, purple eggplants of a middling size, cut them in two ; scrape out all the inside and put it in a saucepan with a little minced ham; cover with water and boil until soft ; drain off the water ; add 2 tablespoons grated crumbs, 1 tablespoon butter, 3^ minced onion, salt and pepper. Stuff each half of the hull with the mixture; add a small lump of butter to each and bake 15 minutes. Minced veal or chicken in the place of ham, is equally as good and many prefer it. SPINACH TIMBALE Quickly made but must be served at once. 2 cups cooked spinach chopped very fine. Beat 2 eggs until very light, add % cup milk, ^ teaspoon salt and pepper to taste. Beat in the spinach and pour into buttered cups or timbale forms. Bake 20 to 30 minutes, until firm like a custard. Turn out on a hot dish and serve at once with cream sauce. These timbales are delicious but spoil if al- lowed to stand. — Anna Rczv Gross VEGETABLES 77 CREAMED CARROTS Scrape the carrots and cut in slices ^ inch thick. Let them lie in cold water 1 hour before cooking. Boil till tender in salted water, drain and pour over them a well seasoned white sauce. — Maude Griswold Schzvender POTATO PUFF Soak old potatoes for several hours and boil in salted water. To 2 cups potatoes mashed, or put through the ricer, add 2 tablespoons butter, 1 teaspoon salt and a little white pepper; fold in the whites of 2 eggs whipped stiff. Bake in buttered dish. POTATOES IN THE HALF SHELL Bake 6 medium sized potatoes; when they are soft, cut them in halves and scoop out the potato. Mash it, add 2 tablespoons butter, salt, pepper, 2 tablespoons hot milk. Put this mixture back into the skins, sprinkle with grated cheese and bake for 5 minutes in a very hot oven. GREEN CORN CUSTARD WITH BROILED TOMA- TOES Cut corn from young ears to make 1 cup, add 4 eggs beaten slightly with ^2 teaspoon salt, dash paprika, few drops onion juice and 1^ cups milk. Bake in buttered moulds in hot water. When firm, turn from moulds and surround with slices of broiled tomatoes. When green corn is out of season Kornlet may be used. ^ can will be enough. MASHED TURNIPS Select the large yellow turnips, as they are sweetest (the Cape Cod turnip is a good kind). Wash, pare, and cut them into pieces. Boil them in salted boiling water until tender. Drain, mash, season with butter, pepper and salt and heap lightly in a vegetable dish. 78 VEGETABLES CORN TIMBALES Beat 2 eggs until very light. Add Yz teaspoon salt, pinch black pepper and ^ cup milk. Beat in 1 can Kornlet or grated corn. Pour into buttered cups and bake like a custard, 20 to 30 minutes. Serve at once with fingers of bread covered with grated cheese and browned in a quick oven. This is nicest when made in individual dishes. SWEET POTATO CROQUETTES Boil or bake sweet potatoes, mash with plenty of but- ter; salt, pepper and sugar to taste, and enough cream to make easy to handle; make into balls. Roll in ^gg and bread crumbs ; fry in deep lard. CORN OYSTERS 1 pint grated corn 2 tablespoons flour 3 eggs Little salt and pepper Fry on griddle. BOILED CAULIFLOWER Remove the outer leaves, cut off the stem close to the flowers. Wash thoroughly in cold water and soak in cold salted water (top downward) for 1 hour, allowing 1 table- spoon salt to 1 gallon water. Then tie in a piece of muslin or cheesecloth to keep it whole and cook it in slightly salted water, boiling until tender, keeping it closely covered. When done, lift it from the water, remove the cloth, stand it in a round dish with the flowers up. Pour cream sauce over it and serve at once. GLACI SWEET POTATOES 2 tablespoons butter Salt 2 tablespoons brown sugar Pepper y^ cup sherry Alake caramel sauce; add cold sliced sweet potatoes; fry until a golden brown. — K. S, H. VEGETABLES 79 STUFFED TOMATOES Cut a thin slice from the stem end of large, smooth tomatoes. Remove the seeds and soft pulp. Mix with the pulp an equal amount of buttered cracker crumbs, season to taste with salt, pepper, sugar and onion juice. Fill the cavity with the mixture, heaping it in the center and sprinkle buttered crumbs over the top; place the tomatoes in a buttered pan and bake until the crumbs are brown. Take them carefully up with a broad knife and serve very hot. A small quantity of cooked meat finely chopped may be used with the crumbs. STUFFED GREEN PEPPERS Cut oft* the top and remove seeds of 6 green peppers. Boil in cold water for 15 minutes until tender. FILLING Place in a frying pan 1 tablespoon butter, 1 chopped onion and 2 cups fine bread crumbs, fry brown, fill the peppers and bake in moderate oven 15 minutes. SAUCE TO COVER Cook together in double boiler 2 tablespoons flour, 1 tablespoon butter, add 2 cups strained canned tomatoes ; salt and pepper to taste ; cook 10 minutes, pour over pep- pers and serve. — A. D. H. SAVORY CARROTS Scrape, then cut new carrots into straws; cook tender in salted water and drain dry. Season with salt, pepper and a little onion juice and return to the kettle with a generous piece of butter and shake until hot and glazed. Pile on a dish in pyramid style; add 1 cup fresh green peas well seasoned and a sprinkling of chopped parsley. LATTICE POTATOES Cut with lattice cutter. Fry like French fried in deep lard. Are unusual. 80 VEGETABLES RICE WITH CHEESE Boil the rice tender in plenty of salted water; drain and put into a pudding dish; alternate layers of rice and grated cheese until the pan is full. Have a layer of cheese on top. Dot with butter and nearly cover with milk. Bake to a nice brown. — Maude G. Schwender TOMATOES DES OEUFS 1 small tablespoon butter 1 can tomatoes (or less) 1 large teaspoon onion Salt, pepper, paprika and chopped chopped green peppers Add 5 eggs and when nearly poached, pick up with a fork until all are well mixed. Add 3^ cup grated cheese, serve on toast. This can be made in the chafing dish. CORN PUDDING (Southern Style) Grate 1 dozen ears firm corn, add 1 cup milk, 2 table- spoons butter, 3 eggs beaten separately, 1 tablespoon sugar, salt and pepper to taste. Add whites of eggs last and bake in quick oven. — Mrs. E. H. Ball MACARONI SOUFFLfi Season 1 cup white sauce with 1 teaspoon chopped parsley and little onion juice. Stir in 1 cup boiled maca- roni chopped rather coarse, then the yolks of 2 eggs beaten light, folding in the whites of 2 eggs beaten stiff and turn into a buttered baking dish. Sprinkle with }^ cup soft crumbs mixed with 2 tablespoons melted butter and bake in a moderate oven about 20 minutes or until firm in the center. — Mrs. H. M. Carle FRIED TOMATOES Cut firm, large, ripe tomatoes into thick slices, more than ^ inch thick, season with salt and pepper, dredge with flour, roll in egg and crumbs and fry them brown on both sides in hot butter and lard mixed. VEGETABLES 81 SCALLOPED CAULIFLOWER Break the cauliflower into small sprigs and cook in boil- ing water, salted, until tender. Place the pieces in a but- tered pudding dish and pour over them a sauce made as follows : Mix well together Yz pint bread crumbs, 1 pint sweet milk, 1 beaten tg%, 2 teaspoons salt and a little pep- per. Bake until slightly brown. 1 cup diced chicken or veal added to the sauce makes a great improvement. When this is used, allow an extra cup of milk and a little more seasoning. Boiled cauliflower may be served in a shallow dish and covered with a cream or HoUandaise sauce, or add a little grated cheese and cover with cracker crumbs, moistened with melted butter and bake until crumbs are brown. FRIED EGGPLANT Cut eggplant in slices ^ inch thick and soak for ^ hour in cold water wdth 1 teaspoon salt in it. Have ready bread crumbs and 1 ^gg beaten ; drain off water from the slices, lay them on a napkin, dip them in the crumbs and then in the tgg, put another coat of crumbs on them and fry them in butter to a light brown. The frying pan must be hot before the slices are put in. They wull fry in 10 minutes. BAKED BEANS Soak 1 pint beans in cold water over night. In the morning drain, cover with fresh water and heat slowly, keeping water below boiling. Cook until skins burst when blown. Drain off water and put in baking dish. Scrape and scald ^ lb. salt pork cut in dice on top. Put with beans, having beans on top and bottom. Mix : 2 tablespoons molasses 1 teaspoon salt 1 teaspoon mustard 3 tablespoons brown sugar Cover with boiling w^ater, baking all day, add water if beans become dry. Cover at first, but remove cover last half hour and brown top. 82 VEGETABLES SCALLOPED TOMATOES Season 1 quart tomatoes with 1 teaspoon salt, 1 salt- spoon pepper, ^ cup sugar and a few drops onion juice. Butter a deep dish and sprinkle with fine crumbs. Pour in the tomatoes. Moisten 1 cup cracker crumbs with ^ cup melted butter. Spread over the top and brown in the oven. Raw tomatoes sliced may be used in layers, alternat- ing with crumbs and seasoning. BOILED CABBAGE Cut a head of cabbage in 4 quarters. If this recipe is followed exactly, this much despised vegetable will be found very acceptable and its odor will not be perceptible through the house. Cut the cabbage into 4 quarters, cut away the hard core. Wash it well in 2 changes of water and place the pieces, open side down on a colander to drain. Have a very gen- erous amount of water in a large saucepan or pot. Let it boil violently ; add 1 tablespoon salt and Y^ teaspoon baking soda, put in the cabbage 1 piece at a time so as to check the boiling as little as possible. Let it cook for 25 minutes. Turn it into the colander and press out all the water. Put into a saucepan : 1 tablespoon butter, 1 heaping teaspoon flour, ^ teaspoon salt and a dash of pepper ; add slowly ^ cup milk and stir till smooth; then add the cabbage. Cut it into large pieces with a knife and mix it lightly with the sauce. If the cabbage is free from w^ater, the sauce will adhere to it and form a creamy coating. ADDITIONAL RECIPES 83 84 ADDITIONAL RECIPES Salads and Salad Dressings **The imaginary relish is so sweet that it enchants my sense. " Troilus and Cressida PINEAPPLE CUCUMBER SALAD 1 large can Hawaiian pine- Juice 6 lemons ^ apple, cut in small cubes % cup sugar mixed with 1 cucumber, cut in cubes juice of lemons and pine- % package Knox's gelatine ^ apple soaked in 1 cup cold water Mix gelatine with heated juice; allow to cool; when it starts to thicken add pineapple and cucumber cubes, a few pieces red and green cherries, cut in small strips ; put in mould to cool ; individual are prettiest, served on lettuce with mayonnaise dressing, to which whipped cream is added at the last moment. — Mrs. Osborn PINEAPPLE SALAD On a lettuce leaf place a slice of Hawaiian pineapple (canned) ; pour over the pineapple 2 or 3 spoons French dressing (oil, vinegar, salt and red pepper, etc.) ; on the pineapple make a ring of rather dry cottage cheese or cream cheese put through the ricer ; say a maraschino cherry or mint cherry in the center and serve quite cold with any kind of wafers. — Mrs. Curtis FRUIT SALAD Put on plate a leaf of lettuce, a slice of pineapple and on top of pineapple put ^ Bartlett pear ; fill the center of pear with pecan nuts and put a spoonful of fruit salad dressing on top of nuts ; also a cherry. Use canned fruit. FRUIT SALAD DRESSING 2 eggs Juice 1 large lemon Vz cup sugar % cup water Beat all together and cook in double boiler until it thickens ; add a pinch of salt. Before using add ^ pint whipped cream. — Mrs. Peaks O 86 SALADS AND SALAD DRESSINGS AMBROSIA SALAD 3 bananas i/4 cup grated cocoanut 3 oranges Mix together and serve in banana skins with mayon- naise. DATE AND ALMOND SALAD 1 lb. dates 1 lemon 2 dozen almonds 1 bunch parsley or water- 2 tablespoons grated cocoanut cress Cut dates in strips, blanch and brown almonds, chop fine and add to dates, mix with boiled dressing, sprinkle with grated cocoanut and garnish with parsley or cress and lemon cut in slices and then in eighths. GRAPE FRUIT SALAD 2 large grape fruit, peel and extract the quarters ; 1 cup English walnuts, cut small. Arrange on lettuce, cover with French dressing and garnish with Malaga grapes. PINEAPPLE AND CELERY SALAD 2 cups shredded pineapple 1 pimento, cut small 1 cup celery, cut into dice Mix with mayonnaise cream dressing. Serve ice cold on lettuce and garnish with nut meats ; or serve in apples peeled and scraped out. GRAPE FRUIT SALAD Pare 2 or 3 large grape fruit and divide into lobes; free these from seeds and skin, then arrange 4 or 5 lobes grape fruit together with a thin strip green pepper between each lobe. Put a wreath of water-cress around that and serve with French dressing. — Mrs. Peaks SALADS AND SALAD DRESSINGS 87 PEAR SALAD , *-*_s4 Select good halves canned pears, arrange on crisp head lettuce; sprinkle with chopped candied ginger; top with cream salad dressing and put cream cheese through a ricer over the halves. Serve very cold. BANANA SALAD Cut bananas in 2 pieces lengthwise, put on lettuce leaf, cover with salad dressing and sprinkle thickly with chopped nuts. Serve with toasted cheese crackers. WALDORF SALAD Equal parts of chopped celery and apple, 3^ cup nuts to 2 cups salad cooked dressing. CHEESE AND CHERRY SALAD Mix chopped nuts in white cream cheese and form in- to balls the size of cherries. Take an equal amount of 'Maraschino cherries and put both on a lettuce leaf. Pour salad dressing over them. CHERRY SALAD Remove pits from 1 lb. California cherries, mixing dark and light evenly; put into each a crisp, fresh baked peanut or hazel nut. Arrange on circular platter the crisp heart leaves of head lettuce; sprinkle cherries all through the leaves (cress or sorrel may be used in place of let- tuce). Serve with claret dressing or French dressing, to which has been added 1 tablespoon cherry juice in place of vinegar or lemon juice. CLARET DRESSING Mix % teaspoon salt 4 tablespoons olive oil % teaspoon paprika Add gradually 1 tablespoon claret and 1 tablespoon lemon juice. — Mrs. Hypes 88 SALADS AND SALAD DRESSINGS TOMATO SALAD Scoop out the inside of a ripe tomato. Fill with mixture of tomato pulp, almost any kind of chopped meat, celery and nuts. Mix some dressing in the filling and put some on top of the tomato. FRUIT SALAD Yz lb. white Malaga grapes, stoned, 6 oranges cut into small pieces, sliced pineapple, medium sized can. cut small. A few Maraschino cherries halved; mix and let stand 1 hour or more to drain, in cold place. Serve with any good cooked dressing. — Mrs. E. C. Dazvcs APPLE RING SALAD Pare and core 2 apples ; cut them in rings, brush the slices with lemon juice and dip each slice in French dress- ing. Arrange the rings on lettuce leaves and put between them layers of chopped English walnuts and celer}-. Lay a ball of cream cheese on top and serve with mayonnaise. FRUIT DRESSING White of 1 egg, beaten ; add 2 tablespoons sugar, 1 tablespoon lemon juice (sometimes 2), 1 tablespoon orange juice, add 3^ as much whipped cream as there is in the mixture. Any combination of fruit. PEAR SALAD Grapes, grape fruit, pineapple, English walnuts, served in pear cups on lettuce. PINEAPPLE SALAD Add to cream cheese as much sweet cream as it will take and chopped nuts, almonds preferred ; put this mixture on a slice of canned pineapple and serve on head lettuce, adding French dressing. SALADS AND SALAD DRESSINGS 89 CHERRY SALAD 1 quart oxheart cherries carefully stoned and the cavi- ties filled with nuts. Serve in lettuce cups or little salad baskets. For the latter crisp lettuce leaves are fastened to- gether in the shape of baskets with nasturtium stems. Two stems form the handle. Place on lace paper doily or indi- vidual plates, garnish with white mayonnaise and nastur- tium blossoms. Chop Yz cabbage, 1 stalk celery and a green pepper. Mix mayonnaise with it, and serve on lettuce. A slice of tomato on a lettuce leaf, cut oranges and put on the tomato. Mayonnaise and chopped nuts on top. ASPARAGUS SALAD NO. 1 Serve a few tips of asparagus on lettuce leaves, and use French dressing and cream cheese on the plate. ASPARAGUS SALAD NO. 2 Use the tips on lettuce as above, but instead of the dressing use the following: Fry bacon quite crisp, break into small bits placing them on the asparagus. Into the brown fat put a little vinegar and a mere trace of onion (if desired) and pour over asparagus while hot. This is said to be delicious. SARDINE SALAD 12 boneless sardines, scald, drain and put on ice for 1 hour, 2 hard boiled eggs cut in slices, 6 stoned olives cut in half, 3 gherkins diced. Serve on lettuce with French dressing. PIMENTO SALAD Wash and dry pimentoes, removing any stray seeds ; stuff with cream or cottage cheese, and after standing on or near ice, cut in slices and serve with French dressing on lettuce. 90 SA LADS AND SALAD DRESSINGS CREAM CHEESE AND WATER-CRESS Mash 1 cream cheese with a little cream. Add Yz, cup chopped walnuts. Form in balls and serve 3 to a person on a bed of water-cress. Use French dressing. JELLIED PECAN To 1 pint lemon jelly when nearly hard add 1 cup broken pecans, mould and serve on lettuce leaves with finely shaved sweet green peppers and mayonnaise. A DAINTY SALAD DISH Take large and long cucumbers, cut them once through the middle lengthwise,, scrape out the inside and you have a pretty individual green boat in which to serve the salad. They must be kept on ice until ready for use. This is at- tractive with shrimp salad, as the colors blend so nicely. NEST EGG SALAD Make little tgg shaped balls of pimento cream cheese and place in a nest of crisp shredded celery or diced orange or grape fruit. Serve with any desired dressing. A novel decoration for the top of orange salad or any ojher salad is to arrange pieces of candied orange peel to simulate a daisy, using a small chocolate candy for the center. EASTER SALAD Prepare nice head lettuce as usual and make little balls of cream or cottage cheese, adding salt, paprika and a little cream, if necessary, to roll them. When they are finished put a small fork or skewer in each one in turn and so dip and roll it in grated American cheese till the white surface is completely covered with the yellow coating; lay in piles in the cup shaped leaves ; pass French dressing with them, or put the dressing on the lettuce first and then lay on the balls. SALADS AND SALAD DRESSINGS 91 POND LILY SALAD Cut the whites of hard boiled eggs into lengthwise pieces (about 8 to each egg) and arrange them on nasturtium leaves to form the petals of a pond lily. Grate the yolks, mix them with chopped olives and celery and then pile the mixture into little mounds in the center of the white petals. The salad should be served on cracked ice, to represent water under the lily pads. PIMENTO SALAD Drain the contents of a small can of red peppers. x\fter drying them in a cloth, slice in rings, cut fine an equal amount of celery and mix ; add 1 teacup of tiny balls made from cream cheese, which should be rolled in fine cracker crumbs. Rub the yolks of 2 hard boiled eggs to a paste with the oil drained from the peppers. Rub the salad bowl with garlic and put in the salad, over which pour a good French dressing. Serve on crisp lettuce leaves. NEW SALAD Cut off crusts of white bread (fresh), cut in diamond shape and toast a light brown. On ^ of each piece, grate the yolk of hard boiled egg, on other half white of egg minced fine, and then place on the slice a sardine; on this lay 3 strips of sweet green peppers, crossed, putting over the whole a nice mayonnaise dressing ; the bread is then placed in a nest of crisp lettuce leaves and a thin slice of lemon is placed on each plate. NEW SALAD Peel an apple, core and cut in cross slices. Lay 1 slice on a few lettuce leaves on each plate, and over it put a layer of cream cheese, which has been put through a potato ricer; around this put a circle of mayonnaise dressing and bar-le-duc in center. A prettier dish can hardly be imagined and cream cheese is never so good as when used in this way. 92 SALADS AND SALAD DRESSINGS LAMB SALAD Cubes of lamb, green peas and chopped mint. Let it get very cold, then serve on lettuce with mayonnaise. RUSSIAN SALAD Marinate in oil and vinegar, in separate bowls, spinach, chopped carrots, potatoes, and beets ; arrange on a platter in rings, the spinach outside, then the carrots and then the potatoes and the beets in the middle. Serve with generous supply of dressing. WATER-CRESS SALAD 2 bunches cress, 3 slices crisply fried bacon cut fine. Pinch salt and pepper and ^ cup mayonnaise. RICE SALAD 2 cups well cooked dry rice and equal quantity of apples and celery or cucumbers run through meat chopper, salt and red pepper or a chopped green pepper. Cover with mayonnaise dressing. SPINACH SALAD 1 peck spinach, boil, drain and chop ; season and mould in 6 claret glasses ; 6 pieces cold boiled ham or tongue laid on lettuce leaves, turn moulded spinach on this and serve with French dressing. ANOTHER NEW SALAD Slice evenly in thick pieces, good sized tomatoes, 2 slices to a person. Cut slices of bread very thin and cut out in rounds, the same size as the tomato slices. Spread the bread thickly with stiflf mayonnaise and arrange the whole on lettuce, piling tomato, bread and tomato, cover the top with more mayonnaise and arrange 5 half olives on each in the form of a star. SALADS AND SALAD DRESSINGS 93 SWEETBREAD SALAD 1 lb. blanched sweetbreads, cut into small pieces, or left in individual pieces; 2 small cucumbers sliced, or 1 cup celery diced. Serve on lettuce with boiled dressing and garnish with truffles. WATER-CRESS AND APPLE SALAD 2 bunches water-cress crisp and dry. 1 cup sour apples cut in thin slices. Serve with French dressing with roasted duck. CAULIFLOWER SALAD 1 cold boiled cauliflower cut in pieces, 1 tablespoon grated cheese. Arrange on bed of water-cress and serve with mayonnaise dressing. SALAD OF PEPPERS AND CREAM CHEESE Select 2 large green peppers, being sure they are sweet. Cut off stem end and remove seeds and wash in cold water, turning them upside down to drain. Take 2 cream cheeses, mash and mix thoroughly through them chopped English walnuts or pecan nuts. Press the mixture into the peppers, taking pains to fill all the crevices and put away on ice to cool and grow firm. When ready to use, cut the peppers in slices, about % inch thick, using a sharp knife. Lay on each plate 2 slices arranged on a lettuce leaf or endive, add a few slices of cucumber and mayonnaise dressing. CHEESE SALAD iMash fine cold yolks of 3 hard boiled eggs ; rub them with 1 cup finely grated cheese, 1 tablespoon mustard, 1 teaspoon salt, ^ teaspoon white pepper. When mixed well. add 2 tablespoons each of oil and vinegar. Heap this upon lettuce and garnish with whites of eggs into rings and few tips celery. Serve with hot buttered crackers. 94 SALADS AND SALAD DRESSINGS HAM AND POTATO SALAD 1 quart cold boiled potatoes, 1 small white onion, chopped fine, 1 cup cold boiled ham, chopped or put through a coarse grinder, 1 cup boiled salad dressing. Serve in let- tuce hearts, with thin rye bread sandwiches spread with finely chopped pickles mixed with mustard and cream. LUNXHEON SALAD An attractive salad for luncheon shows crisp celery cut fine and arrange on a bed of water-cress with mayon- naise dressing poured over it. Around the edge is a bor- der of tomato jelly. SWEETBREAD AND CUCUMBER SALAD Parboil a sweetbread 20 minutes, adding to water a bit of bay leaf. 1 slice onion, 1 blade mace, salt and 1 tablespoon vinegar. Plunge in cold water, drain and cut in small cubes ; there should be % cup ; add an equal quantity of cucumber cubes. Beat Yi cup thick cream until stiif, add Y\ tablespoon granulated gelatine, soaked in Yi tablespoon cold water and dissolved m. V/z tablespoons boiling water, then add XYi tablespoons lemon juice, saltspoon salt and dash cay- enne. Add sweetbread and cucumber, mix, mould and chill. Arrange on lettuce leaves, garnish with strips pimento and serve with mayonnaise dressing which has been made more delicate by the addition of whipped cream. This quantity makes 5 small moulds. — Mrs. L. J. Braddock ITALIAN DRESSING Put into a bowl ^ teaspoon salt, %. teaspoon white pepper and a teaspoon tomato paste or tomato catsup. Add gradually 4 tablespoons olive oil, mixing all the while. Cut into small pieces 1 clove of garlic ; with the back of a spoon rub the garlic and the paste well into the oil; add 1 table- spoon tarragon vinegar, beat thoroughly, strain and it is ready to use. ADDITIONAL RECIPES 99 100 ADDITIONAL RECIPES Entrees GLAZED SWEETBREADS Place sweetbreads, prepared as directed below, in a saute pan with butter and a few slices onion. Saute them for a few minutes on both sides, then place them in the oven to finish cooking. Put a little stock in the baking pan and baste them frequently and brown and glaze them. TO PREPARE THE SWEETBREADS Soak the sweetbreads in cold water for 2 hours, changing the water several times. Put them on the fire in cold water. When they are whitened, or firm to the touch, or parboiled, remove and immerse again in cold water to blanch them. Remove all the pipes, fibers and fatty substances. Roll each one in a piece of cheese cloth, draw the cloth tight and tie it at the ends, pressing the sweet- breads into an oval shape. Place them under a light weight for several hours. EGGS IN TOMATO CASES Scoop out the centers of as many large tomatoes as there are people to serve. Drain them, then sprinkle the inside with tarragon vinegar, salt and pepper. Drop care- fully in each one a raw ^gg and 1 teaspoon butter. Place in a baking pan in a hot oven until the eggs are set and serve very hot. ASPARAGUS OMELETTE Boil a bunch of asparagus and when tender, cut the green ends into very small pieces, mix with well beaten eggs and add a little salt and pepper. Melt a piece of but- ter (about 2 ounces) in a metal pan, pour in the mixture, stir until it thickens, fold over and serve with clear brown gravy. 102 ENTREES COQUILLES OF SWEETBREADS Parboil 1 pair sweetbreads. Trim them and put under a light weight to cool. When they are cold and firm cut into dice. Saute them in a tablespoon of butter for a few minutes, then add a cup button mushrooms (cut in quarters), 1 tablespoon white wine or lemon juice, a dash pepper, a saltspoon salt, and cook until tender. Then add a white sauce, as given below% and turn over the mixture until it is creamy. Fill shells with the mixture, cover the tops with white bread crumbs wet with melted butter and place in the oven to brown. Chicken, turkey or veal can be used instead of sweet- breads in the same way. SAUCE Put 1 tablespoon butter in a saucepan ; when it bubbles add 1 tablespoon flour. Cook the flour a few minutes, but do not let it brown. Remove from the fire and add (stirr- ing all the time) Yi cup stock (chicken stock pre- ferred), a dash of nutmeg and of pepper and 1 saltspoon salt. Put the saucepan on the fire again and stir until the sauce has thickened, then add 2 tablespoons cream. ZEPHYR EGGS Beat 4 eggs very light, add 1 pint cream and season with salt and pepper. Butter small moulds and pour in the mixture. Stand the moulds in a pan w4th about 2 inches of water, steam for 20 minutes. Turn them out and pour a rich brown gravy around. Garnish with chopped olives and red pimentoes. CORN TIMBALE Grate com from cob and for each cupful mix in un- beaten whites of 3 eggs, 1 small teaspoon salt, 1 saltspoon white pepper, ^ cup sweet cream whipped slightly, dust buttered timbale mould very thickly with chopped parsley, fill mould with the mixture and cook in oven 25 minutes. Serve in a nest of parsley with slices of broiled toma- toes. ENTREES 103 DEVILED CRABS 2 tablespoons butter 1 cup chopped crab meat 2 tablespoons flour % cup mushrooms finely % cup white stock, add yolks chopped 2 eggs Pepper and salt to taste 2 tablespoons sherry wine Cook the mixture 3 minutes, add 1 teaspoon finely chopped parsley and cool the mixture. Wash and trim crab shells and fill with the above mixture. Sprinkle stale bread crumbs mixed with a little butter on the top and bake until the crumbs are brown. CHEESE TIMBALE Make a sauce with 2 tablespoons each of butter and flour, ^ cup thin cream and y^ cup white stock. Melt in this ^ lb. grated cheese, add a dash of salt and paprika, and pour over 3 whole eggs and the yolks of 4, beaten until a spoonful can be taken up. Turn into buttered timbale moulds and bake standing in a pan of hot water (the water should not boil) until the centers are firm. Serve hot with tomato sauce. SHAD ROE CROQUETTES Boil the roe for 15 minutes in salt water, then drain and wash. Mix 4 tablespoons each of butter and corn- starch and stir into 1 pint boiling milk. Add to this the roe and 1 teaspoon salt, the juice of 1 lemon, cayenne and a grating of nutmeg. Boil up once and let get cold. Shape into croquettes and fry. SAVORY TOMATOES Take 3 large tomatoes and cut them in halves. Take out the insides and mix thoroughly with 2 tablespoons bread crumbs, 1 teaspoon grated cheese, 1 gill cream, ^ teaspoon sugar, salt and cayenne to taste. Fill the toma- toes with this and on top of each piece put a thin slice of bacon. Put into the oven to cook and when the bacon is done serve each one on a thin slice of toast. 104 ENTREES STUFFED MUSHROOMS Cut the stems off close to the gills and peel the caps of the mushrooms. Cut the stems fine. Saute all the parts together in butter. Remove the caps when they are tender and before they lose their shape. After the caps are re- moved add 6 drops onion juice and 1 teaspoon flour. Let the flour cook a few minutes, then add ^ cup stock and 1 tablespoon minced chicken, pepper and :^a\t, and stir until the mixture is thickened. Place a little of this mixture on the gills of each mushroom. This quantity is enough for 6 or 8 large cups. Serve on rounds of buttered toast. CHICKEN TIMBALES The white meat of 1 uncooked chicken chopped very fine. 1 tablespoon butter rubbed with the chicken to a cream, add a little red and white pepper and a little grated lemon peel, then 1 pint cream put in little by little, rubbing all till very thick. Then add 4 eggs well whipped and stirred slowly into the rest and lastly a little salt. Cover the bottom of individual moulds with 2 thin slices of trufiies. Fill the moulds just half full. Have a pan of boiling water ready and stand the moulds in the water which must only come half way up the moulds. Boil 15 minutes. CHEESE RAMKIN 4 tablespoons grated cheese 1 cup bread crumbs V2 pint milk Whites 3 eggs Yolks 2 eggs Salt and pepper 2 tablespoons butter Boil bread and milk until smooth, add cheese and but- ter, stir for 1 minute. Take off fire and add seasoning, and yolks of eggs ; beat whites to stiff froth and stir in gently; turn into greased baking dish and bake 15 minutes. ENTREES 105 LOBSTER CUTLETS 1 5 lb. lobster 2 tablespoons chopped par- 1 pair sweetbreads sley Juice 1 lemon sauce A little nutmeg ^ lb. butter ^ teaspoon mace 1 onion 2 oz. butter Juice 1 small onion 2 tablespoons flour, salt and Salt and cayenne cayenne Large spoon flour ^ lb. butter y^ pint cream 1 pint cream Make a sauce as follows : Put butter in double boiler, add flour and stir until melted and smooth, then add the cream, onion, pepper and salt. Boil about 1 minute. Cut lobster and sweetbreads fine and add to sauce. Pour in shallow dish to cool. When cool shape like chops and fry in hot fat. Stick lobster claw in end of each cutlet and serve. CHEESE SOUFFLfi Put 1 tablespoon butter in saucepan, add 1 heaping tablespoon flour ; when smooth add 2 cups milk, Yz tea- spoon salt, few grains cayenne ; cook 2 minutes, add the yolks of 3 eggs, well weaten and 2 cups grated strong American cheese. Set away to cool. When cold, add the whites, beaten to stiff froth, turn into a buttered pan and bake 20 minutes in slow oven. — Mrs. E. H. Ball ARTICHOKE AND SAUCE HOLLANDAISE Cut off stems close to the leaves, remove outside bot- tom leaves, trim and tie the artichoke with string to keep in place. Soak ^ hour in cold water. Drain and cook 30 to 45 minutes in boiling salted water. Remove from the water and place upside down to drain. Cut the string and serve with the following sauce : To 1 large cup butter add yolks of 4 eggs beaten with Dover beater, add juice of ^ lemon, 1 teaspoon onion juice and paprika to taste, and 1 cup boiling water. Place in a double boiler, heat continually over fire until it reaches proper consistency. 106 ENTREES OYSTERS WITH FORCEMEAT AND HAM Rinse 8 choice good sized oysters and dry on a cloth. Cover with veal forcemeat, then wrap in very thin slices of ham, roll in soft bread crumbs, then dip them in a beaten egg, dilute with 2 tablespoons milk and roll again in crumbs. Saute in olive oil or clarified butter until well browned on both sides. Drain on soft paper. Place on rounds of toast. Fill a grape fruit rind with lettuce and place the oysters around, garnish each with a paper aigrette. CHICKEN TERRAPIN 1 good sized chicken, with 1 teacup chicken broth giblets 1 cup rich cream 3 hard boiled eggs Boil chicken and giblets until done. When cold cut in pieces ^ inch square. Place in stewing pan with half a pod red pepper, salt to taste, 2 blades mace and 3 hard boiled eggs chopped fine. Mix the butter with 1 heaping tablespoon flour. Add this to a cup of the broth in which the chicken was cooked, and 1 cup rich cream. Let all simmer for 10 minutes, or until thoroughly hot. Add 1 cup sherry just before serving. FISH TIMBALES 1 lb. halibut 1 cup celery, chopped very 1 green pepper, chopped very fine fine 1 egg, yolk and white beaten 1 onion, chopped very fine separately Boil the halibut until done and pick up in very fine pieces. Add the pepper, celery, onion and yolk of egg. Mix this with a white sauce made of 1 cup cream, butter and flour to thicken, and at the last add the white of egg, well beaten. Steam in small moulds or a ring mould for ^ hour and serve with Hollandaise sauce. If ring mould is used fill center with sliced cucum- bers. ENTREES 107 HALIBUT TIMBALES 1 lb. halibut Few grains cayenne % cup thick cream 114 teaspoons onion juice % teaspoon salt Whites 3 eggs Cook halibut in boiling salted water, drain, rub through a sieve, season with salt, cayenne, lemon juice and cream beaten stiff, then whites of eggs beaten. Turn into small buttered moulds and bake in moderate oven ; surround moulds with water and cover with paper ; bake 20 minutes. Serve with Normandy sauce. NORMANDY SAUCE Cook skin and bones of fish with 3 slices carrot, 1 slice onion, sprig of parsley, bit of bay leaf, ^ teaspoon pep- percorns and 2 cups cold water 30 minutes and strain. There should be left after straining, 1 cup. JMelt 2 table- spoons butter, add 3 tablespoons flour, fish stock, ji cup cream, yolks 2 eggs. Season. — H. P. J. Rezv FISH ENTREfi Have 2 slices halibut. Make a stuffing of bread crumbs moistened with butter and seasoned well with salt, pepper and a little sage. Put this stuffing between the slices of halibut, sprinkle buttered bread crumbs over the top and bake. Serve with Hollandaise sauce. — A. L. P. EGGS A LA VALENTINE Make cups by cutting stale bread with a heart shaped cutter. The cups should be about 2 inches high and 3 inches across. Scoop all the inside of bread out leaving a shell about ^ inch thick. Fry these heart shaped shells in butter until a very light brown, or cover them with butter, and brown in oven. Fill with a rich lobster a la Xewburg about %. full; then drop an tgg on top and add a little more of the Newburg. Place in oven until the tgg is firm. 108 ENTREES CREM£ FRET£ Boil 1 pint milk with 1 inch stick cinnamon. Beat to- gether y2 cup sugar. 2 tablespoons corn starch, 1 tablespoon flour, the yolks of 3 eggs, ^ cup cold milk and a little salt. Pour the boiling milk on the mixture and stir well. Strain into a double boiler and cook 15 minutes, stirring often. Add 1 teaspoon butter and 1 teaspoon vanilla. Pour into a buttered bread pan about 1 inch thick and set away to cool. When very hard sprinkle bread board with fine bread crumbs. Turn the cream out on it and cut into strips 2^ inches long and 1 inch wide or in squares or diamonds. Roll these in crumbs, then in ^gg, then in crumbs again and fry in boiling lard. Sprinkle little sugar on them be- fore serving. ORANGE CREAM FRITTERS Boil 1 pint milk Yolks 3 eggs Beat together 14 cup sugar 14 cup milk 2 teaspoons corn starch Pinch salt 1 teaspoon flour Pour the boiling milk over the mixture, stir well and cook in double boiler 15 minutes. Add 1 teaspoon butter, 1 of vanilla. Pour into a buttered pan 1 inch deep and press into it a small section of orange every few inches. - When cold, cut into pieces 3 inches long by 1^ wide. Roll in crumbs, dip in beaten eggs, then in crumbs and fry in deep hot fat until a pretty brown. Serve with powdered sugar and grated nutmeg. EGG TIMBALES Beat 4 eggs slightly, mix with 1 cup chicken or veal stock, or milk or cream, season with few drops onion juice, 54 teaspoon salt, a very little celery, salt and paprika and 1 tablespoon chopped parsley; pour mixture into small buttered timbale moulds ; set in pan of hot water, cover and cook in oven until firm in center. Serve with tomato or cream sauce. — Mrs. Jarcd Morse ENTREES 109 STEWED BANANAS IN SHERRY Cut bananas, stew in quite a thick syrup made of granu- lated sugar and water until transparent ; then add sherry wine to taste and serve hot with dinner. — Mrs. Whitney 110 ADDITIONAL RECIPES ADDITIONAL RECIPES 111 Puddings and Sauces "The proof of the pudding is in the eating. " Shakespeare MARSHMALLOW PUDDING % lb. marshmallows cut in % pint cream whipped small pieces ^ lb. English walnuts broken Prepare and mix about 3 hours before using. Put on ice. Serve with candied cherries. PEACH SNOW BALLS Fresh peaches, pealed, soaked sometime in any liquor (cognac or rum), dried thoroughly, rolled in white icing,, then shredded cocoanut. Garnish the dish with maiden hair ferns. — Mrs. Treat Rockford, IlL ^4 PRUNE SOUFFLfi Take stewed prunes sweetened to taste; pour off the juice and rub through a colander until you have 2 cups of the prune pulp; take the whites of 5 eggs, beaten stiff, and slowly add the prune pulp, stirring it well all the while. Turn into a pan and place in a larger pan of water and bake in the oven for 3^ hour. Serve with plain cream. —Helen W. Scott FIG PUDDING 1 cup chopped figs 1 egg y^ cup chopped suet 1 teaspoon cinnamon 2 cups bread crumbs % teaspoon soda 1 cup milk Pinch salt 1 cup molasses Stir soda in molasses and mix all ingredients together. Steam 2^^ hours and serve with either whipped cream or wine sauce. — S. C. Pusey PUDDINGS AND SAUCES 113 PEACHES MANHATTAN STYLE Cut round nearly 1 inch thick from slices stale sponge cake. Set them on a serving dish ; put Yi canned peach on each round cake, hollow side up. Put ^ blanched almond or a cherry in each hollow; reduce the syrup with a lit- tle sugar and the juice Yz lemon; set aside to cool and pour over peaches and cake whipped cream, passed in a bowl. — Mrs. Dakin CHOCOLATE PUDDING % box gelatine 1 cup sugar 2 squares chocolate 2 cups XX cream V2 cup water 1 teaspoon vanilla 1 cup milk Soak gelatine in cold water; melt chocolate in double boiler, then add sugar, milk and vanilla, stir until boil- ing hot ; add the gelatine ; stir until it begins to thicken and add the whipped cream. Set on ice until ready to serve. — Mrs. J. M. Glenn PRUNE SOUFFLfi Stew 24 prunes until very soft, remove the pits and chop skins and pulp fine. Beat the whites 6 eggs to a stiff froth, adding gradually 6 tablespoons granulated sugar. Stir in the prunes and bake for }i hour in a moderate oven with the pudding dish standing in a pan of water. Serve cold with cream. — Mrs. W. E. Church ORANGE CHARLOTTES % box gelatine dissolved in 3^3 cup boiling water. Pour on y^ cup boiling water, add 1 cup sugar and juice 1 lemon and strain ; add 1 cup orange juice and pulp and a little grat- ed rind ; stir over ice until it thickens, then beat very light and add 1 pint whipped cream. Line a mould with lady fingers or sections of oranges ; put lightly and carefully into the lined mould. Serve very cold. — F. M. Barnhart A f*. %^ 114 PUDDINGS AND SAUCES CARAMEL PUDDING 1 cup granulated sugar put on the stove and carameled, then add 1^ cups boiling water, pour the caramel into thf beaten yolks 5 eggs, put into double boiler and cook as foi custard. When done, add 1 tablespoon Cox's gelatine that has been melted in water enough to cover the gelatine; put in bowl to let cool, then add the whites of eggs, beaten verj stiff; flavor with vanilla; stir egg in thoroughly and put in dish or tall glasses you are to serve it in. Place near the ice; put whipped cream on top. It is better made the da> before. HUCKLEBERRY PUDDING V2 cup butter 1 teaspoon salt 1 cup sour milk 1 teaspoon soda IVz cups sugar 1 quart berries 4% cups flour Bake and serve with sauce. SAUCE Beat white 1 egg stiff; add well beaten yolks. Beat in gradually 1 cup powdered sugar; flavor with vanilla (or brandy if preferred) ; add 1 cup cream, whipped stiff*. "^ — Mrs. J. W. Szvcct. CREAM TAPIOCA PUDDING 3 tablespoons tapioca 1 cup sugar * 3 tablespoons prepared cocoa- 3 tablespoons powdered sugar nut 4 eggs 1 quart rich milk Soak tapioca over night in water; drain water off and put tapioca into boiling milk and boil ^ hour. Beat the yolks of eggs with the cup sugar, add cocoanut and stir into the tapioca and boil 10 minutes longer; pour into pudding dish. Beat the whites of eggs an*^! stir in; powdered sugar spread on top; sprinkle with caramel; brown in oven. Serve cold. PUDDINGS AND SAUCES 115 APPLE BALLS SERVES SIX Cut 24 apple balls with a 14 cup sugar vegetable scoop 2 tablespoons lemon juice V2 cup water Cook these until tender but unbroken. Take 6 round slices of bread ; toast slightly and dip in melted butter, mixed with hot milk, ^ cup jelly, marmalade or chopped nuts, then a meringue made of 2 egg whites, 2 tablespoons powdered sugar. Lemon or vanilla flavoring. Pile the apple balls on the pieces of toast, cover with the meringue and brown in oven. Serve at once. — Mrs. Dakin CARAMEL CHARLOTTE RUSSE Line a charlotte mould with strips of chocolate or fudge cake. The strips of cake should not be more than ^ inch thick and 1 inch wide and of length to come just to top of mould. Soften ^ package of gelatine in % cup cold water, cook ^ cup sugar to caramel ; add Yz cup boiling water and let simmer until the caramel is dissolved, then pour over the gelatine. Set the dish in crushed ice and stir until the mixture begins to thicken, then fold in 1^ * cups cream, beaten very light (1 cup heavy cream and 3^ cup cream from top of bottle will answer). Turn into lined moulds. STEAMED DATE PUDDING ^ cup butter 14 cup milk % cup molasses 1 egg 1% cups graham flour, mixed % teaspoon soda and sifted with 1 teaspoon 1 cup dates, stoned and cut salt in small pieces Put in buttered mould and steam 2^^ hours. SAUCE Vz cup butter % teaspoon lemon extract 1 cup powdered sugar % teaspoon vanilla 1 tablespoon cream Grain of salt Beat till light and creamy. 116 PUDDINGS AND SAUCES LEMON DUMPLINGS y2 lb. stale bread crumbs 1 lemon and 1 apple, grated ii lb. chopped suet 2 tablespoons butter jBSns -qi =^ 2 eggs Mix all together; put a tablespoon mixture in small squares of cloth; tie closely and steam 1 hour. Eat with creamy sauce. — Mrs. Armshy FIG SWEETMEAT Soak figs in sherry wine until tender, open, stuff wnth a whole marshmallow in center; fill in with chopped candied cherries and walnuts rolled in fine sugar. SPONGE BANANAS Cover the bottom of a flat baking dish with smal? sponge cakes, or lady fingers ; upon these place a layer ol whole bananas; sprinkle well with sugar and the juice 1 whole orange; cover with chopped nuts or shredded cocoa- nut. Bake in a medium oven about 15 minutes. Serve with custard sauce or thick cream. PINEAPPLE CREAM % box gelatine, dissolved in 1 pint cream, whipped stiff syrup of pineapple; chop 1 cup sugar in syrup fruit fine Beat all together and mould in individual glasses or a fancy mould, using shredded oranges sprinkled with sugai in center. OLD FASHIONED WINE JELLY 1 box Cox's gelatine 1 pint boiling water 1 pint cold water 1 pint sugar Soak 1 hour 1 pint sherry wine Rind and juice 1 lemon Strain and cool in fancy mould. PUDDINGS AND SAUCES 117 STRAWBERRIES EN SURPRISE 1 quart large strawberries % cup maraschino or sherry ^ cup powdered sugar wine Mix together lightly, partly fill sherbet glasses, then cover with whipped cream and garnish with whipped cream colored pink and put through a pastry tube. Set on ice for 1 hour before serving. — Mrs. Dakin. STEAMED FIGS Wash 1 lb. figs, cover with cold water and let soak over night. Next morning add ^ cup sugar, bring slowly to steaming point, then simmer for 5 minutes. Transfer the figs to a serving dish, reduce the syrup J4, let stand until cool, then add a teaspoon sherry and pour over fruit. Serve cold with cream. MACAROON SURPRISE Fill bottom of large dish with macaroons, which have been dipped in brandy ; cover with whipped cream, then add layer marshmallows (whole). Continue cream and marsh- mallows until dish is full. Place Maraschino cherries on top. Whipped cream should be flavored with sherry. SUNDERLAND PUDDING 1 quart milk ^2 teaspoon salt 5 eggs, whites and yolks beat- 10 tablespoons flour sifted en separately Stir flour and little milk and yolks of eggs to a paste ; add balance of milk and whites of eggs ; put in greased pan ; bake in an even oven about ^ hour. SAUCE Butter the size of an ^gg and 1 tablespoon flour, stirred to a paste. Pour over it 1 pint boiling water and boil untiJ it thickens. Stir in a bowl 1 tgg and 4 tablespoons sugar, and flavor to taste. Put into the thickened flour and butter and serve while hot. — Mrs. E. P. Baird 118 PUDDINGS AND SAUCES QUEEN OF PUDDINGS Pour 1 quart boiling milk over 1 pint finely grated fresh bread crumbs and allow it to stand for ^ hour; add the yolks 4 eggs, well beaten, with 1 teacup sugar and 1 small teaspoon vanilla, and bake slowly in a moderate oven for ^ hour. When the pudding is cool spread a small glass currant jelly on top, then make a meringue of the whites of the eggs, beaten with 4 tablespoons sugar and the juice Yi lemon and spread it over the jelly. Put it in the oven just long enough to color the meringue a delicate brown. — Mrs, W . E. Church GELATINE RICE 1/4 cup rice or y^ cup cooked l^/^ cups milk rice left over from day be- 14 teaspoon salt fore Cook again until milk is absorbed. Add 2 teaspoons gelatine, dissolved in cold water. When mixture is cold and beginning to thicken, add ^ cup powdered sugar, ^ tea- spoon vanilla, y^ pint bottle cream whipped to a stiff froth ; stir it all well and put in mould to harden. Serve with canned cherries, or raspberries or a jelly sauce (jelly melted and flavored with sherry). — Mrs. Raymond C. Cook ANGEL CHARLOTTE RUSSE 1 tablespoon Knox's gelatine 2 dozen marshmallows, cut ^ cup cold water in small pieces % cup boiling water 2 tablespoons chopped candi- 1 cup sugar ed cherries 1 pint thick cream i^ lb. blanched and chopped y2 dozen rolled stale maca- almonds roons Soak gelatine in the cold water; dissolve in boiHng water and add sugar. When mixture is cold add cream, beaten stiiY, almonds, marshmallows and candied cherries. Flavor with vanilla or sherry wine. Turn into a mould, first dipped in cold water. When firm turn out. Cover with whipped cream and serve. — Mrs. Fall N PUDDINGS AND SAUCES 119 BREAD PUDDING 2 cups stale bread, cut in 1 quart boiled milk dice Vi cup butter 3 eggs separated, cream eggs Pour boiled milk into eggs, and 1 cup sugar together butter and sugar Put the bread into a baking dish ; pour the milk, sugar and eggs over the bread; flavor with vanilla and bake in a slow oven. Make a meringue of the 3 whites and 1 cup of sugar, flour, milk, and brown in the oven. Serve at once. SWEETMEAT PUDDING Make pastry for 2 bottom crusts ; spread 1 with jam or peach preserves ; beat 4 eggs, 2 cups sugar, 1 tablespoon flour and 1 tablespoon butter together ; pour over and cover with crust and bake. Serve with a meringue on top and brown. STEAM PUDDING 1 cup suet, chopped fine 3 cups flour 1 cup raisins % teaspoon soda, dissolved in 1 cup milk little warm water % cup molasses Steam 3 hours. SAUCE 2 cups powdered sugar 1 egg 1 cup butter Cream the butter and add the sugar and yolks of tggy stand bowl in a pan boiling water and stir. Add the well beaten white of ^gg last. RAISIN PUFFS ' : 1 egg V'i cup sweet milk ^ cup butter ^^ cup raisins, stoned and \y^ teaspoons baking powder chopped fine; flavor with 1 tablespoon sugar vanilla 1 cup flour Steam in cups ^ hour. This will make 5 cups. Serve with any good wine or brandy sauce. 120 PUDDINGS AND SAUCES LEMON RICE PUDDING 1 cup thoroughly washed rice put into 1 pint cold water and cooked in double boiler until dry. Then add 1 quart milk and cook until rice is soft. Remove from stove and add yolks 3 eggs, 7 tablespoons sugar, pinch salt, grated rind and juice 1 lemon; put all in baking dish and bake 20 minutes. Take 3 egg whites, beaten stiff, 7 tablespoons sugar; flavor with lemon and spread this meringue over pudding. Brown in oven. — Mrs. B. Griszvold FRUIT MOUSSE 1 pint cream, whipped stiff % cup strawberry preserves 3 tablespoons powdered sugar Vz cup pineapple preserves Put in a mould with a tight cover ; pack in ice and salt for 4 hours. — Ruth Woodley Carman PUDDING A LA CREME Boil 1 pint milk; mix ^ cup sugar, 3^ cup flour to a smooth paste, with ^ cup cold milk ; stir this into the boiling milk and cook for ten minutes, stirring continuously. Stir in ^ cup butter and set away to cool. Half an hour before serving stir in the well beaten yolks of 4 eggs and mix in lightly the stiff beaten whites ; turn into a well but- tered pudding dish; place in oven and bake 25 minutes. Serve the minute it comes from oven with good cream sauce. CHOCOLATE PUDDING 12 tablespoons bread crumbs 4 eggs, keeping out whites of 6 tablespoons grated choco- 2 for the meringue late 1 teacup sugar 1 quart milk Boil crumbs, milk and sugar and chocolate together until thick; when cold, add eggs, well beaten. Bake ^ hour. Before serving drop on a meringue and brown lightly. To be eaten with a hard sauce. — Mrs. Dakin PUDDINGS AND SAUCES 121 MAPLE PARFAIT To 1 cup rich maple syrup add yolks 4 eggs, well beaten. Cook in sauce pan, stirring continuously until it boils; boil 5 minutes, strain and set aside to cool. Beat 2 cups heavy cream until stiff; then add in the beaten whites of Ggg ; whip the syrup with a Dover beater until very light and stir all the ingredients together. Mould and pack in ice and salt for 3 hours. This amount will serve 12 people. BAKED INDIAN PUDDING 4 tablespoons Indian meal 1 egg 4 teaspoons suet Pinch salt, and 1 allspice Vz teacup molasses Mix all together and add a scant cup boiling milk; after baking 15 minutes, stir up well and bake it well. STEAMED FRUIT PUDDING IN CUPS 2 eggs 2 cups flour 1 tablespoon sugar 2 teaspoons baking powder Mix with water to the consistency of jelly cake. Fill cups with fruit about 2 inches deep, sweeten and season with cinnamon ; pour in the batter and steam 20 minutes ; turn out of cups and serve with fruit sauce or sauce flavored with brandy. — Mrs. Hill ORANGE MARMALADE PUDDING 1 cup orange marmalade 1 cup sweet milk 1 cup chopped suet 1 egg 2 cups dried bread crumbs 1 teaspoon soda, dissolved in Vi lb. sugar hot water SAUCE Large cup sugar V2 cup butter, beaten to a Yolks 2 eggs cream Warm over a teakettle, stirring constantly, but do not cook it ; when ready to serve, add whites, beaten thoroughly. Flavor with brandy. — Mrs. Armsby X 122 PUDDINGS AND SAUCES NUT PUDDING 1 cup nuts, pecans or English 2 eggs, beaten separately walnuts (cut them, not 1 teacup granulated sugar chopped) 1 tablespoon flour 1 cup dates, cut 1 teaspoon baking powder Mix flour and baking powder together ; beat yolks with part of sugar; put all dry ingredients in a bowl and mix well; stir in yolks, adding whites last; cannot mix thor- oughly until all the eggs are in. Bake in round tin, size of small pie dish, but deep enough to allow it to raise. Serve warm or cold. After baking Yz hour, cover deeply with whipped cream, decorated with Maraschino cherries. — Mrs, A, R. Reynolds ENGLISH PLUM PUDDING 1 cup Sultana raisins 2 large cups bread crumbs 1 cup cooking raisins, stoned 3 eggs, well beaten and cut 1^ lb. citron, cut fine 1 cup currants 1 teaspoon cinnamon 1 cup suet, chopped fine % teaspoon cloves 1 cup sugar % teaspoon allspice 1 cup sweet cider % nutmeg Makes about 3 pints ; 1 large or 2 small puddings. Put a little suet in the mould to grease it and fill within 2 inches of the top. Seal with a strip of cotton cloth, but- tered and well floured. Steam 6 hours in constantly boil- ing water. — Ruth Woodley Carman CHERRY PUDDING 2 eggs Flour to make stiff batter 1 cup sweet milk As many cherries as can be 3 teaspoons baking powder stirred in Steam 2 hours. SAUCE Cook fresh cherries, sweeten them and strain through a sieve ; add a very little corn starch. Pour this over the pudding when ready to serve. — Mrs. /.. W. Sweet PUDDINGS AND SAUCES 123 ENGLISH PLUM PUDDING 1^ lbs. raisins 8 eggs 1 lb. currants Juice and rind of 1 large 1/4 lb. citron (chopped fine) lemon 1 lb. suet 2 wine glasses brandy or 1 lb. stale bread crumbs whiskey 1 lb. sugar Steam 7 or 8 hours. — Mrs. French TAPJOCA PUDDING 1 pint water Vz cup sugar Vs cup tapioca Boil in double boiler until tapioca is done; remove from stove ; add some blanched almonds and whites 2 eggs, beaten stiff ; put in mould. Serve cold with whipped cream. — Mrs. John B. Highland Park PRUNE WHIPS 10 prunes, cut fine Whites 5 eggs, beaten very 1/4 cup chopped nuts stiff % cup sugar Butter the dish and bake 20 minutes in moderate oven. The dish must be surrounded by water. Serve with whipped cream. MARSHMALLOW PUDDING NO. 1 Take an unfrosted angel cake, bake in round pan with hole in middle ; cut some of the cake out of the center so it will have a wall similar to a ring mould. Fill with the fol- lowing : ^ lb. marshmallows ; cut each piece into 4 pieces ; soak these in cream enough to soften them. Beat 1 pint double cream stiff; add 1 tablespor _ .'iverized sugar; roll free from lumps ; flavor with sh^^rry ; add the marsh- mallows, pouring off any cream they did not absorb in soaking. — Mrs. Dakin 124 PUDDINGS AND SAUCES MARSHMALLOW PUDDING NO. 2 Weigh 3 eggs and take their weight in each of follow- ing : Butter, flour and sugar ; cream the butter ; add sugar and cream again; add 1 tablespoon orange flower water, pinch salt, then eggs one at a time; beat hard and long, until the mixture is full grained; add gradually the sifted flour ; mix in lightly 1 dozen marshmallows cut in quarters, and turn into buttered mould. Cover and steam for 1 hour ; serve with : SAUCE SABAYAN Put in sauce pan: 1 unbeaten egg % cup wine % cup sugar Place beside the fire and whip without stopping until mixture is light and thick. Serve at once. — Mrs. Dakin SALPICON OF FRUIT 1 large pineapple 2 oranges 1 lb. oxheart cherries (mixed 2 limes red and ^/hite) 1 grape fruit, cut in cubes, 1 box large strawberries using pulp only- Cut pineapple into ^-inch cubes, pit cherries, cut in half, cut strawberries in quarters, cut limes and oranges in- to cubes. Malaga grapes may be added. Remove skins and seeds ; serve with wine sauce. Canned goods may be used instead of fresh fruit and Maraschino cherries. WINE SAUCE Mix ^ cup sugar, ^ cup boiling water thoroughly and boil 10 minutes, cool slightly, add to this % cup Ma- deria wine, ^ cup Maraschino wine, 2 tablespoons Cog- nac, bring it to boiling point, stir sufficiently to blend in- gredients, then pour slowly over fruit; let stand 1 hour or more in a cool place; chill thoroughly. Serve in orange basliets or crystalized glasses. — Elizabeth O. Hiller PUDDINGS AND SAUCES 125 SPANISH CREAM Yi box Cox's gelatine, soaked in 1 quart milk 1 hour, then place on the fire until dissolved ; have ready the yolks 4 eggs, well beaten, with 4 tablespoons sugar, over which pour the milk; place again on the fire and stir until it thickens, then pour this over the whites 4 eggs, well beaten Vv'ith 4 tablespoons sugar and flavored with ^ teaspoon vanilla. Stir quickly and pour into moulds to harden. ^Mrs. J, H. B. Howell 126 ADDITIONAL RECIPES f • / ' /u^Z^ /AA. /y,^^^C^ <:^ '^Ozsisu ^^ CZ-^^ .^Jof^ ^^^^ 4^^ tr^z^^^^LOj^ . ^r ^TT ADDITIONAL RECIPES 127 Pies and Pastry ''Had I hut known — it would have been my fate To bear of mundane burdens all this weight, This day's defeat — this agony of night, This vague unrest — this longing after light, I would have let that — that mince pie alone Had I but known" PIE CRUST 1 cup flour % cup cold water % cup lard Pinch salt Cut lard in pieces with knife, then mix a Httle with hands and add water. Roll out and handle as little as pos- sible. Makes 2 crusts. — Mrs. E. P. Baird LEMON PIE FILLING Grated rind and juice 1 lemon 1 cup boiling water Nearly 1 cup sugar Piece butter % size of an egg Put this in a double boiler to heat, beat the yolks 2 2ggs, leaving the whites for the top. Stir a tablespoon corn starch, stirred fine in cold water in the beaten yolks and add to the lemon juice. Cook until thick and pour into the already baked crust. Frost with beaten whites and 2 table- spoons powdered sugar and brown slightly. —Mrs. E. P. Baird PUMPKIN PIE 1% cups canned pumpkin 1 teaspoon cinnamon % cup sugar 1 egg, well beaten 2 tablespoons molasses Add 1 cup milk and % cup % teaspoon salt cream, scalded 1 dessertspoon ginger Bake in deep pan slowly 1 houn Use any good pie crust. When cold serve with whipped cream. — Mrs. L. J. Braddock PIES AND PASTRY 129 PUMPKIN PIES 12 tablespoons strained pump- 2 teaspoons cinnamon kin 1 nutmeg 1 quart boiled milk . 1 teaspoon salt 4 eggs - Sugar to taste 1 teaspoon ginger This will make three large pies. — Mrs. W, E. Church LEMON PIE 2 cups granulated sugar Juice 2 lemons and the grat- 2 tablespoons flour ed rind 1 heaping tablespoon cold Yolks 5 eggs ^k butter ^1^ Beat together until very light, then add 2^4 cups milk and the 5 whites, beaten to a stiff froth. Make a lower crust only (double edge,) bake slowly (warm the milk first to save time in oven.) This recipe is for 2 pies. — Mrs. Whitney CHOCOLATE PIE 1 cup sugar % cup water % square Baker's chocolate Boil 10 minutes, stir in yolks 2 eggs, let cool, bake crust on bottom of pan, put in filling, add meringue on top and bake in quick oven. MINCE MEAT .^ 2 lbs. meat after it is cooked, 1 lb. citron, chopped chopped (take about 4^ 4 oranges, juice only- lbs, beef) * 2 lemons, juice only ^ 1 lb. suet, chopped 2 tablespoons cinnamon 4 lbs. apples (not too fine) 2 tablespoons ground cloves 2V2 lbs. sugar 2 tablespoons salt 2 lbs. raisins ^ Liquor of meat, enough to wet 2 lbs. currants ^ it Let it simmer on the stove about 1 hour; when cold, add 1 pint brandy and 1 pint sherry wine. —Mrs. E. P. Baird ISO PIES AND PASTRY MINCE MEAT 1 large fresh beef tongue % dozen lemons, grate yel- 3 lbs. best seeded raisins, cut low of rind in two 2 lbs. suet, chopped very fine 3 lbs. currants 1 large tablespoon each of 1% lbs. citron salt, nutmeg, allspice, cloves % lb. candied orange peel and mace % Ih. candied lemon peel 1 quart California brandy 1 dozen large apples 3 quarts wine or cider 1 dozen oranges, scoop out 5^ pints C. sugar the inside Mix well and allow to cook until just boiling and seal in Mason jars. — Mrs. T. N. Johnson QUEEN APPLE PIE Grate 1 large apple, pour over it the juice 3^ lemon and add the rind. Beat 2 level tablespoons butter to a cream, then beat into it }^ cup sugar, the yolks 2 eggs and ^2 cup sweet cream. Turn into a pie plate lined with rich pastry and when baked cover with meringue, made of whites 2 eggs and 2 tablespoons sugar ; brown lightly. MARLBOROUGH PIE Pare and grate sweet apples. To 1 pint pulp add 1 pint milk, 2 tablespoons melted butter, the grated peel 1 lemon, ^^ wine glass sherry, a little sugar. Beat the eggs, stir in the sugar and mix in the rest of ingredients. Bake in a pudding dish with a crust on the bottom. — Mrs. Dakin ADDITIONAL RECIPES 131 132 ' ADDITIONAL RECIPES Frozen Desserts "And like the snow falls on the river, a moment white; then melts forever." — Burns. LEMON ICE CREAM 2 cups sugar 1 quart cream and milk in Juice and grated rind 3 lem- even proportions ons 1 tablespoon gelatine Let juice of lemons and sugar stand 1 hour. Dissolve gelatine in a little of this mixture and then in a little hot water. Put gelatine into milk ; mix together and freeze im- mediately. — Mrs. Robert H. Gaiilt PISTACHIO ICE CREAM Heat — 1 quart milk 1 scant teaspoon almond ex- 1 cup whipping cream tract to a lukewarm tem- 1 cup sugar perature 1 tablespoon vanilla Stir in 1 junket tablet, crushed and dissolved in 1 tablespoon cold water and let stand in a warm place, undis- turbed until the milk jellies; then cool and freeze in usual tnanner. FROZEN PUDDING 1 pint rich milk scalded in a double boiler and pour over yolks of 6 eggs, which have been well beaten. Stir into this mixture 3^ lb. powdered sugar. Scald again and add 1 pint cream and 1 tablespoon vanilla, put aside to cool. Partly freeze, then add cherries which have been soaked in rum over night, also 1 cup nuts chopped fine und a few macaroons. Freeze and pack in mold. SAUCE Make a syrup; 2 cups brown sugar to 1 cup water. When cold add 1 tablespoon rum. — Mrs. W. H. Hill 134 FROZEN DESSERTS COLLINS' CREAM Cut Yz lb. marshmallows into small pieces and soften in a double boiler. Whip 1^ cups cream; add Yi cup powdered sugar, 3^ cup blanched almonds, minced; a dash of salt, the softened marshmallows, and 2 table- spoons rich pineapple juice. Now put in jar on ice until ready to serve. Serve in glasses with tiny angelica sham- rock leaves and bits of green candy mints. — Mrs. Dakin TORTONI A Frozen Dessert 1 pint cream % cup water 1 dozen macaroons 3 eggs % cup sugar This recipe will make 3 pints of cream, and is to be packed, like mousse, in ice and salt. Boil sugar and water until it threads. Beat the eggs, yolks and whites separately, until very light, mix together, then add hot syrup gradually, beating with the egg beater until it is cool, thick and creamy. Add 1 tablespoon va- nilla and when ready to freeze, 1 pint cream whipped stiff. Bring the macaroons to a crisp brown in the the oven and when cool roll fine and sift. Then mix the macaroon dust with the other ingredients. Put in the mould and fasten cover on securely, pack in ice and salt and let stand for 4 hours. A little sherry for flavoring can be added if desired. — F. M. Barnhart FROZEN APRICOTS 1 quart can apricots 1 cup sugar 2 tablespoons gelatine 1 pint cream Drain the apricots and cut them up with a silver knife, add sugar to the syrup and enough water to make 1^^ pints. Boil 5 minutes, skim carefully, add gelatine to the apricots. Let cool and put in freezer. When nearly frozen add whipped cream and let stand several hours. — Mrs. Dakin FROZEN DESSERTS 135 FROZEN COFFEE CUSTARD y2 pint cold coffee, strong 1 pint milk 1 pint whipping cream 4 eggs 1 cup sugar Scald the milk in double boiler; beat eggs and sugar together until light. Add to the hot milk; stir over the fire for a few minutes, then let cool. Stir in the whipped cream and coffee and freeze. COFFEE PUFF 1 pint cream i/^ cup strong coffee % cup powdered sugar 3 teaspoons extract of coffee Beat cream, add sugar slowly, then beat in the coffee. Pour into moulds, pack in ice and salt for 3 hours. CHILLED RED RASPBERRY PEACHES 7 boxes red raspberries Sugar to taste 12 large ripe peaches Mash berries, strain through a cloth and sweeten. Peel carefully the peaches, leave them whole and put in crock and cover with the raspberry juice; keep on ice 24 hours. Serve with whipped cream. MAPLE BISQUE Cook 4 beaten tgg yolks with 1 cup thick maple syrup until boiling, stirring constantly. Strain and cool. Beat 1 pint thick cream ; add to that beaten whites 4 eggs ; add the cooked syrup and beat until whole mixture is light. Pour in mould and freeze 4 hours. Cover with macaroon crumbs when served. MAPLE MOUSSE Beat yolks of 4 eggs with 1 cup maple syrup, put in double boiler and boil thick like custard. Beat 4 whites stiff and then beat them into 1 quart whipped cream. When the custard is cool, beat it into the cream and then freeze. 136 FROZEN DESSERTS FRUIT SHERBET 3 cups water 3 bananas 3 cups powdered sugar 3 tablespoons grated pine- 3 oranges apple 3 lemons Dissolve sugar in boiling water, when cold add juice of oranges, lemons, and grated pineapple. Mash the bananas ; add to the other ingredients and freeze. — Mrs. Armshy MINT SHERBET 2 tablespoons chopped mint 2 cups sugar (very fine) 1 cup water 2 lemons White 1 egg 3 oranges 1 cup whipped cream Soak the mint leaves and grated rind of the lemons in the orange and lemon juice for 3^ hour. Boil sugar and water together 5 minutes, then pour at once on other ingredients, when cold strain into freezer and add white of tgg beaten stiff; also the cream. GRAPE ICE Vz basket Concord grapes 1 cup cold sterile water 3 oranges 1 cup sugar To make 1 quart of the ice take juice of 3 oranges, 1 lemon and 1 pint grape juice. Add 1 cup water, 1 cup sugar; pack and freeze in usual way. This makes a deep grape colored ice. The beaten white of 1 ^gg may be added if desired. — \irs. Scott ^2 vil-/ ^ h> ^diy^^-^^ 4 ^^^ ADDITIONAL RECIPES 137 1^ i Ii3 ADDITIONAL RECIPES ^-0 ^ / C / /QM(^a^^ Z' /^. r'e^/t'44^^ y^n.-U\y Ca4a£^Uj^ ^^'r^ ^u^^>^^ ^ X . cCwi4r ;^^ ^^ ^ -- ^-c^Ti-t-^H^ .c^^ ^'-t^^' V ;^7^. Cake "Sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes." — Irving. GOOD CAKE FOR COMMON USE CAKE % cup butter 3 cups flour 2 cups sugar 1 teaspoon baking powder % cup milk Whites 6 eggs .w. FILLING FOR CAKE 1 scant cup sweet milk 1 egg Vz teacup granulated sugar 1 cup chopped hickory nuts 1 tablespoon cornstarch Mix milk, sugar, flour and egg and cook ftl double boiler until thick. When cold stir in nuts and spread be- tween layers of cake. EGOLESS, BUTTERLESS AND MILKLESS CAKE Put in a saucepan 1 pinch salt . ^ 1 cup brown sugar 1 teaspoon nutmeg ^ 2 cups raisins 1 teaspoon cinnamon 1 cup cold water % teaspoon cloves , 1 tablespoon lard Boil all together 3 minutes ; when cold, add 1 teaspoon soda dissolved in tablespoon boiling water, then add 2 cups flour, ^ teaspoon baking powder, % cup nuts. The batter is very stiff. Bake in a loaf 40 minutes. — A. B. V. GOOD YELLOW CAKE % cup butter 3^ cups flour 2 cups sugar 4 eggs Vz cup milk 2 teaspoons baking powder Cream butter and sugar, add yolks of eggs, then milk and flour, having baking powder sifted into the last cup flour; add whites last, beaten very stiff. Bake in layer pans. A 140 CAKE SPONGE CAKE ^ lb. granulated sugar 5 eggs V4 lb. flour, sifted Juice and rind % lemon Beat half the sugar with the yolks of the eggs; beat whites very stiff and add remaining sugar. Beat the mix- tures well together, add lemon, then work in the flour slowly stirring the dough very lightly. Bake in a shallow tin from 20 to 30 minutes in a moderate oven. A small handful of granulated sugar sprinkled over the top of the cake just before it goes into the oven is an improvement. — Mrs. W. E. Church MOCHA CAKE % cup butter, 2 cups sugar — 3 eggs cream together 3 teaspoons baking powder in V2 cup milk last cup flour 1/^ cup water 1 teaspoon vanilla 3 cups flour Make the day before wanted. Bake in sheet. FROSTING 4 oz. butter (4 tablespoons of 10 oz. powdered sugar (20 butter well rounded) tablespoons) Cream butter and sugar together; add 2 tablespoons cold water and 1 teaspoon vanilla. Cut cake in 1 inch squares. Have prepared almonds blanched, browned and chopped rather fine. Roll squares of cake in frosting and then in chopped nuts. COCOA CAKE 1 cup sugar 3 eggs Vz cup shortening y^ cup water Vz cup cocoa ^ teaspoon cinnamon 1^ cups flour 3 teaspoons baking powder Cream butter and sugar; add the cocoa, the yolks (beaten), water, cinnamon, beaten whites and lastly flour and baking powder sifted together. Mix thoroughly. — Mrs. A. B. Lord CAKE 141 ORANGE CAKE rind (grated) 1 Juice and orange 1 teaspoon cream of tartar 1/^ teaspoon soda 2 cups flour 2 cups sugar 14 cup water Yolks 5 eggs Whites 2 eggs THE JELLY Beat whites of 2 eggs stiff, add juice and rind of 1 orange and add sugar to the thickness of jelly. Put this be- tween loaves and frost the top. — Mrs. J. W. Sweet MOCHA (COFFEE) FROSTING Take 3 tablespoons cofifee (left from breakfast) and heat quickly to boiling point; add confectioner's sugar gradually, stirring constantly until of right consistency to spread, amount required being about 2^ cups ; then add 2 teaspoons melted butter and 1 teaspoon vanilla. Add a little more sugar to get right consistency and spread on cake. — Mrs. Raymond C. Cook CHOCOLATE CAKE WITH COCOANUT 2 cups sugar 1 cup butter 1 cup sour milk 2V2 cups flour Yolks 5 eggs 1/^ cup grated chocolate 1 teaspoon soda FILLING 1 lb. pulverized sugar wet Whites 3 eggs beaten to not a with water stiff froth y2 cake chocolate, melted Let filling cook until it is quite thick and add 1 grated cocoanut the very last. — Mrs. J. IV. Szveet APPLE SAUCE CAKE IVz cups brown sugar 1/^ cup butter 1 cup quite wet apple sauce yz teaspoon cloves, a little nutmeg I 1 teaspoon cinnamon 1 cup raisins 1 cup chopped nuts 2 cups flour 1 teaspoon soda in hot water — Mrs. Moody 142 CAKE POTATO FLOUR CAKE Break 2 eggs into bowl, add 1 tablespoon cold water and beat until light, using an egg beater ; then add ^ cup sugar gradually while heating. Mix and sift 3^ cup potato flour, 1 teaspoon baking powder and ^ teaspoon salt ; com- bine mixtures and add ^ teaspoon vanilla and 1 tablespoon melted butter. Turn into a buttered and floured square cake pan, sprinkle wnth powdered sugar and bake in mod- erate oven from 20 to 25 minutes. This cake is good for splitting and filling with cream or lemon filling, jelly, jam or whipped cream. SPICE CAKE 1/^ cup butter 1 cup raisins 1 cup light brown sugar 1 cup currants V2 cup milk 2 teaspoons cinnamon 1^ cups flour V2 teaspoon cloves iy2 teaspoons baking powder A little nutmeg, if liked Yolks 4 eggs Bake in bread tin for 50 minutes in a slow oven. COFFEE CAKE 1 cup butter 1 cup raisins (chopped) 2 cups sugar 1 teaspoon cinnamon 3 cups flour % teaspoon allspice 1 cup strong coffee % teaspoon cloves 5 eggs 1 teaspoon soda — Mrs, J. A. Colby CREAM ALMOND CAKE Vz cup butter, 1 cup sugar — 2 cups pastry flour creamed % cup milk 4 level teaspoons Royal bak- Whites 4 eggs, beaten stiff ing powder in the flour Vz teaspoon almond flavoring - This makes 2 layers. ICING \y2 cups sugar, a little more than ys cup water, boil until it threads, then beat into the whites 2 eggs beaten stiff and beat until thick enough to spread. Vanilla to taste. — Mrs. H. M. Carle CAKE 143 FRUIT CAKE % lb. butter 2 tablespoons cinnamon 1 lb. light brown sugar 2 tablespoons allspice 12 eggs beaten separately 1 tablespoon cloves 1 tumbler New Orleans mo- 3 lbs. seeded raisins lasses 3 lbs. currants 1 pint sherry wine and brandy 1% lbs. citron cut thin in mixed strips 1 lb. flour, not frowned This makes a cake of 10 lbs, and requires 5 hours to bake in a moderate oven. DIRECTIONS FOR MIXING Cream the butter and sugar very light, add yolks beaten light, then the molasses, next the wine and brandy, next flour (leaving out a little to flour the fruit), next spices, then the whites of the eggs beaten stiff. Then the fruit gradually until it is all stirred in. Grease the pan well with butter and put 4 thicknesses of light brown paper in the bottom of pan. When it is baked leave in pan until it gets nearly cold. In winter this may be made 6 or 8 weeks before using ; in summer 2 or 3 weeks. — Mrs. E. P. Baird REAL LADY BALTIMORE CAKE 1 cup butter Whites 6 eggs 2 cups sugar 2 level teaspoons baking pow- Zy2 cups flour der 1 cup milk 1 teaspoon rose water Cream the butter, add the sugar gradually, beating continually, then the milk and the flavoring, next the flour and baking powder, and lastly the stiffly beaten whites of the eggs, which should be folded lightly into the dough. Bake in 3 layer cake tins, in an oven that is hotter than necessary for loaf cake. To make the filling dissolve 3 cups sugar in 1 cup boiling water, cook until it threads, then pour over the stiffly beaten whites of 3 eggs, stirring constantly. To this icing add 1 cup chopped rasins, 1 cup nutmeats, pecans preferred, and 5 figs cut into very thin strips. With this ice both the top and sides of the cake. 144 CAKE ANGEL FOOD CAKE Whites 8 eggs % cup flour 1 teaspoon cream of tartar i/4 teaspoon salt 1 cup sugar % teaspoon vanilla Beat whites of eggs until frothy; add cream of tartar and continue beating until eggs are stiflF ; then add sugar gradually. Fold in flour mixed with salt and sift 4 : times and add vanilla. Bake 45 to 50 minutes in an unbut- tered angel cake pan. After cake has risen and begins to brown, cover with a buttered paper. — Francis Szveet FRUIT CAKE % lb. butter 6 lbs. currants 1 lb. flour 6 lbs. raisins 2 lbs. sugar 2 lbs. citron 1 cup milk 1 lb. figs 1 dozen eggs 1 lb. dates 1 pint New Orleans molasses 1 lb, prunes 1 heaping teaspoon soda Beat whites and yolks of eggs separately, cream but- ter and sugar, add yolks, milk, flour and last add whites. Have soda mixed in molasses a few moments before using, then add it to cake mixture ; flour all fruit with extra flour and mix well, then add gradually to the cake. Stir in good brandy or fruit juice until cake seems right thickness. Bake in small bread pan lined with greased paper. Have slow fire and cover pan with brown paper when first put in oven. In small pans it takes about 3 hours to bake. — Mrs. T. N. Johnson LOAF SPICE CAKE 1 cup sugar 1 tablespoon lard or butter 1 teaspoon cinnamon 1 cup sour milk 1^ teaspoon allspice 1 cup unsifted flour yz teaspoon cloves 1 cup raisins 1 egg beaten with other in- 1 teaspoon soda gredients 20 walnuts chopped ^ — Mrs. Anderson zJl^ , ^^x^^c^ t^t^^jC^ /Uj'cj^ , :a^ CTl^ >t^.^^^ ' TL:^ ^^^^ '^i^^^ ^ 156 ADDITIONAL RECIPES Luncheon Dishes ''Such and so various are the tastes of riienT SPICED SALMON 1 cup vinegar, or % vinegar 8 Allspice and 1/^ water 2 inch stick cinnamon 6 cloves Let spices and vinegar boil 5 minutes. Prepare 1 can salmon by removing skin and bones and breaking into 2 inch pieces ; place in a deep china bowl and pour over it •the hot spiced vinegar. Let stand 24 hours. Serve the fish cold on crisp lettuce leaves. — Mrs. A. H, Gross EGGS TIVOLI With pointed small knife outline opening in 3 inch cubes of baker's bread ; toast on all sides first, then remove center of bread to form cup; put 1 tablespoon cream sauce then 1 softly poached egg, more cream sauce, grated cheese on top, put into oven and heat through, served with minced parsley and strips of bacon on top. — Belleviie Stratford ENGLISH MONKEY 1 cup milk or cream 1 egg, well beaten 1 cup cheese (cut fine) % teaspoon Armour's Ex- 1 cup soft bread crumbs tract of Beef Butter, size of an English V2 teaspoon salt walnut ^/4 teaspoon paprika Put milk in pan over boiling water. \Mien hot add cheese, stir until cheese is nearly dissolved, then add bread crumbs, butter, salt, paprika and extract of beef, dissolved in 1 tablespoon hot water, stir, then add 1 egg. cover and let steam for 7 minutes. Serve on toast or Zephyrettes. — Mrs. Young 158 LUNCHEON DISHES EGG \'ERMICELLI 2 hard boiled eggs 1 cup white sauce 3 slices toast Chop the whites of the eggs and add to white sauce, season and pour over toast. Rub the yolks through a strainer over top of the toast. Garnish with parsley and serve hot. — Miss Clara Harris Denver School of Domestic Science OMELETTE 6 eggs — whites and yolks 1 teaspoon flour, wet with beaten separately and then milk put together Salt and pepper to taste 1 cup milk Cook on top of the stove until done on the bottom, then brown in the oven. — Mrs. J. H. B. Hozvell SPANISH OMELETTE OMELETTE 6 eggs % teaspoon salt 1 saltspoon cayenne pepper 6 tablespoons milk SAUCE % can tomatoes 2 tablespoons butter 1 clove garlic 2 tablespoons flour 1 tablespoon ham 2 tablespoons capers 2 tablespoons green peppers % teaspoon salt 2 tablespoons mushrooms % saltspoon cayenne pepper Cook together tomatoes and garlic; melt butter and in it put green peppers and ham ; add flour into which has been mixed salt and cayenne pepper. Pour in slowly the tomatoes, add mushrooms and capers. Beat eggs until a spoonful can be lifted, add salt, pepper and milk. Butter an omelette pan with 1 tablespoon butter and pour in eggs. With a fork lift the egg as it cooks, letting the uncooked portion run under. W^hen creamy throughout let it brown on bottom. Turn part of tomato sauce on one side of ome- lette, fold and turn out on platter. Pour the rest of the sauce around the omelette. LUNCHEON DISHES 159 ATKEN'S GOULASHE Yz can tomatoes (or fresh if convenient), ^ box macaroni (boiled), put in alternate layers in baking dish. Fry thick slices of bacon cut in pieces ; remove and fry some sliced onions in bacon fat. Pour remaining fat with onions and bacon into baking dish with tomatoes and macaroni. Bake 30 minutes. Serve with grated cheese. EGG OMELETTE 4 eggs Beat whites and yolks separ- 4 tablespoons boiling water ately, then mix together Add pinch salt and water Butter frying pan and cook slowly over flame, then put under broiler to brown. A little beaten white of an ^gg saved out is nice folded in omelette before serving. — Mrs. French FINNAN HADDIE IN THE CHAFING DISH 1 cup Finnan Haddie flaked Salt 1 small can pimentoes Pepper IVz cups white sauce Cut fish in strips, place in pan, cover with water and heat very slowly. After 30 minutes drain and flake fish. Cut pimentoes in narrow strips. Add these to flaked fish and heat all together with white sauce in chafing dish. Serve on buttered toast. — Mrs. R. B. Emits CHEESE TOAST WITH BACON This dish may be made of any variety of bread, but it is particularly good when made of Boston brown bread. While the bread is being toasted, melt 3 level tablespoons butter; cook in it ^ level tablespoon flour and 34 teaspoon each of salt and paprika. When frothy, stir in ^4 cup rich milk. Stir until boiling, then stir in ^^ or ^ cup grated cheese, continue stirring until cheese is melted, then pour over toast. A slice of bacon is a good addition to each slice of toast. — Mrs. E. K. Harris 160 LUNCHEON DISHES RAREBIT % cup tomato 1 chafing dish spoon Worces- Butter Yz size of egg tershire sauce Pinch of soda ^A cup milk 1^ teaspoon salt 1 lb. cheese, cut nne Pinch mustard 2 eggs well beaten Pinch cayenne pepper CREAM TOAST % cup butter 2 cups milk or cream 1 teaspoon salt 6 or 8 slices toast 2 tablespoons flour H-eat butter; when it bubbles, add flour and salt, add hot milk gradually, stirring constantly and allowing mix- ture to thicken and bubble each time before adding another portion of milk. Pour this sauce over slices of dry or moist toast. Moist toast is prepared by quickly dipping dry toast into hot salted water or hot milk. — Miss Templeton FRENCH TOAST 1 or 2 eggs 'hi teaspoon salt 1 cup milk 6 or 8 slices stale bread Beat eggs, milk and salt together, dip slices of bread and brown in butter; serve hot with cinnamon and sugar or sauce. — Miss Ethel Templeton Chicago School of Domestic Science ADDITIONAL RECIPES 161 162 ADDITIONAL RECIPES Sandwiches ''Who peppered the highest ivas surest to please" — Goldsmith. SANDWICHES Cut thin slices of white bread, also thin slices of either beef, lamb, ham, chicken or turkey. Butter bread and lay a slice of meat on a slice of buttered bread, over the meat spread a little of Major Gray's chutney, put over this the second slice of buttered bread, press together and set under toaster, let heat (not toast) and turn on the other side. — Mrs. E. K. Harris BROWN BREAD SANDWICHES Slice Boston brown bread thin, cut into rounds, butter lightly and spread with cream or cottage cheese, minced olives very fine. Lay a crisp leaf of lettuce upon the cheese and another buttered round of bread with cheese on lettuce, pressing firmly together. Set in a cold place until needed. BOSTON BAKED BEANS AND BROWN BREAD SANDWICHES Butter 2 slices Boston brown bread; on 1 of these place a heart-leaf of lettuce, spread over this 1 generous teaspoon cold bernaise or Hollandaise sauce, or cooked salad dressing, then 1 tablespoon cold baked beans, then another leaf of lettuce, a little more sauce and the second slice of bread. STRIPED BREAD SANDWICHES Make equal number of white and brown bread sand- wiches, place them together in alternating colors; wrap in damp cheese cloth, press over night, cut in thin slices, then in strips. When cut, sandwiches give appearance of marbled bread. — Mrs. Templeton 164 SANDWICHES TOASTED HAM SANDWICHES Slices of bread buttered ; spread with minced ham, toast in wire toaster. — Mrs. Ross SARDINE AND EGG SANDWICHES Use equal measures of well cooked yolks of eggs, pressed through a sieve and the meat of sardines freed from bones and skin, and pounded in a mortar, or use twice as much sardine as egg. Flavor to taste with tobasco sauce or paprika, salt, onion juice, fine chopped parsley, and lemon juice; mix all together thoroughly. Spread thin slices of bread with butter, then the mixture. Remove the crusts and cut desired shape. EGG AND CHEESE SANDWICHES Yolk of 1 hard boiled egg, mashed smooth with 1 table- spoon melted butter. Add ^ teaspoon each of salt, white pepper, mustard and 34 lb. grated cheese. Then stir in 1 scant tablespoon vinegar and spread between thin slices of bread. FILLING FOR SANDWICHES 1 raw egg 1 tablespoon butter 1 tablespoon flour ^l cup milk 1 tablespoon sugar Dash cayenne pepper 2 tablespoons vinegar ^ teaspoon salt Beat the egg, add the vinegar and flour, sugar, butter and milk. Cook until it thickens (takes only 2 or 3 minu- tes. ) Grind together 10 cents worth of New York cream cheese, 2 hard boiled eggs and 2 Spanish peppers ; add these to mixture. — Miss Sarah Harris CUCUMBER SANDWICHES Slice 1 cucumber, marinate w^ith French dressing, sprinkle thin slices of white bread with cayenne pepper, spread with cucumber and cover with white bread. SANDWICHES 165 EGG SALAD SANDWICHES For each sandwich have several heart-leaves of let- tuce, 1 hard boiled egg and 2 triangular slices stale bread; also a generous allowance of mayonnaise salad dressing. Spread the bread with the dressing on it, press thin slices of egg and the lettuce, add more dressing and press 2 slices of prepared bread. This may form a course at a luncheon party, or be the principal dish of a home luncheon. 166 ADDITIONAL RECIPES ADDITIONAL RECIPES 167 Pickles and Preserves "Variety is the very spice of life that gives it all the flavor.'* — Cowper. ENGLISH CHOW-CHOW ^ peck small white onions % pint small red peppers 50 small cucumbers 2 large green peppers iy2 dozen large cucumbers 2 large heads cauliflower sliced Cut and sprinkle with 1 pint table salt, and let stand over night. Next morning add ^ lb. celery seed, 2 lbs. brown sugar, y2 ounce tumeric powder. Cover all with vinegar and boil until cauliflower is tender. Stir often to prevent burning. — Mrs. Ingram TOMATO CATSUP Skin a bushel of firm tomatoes, boil them and strain through a sieve. Then add: 2 quarts strong cider vinegar l^^ tablespoons ground mus- 1 pint salt tard 2 lbs. brown sugar 2 ounces celery seed 2 ounces allspice 12 good sized onions, peeled 1 tablespoon black pepper and sliced 1 ounce whole cloves And a handful of peach leaves Boil 6 or 8 hours, then strain, bottle and cork tight. CHRISTMAS PICKLES 12 red peppers 8 large onions 12 green peppers Remove seeds, wash and put all through chopper, pour boiling water to cover and let stand 5 minutes. Put all through colander to drain water out. Have ready 3 pint- vinegar, 4 tablespoons salt and 2 cups sugar, let come to a boil, then add ground ingredients, let cook 5 minutes and put in jars while hot. — Mrs. John Builder PICKLES AND PRESERVES 169 SOUR PICKLE Pare and slice 100 cucumbers and ^ peck onions. Sprinkle these with salt and let stand 24 hours. Drain off salt and pack down a layer of onions, cucumbers and spices alternately. The spices used are as follows : 2 ounces whole mace 1 lb. Elnglish mustard (Cole- 2 ounces celery seed man's) Fill the jar with cold cider vinegar. Cover the top layer of pickles, etc., with salad oil. As you pour vinegar on, shake the jar well so that the vinegar may mix through the ingredients. After standing 24 hours stir well with wooden spoon or ladel. Use after standing one month. WALNUT CATSUP Take 100 tender young walnuts (June walnuts), bruise or beat to paste and put in jar with a handful salt and 1 quart vinegar. Let stand 8 days, stirring every day, drain off liquor and boil Yi hour with : ^ ounce mace Piece horse radish ^ ounce nutmeg 20 chalotes y^ ounce cloves ^4 lb. anchovies % ounce ginger 1 pint port wine ^4 ounce black pepper CUCUMBER PICKLES 1 quart cut cucumbers 1 pint vinegar 3 large onions 1 large cup brown sugar 2 red peppers 1 dessertspoon white mustard Vz cup salt 1 dessertspoon allspice Horse-radish (whole) Pare cucumbers and cut very fine, chop onions, re- move seeds from peppers and chop fine, sprinkle salt over cucumbers, onions and peppers and let stand over night. Next day squeeze dry and put in boiling vinegar, in which sugar, mustard and allspice have been mixed. Let cook for ^ hour. When ready to put in jar mix strips of horse-radish with it, then seal. — Mrs. Purncll Baltimore, Md. 170 PICKLES AND PRESERVES SMALL CUCUMBER PICKLES Pour boiling water over 3^ bushel small pickles fresh from the vines. When water has cooled and on the same day, drain pickles and sprinkle dry salt over them — 3^ pint salt to 100 medium sized pickles. Then cover again with boiling water. The brine thus made must be boiled and poured over pickles 7 mornings, counting the first one. The eighth day, let them stand on the stove and simmer in weak vinegar until they look plump. Rinse them, dry and pack in jars with some of each of the following spices : Cover with boiling vinegar 14 ounce black pepper using 4 lbs. sugar to V2 ounce cinnamon 1 gallon vinegar i^ ounce horse-radish root V2 lb. white mustard ^/i ounce celery seed y2 lb. black mustard 1 pint small onions ^ ounce allspice V2 ounce caraway seed % ounce red pepper ^A ounce mace Spices are all to be whole and then pickles do not need to be sealed. — Mrs. J. H. Burns CHILI SAUCE 30 good sized ripe tomatoes 5 tablespoons salt 7 red peppers (hot) 20 tablespoons white sugar 10 onions 11 cups vinegar Chop onions and peppers fine. Peel and slice tomatoes. Cook all together I3/2 hours. Bottle and keep in a cool place. — Mrs. J. H. B. Howell UNCOOKED CUCUMBER RELISH Peel 24 large cucumbers 1 teacup salt Vz gallon white onions 1 ounce white mustard seed 2 large red sweet peppers Mix well Grind in food chopper — add Put into cheese cloth bag. Drain 24 hours. Turn into crock ; add 2 tablespoons grated horse-radish and enough cold cider vinegar to cover well ; stir all together, put into cans and seal. This will keep 2 or 3 months. PICKLES AND PRESERVES 171 CHILI SAUCE 24 ripe tomatoes 10 green peppers 4 white onions Boil 3 hours. 8 tablespoons sugar 3 tablespoons salt 4 teacups vinegar SMALL CUCUMBER PICKLES Make strong salt brine and pour boiling hot over pickles 3 successive mornings. On fourth morning rinse pickles through colander with fresh water. Take 1 pint vinegar to 1 quart water, put in pickles and let simmer (not boil). Pack pickles in pint Mason jars and in each jar put: 1 teaspoon whole black pep- pers 1 small piece red pepper 1 small piece horse-radish 1 small piece alum 1 teaspoon white seed mustard Boil fresh vinegar and make quite sweet to taste. Pour over pickles boiling hot and seal. — Mrs. T. A J. CUCUMBER PICKLE 4 lbs. cucumbers 2 lbs. white onions 2 tablespoons white mustard seed 2 tablespoons horse-radish 1 tablespoon celery seed 6 pods red peppers 3 pints vinegar 1 lb. brown sugar Slice cucumbers and onions, sprinkle with salt and let stand over night. Drain off water; mix with other in- gredients and boil J^ hour; put in jars while hot. Cut cucumbers fully %. inch thick. — Mrs. John Builder CURRANT RELISH Stem and mash 6 lbs. currants, 6 lbs. white sugar, 6 peeled and seeded oranges, cut in small bits, 2 lbs. seeded raisins. Mix together and cook y^ hour. Seal while hot. — F. L. H. 172 PICKLES AND PRESERVES ORANGE MARMALADE 6 oranges and 3 lemons unpeeled; cut as thin as pos- sible cross-wise with sharp knife. Remove all seeds. To 1 pint sliced fruit add 1^ pints water and boil ^^ hour. Let stand 24 hours. To each pint cooked fruit add 1^ pints granulated sugar and boil ^ hour. Cool a little to see if jellies, if not cook 10 minutes more. Take from fire and when partly cool fill tumblers. — Mrs. Snyder CONSERVE 6 lbs. Damson plums, after 2 lbs. seeded raisins pits removed Juice 2 lemons and grated 6 lbs. sugar rinds 2 lbs. English walnuts Juice 4 oranges, rind of 2 chopped Boil until very thick. — A. L. Miller ORANGE MARMALADE 3 dozen oranges 7 quarts water 11/^ dozen lemons 24 lbs. sugar Scrub oranges and lemons clean with a brush, then slice very thin with sharp knife into stone jars (cut across few times before slicing). Put in water and let soak over night. Then boil from 2 to 3 hours. Add sugar and boil •)4 hour. Put in glasses. — Mrs. A. B. Lord DUNDEE MARMALADE 12 oranges Juice 3 lemons 12 lbs. sugar 5 quarts water Use bitter oranges during the month of March. Cut oranges very thin, lengthwise, cover with water (be careful to measure water), let stand over night and in morning add rest of 5 quarts water, boil until soft, about 2y2 hours ; then add sugar and boil ^ hour longer. — Mrs. J. A. McLcnd PICKLES AND PRESERVES 173 GRAPE. AND RAISIN CONSERVE 6 lbs. grapes cooked soft and rubbed through the colan- der. Add 4 lbs. white sugar and cook 20 minutes, then add 2 lbs. raisins seeded and chopped, also the thin yellow rind of 4 large oranges chopped very fine. Cook until it jellies. Cherries or plums can be used in place of grapes. — Anna Rezv Gross TOMATO MARMALADE Pare and slice, without wetting, 4 lbs. unripe toma- toes, give them a slow boil for several hours until a large portion of the water has evaporated, add for each pound tomatoes ^ lb. sugar and 2 sliced lemons. Boil for 1 hour longer. — Mrs. Snyder GRAPE FRUIT MARMALADE Wash well 1 large grape fruit, 2 oranges, and 2 lemons. Cut the oranges and lemons into quarters and the grape fruit into eighths. Remove the seeds and tough centers, then slice thin with a sharp knife. When all is sHced, add 3 times as much water as there is fruit and let stand until the next day. Put over the fire and cook 20 minutes, then measure and add an equal amount of granu- lated sugar and boil about 20 minutes longer, or until it will jelly. When done, pour into glasses. PICKLED CHERRIES 7 lbs. cherries 2 tablespoons stick cinna- 4 lbs. white sugar mon 1 pint strong vinegar A pinch ground mace 1 tablespoon whole cloves Put the fruit into a kettle with alternate layers of sugar. Heat slowly to boiling point; add vinegar and spices and boil 5 minutes. Take out the fruit with a skim- mer and spread upon dishes to cool. Boil the syrup until thick; pack the fruit in glass jars and pour the syrup on boiling hot. — A. L. D. 174 PICKLES AND PRES'ERVES SWEET TOMATO PICKLE Slice green tomatoes and boil in ginger water till the wild taste is removed. Then to 2 lbs. tomatoes put 1 lb. sugar and 1 pint vinegar. Spice very highly with mace, cloves, and cinnamon. Boil all together. — Mrs. Vinnedge GOOSEBERRY TUTTI FRUTTI 3 quarts gooseberries Juice and rind 2 oranges 4 quarts sugar % lb. seeded raisins 1 pint water Boil 15 minutes. INDIA RELISH % peck green tomatoes 1 cabbage 15 white onions 4 green peppers Chop all fine, mix with 1 cup salt, let stand over night. Drain; add vinegar to cover, 3 lbs. brown sugar, 1 table- spoon tumeric, ^ cup ground black pepper, 1 ounce celery seed and ^ lb. mustard seed. Boil all together 15 minutes. When cool add 1 cup olive oil and 1 quart cold vinegar with 1 teaspoon curry- powder, dissolved in it. This makes 6 quarts. EAST INDIA PRESERVES 8 lbs. fruit (pears) after it % lb. preserved or candied is pared ginger 8 lbs. sugar 4 lemons Cut lemons into small bits and cook till tender in 1 pint water. Cut ginger into small bits and add to this. Then add sugar and when dissolved drop in the pears which have been cut into chips or small bits and cook slowly 2 hours, or until the juice is of proper consistency. Will fill 20 tumblers. Takes 1 peck of pears. — Mrs. Vinnedge PICKLES AND PRESERVES 175 JIM JAM 1 quart currant juice 1 lb. raisins (cut) 1 quart raspberry juice 5 lbs. sugar 2 oranges cut fine Boil 40 minutes. CURRANT JELLY WITH CHERRIES 2 cups selected Richmond cherries (measured after stones are removed). Add 2 cups cane sugar, cook until cherries are tender. Skim out cherries and fill glasses % full. Boil syrup 15 minutes and pour over cherries making glasses less than half full, then fill glasses with hot currant jelly. Always make this same day that the currant jelly is made. — Grace Griszvold RASPBERRY VINEGAR 10 quarts red raspberries 2 quarts vinegar Pour vinegar over the berries and let stand over night. Squeeze through a jelly bag and add 1 lb. sugar for each pint juice; boil to a syrup, bottle and seal. Use about a wine glass full to a tumbler of water. — A. S. D. RHUBARB MARMALADE 1 cup rhubarb cut fine 1 tablespoon lemon juice Pulp and juice of 1 orange 1^^ cups sugar 1 teaspoon yellow orange rind Boil until transparent, then add 1 cup blanched almonds (chopped or otherwise) ; boil and put in glasses. — Mrs. French CURRANT JELLY Wash the currants, but do not stem, put in a kettle, cook 25 minutes and strain. Boil the juice alone 5 minutes. Weigh the sugar, 1 lb. to 1 pint juice, and heat it in the oven. When the juice has boiled 5 minutes stir in the sugar until it dissolves, then put into glasses. 176 PICKLES AND PRESERVES PICKLED WATERMELON RIND To each quart of the best vinegar add : 3 lbs. brown sugar 2 ounces cloves 4 ounces stick cinnamon Bruise the spices, tie in a musHn bag and boil with the vinegar for 5 minutes, then pour over the rind, letting it stand 24 hours ; remove the liquor and after heating it, pour it over the rind again and let it stand another 24 hours, after which boil all together for a short time. —S. M. S. QUINCE AND CRANBERRY JELLY 3^ peck quinces, put on wnth just enough cold water to cover, cook until soft enough to squeeze. To this add 2 or 3 pints cranberries, all quince cores and plenty of skins. Cook about 15 minutes. Strain and add sugar (pound for pound). Cook about 10 minutes after beginning to boil, or until it begins to jelly. Pour into glasses. —Mrs. W. A. L CRAB APPLE JELLY Wash as many ripe crab apples as required, quarter them and cut out the black spots at the cores, put them on the fire in preserving kettle, adding 3^ pint water, boil them gently until they are reduced to a smooth pulp, strain this through a coarse flannel using considerable pressure ; re- turn the juice to the fire; allow 1 lb. sugar to each pint juice. Bring to boiling point, skimming it carefully, then boil it 20 minutes. — Mrs. H. C. Snyder APPLE BUTTER 2 gallons cider, boiled down to 1 gallon; add 2 gal- lons apples pared and quartered. Cook until it is a smooth pulp, like thin marmalade. Then add 1 heaping teaspoon each, ground cinnamon and allspice and 4 pints sugar. Boil 3/2 hour stirring constantly. PICKLES AND PRESERVES 177 SPICED CRAB APPLE JELLY % peck crab apples. 14 lb. each whole cinnamon, 1 quart vinegar cloves, allspice 2 quarts water Boil crab apples, water and vinegar together until very soft, strain over night. Measure pint for pint of juice and sugar; put spices in a bag and boil together for 20 minutes. — Mrs. Chas. F. Morse JELLIED CURRANTS Select large not over ripe currants, stem and wash. To every cup currants take 1 cup sugar (granulated). Put a little water in porcelain kettle, add sugar and boil until it begins to hair; add whole currants and boil very gently 20 minutes longer. Pour into glasses and when it begins to jelly stir with a silver fork. Let stand 24 hours before cov- ering. Jellied currants may be served as "Bar-le-duc" and are quite as delicate. — A. J. VV. CRANBERRY RELISH 5 lbs. cranberries. 3 lbs. seeded raisins. 5 large oranges, juice and 3 lbs. granulated sugar peel Put orange through meat chopper ; mix all together and let it boil up quickly, then let simmer for 3 hours. A little may be added while it is cooking if needed. APPLE GINGER 8 lbs. sour apples ^A lb. white or green ginger 8 lbs. sugar root crushed 4 lemons Make a syrup of the sugar, adding 4 teacups water; then add apples, ginger and grated rind and juice of lemons. Cook until apples are soft. 178 PICKLES AND PRESERVES QUINCE JAM Pare, core and quarter the quinces, boil them in enough water to just cover them until they begin to soften, then rub them through a fine sieve, return the quinces to the fire and add 3 cups sugar to each 5 cups quinces. Boil it gently until it is stiff. Fill jars from the boiling hot pre- serving kettle and seal immediately. STRAWBERRY JAM Hull and weigh the berries and put them on the fire in the preserving kettle. Boil them 30 minutes, skimming them carefully ; add ^ lb. sugar to each pound fruit and boil the berries slowly until they become thick, then fill jars and seal at once. RED OR BLACK RASPBERRY JAM To every 4 lbs. berries add 1 pint currant juice ; ^ lb. sugar to 1 lb. berries and to each pint juice allow 1 lb. sugar. Cook the berries and juice together 20 minutes; add sugar and boil about 10 minutes. Put in glasses and cover same as jelly. — Mrs. J. H. B. Hozi'cU FOUR FRUIT JAM 2 quarts strawberries 1 quart currants 2 quarts cherries 1 quart red raspberries Weigh all ; add equal weight granulated sugar ; cook 40 minutes, stirring constantly. This makes a good thick jam. — Mrs. W. A. I. BRANDY PEACHES Choose fine juicy cling stone peaches (free stones will do.) Pare, and to every pound of fruit allow^ ^ lb. sugar. Put them in kettle with very little water and let simmer steadily until straw can be run through them ; set away to cool. To every pint juice add 1 pint brandy. Do not add brandy until it is cool. Put into jars and cover tight. PICKLES AND PRESERVES 179 PRESERVED GRAPES California grapes, cut each grape open with a knife and extract the seeds ; add sugar to the fruit, pound for pound ; cook slowly for 3^ hour or longer until the syrup and pulp of the grape are perfectly clear. — S. M. S. PINEAPPLE AND STRAWBERRY PRESERVES 1 cup shredded pineapple 3 cups granulated sugar 2 cups strawberries Bring all slowly to a boil ; cook steadily from 25 to 30 minutes. SPICED GRAPES 5 lbs. grapes 1 tablespoon ground cloves 4 lbs. sugar (if grapes are 1 tablespoon ground cinna- very sweet, 3 lbs. sugar) mon 1 pint vinegar Wash, then skin fruit, boil pulp until the seeds seem well loosened, strain through a colander. Add skins, sugar and spices to juice; also vinegar and boil until quite thick. Put spices in bag. — Mrs. F. B. Carter SPICED PEARS Wash lA peck seckel pears, prick with a fork and cook in boiling water until soft. Take out carefully, put in a stone jar and pour over the following syrup: 1 lb. white sugar I14 tablespoons each, whole 1% cups vinegar cloves and stick cinnamon broken in pieces Bring to the boiling point and let simmer 3 minutes. Cover jar and let stand 2 days; drain off the syrup, bring to the boiling point, let simmer 3 minutes and pour over fruit; repeat. In the jar keep a muslin bag in which are tied 2 tablespoons each of whole cloves and stick cinnamon. — Mrs. Andreiv Patterson 180 PICKLES AND J-RESERVES PEACH JAM Peel and stone the fruit, then weigh it ; add ^ lb. sugar to each pound peaches, also add a cup water. Boil the peaches gently for 1^ hours, then fill jars. — Mrs. J. B. GOOSEBERRY AND RAISIN CONSERVE 4 lbs. gooseberries 1 lb. raisins 4 lbs. sugar Cook slowly ly^ hours. — Mrs. Andrew Patterson APRICOT JAM 8 lbs. apricots, wipe and stone, cut up to suit taste. Blanch the kernels and bruise them fine, using just ^ of them. Take ^ teacup juice of sweet oranges or water to each pound fruit, and allow 7 lbs. sugar to the whole. Boil sugar and orange juice and almonds for 15 minutes, then add fruit and boil 30 minutes. Recipes for Invalids and Infants "Let good digestion luait on appetite and health on both." 1^^^ — Shakespeare. INDIVIDUAL CREAM SOUPS QUEEN SOUP 1 tablespoon Robinson's bar- 1/4 cup chicken or veal stock ley, dissolved in a little 14 cup cream cold milk Pinch celery salt Serve with whipped cream. CORN SOUP 2 tablespoons canned corn 1 stalk celery 1 cup half milk and cream A little onion 1 small shred of cod fish Simmer a few minutes ; add the yolk of an egg before taking from fire. Serve with whipped cream. POTATO SOUP Mashed potato, size of an egg A little onion Small pinch curry-powder 1 cup milk Few green celery leaves Simmer a few minutes and return to fire ; add 2 table- spoons cream and the white of 1 tgg, beaten slightly. Serve with whipped cream. VEAL BROTH 1 scant cup veal stock 1 cracker rolled fine just be- 2 tablespoons cream fore taking from fire Oyster and clam broth can be made in same manner. — Catherine M. Hayes 184 RECIPES FOR INVALIDS AND INFANTS INDIVIDUAL TRAY RECIPES TOAST WATER 2 slices stale bread cut in y^ inch slices, crust removed. Put in pan and bake in slow oven till thoroughly dried and well browned. Break in small pieces, add 1 cup boiling water, cover and stand 1 hour. Squeeze through cheese- cloth. Season with salt. Serve hot or cold. BARLEY WATER Wash 2 tablespoons barley, add 1 quart cold water, soak 4 hours; cook in same water till water is reduced Yt, if it is to be used for infant feeding; for adults reduce to 1 cup. Salt and cream may be added or lemon juice and sugar, as case requires. WINE WHEY Scald % cup milk, add 3 tablespoons sherry, stand 5 minutes ; strain through double thickness cheese-cloth. Serve hot or cold. LEMON WHEY Add 2 tablespoons lemon juice to ^ cup milk, stand 5 minutes ; strain through double thickness cheese-cloth. CLAM WATER Wash and thoroughly scrub 1 dozen clams, changing water several times. Put in saucepan, add 2 tablespoons cold water, cover and cook till shells open. Remove clams from shell, adding liquor which comes from them to liquor already in saucepan. Strain through double cheese-cloth. Serve hot, cold or frozen. OMELETTE Add 1 tablespoon milk to beaten yolk of 1 tgg, pinch of salt ; stir in white beaten until stiff and pour into hot but- tered pan. Set in quick oven till light brown. Fold over and serv^e at once. — Gretta P. Fuller RECIPES FOR INVALIDS AND INFANTS 185 COCOA Mix 1^ teaspoons cocoa, 1^^ teaspoons sugar, few grains salt ; add gradually 4 tablespoons boiling water, bring to boiling point, boil 1 minute, turn into % cup scalded milk, beat with Dover egg beater. BRANDY COCOA Add 3 teaspoons brandy to above just before serving. COCOA WITH EGG Beat 1 egg till frothy, add hot cocoa gradually, con- tine beating. ALBUMEN WATER Stir white of 1 egg with fork to free albumen that it may dissolve easily ; add gradually ^ cup cold water ; strain and serve. A few grains salt may be added or %. teaspoon beef extract dissolved in ^ cup boiling water may be used instead of cold w^ater. Season with few grains celery salt. ORANGE ALBUMEN Beat 1 egg slightly, add yi cup orange juice, strain over 2 tablespoons crushed ice; add sugar to sweeten slightly. SHERRY ALBUMEN Beat white of egg till stiff, using egg beater; add 1 tablespoon sherry and y^ tablespoon powdered sugar grad- ually, beating constantly; pour over 2 tablespoons crushed ice. Serve with spoon. — A Mother EGG AND BEEF BROTH Pour beef broth over a well beaten egg. Season with salt and serve with toast. V/^? 186 RECIPES FOR INVALIDS AND INFANTS HEALTH BREAD 1 quart bran ^ cup molasses 1 pint white flour 1 teaspoon salt 1 teaspoon soda, dissolved in 1 quart good buttermilk a little molasses "^ Mix all ingredients well together ; bake 1 hour in square or oblong pan. — Norwegian Physician Elizabeth Bragdori OATMEAL WATER 1 level cup rolled oats 1 quart cold water Let stand from 5 to 12 hours ; over night if possible. Boil until reduced one-half (rapid boiling with constant stirring ^^ hour) ; strain through cheese-cloth. Oatmeal water can be made also from Robinson's pre- pared Gwats, an oatmeal flour; 1 heaping teaspoon to 1 pint water; boil 20 minutes, stirring constantly and strain. —Mabel Hyde Gillette VEGETABLE PUREE FOR CHILDREN Puree of celery, spinach, carrots, green beans, peas, asparagus, salsify, etc., for very small children is made by boiling the vegetables in salted water until very tender and pressing them through a sieve. Season lightly with salt, — Mabel Hyde Gillette BRAN MUFFINS 1 cup wheat flour ^4 cup white flour % teaspoon salt ^ teaspoon soda % cup milk 2 tablespoons molasses or 1 egg brown sugar Mix and sift together the flour, soda and salt ; add bran, molasses or sugar and milk ; beat well, add ^gg beaten light. Turn into hot buttered gem pans, bake in moderate oven about 35 minutes. — Mrs. Jarcd Morse ADDITIONAL RECIPES 189 Household Hints GREASE ON SILK Mix equal parts powdered French chalk and fuller's earth to a paste with turpentine or water and apply to spots, allowing it to stay on a few days before brushing off. FRUIT STAINS AND MILDEW If on white fabric soak first in water, then in ^ pint of water containing 1 teaspoon oxalic acid. GOLD BRAID Brush free dust with fine brush and rub it in powdered rock alum, which will remove the tarnish. TO TAKE RUST SPOTS OUT OF WHITE GOODS Hold the stain over the nose of a boiling teakettle and drop on lemon juice. The spot will immediately disap- pear. If it is a bad stain repeat the operation. Equal parts of ammonia and turpentine will remove paint of long standing from clothing. Turpentine will often remove ink from white goods. Soak the stain in the turpentine. Mustard plasters made with white of an egg will not blister, while the result is just as good. The white of a raw tgg turned over a burn or scald is soothing and cooling. If applied quickly it will prevent inflamation. As soon as a cold sore appears, wet the spot with camphor and cover with powdered subnitrate of bismuth. HOUSEHOLD HINTS 191 It is said, if a piece of camphor be placed in a silver chest, the silver will not become discolored. To cut hard boiled eggs in smooth slices, dip knife in water. Open canned fruit 1 or 2 hours before using — it is far richer when the oxygen is restored to it. A curry comb makes an excellent fish scraper. Fold the whipped white of eggs into any mixture, rather than stir them in, as the latter method breaks the air cells. „ ®ss^iiSB^Si|ggo. . When You Buy Fruit Look for this Trademark Discriminating housewives serve only Hunt's Quality Fruits in their homes. They are the choicest of sunny California's tree-ripened fruits, packed w^ith clean and scientific methods, and come to you, fresh as when picked, every -day in the year. Hunts SJi^I Fruits "The Kind that U NOT Lyepeeled" are knife peeled, not as most others, peeled by a boiling lye bath. This pro- cess, used by others but never by us, softens a green unripe peach — makes it look ripe, but lacking in flavor. By tasting Hunt's Quality Fruits you note the difference instantly. Its nature's full ripe flavor. Served for breakfast or dessert they provide at your own table the rich delicious ripe fruit which makes CaHfornia famous. Insist on your grocer supplying yo«i with Hunt's. Other brands, not as good, but allowing more profit, due to cheap canning methods, are sometimes offered as "just as good as HuntV^^ Beware of the "just as good"* kind. Hunt for Hunt's — they're worth looking for. Make Your Choice from this List Apricots . Bartlett Pears Raspberries Muscat Grapes Pmnes Strawberries Cherries Plums Hawaiian Pineapple / Sold" under Three Labels — All Good HUNTS SUPREME QUALITY ' (Red Label) is everything the name implies 35e per can. HUNT'S SUPERIOR QUALITY (White Label ) is better than most people have ever used. 30c per can. HUNT'S STAPLE QUALITY (Blue Label) ' Pure and delicious, in medium heavy syrup, s^ 25c per can. -^ V HUNT BROTHERS COMPANY 112 Market Street San Francisco. Cal. htr Assoxiation for Promotion of Puritij in Foods ^mH^ «UfORN«fRUITS Nothing more delicious than a fruit punch made with WHITE ROCK GINGER ALE Trg this one: 1 doz. lemons, }i pineapple. 3 oranges, 1 box strawberries, /i-lb. candied cherries, 1 lb. sugar. 1 qt. Corinnis Waukesha Water. 2 qts. White Rock Ginger Ale. HINCKLEY & SCHMiTT, Inc. Distributors Telephone 980 1919 Asbury Avenue TABLE OF CONTENTS APPETIZERS AND SOUPS— Continued Cream of Cheese Soup Page 48 Oyster Bisque Page 48 FISH AND OYSTERS Page 51 Codfish Balls Page 51 Lobster Farce Page 51 Oyster Patties Page 52 Escalloped Oysters Page 52 Marie's Creamed Crab Meat Page 52 Salmon Loaf Page 53 Salmon Souffle Page 53 Aunt Hannah's Baked Fish Page 53 Baked Crab Page 54 Baked White Fish Page 54 Baked Lake Superior White Fish Page 54 Salmon Cutlets Page 55 Fish Chartreuse Page 55 Fish Turbet Page 55 Turbet a La Cream Page 55 White Fish Stuffing for Green Peppers Page 56 Fish Souffle Page 56 IS TONES is a •J farmer and hasbeenmak- ing little pig sausages every winter for forty years — first for himself, then for his neigh bo r s and then for their neigh- bors an d — well, you know how it is yourself — when there is a good thing everyone wants to be counted in the neighborhood. We'll be glad to have you move in — join "the neighborhood" — eat Jones Dairy Farm Sausages. You'll never move out. They are sold in one and two pound packages, with the weight — net — plainly marked on the outside. A SUGGESTION -PLACE AN ORDER WITH YOUR GRO- CER FOR WEEKLY DELIVERY. WE HAVE ONLY A LIMITED SUPPLY EACH DAY- THAT INSURES PERFECT FRESHNESS- MILO C. JONES Fort Atkinson - - Wisconsin \2h TABLE OF CONTENTS FISH AND OYSTERS— Continued Fish Pudding Page 56 Left Overs Page 56 MEATS Page 59 How to Broil Steak Properly Page 59 To Dry-Pan a Steak Page 59 Creamed Sweetbreads Page 60 Fried Sweetbreads Page 60 Rice and Meat Croquettes Page 60 Veal Loaf Page 60 Boiled Ham Page 61 Meat Croquettes Page 61 Shoulder of Pig Roasted Page 61 Spanish Meat Loaf Page 61 Calves Liver en Casserole Page 62 Braised Beef Tongue Page 62 Ham au Gratin Page 62 Jellied Veal Loaf Page 62 Baked Corned Beef Hash Page 63 Boned Leg of Lamb Stuffed and Baked Page 63 Irish Steak with Dumplings Page 63 Fillet of Beef with Mushroom Sauce Page 63 POULTRY AND GAME Page 66 Cream of Chicken Page 66 Chicken Croquettes Page 66 Turkey with Spanish Dressing Page 66 Chicken en Casserole Page 67 Roasted Duck Page 67 Fried Chicken Page 68 Chicken a la King Page 68 FISH AND MEAT SAUCES Page 71 Horseradish Fluff Page 71 Drawn Butter Sauce Page 71 Mint Sauce Page 71 Tomato Sauce for Fish Page 71 Horseradish Sauce Page 72 Sauce Hollandaise Page 72 Caper Sauce Page 72 Cold Meat Sauce Page 72 Sauce Hollandaise Page 73 VEGETABLES Page 76 Sweet Potatoes Flambes Au Marrones Page 76 Stuffed Eggplant ^ . .Page 76 Spinach Timbale Page 76 Creamed Carrots Page 77 Potato Puff Page 77 Potatoes in the Half Shell Page 77 "New Process" Gas Ran^e IN selecting a Gas Range convince yourself that you are buying an appliance giving extreme sat- isfaction at all times, labor and fuel saving, thoroughly sanitary and convenient in every operation and detail. Economy is manifested in the oven construction of the "New Process'' Range as it is not necessary to heat the oven before bak- ing — put the baking in the oven, then light the fire and the baking starts at once. Instead of a broad, fiat fire underneath the cook- ing top, the "New Pro- cess" Ranges are equip- ped with burners which concentrate the heat on the center of the cooking vessel, spreading the fire across the bottom and preventing any waste around the side — a fur- ther economy in Gas. Do not overlook the sani- tary features in your selection. "JVez:; Process" Ranges are equipped with removable burners and linings, no tools necessary, dirt trays, broiler pan and door panels white enamel, finish perfectly plain and smooth, no dirt catcher of any kind- The " Visible" oven burner is an exclusive "AVc Pro- cess" feature. It makes the operation of the range absolutely safe as the door must be opened to light the burner, also the fire can be regulated without opening the door. That means no unnecessary jarring of the oven, no waste of heat or variation of temperature. The No. 18-83 "Neir Process" Range shown in the cut is provided \%jth large and small oven, six cooking burners. Broiling and Boiling compartment and hood. Our experience in the stove business is of long standing and before requesting and obtaining the exclusive sale of 'Wets Process" in Evanston all other lines were given careful consideration and our experience with this line has proven our judgment faultless. We cheerfully solicit a call from you for further particulars and prices. THOMAS E. CONNOR 605-7 Davis Street i * . :! .[newpp.cc ESS) i '■' Evanston, Illinois TABLE OF CONTENTS VEGETABLES— Continued Green Corn Custard with Broiled Tomatoes Page 77 Mashed Turnips Page 77 Corn Timbales Page 78 Sweet Potato Croquettes Page 78 Corn Oysters Page 78 Boiled Cauliflower Page 78 Glaci Sweet Potatoes Page 78 Stuffed Tomatoes Page 79 Stuffed Green Peppers Page 79 Savory Carrots Page 79 Lattice Potatoes Page 79 Rice with Cheese Page 80 Tomatoes Des Oeufs Page 80 Corn Pudding Page 80 Macaroni Souffle Page 80 Fried Tomatoes Page 80 Scalloped Cauliflower Page 81 Fried Eggplant Page 81 Baked Beans Page 81 Scalloped Tomatoes Page 82 Boiled Cabbage Page 82 SALADS AND SALAD DRESSINGS Page 85 Pineapple Cucumber Salad Page 85 Pineapple Salad Page 85 Fruit Salad Page 85 Ambrosia Salad Page 86 Date and Almond Salad Page 86 Grape Fruit Salad Page 86 Pineapple and Celery Salad Page 86 Grape Fruit Salad Page 86 Pear Salad Page 87 Banana Salad Page 87 Waldorf Salad Page 87 Cheese and Cherry Salad Page 87 Cherry Salad Page 87 Tomato Salad Page 88 Fruit Salad Page 88 Apple Ring Salad Page 88 Fruit Dressing Page 88 Pear Salad Page 88 Pineapple Salad Page 88 Cherry Salad Page 89 Asparagus Salad, No. 1 Page 89 Asparagus Salad, No. 2 Page 89 Sardine Salad Page 89 Pimento Salad Page 89 Cream Cheese and Water Cress Page 90 Jellied Pecan Page 90 A Dainty Salad Dish Page 90 =s Salads — Their Importance OOCIALLY speaking, good breed- ^ ing and good salads are almost synonymous terms. One of the brightest club-women in America happily ex- pressed this idea when she wittily said: "In good society a woman is known, not by the company she keeps, but by the salads she serves.'* Instinctively, the accomplished hostess puts forth her best effort in the preparation of a salad. She realizes that it is the true test of culinary competency. The dividing-line between a salad that is just ordinarily good, and one that has pre- cisely the proper tang, flavor, freshness and delicacy, is narrow and slender. It is conceded that nothing but the freshest and choicest ingredients should enter into a salad, but the very impor- tant fact that the success or failure, of any salad, lies in the dressing is often over- looked. In "Yacht Club" you have the "perfect dressing." A combination of the finest in- gredients scientifically blend- ed. A uniformity of flavor and consistency obtainable in no other. ALWAYS READY ALWAYS GOOD For Sale by all First-Class Grocers TILDESLEY & CO. CHICAGO. ILLS. EE TABLE OF CONTENTS SALADS AND SALAD DRESSINGS— Continued Nest Egg Salad Page 90 Easter Salad Page 90 Pond Lily Salad Page 91 Pimento Salad Page 91 New Salad Page 91 Lamb Salad Page 92 Russian Salad Page 92 Water-Cress Salad Page 92 Rice Salad Page 92 Spinach Salad Page 92 Another New Salad Page 92 Sweetbread Salad Page 93 Water-Cress and Apple Salad Page 93 Cauliflower Salad Page 93 Salad of Peppers and Cream Cheese Page 93 Cheese Salad Page 93 Ham and Potato Salad Page 94 Luncheon Salad Page 94 Sweetbread and Cucumber Salad Page 94 Italian Dressing Page 94 Chinese Salad Page 95 Potato Salad Page 95 Salmon Salad Page 95 ivoquefort Cheese Dressing for Lettuce Hearts Page 96 Dressing for Lettuce Page 96 Mrs. Pusey's Recipe for Garnished Cheese Page 96 Cheese Puffs Page 96 Tomato Jelly Page 97 Boiled Dressing Page 97 Slaw Dressing Page 97 Boiled Salad Dressing Page 98 Salad Dressing Page 98 A Green Mayonnaise Dressing Page 98 ENTREES Page 101 Glaced Sweetbreads Page 101 Eggs in Tomato Cases Page 101 Asparagus Omelette Page 101 Coquilles of Sweetbreads Page 102 Zephyr Eggs Page 102 Corn Timbale Page 102 Deviled Crabs Page 103 Cheese Timbale Page 103 Shad Roe Croquettes Page 103 Savory Tomatoes Page 103 Stuffed Mushrooms Page 104 Chicken Timbales Page 104 Cheese Ramkin Page 104 Lobster Cutlets Page 105 Cheese Souffle Page 105 In the Worlds Sold « Preparedinthe Labordfory of the Murine tye Remedy Co. , Devotees o! Auto Sport — encounter Cutting Winds — Dust and Cinders. Wise ones apply Murine after other ablutions and their Eyes respond to the soothing "Two Drops." Greater Eye Ills are thus Prevented. Try Murine. TABLE OF CONTENTS SALADS AND SALAD DRESSINGS— Continued Artichoke and Sauce Hollandaise Page 105 Oysters with Forcemeat and Ham Page 106 Chicken Terrapin Page 106 Fish Timbales Page 106 Halibut Timbales Page 107 Fish Entree Page 107 Eggs a La Valentine Page 107 Creme Frete Page 108 Orange Cream Fritters Page 108 Egg Timbales Page 108 Stewed Bananas in Sherry Page 109 PUDDINGS AND SAUCES Page 112 Marshmallow Pudding Page 112 Peach Snow Balls Page 112 Prune Souffle Page 112 Fig Pudding Page 112 Peaches Manhattan Style Page 113 Chocolate Pudding Page 113 Prune Souffle Page 113 Orange Charlottes Page 113 Caramel Pudding Page 114 Huckleberry Pudding Page 114 Cream Tapioca Pudding Page 114 Apple Balls Page 115 Caramel Charlotte Russe Page 115 Stewed Date Pudding Page 115 Lemon Dumplings Page 116 Fig Sweetmeat Page 116 Sponge Bananas Page 116 Pineapple Cream Page 116 Old-Fashioned Wine Jelly Page 116 Strawberries en Surprise Page 117 Steam^ed Figs Page 117 Macaroon Surprise Page 117 Sunderland Pudding Page 117 Queen of Puddings Page 118 Gelatine Rice Page 118 Angel Charlotte Russe Page 118 Bread Pudding Page 119 Sweetmeat Pudding Page 119 Steam Pudding Page 119 Raisin Puffs Page 119 Lemon Rice Puddings Page 120 Fruit Mousse Page 120 Pudding a La Creme Page 120 Chocolate Pudding Page 120 Maple Parfait Page 121 Baked Indian Pudding Page 121 Steamed Fruit Pudding in Cups Page 121 Bowman Dairy Oompainy MILK BOTTLED IN THE COUNTRY CHXCAQO Finest Cream Butter Churned Daily Choicest Buttermilk Perfectly Pasteurized Plilk EVANSTON OAK TABS TABLE OF CONTENTS PUDDINGS AND SAUCE 8— Continued Orange Marmalade Pudding Page 121 Nut Pudding Page 122 English Plum Pudding Page 122 Cherry Pudding Page 122 English Plum Pudding Page 123 Tapioca Pudding Page 123 Prune Whips Page 123 Marshmallow Pudding, No. 1 Page 123 Marshmallow Pudding, No. 2 Page 124 Salpicon of Fruit Pa^e 124 Spanish Cream Page 125 PIES AND PASTRY Page 128 Pie Crust Page 128 Lemon Pie Pilling , Page 128 Pumpkin Pie Page 128 Pumpkin Pies Page 129 Lemon Pie Page 129 Chocolate Pie Page 129 Mince Meat Page 129 Mince Meat Page 130 Queen Apple Pie ' Page 103 Marlborough Pie Page 130 FROZEN DESSERTS Page 133 Lemon Ice Cream Page 133 Pistachio Ice Cream Page 133 Frozen Pudding Page 133 Collins' Cream Page 134 Tortoni, A Frozen Dessert Page 134 Frozen Apricots Page 13 i Frozen Coffee Custard Page 135 Coffee Puff Page 135 Chilled Red Raspberry Peaches Page 135 Maple Bisque Page 135 Maple Mousse Page 135 Fruit Sherbet Page 136 Mint Sherbet Page 136 Grape Ice Page 136 CAETE Page 139 Good Cake for Common Use Page 139 Eggless, Butterless and Milkless Cake Page 139 Good Yellow Cake Page 139 Sponge Cake Page 140 Mocha Cake Page 140 Cocoa Cake Page 140 Orange Cake Page 141 Mocha (Coffee) Frosting Page 141 Chocolate Cake with Cocoanut Page 141 AA/^E are particular buyers and we like to serve particular people. Our Specialties: The choicest of Fresh Fruits The daintiest of Fresh Vegetables The fanciest of Fresh Poultry I W. J. O'CONNELL Grocer Tel. 2188 926 Davis Street TABLE OF CONTENTS CaTce — Continued Apple Sauce Cake Page 141 Potato Flour Cake Page 142 Spice Cake Page 142 Coffee Cake Page 142 Cream Almond Cake Page 142 Fruit Cake Page 143 Real Lady Baltimore Cake Page 143 Angel Food Cake Page 144 Fruit Cake Page 144 Loaf Spice Cake Page 144 Hermit Cookies i'age 1^5 Sunshine Cake Page 145 Cup Cakes Page 145 Doughnuts Page 146 Cookies Page 14S Sugar Cookies Page 146 Walnut Cookies Page 146 Peanut Cookies Page 146 Oatmeal Cookies Page 147 Chocolate Cookies Page 147 Lace Cookies Page 147 Chocolate Cookies Page 147 Hermits Page 148 College Girls' Brownies Page 148 Sponge Cake Page 148 Delicious Ginger Drops Page 148 Cheese Cakes Page 149 Sand Tarts Page 149 Chocolate Jumbles Page 149 Orange Cake Page 1-! 9 Nut Cakes Page 150 Marguerittes Page 150 Filling for Cream Chocolate Cake Page 150 Fruit Bran Cookies Page 150 CA:SDY Page 151 Maple Fudge Page 151 Divinity Candy Page 151 Ice Cream Candy Page 151 Sea Foam Page 151 Butter-Scotch Page 152 Glazed Fruits and Nuts Page 152 Peppermints Page 152 Peanut Nougat Page 152 Cocoanut Candy Page 152 Pralines Page 153 Divinity Fudge Page 153 Chocolate Cream Taffy Page 153 Fudge Page 153 Chocolate Fudge Page 154 TASTY HONE DECORATIONS SL'S:: TASTY DISHES ART LEATHERS May be used for table covers, den deco- rations, mats, center pieces, pillow covers, card cases, collar bags, hand bags, etc. according to your ingenuity. Velvet Sheep ^^^^^^^^^^^^^F ^l^^^^^^^^^^^r Large Calf ^^^^^^^^ Variety Hair ^^^^^^^^^ Calf fli^^^^^^A. Tooling *^^^^^^^^ ^«^<»" Calf We solicit your patronage. Small orders ap- preciated. Please favor us with a call. ART DEPARTMENT OF WILDER & COMPANY 226-228 W. Lake Street, CHICAGO TABLE OF CONTENTS CANDY— Continued Pecan Candy Page 154 Buttercups Page 154 LUNCHEON DISHES Page 157 Spiced Salmon Page 157 Eggs Tivoli Page 157 English Monkey Page 157 Egg Vermicelli Page 158 Omelette Page 158 Spanish Omelette Page 158 Atken's Goulashe Page 159 Egg Omelette Page 159 Finnan Haddie in the Chaffing Dish Page 159 Cheese Toast With Bacon Page 159 Rarebit Page 160 Cream Toast Page 160 French Toast Page 160 SANDWICHES Page 163 Sandwiches Page 163 Brown Bread Sandwiches Page 163 Boston Baked Beans and Brown Bread Sandwiches Page 163 Striped Bread Sandwiches Page 163 Toasted Ham Sandwiches Page 164 Sardine and Egg Sandwiches Page 164 Egg and Cheese Sandwiches Page 164 Filling for Sandwiches Page 164 Cucumber Sandwiches Page 164 Egg Salad Sandwiches Page 165 PICKLES AND PRESERVES Page 168 English Chow-Chow Page 168 Tomato Catsup Page 168 Christmas Pickles Page 168 Sour Pickles Page 169 Walnut Catsup Page 169 Cucumber Pickles Page 169 Small Cucumber Pickles Page 170 Chili Sauce Page 170 Uncooked Cucumber Relish Page 170 Chili Sauce Page 171 Small Cucumber Pickles Page 171 Cucumber Pickle Page 171 Currant Relish Page 171 Orange Marmalade Page 172 Conserve Page 172 Dundee Marmalade Page 172 Orange Marmalade Page 172 Grape and Raisin Conserve Page 173 Tomato Marmalade Page 173 I THOROUGHLY RELIABLE | ^ THE BEST RESULTS ARE OBTAINED ^ ^ BY USING » X X I Baker's | I Chocolate | X r7^ (Blue Wrapper, Yeflow Label) 5£ V ^^X '" n^fiking Cakes» PieSj Puddings, ^ X ^^^ f2, '^^^^(■"d* '^^ Cream, Sauces, ^ 3€ ^^^^^^ Pudges, Hot and Cold Drinks ^ X ^^BIR/ ^^^ more than 132 years this §5 K M IfjviTOiV chocolate has been the standard ^ 55 jffl \\i\l|\ ^^^ purity, delicacy of flavor 55 58 /1| il|l|\ ^^^ uniform quality. 54 «^ f ^ll I' I 1 1\ 53 Kighest Awards in Europe and America fOi X '^ 1 I i f I m X X am I # / ' ]m "^^^ trade-mark, "La Belle Chocolatiere," & S Hill / llj ||f//lfi ^^ every genuine package. A beautifully |^ sS iSHl I nil i,'» '^ 1 fflM illustrated booklet of new recipes for K [^ '^■'^ Home Made Candies and Dainty Dishes 3i( W u. s. rat. Office sent free. Drop a Postal to 5C 5« Walter Baker & Co. Ltd. 55 Established 1780 DORCHESTER, MASS. 55 V^KJC KJtsuK Jixsut v^ v^ V' V^V^ V VV^ V* V* V^'V' V^V^ V* V^V^'W* TABLE OF CONTENTS PICKLES AND PRESERVES— Continued Grape Fruit Marmalade Page 173 Pickled Cherries Page 173 Sweet Tomato Pickle Page 174 Gooseberry Tutti Frutti Page 174 India Relish Page 174 East India Preserves Page 174 Jim Jam Page 175 Currant Jelly with Cherries Page 175 Raspberry Vinegar Page 175 Rhubarb Marmalade Page 175 Currant Jelly Page 175 Pickled Watermelon Rind Page 176 Quince and Cranberry Jelly Page 176 Crab Apple Jelly Page 176 Apple Butter Page 176 Spiced Crab Apple Jelly Page 177 Jellied Currants Page 111 Cranberry Relish Page 177 Apple Ginger Page 177 Quince Jam Page 178 Strawberry Jam ' Page 178 Red or Black Raspberry Jam Page 178 Four Fruit Jam Page 178 Brandy Peaches Page 178 Preserved Grapes Page 179 Pineapple and Strawberry Preserves Page 179 Spiced Grapes Page 179 Spiced Pears Page 179 Peach Jam Page 180 Gooseberry and Raisin Conserve Page 180 Apricot Jam Page 180 RECIPES FOR INVALIDS AND INFANTS Page 183 Individual Cream Soups Page 183 Queen Soup Page 183 Corn Soup Page 183 Potato Soup Page 183 Veal Broth Page 183 Individual Tray Recipes Page 184 Toast Water Page 184 Barley Water Page 184 Wine Whey Page 184 Lemon Whey Page 184 Clam IVater Page 18 1 Omelette Page 184 Cocoa Page 185 Brandy Cocoa Page 185 Cocoa with Egg Page 185 Albumen Water Page 185 Orange Albumen , , , , Page 18& TABLE OF CONTENTS RECEIPTS FOR INVALIDS AND INFANTS— continued Sherry Albumen Page 185 Egg and Beef Broth Page 185 Health Bread Page 186 Oatmeal Water Page 186 Vegetable Puree for Children Page 186 Bran Muffins Page 186 Bran Bread Page 187 HOUSEHOLD HINTS Page 190 Grease on Silk Page 190 Fruit Stains and Mildew Page 190 Gold Braid Page 190 To Take Rust Spots out of White Goods Page 190 Table of Weights 2 cups butter (packed solidly) - - - - = 4 " flour (pastry) = 2 " granulated sugar = 2% " powdered " - 3% " confectioners' sugar = 2% " brown sugar --.-.-.- = 2% " oatmeal = 4% " rolled oats = 2% " granulated corn meal - - - - = 4% " rye meal = IVs " rice = 4% " graham flour = 3% " entire wheat flour = 41/3 " coffee = 2 " finely chopped meat = 9 large eggs = 1 square Baker's chocolate = Va cup almonds blanched and chopped - - = A few grains is less than one-eighth teaspoon, 3 teaspoons = 16 tablespoons = 2 tablespoons butter = 4 tablespoons flour = pound. ounce. tablespoon cup. ounce. '** List of Advertisers Page State Bank of Evanston 8 The Quality Store 9 W. H. Cook Co 9 Chapin & Nelson 9 Scholle Furniture Co 10 Thomas E. Connor 11 John Westreicher 11 Randlev's 12 W. H. Powers Co 13 G. C. Scheibe 13 The Fair 14 The Washington Laundry 15 The Evanston Decorating Co 15 Chas. W. Triggs Co 15 City National Bank 16 Borden's 17j Fred Strauss 17 Rosenberg's 17 Torcom Bros 18 Peabody Coal Co l.^ Pure Food Supply Co 19 Mutual Laundry Co 19 H. Ropinski & Co 20 Woman's Exchange 21 John Weiland 21 A. S. Van Deusen 21 F. E. Foster & Co 22 Ayrshire Co 23 Geo. P. Mills 23 Galitz & Mahon 23 Hunt Brothers Co 192 Hinckley & Schmitt 193 Jones Dairy Farm 194 Thomas E. Connor 196 Tildesley & Co 198 Murine Eye Remedy 200 Bowman Dairy Co 202 W. J. O'Connell 204 Wilder & Co 206 Baker's Chocolate 208 Dr. Price's Baking Powder 210